DIETETICS
| DIETETICS | |
| State code | 6531GX014 |
| Faculty | Faculty of Health Care |
| Study field | Nutrition |
| Qualification | Professional Bachelor in Health Sciences, Qualification of Dietitian |
| Form and duration of studies | Full-time studies, 3 years |
| Credits | 180 |
| Study Plan | Degree Course 2024-2027 Degree Course 2023-2026 Degree Course 2022-2025 |
Career Prospects
You will be able to work in personal health care institutions, institutions of social service – foster homes of various ages healthy and disabled people, health and rehabilitation centers, educational and private personal health care or catering institutions. You also will be able to create your own workplace.
Learning Outcomes
You will be able to:
- Assess new situations and take the right decisions.
- Demonstrate interpersonal communication skills.
- Choose learning strategies and methods.
- Reflect and argue purposefully.
- Relate nutrition with individual’s anatomical, physiological peculiarities.
- Justify the influence of nutrition on biochemical processes in the human body.
- Relate the pathological processes in the human body with individual nutrition.
- Reveal the influence of environmental factors on individual‘s health and nutrition.
- Describe the economic, social, ethical, intercultural factors influencing the nutrition of individuals and/or groups of society.
- Determine the need of individuals and/or groups of society for nutritional care.
- Assess individual‘s nutrition including nutritional status.
- Develop and implement a nutritional care plan according to individual needs.
- Evaluate effectiveness of nutritional care.
- Train and advise individuals or society groups on proper nutrition issues.
- Relate preventative programs undertaken in Lithuania with training of proper nutrition.
- Describe the public catering of individuals and groups of society, meeting the nutritional needs of healthy and sick people.
- Pursue supervision of menus implementation.
- Apply requirements of hazard analysis and critical control point (HACCP) system for food production chain.
- Describe the roles of team members and principles of teamwork.
- Provide professional information within the framework of competence while working in a team and adjusting/adapting nutrition of individuals or groups of society.
- Apply the provisions of health legislation and professional ethics documents in professional activity.
- Collect, organize and interpret data necessary for dietetic practice.
Full-time studies
Degree Course 2024-2027
| 1st semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation* |
| Anatomy | 4 | E |
| Communication Psychology | 6 | E |
| Professional Ethics | 3 | E |
| Food Chemistry | 4 | E |
| Food Safety | 4 | E |
| Microbiology | 4 | E |
| Sustainable Food Systems and Harmonious Development | 5 | E |
| 2nd semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Professional Foreign Language | 3 | E |
| Physiology | 3 | E |
| Food Technology and Culinary Innovations | 4 | E |
| Personal Nutrition and Sustainable Nutritional Strategies | 6 | E |
| Health Law and Management | 5 | E |
| Cell Biology and Nutrigenomics | 3 | E |
| Practice of Food Service | 6 | P |
| 3rd semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Information Technologies in Dietetic Practice | 3 | E |
| Ageing of Community Groups and Wellness | 3 | |
| Biochemistry | 4 | E |
| Pathological Physiology | 3 | E |
| Immunology | 4 | E |
| Clinical Dietetics | 6 | E |
| Practice of Nutritional Assessment | 7 | P |
| 4th semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Professional Language and Academic Writing | 3 | E |
| Pharmacology and Food Supplements | 5 | E |
| Children’s Nutrition | 4 | E |
| Dietary Adjustment and Application Supervision | 7 | E |
| Practice of Menu Arrangement | 8 | P |
| Optional Subject | 3 | E |
| 5th semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Sociology | 3 | E |
| First Aid and Medical Procedures | 4 | E |
| Development of Healthy Behavior | 3 | E |
| Applied Research and Statistics | 7 | E |
| Athletes’ Nutrition | 4 | E |
| Nutritional Management and Strategy | 6 | E |
| Optional Subject | 3 | E |
| 6th semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Practice of Nutrition and Nutritional Care | 20 | P |
| Final Thesis | 10 | P |
Optional subjects are freely selectable subjects from the list of predefined subjects.
* E – exam, P – project
Full-time studies
Degree Course 2023-2026
Degree Course 2022-2025
| 1st semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation* |
| Anatomy | 4 | E |
| Psychology | 5 | E |
| Professional Ethics | 3 | E |
| Food Chemistry | 4 | E |
| Food Safety | 4 | E |
| Microbiology and Epidemiology | 6 | E |
| Catering Management | 4 | E |
| 2nd semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Public Health | 3 | E |
| Physiology | 4 | E |
| Biochemistry | 6 | E |
| Medical Procedures | 3 | E |
| Technology of Food Preparation | 3 | E |
| Nutrition of Healthy People | 5 | E |
| Practice of Food Service | 6 | P |
| 3rd semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Basics of Education | 3 | E |
| Pathological Physiology | 3 | E |
| Genetics | 3 | E |
| Basics of Law and Management | 6 | E |
| Immunology | 4 | E |
| Nutrition for Disease Management | 4 | E |
| Practice of Nutritional Assessment | 7 | P |
| 4th semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Contemporary Lithuanian | 3 | E |
| Clinical Pathology | 3 | E |
| Feeding of Healthy and Sick Child | 4 | E |
| Clinical Pharmacology | 3 | E |
| Dietary Correction | 6 | E |
| Optional Subject | 3 | E |
| Practice of Menu Arrangement | 8 | P |
| 5th semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Sociology | 3 | E |
| Applied Research and Statistics | 7 | E |
| Foreign Language (English) | 4 | E |
| Nutrition of Sports People | 4 | E |
| Nutritional Care | 6 | E |
| Optional Subject | 3 | E |
| Optional Subject | 3 | E |
| 6th semester (30 credits) | ||
| Module (Subjects) | Credits | Evaluation * |
| Practice of Nutritional Care | 20 | P |
| Final Thesis | 10 | P |
Optional subjects are freely selectable subjects from the list of predefined subjects.
* E – exam, P – project