Decisions and guidelines

The Dietetics Programme is a three-year programme of 180 credits and which leads to a Degree of Bachelor of Science in Dietetics.

The programme that is both theoretically research grounded as well as clinically oriented is given in collaboration with several departments in the faculties of social sciences and medicine.

Entry requirements

General entry requirements and Mathematics 2a or 2b or 2c, Science Studies 2, Social Studies 1b or 1a1+1a2

Aims

The aim of the Dietetics Programme is to enable students to develop the knowledge and skills in nutrition science, dietetics and clinical nutrition and behavioural sciences which form the basis for the certification of dietitians and for working in health care. During the programme the students will develop the ability to identify, critically analyse and solve nutrition and nutrition-related problems of the individual and in the society. Students will also develop the ability to independently initiate and propose improvements with respect to aspects of cooking and food technology, culture, social, psychology, environment and economy. Furthermore, students develop the ability to, based on the physiological and clinical picture, investigate, propose, monitor and document the proper diet and nutrition therapy for different diseases and preventive health care based on research and proven experience. At the same time, students will be able to create good relationships with patients and their families and to understand the mechanisms that influence our behaviour and our desire for change.

Learning outcomes

Learning outcomes for the Degree of Bachelor of Science of Dietetics according to the Higher Education Ordinance (1993:100), Appendix 2:

Knowledge and understanding

• demonstrate knowledge of the scientific basis and an awareness of current research and development as well as knowledge about the relationship between science and proven experience and the significance of professional misconduct and
• demonstrate knowledge of relevant legislation.

Skills and abilities

• demonstrate an ability to independently and in collaboration with the patient, examine and assess nutrient intake, nutritional status and nutrient requirements,
• demonstrate the ability to plan and manage the nutritional needs of different groups in society and the ability to educate and inform about diet and health,
• demonstrate an ability to prevent, investigate, assess, treat and evaluate nutrition and nutrition-related problems, symptoms and diseases,
• demonstrate the ability to initiate and use new methods in the field,
• demonstrate the ability to apply their knowledge in different situations, phenomena and issues based on individual and group needs;
• demonstrate the ability to inform and educate different groups,
• demonstrate the ability to orally and in writing present and discuss the action taken and treatment outcomes with stakeholders and in accordance with relevant regulations document these
• demonstrate the capacity for teamwork and collaboration with other professionals and
• demonstrate an ability to critically analyse, evaluate and use relevant information and discuss new facts, phenomena and issues with different interested parties and thus contribute to the development of the profession and the business.

Judgement and approach

• demonstrate self-awareness and empathy,
• demonstrate an ability to a holistic perspective on intervention assessments based on relevant scientific, social and ethical aspects, with particular regard to human rights,
• demonstrate the ability to take a professional approach to patients and their relatives and
• demonstrate an ability to identify their need of further knowledge and to continuously upgrade their skills.

Layout of the programme

The programme has a set curriculum and includes:

1. First semester: Food Studies, Nutrition and Dietetics A: Nutrition, 30 credits

2. Second semester: Food Studies, Nutrition and Dietetics B: Food Science 15 credits, Basic Dietetics 15 credits

3. Third semester: Nutrition and Public Health 15 credits, Basic Medical Physiology 15 credits

4. Fourth semester: Psychology for Dieticians AI 15 credits, Dietetic and Clinical Nutrition I 15 credits

5. Fifth semester: Food Studies, Nutrition and Dietetics C: Sociological Perspectives on Food 7.5 credits, Food Studies, Nutrition and Dietetics C: Scientific Methods 7.5 credits, Dietetic and Clinical Nutrition II 7.5 credits and Dietetic and Clinical Nutrition III 7.5 credits

6. Sixth semester: Practice Placement Training in Dietetics 15 credits and Food Studies, Nutrition and Dietetics C: Bachelor's Thesis 15 credits

Guaranteed admission is given to courses that are required in the programme, provided that the requirements for eligibility for each course are met.

Workplace training

During the programme, students meet dietitians in everyday clinical work, primarily during semester 6 as supervised training in the course Practice Placement Training in Dietetics.

Instruction

The studies are full-time, where the study rate means that a week is equivalent to 1.5 credits and 30 credits is equivalent to one semester. The studies is done in lectures, seminars, group work, laboratory work, seminars, tutorials, auscultation, study visits and supervised clinical training. Some of the teaching is compulsory as stated in the study guide /schedule for each course. It also provides forms for how to obtain compulsory elements which the student has missed for example due to disease. Individual examination will be oral and/or written tests. Other forms of examination are the presentation of written work (short essays, essay) or practical exercises during the course. During the course two opportunities for examination are offered. After each semester there is a further possibility for examination.

Degree

Completed programme leads to a Degree of Bachelor of Science in Dietetics of 180 credits.