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Study programmes > All studies > Dietetics > Dietetics, full-time first cycle programme

Dietetics, full-time first cycle programme (WL-0109-1SP)

(in Polish: Dietetyka, stacjonarne pierwszego stopnia)
full-time, 3 years (6 semesters)
Language: Polish

Qualification awarded:

(in Polish) Licencjat na dietetyce

Access to further studies:

second-cycle programmes, postgraduate programmes

Professional status:

Our graduates are employed in public and non-public centres dispensing public health services, social welfare homes and communal catering institutions, consumer organisations, institutions for nutrition education,research institutions, sports and other specialist centres, hospital catering institutions and in the teaching profession (teaching qualification required).

Access requirements

ATTENTION: this information may be not up to date. Valid admission requirements can be found on www.erk.uj.edu.pl

candidates holding a certificate for the Polish New Matura school-leaving examination (2002-2019), the International Baccalaureate (IB), or the European Baccalaureate (EB) who have passed a written examination in Biology and Chemistry at the extended (advanced) level of their respective certificate will be admitted on the grounds of their grades in that examination. Candidates holding a Polish Old Matura school-leaving certificate or a school-leaving certificate awarded outside Poland are required to sit an entrance examination in two subjects, Biology and Chemistry, at a level equivalent to the New Matura extended (advanced) level. Candidates will be ranked on the grounds of the number of points they have scored in Biology and Chemistry as established for their respective school-leaving examination.

Teaching standards

ATTENTION: this information may be not up to date. Valid admission requirements can be found on www.erk.uj.edu.pl

Graduates who complete the programme of study have acquired the learning outcomes specified in Resolution No. 34/III/2012 adopted by the Senate of the Jagiellonian University on 28th March 2012 on the introduction of learning outcomes for particular fields of study conducted at the Jagiellonian University as of the 2012/2013 academic year, with later amendments. Graduates hold the following qualifications as regards knowledge, skills, and social competences: KNOWLEDGE - knowledge of the structure and biological functions of chemical compounds which are included in organisms of proteins, lipids, carbohydrates, nucleic acids, hormones and vitamins - comprehension as well as ability to apply knowledge of parasitology, general microbiology, and microbiology of food - knowledge of main materials of food industry, as well as technological processes applied in processing, producing and preserving food together with their influence on quality of products - knowledge of chemical and physical methods applied in food analysis, as well as in assessment of food quality - knowledge of anatomic structure of systems and organs of a human organism, as well as knowledge of basic physiological mechanisms, particularly including digestive system together with digestion process, reabsorption process and metabolism of nutrients - knowledge of mechanisms of heredity, knowledge of genetically determined diseases, their connection to nutrition, as well as significance of dietary intervention in such diseases prevention - a basic knowledge of etiopathogenesis as well as clinical picture and rules of diagnosing and treating (to the extent enabling comprehension of rules of dietary treatment) of metabolic diseases, endocrinology diseases, neurological diseases, dermatological diseases, nephrological diseases, cardiovascular diseases and digestive diseases, eye diseases, oral diseases and communicable diseases - a basic knowledge of allergology: rules of diagnosing allergies, allergens from food and food additives, diversifying allergies to food from food intolerance - a basic knowledge of laboratory diagnostics, pharmacology, food pharmacotherapy, as well as interactions between drugs and food - knowledge of psychological aspects of health and sickness, communications barriers between patient/client and a dietician, as well as social interactions concerning dietetics which take place in medical and social institutions - knowledge of rules of diet assessment as well as the state of nutrition and healthy nutrition rules (including types of diets) concerning infants, children and youth, adults (including pregnant women and women in the period of breastfeeding) and elderly people - knowledge of substrates applied in nutrition treatment, indications and contraindications for enteral feeding, as well as methods of administrating food to vascular system - knowledge of providing first aid in situation of threat to human life or health - knowledge of rules, phases and forms of both individual and group counselling, taking into consideration economic factors in planning a proper nutrition, as well as knowledge of methods of assessment of efficiency of conducted education and nutritional intervention - knowledge of rules as well as significance of health promotion, proper nutrition, and healthy life style, as well as pro-health individual behaviour in preventing social and diet-related diseases - knowledge of ethical and legal conditions of the profession of a dietician - knowledge of the rules of organising a working place in accordance with ergonomic criteria, as well as observance of sanitary and hygienic conditions in food production in mass caterers and food production industries - awareness of sources of scientific and professional knowledge which is useful in dietetics and related disciplines - knowledge as well as comprehension of basic notions concerning protection of industrial property law and copyright law - knowledge of general rules of creating and developing forms of individual entrepreneurship, basing on the knowledge of production and safety of food and nutrition, particularly of organisation of facilities which deliver food to hospitals and other mass caterers - orientation in the interdisciplinary character of dietetics, which includes knowledge of nutrition of both healthy and sick people, as well as food technology and commodity science; hygiene, toxicology and food safety, chemical as well as physical and chemical methods applied in food analysis and in food quality assessment; knowledge of the significance of dietetics in the system of health protection on the national level SKILLS - ability to assess types of malnutrition basing on anthropometric measures, as well as appliance of proper nutrition - ability to select products and techniques of preparing dietary food - ability to provide first aid in situation of threat to human life or health (choking, loss of conscious, faint) caused by failure of gastrointestinal system - ability to carry out an analysis of food and indication of ingredients in products, half-products and finished goods of food industry, applying proper equipment and apparatus - ability to communicate with partners and patients/clients when performing tasks related to pursuing the profession of a dietician - ability to identify nutritional problems of a healthy human and a sick human, recommend a proper diet, as well as provide information on selecting products and techniques of preparation dietary food - ability to carry out an epidemiological analysis in case of occurrence of an outbreak of gastrointestinal infections, as well as recommend a proper method of identification of a factor which caused the sickness - ability to apply nutritional value tables, as well as estimate an average nutritional standard for healthy and sick people in a mass feeding - ability to plan dishes for healthy people, depending on the state of nutrition, age, physical activity, as well as for sick people depending on the type of disease (taking into consideration respective standards and conditions) - ability to interpret laboratory tests in determining a proper nutrition - ability to carry out a nutritional education for healthy people across different age groups, as well as for sick people, taking into consideration the type of disease and severity of the disease (including the ability to prepare educational materials) - ability to use computer and nutritional software, which is necessary in order to pursuit the profession of a dietician; ability to interpret results obtained with the appliance of the software concerning 24-hour individual patient' interview, regarding nutritional standards in force - ability to identify mistakes concerning means of preserving and storing food as well as quality of food in accordance with the Polish law; ability to identify mistakes in a management and quality assurance system as well as hygiene and food safety systems (inobservance of Hazard Analysis and Critical Control Points System) - ability to carry out a statistical analysis of data concerning nutritional information gathered from population study - ability to keep records of dietary procedures carried out in in-patients as well patients of mass caterers - ability to plan as well as perform, together with a M.D., a proper nutrition for patients with metabolic diseases, endocrine diseases, neurological diseases, dermatological diseases, nephrological diseases, communicable disease, cardiovascular diseases and digestive diseases, eye diseases, oral diseases - ability to prepare a written report on a topic related to the completed field of study - linguistic skills enabling a graduate using literature in a foreign language as well as communicating with a patient (on the level B2 of the Common European Framework of Reference for Languages) SOCIAL COMPETENCES - comprehension of the need of constant improving his/her knowledge as well as constant education concerning dietetics - consciousness of his/her own limitations and readness to contact other specialist when it is required, ability to encourage a patient to contact other specialist - respect for patients, observance of patients' rights - appliance of rules of a professional ethics - responsibility for patients as well tasks committed to a graduate - ability to cooperate with a M.D., nurse and other members of a therapeutic crew for a patient's sake - ability to define priorities as well as organise his/her work basing on those priorities - ability to identyfy and solve problems concerning patients, as well as other aspects of a professional activity - a graduate cares for patients', co-workers' as well as his/her own safety when pursuing a professional activity - ability to present opinions on the state of nutrition as well as nutrition of patients, and production as well as quality of products