different areas of dietetics and nutrition sciences like health promotion and ...
Clinical dietitian – a dietitian who has responsibility for planning, education, ...
Dietetics and Nutrition (DTN) A dietitian is a professional with qualifications in Nutrition & Dietetics recognized by national authority. The dietitian applies the science of nutrition to the feeding and education of groups of people and individuals in health and disease. The dietetic practice performs on different areas of dietetics and nutrition sciences like health promotion and education, nutrition support therapy, education and research, food safety, administration and management of nutrition and dietetic services. At these domains the dietitian may experience a variety of work functions and responsibilities and specially, can work in a multidisciplinary professional’s team. Within Europe, dietitians find themselves practising in three main areas. The European Dietetic Benchmark Statement indicates the three areas of specialization, recognized by EFAD, which can occur and are within the practice of dietetics in Europe. These are: Clinical dietitian – a dietitian who has responsibility for planning, education, supervision and evaluation of a clinically support therapy (oral, enteral and parenteral nutrition care) to restore the patient functional and nutritional health. Clinical dietitians can work in primary, secondary and tertiary health care institutions. Community or public health dietitian – a dietitian directly involved in health promotion and policy formulation that leads to the promotion food choice amongst individuals and groups to improve or maintain their nutritional health and minimizes risk from nutritionally derived illness. General dietitian – a dietitian who focuses and works primarily within food service management with responsibility for providing nutritionally adequate diets, quality food to individuals or groups in health and disease in an institution or a community setting
CAREER OPTIONS Municipalities Healthcare units Hospital units Private clinics Sports centres Pre and pos educational centres Research centres Kindergarten and schools Catering companies Food Technology companies Pharmaceutical industries Nursing homes Palliative healthcare units
*Functional content regulated by Decree-Law no. 564/99 of 21st December; Decree-Law no. 261/93 of 24th July and Decree-Law no. 320/99 of 11th August.
Year Sem.
1st year
2nd year
Curricula
Anatomy and physiology I Cell biology Organic Chemistry 1st Sociology of Health sem. Applied Mathematics Epidemiology Dietetics and Nutrition Integration Seminar Anatomy and physiology II Biochemistry I Psychology of Health 2nd Sociology of Food sem. Applied Statistics Human Nutrition Physiopathology Biochemistry II Bromatology Nutrition and Dietetics 1st Pathology Applied to Dietetics I sem. Food Sciences Public and Group Catering Public Health Pharmacology and Therapeutics Immunology Microbiology 2nd Food Safety sem. Laboratory Dietetics Pathology Applied to Dietetics II Clinical Dietetics I Genetics Food Technology Control and Certification of Food Quality 1st Communication and Counselling sem. Community Nutrition Clinical Dietetics II Clinical Education on Dietetics
3rd year
4th year
Food Toxicology Artificial Nutrition Clinical Dietetics III 2nd Internship in Dietetics and Nutrition I sem. Food and Nutrition Policies Management and Administration in Dietetics and Nutrition Option 1st Seminars on Dietetics sem. Internship in Dietetics and Nutrition II 2nd Research on Dietetics and Nutrition sem. Internship in Dietetics and Nutrition III
