Warning

Graduate University Study of Clinical Nutrition


Basic Data

Title of the study programme: Graduate University Study of Clinical Nutrition

Study programme coordinator: The Faculty of Health Studies University of Rijeka (the implementors of the study programme: The Faculty of Health Studies, The Faculty of Medicine, The Faculty of Humanities and Social Sciences, and The Faculty of Tourism and Hospitality Management)

Duration of the study programme: 2 years

Organization of the study and teaching:
A large number of modern diseases are connected to inadequate dietary habits. Chronic non-communicable diseases such as diabetes, cardiovascular disease and cancer are directly related to the nutritional status and poor quality nutrition. Changing dietary habits together with the advice of the professional nutritionist may prevent or delay the occurrence of the disease, and properly conducted diet therapy can slow down the development of disease, increase the efficiency of the treatment and improve the quality of life.
Individually conducted, evidence based diet therapy can significantly contribute to the outcome of treatment, reduce its costs, improve quality of life, and it is the recommendation of the Council of Europe since 20031. The educational system for such a profile of health care professionals did not exist in Croatia.The purpose of the study programme is to establish the standard for the profession of clinical nutritionist and initiate education of the professionals who will have specific knowledge and skills in the field of nutrition and relevant knowledge of medicine and education in order to contribute to objectives of the multidisciplinary team in patients' treating process.The purpose of the multidisciplinary and interdisciplinary study programme is to provide highly specialized knowledge and practice in the application of diet therapy in order to improve and maintain health.(1Committee of Ministers. Resolution ResAP(2003)3 on Food and Nutritional Care in Hospitals. Strasbourg: Council of Europe; 2003.)
Launching the graduate programme of clinical nutrition at the Faculty of Health Studies should result in systematic education of clinical nutritionists and their integration at different levels of health care. In the long run, clinical nutritionists should become an essential part of the educational and prevention programs for all population groups, clinical teams for the application of the diet therapy in health care institutions and with their activities they should help people to learn how to enjoy healthy diet choices in moderate amounts.
The study is designed according to the European studies that have been training for many years, and successfully employing professionals of this kind in the European health centers.
The professional of this profile will find a place in hospitals, private clinics, health centres, state health care institutions, nursing facilities for elderly and disabled people, public and private advisory centres, and professional and civil society organizations.In order to successfully transmit and expand the knowledge, a master of clinical nutrition can also find an employment in educational institutions.
During one study year, a student shall earn up to 60 ECTS credits. In other words, 120 ECTS credits are awarded in two years of study.Every year, a student selects three courses from a list of elective courses.
Upon completion of the graduate study programme in Clinical Nutrition, students will expand their theoretical knowledge of the effect of food and nutrition pattern on health, and improve their knowledge about diet therapy. Studentswill recognize the specifics of diet therapy in certain diseases; they will be able to clearly define the objectives of nutritional support in some diseases, plan and create a diet therapy menu for certain diseases and estimate the effect of the applied diet therapy.
Study programme learning outcomes: Students will develop clinical problem-solving abilities, which will consequently lead to higher critical thinking about the implementation of nutritional support and care as a part of the treatment process. They will acquire skills necessary to apply procedures based on scientific evidence and “evidence-based practice”.During graduate study, students will acquire all the knowledge and skills necessary to participate in the educational process.They will be qualified to teach in secondary schools and adult education institutions, in which the nutrition-related subjects are a part of the curriculum. Furthermore, the obtained knowledge and skills will contribute to the training of students who will be able to introduce changes in their profession emphasizing the application of the most recent achievements of the profession which constantly changes, allowing them to achieve the knowledge and skills of their European colleagues.The subjects related to the methodology of scientific work will enable them to engage in scientific research work in institutes or research centres in the field of nutrition.
In the proposed study programme could enrol students who have completed undergraduate university or professional studies and obtained the title of Bachelor from the Faculty of Health Studies in Rijeka, Faculty of Medicine in Rijeka, Osijek or Split, Faculty of Food Technology and Biotechnology, Faculty of Kinesiology and Faculty of Science in Zagreb, Faculty of Science and Faculty of Kinesiology in Split,  Faculty of Food Technology in Osijek, as well as students who have completed undergraduate professional study at the one of the Polytechnic institutions in the Republic of Croatia with passed differential exams.
The possibility of continuation of study on higher level:Upon completion of the graduate university study, it is possible to pursue doctoral studies at the Faculty of Medicine, University of Rijeka or at another University, as well as at the Faculty of Food Technology and Biotechnology.
 
Qualification and title: Master of Clinical Nutrition

Abbreviation of the title: mag. nutr. clin.

I. year

Didactics
Evidence-based medicine
Fundamentals of Laboratory Medicine
Fundamentals of Scientific Research Logic and Methodology
Gastronomy
General Pedagogy
Interdisciplinary approach to research and statistics in health care
Medical informatics
Nutritional assessment with epidemiology
Pathophysiology of Nutrition
Selected Topics in Psychology

II. year

Eating disorders
Enteral and parenteral nutrition
Food Biochemistry
Food toxicology
Nutraceuticals
Obesity and the metabolic syndrome
Quality and food safety