Decisions and guidelines

The Dietetics Programme is a three-year programme of 180 credits leading to a professional degree which enables the students to apply for a licence in Swedish health care as a Registered Dietitian.

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 that 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 food and nutrition related problems of the individual and in the society.

Students will also develop the ability to independently initiate and propose food and health related improvements with respect to nutritional, medical, social, psychological, cultural, cooking and food technical, environmental and economical aspects. 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 human behaviour and the possibility for lifestyle change.

Learning outcomes

Learning outcomes for the Dietetics Programme is according to the Higher Education Ordinance 1993:100, SFS 2006:1053, Appendix 2. Upon completion of the program the student will be able to:

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 for professional practice 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 mandatory courses in a chronological order presented in the outline. The intended course learning outcomes and content of the course are stated in the respective course syllabus. At the beginning of each course, information about the teaching and examination are given.

During the first year, the fundamentals of nutrition, food science and dietetics are established. During the second year, the knowledge is broadened and deepened through studies in psychology, physiology, public health nutrition, dietetics and clinical nutrition. During the final third year the knowledge is further deepened in dietetics, clinical nutrition and scientific method. Moreover, the final year includes practical workplace training and the completion of a Bachelor´s thesis.                                                                                             

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

Throughout the programme, students will meet dietitians in their daily clinical practice, primarily during the latter part of the studies as supervised training in the course Practice Placement Training in Dietetics. The practice placement can be sited outside Uppsala, and the specific placement site is determined by the Department. The students can apply for reimbursement for travel and double accommodation costs during the course, in accordance with university guidelines.

Instruction

The study is full-time, one week corresponds to 1,5 credits and each semester includes 30 credits. The courses are planned for 40 hours of study time per week which includes scheduled teaching activities as well as time for independent studying such as reading the literature, working with assignments and preparation for group work and presentations. The teaching is diverse, with a range of methods such as lectures, lessons, group exercises, laboratory work, seminars, supervision, field studies, field trips and work placements. Digital elements occur. A number of teaching elements require compulsory in-person attendance on site, which is stated in the study information/schedule for each course.

It also specifies the forms for possibilities of compensating for compulsory elements that have been missed due to, for example, sick leave. Individual evaluation of knowledge takes place through oral or written tests. Other forms of examination are presentation of written assignments or practical exercises. Within the frame of each course, two examination occasions are arranged. Additionally, there is a supplementary examination opportunity for written exams at the end of each semester. Administration and communication within courses are primarily done digitally.

Language of instruction                                                                                

The main language of teaching and examination is Swedish, however some teaching elements may be conducted in English. Course literature in both Swedish and English are used.

Degree

Completed programme leads to a Degree of Bachelor of Science in Dietetics of 180 credits. With this degree it is possible to apply for a licence in Swedish health care as a Registered Dietitian.