At the successful completion of the Bachelor Program of Human Nutrition and Dietetics the student should be able to:
1. Demonstrate a deep understanding of the basis
of nutritional science and the nutrient composition of food, discover the links
between diets, diseases, health, and the social/ethical factors which impinge
on diet and health.
2.
Interpret the principles of
cellular metabolic processes, the structure and function of the various
physiological systems, and the principles of biological chemistry.
3.
Assess, analyse, and
evaluate how to use and apply scientific research information from a variety of
sources in nutrition, food, lifestyle, and health aspects through working with
others, communication, self-management, problem-solving, and reflecting on the
various components of research.
4.
Discuss how to
locate, interpret, evaluate, and communicate with individuals and groups, and
use literature to make ethical, evidence-based practice decisions using both oral and
written means for continuous
quality improvement.
5.
Utilize and apply the
basic research methods and data processing, apply computer software, and employ
these methods to analyse data obtained from a wide variety of sources and
situations in order to generate new knowledge and skills in the nutritional field.
6.
Adopt skills needed
for enhancing employability, responsibility, and decision-making in complex and
unpredictable contexts, the ability to learn, and the skills needed to
undertake further appropriate training of a professional or equivalent nature.
7.
Communicate
effectively with groups and individuals to promote the benefits of a balanced
diet throughout the lifespan and demonstrate the ability to use scientific
laboratory skills.
8.
Assess, analyse, and
critically evaluate diet, food, nutrient intake, and the consumption of food
constituents in individuals and groups.
9.
Demonstrate
consistent professional behaviour in accordance with the legal and ethical
boundaries of the dietetic profession by applying social justice with respect for
individuals’ cultures and beliefs.
10.
Evaluate knowledge of
diet and health, communicate, comment on dietary or health information from both
scientific sources which are available to the public, and formulate suggestions
with being aware of the ethical and social issues.