Dietetics Postgraduate Programme By Medical University of Silesia in Katowice |TopUniversities

Dietetics

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Main Subject Area

Food ScienceMain Subject Area

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Programme overview

Main Subject

Food Science

Degree

MSc

Study Level

Masters

Study Mode

On Campus

During their second-cycle studies, graduates of the dietetics programme acquire specialised, in-depth knowledge, skills and competences in the following areas: – planning and implementing scientifically based individual, collective and therapeutic nutrition for population groups that vary in terms of age, occupation and living conditions; – prevention and dietary treatment of nutrition-related diseases; – preparation of meals included in specific diets; – recognition, prevention and treatment of malnutrition, including hospital malnutrition; – assessment of the nutritional status, diet and macro- and micronutrient requirements of patients; – the use of clinical nutrition with natural diets and special-purpose medicinal products in the treatment of diseases associated with malnutrition or arising from poor nutrition and disease; – health education on the principles of proper nutrition and keeping records on patient nutrition; – conducting research in the field of food and nutrition; – food quality control, food storage and production conditions; – the basics of marketing, food law, and health care law and economics.

Programme overview

Main Subject

Food Science

Degree

MSc

Study Level

Masters

Study Mode

On Campus

During their second-cycle studies, graduates of the dietetics programme acquire specialised, in-depth knowledge, skills and competences in the following areas: – planning and implementing scientifically based individual, collective and therapeutic nutrition for population groups that vary in terms of age, occupation and living conditions; – prevention and dietary treatment of nutrition-related diseases; – preparation of meals included in specific diets; – recognition, prevention and treatment of malnutrition, including hospital malnutrition; – assessment of the nutritional status, diet and macro- and micronutrient requirements of patients; – the use of clinical nutrition with natural diets and special-purpose medicinal products in the treatment of diseases associated with malnutrition or arising from poor nutrition and disease; – health education on the principles of proper nutrition and keeping records on patient nutrition; – conducting research in the field of food and nutrition; – food quality control, food storage and production conditions; – the basics of marketing, food law, and health care law and economics.

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