Dietetics - learning objectives

Educational objectives in the second-cycle studies in dietetics:

• the student's use of advanced knowledge in the field of medical sciences, health sciences, physical culture sciences and detailed knowledge in the field of nutrition and dietetics in professional work,
  
  
• the student's acquisition of comprehensive skills in planning, managing and supervising individual and collective nutrition of healthy and sick people,
  
  
• students acquire the ability to assess the nutritional status, diet and nutrient requirements of healthy and sick people,
  
  
• the student will acquire the ability to organize and supervise all stages of food production, taking into account the hazard analysis system and critical control points,
  
  
• the student's acquisition of skills in providing dietary advice and conducting educational activities in the field of nutrition,
  
  
• the student's acquisition of skills in keeping nutritional records in medical facilities and in mass catering facilities,
  
  
• the student's acquisition of interpersonal, communication and teamwork skills,
  
  
• developing the student's skills of a professional, analytical and ethical approach to professional work,
  
  
• the student’s use of critical thinking (in the field of dietetics and related disciplines) to support the decision-making process,
  
  
• preparing students to conduct scientific research, analyses and expand the knowledge and skills necessary for professional work, as well as shaping attitudes that ensure lifelong improvement of competences,
  
  
• developing students’ skills and attitudes in building and applying social responsibility, legal and ethical standards in relationships with healthy and sick people,
  
  
• developing the student's ability to present analyses of available source data in a clear and convincing manner.