Graduate of first-cycle studies:

  • ability of planning rational nutrition for various population groups;
  • ability of preparing dishes comprised by particular types of diets in accordance with the binding classification and rules of the System of Hazard Analysis and Critical Control Points (HACCP);
  • ability of controlling the quality of foodstuffs and their storage conditions;
  • competencies related to organising individual and collective nutrition appropriately to the age and health state of patients;
  • ability of assessing the nutritional state and the diet of the patients;
  •  ability of drawing appropriate therapeutic conclusions.

Graduate of second-cycle studies:

  • advanced knowledge and skills within the scope of prevention and treatment of diet-dependent illnesses, identification and treatment of malnutrition connected with an illness, as well as other nutrition disorders;
  • ability of evaluating the nutrition state and energy demand and nutritive components;
  • ability of formulating recommendations for application of clinical nutrition with the use of the so-called “industrial diets” jointly with the physician
  • acquired competencies for providing individual or group nutritional education;
  • ability of managing entities specialised in dietetic consulting, and  also participating in works of the therapeutic team.