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 2020-2023

Career Prospects

You will be able to work in personal health care institutions, institutions of social service – foster homes of various age healthy and disabled people, health and rehabilitation centers, educational and private personal health care or catering institutions. You can 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 reason purposefully.
  • Relate nutrition with individual’s anatomical, physiological peculiarities.
  • Justify influence of nutrition on biochemical processes in human body.
  • Relate the pathological processes in human body with individual‘s nutrition.
  • Reveal the influence of environmental factors on individual‘s health and nutrition.
  • Describe the economic, social, ethical, intercultural factors that influence on individuals‘ and/or population groups‘ nutrition.
  • Determine the need of individuals and/or society groups for nutritional care.
  • Assess individual‘s nutrition including nutritional status.
  • Develop and implement a nutritional care plan according to individual‘s needs.
  • Evaluate effectiveness of nutritional care.
  • Train and advice individuals or society groups on proper nutrition issues.
  • Relate preventative programs undertaken in Lithuania with training of proper nutrition.
  • Describe catering of individuals or society groups that meet 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 team work.
  • Provide professional information within the framework of competence working in the team and adjusting/adapting nutrition of individuals or society groups.
  • Apply provisions of health legislation and professional ethics documents in the professional activity.
  • Collect, organize and interpret data necessary for dietetic practice.

Full-time studies
Degree Course 2020-2023

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