Nutrition and Dietetics (BSc, 4 Years)

Program Overview

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This 4-year nutrition and dietetics program equips students with the knowledge and skills to apply their understanding of food and nutrition for the benefit of individuals and public health. It integrates theoretical and practical learning, preparing graduates for careers in clinical dietetics, public health nutrition, food service management, and research. The program aligns with professional standards and offers opportunities for international exchanges and research projects.

Program Outline

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Degree Overview:

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Objectives:

• To produce graduates who are adequately trained and competent professionals in the field of nutrition and dietetics.
• To equip graduates with the knowledge and skills to apply their understanding of food and nutrition for the benefit of individuals and public health.
• To provide graduates with both academic (theoretical and practical) skills and a solid foundation in dietetic market orientation.
• To focus on studying and analyzing the latest trends and developments in the science of Nutrition and Dietetics.

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Program Structure:

• The program consists of 4 years of full-time study, encompassing a total of 240 ECTS credits.
• The program includes a 12-week placement in the 4th year, allowing students to gain practical experience in the field.
• The program integrates theoretical and practical learning, ensuring that students develop both the knowledge and skills necessary to be successful in the field.

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Program Highlights:

• The program is designed to meet the requirements for application to professional schools like medical, dental, physical therapy, and other paramedical programs.
• The program also prepares students for postgraduate studies in Clinical Dietetics.
• The program aligns with the standards of the Cyprus law for the registration of Dietitians (N31/I(96)), enabling graduates to apply for registration to the Cyprus Registration Board for Food Scientist, Technologists and Dietitians (CyRBFSTD).

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Outline:

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Section A: Basic Sciences (30-36 ECTS Credits)

• Covers fundamental principles of Biology, Anatomy and Physiology, Chemistry, and Biochemistry.
• Introduces students to the essentials of scientific research and laboratory safety practices.

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Section B: Core Courses (150-150 ECTS Credits)

• Focuses on the core knowledge and skills of the field of nutrition and dietetics.
• Includes courses in food science, nutrition, public health, food service management, and clinical nutrition.
• Emphasizes the role of nutrition in disease prevention, health promotion, and various life stages.

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Section C: Elective Courses (18-18 ECTS Credits)

• Allows students to specialize in specific areas of nutrition and dietetics, such as food toxicology, food culture, and metabolic health.
• Offers flexibility to pursue their individual interests and career aspirations.

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Section D: English Communication (12 ECTS Credits)

• Develops students' written and oral communication skills in English.
• Equips them to effectively communicate scientific information and interact professionally in the field.

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Section E: Computers and Mathematics (12 ECTS Credits)

• Provides students with essential computer and mathematical skills for data analysis and research.
• Introduces them to the application of technology in the field of nutrition and dietetics.

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Section F: Humanities and Social Sciences (6-12 ECTS Credits)

• Broadens students' perspectives on the social and cultural aspects of food and nutrition.
• Develops their understanding of ethical considerations and historical influences in the field.

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Section G: Business Administration (6-6 ECTS Credits)

• Introduces students to basic business principles and management practices.
• Enhances their understanding of the business aspects of the food and nutrition industry.

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Assessment:

Course assessment comprises of:

• Final Exams
• Continuous Assessments (including mid-terms, projects, and class participation)
• A final grade point average (GPA) is calculated based on the weightage of these components.

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Teaching:

• The program emphasizes a student-centered learning approach, with interactive lectures, discussions, and group work.
• The faculty comprises experienced and qualified professionals in the field of nutrition and dietetics.
• The program provides opportunities for individual and group research projects, allowing students to apply their knowledge and develop their research skills.

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Careers:

• Graduates can pursue a variety of careers in the field of nutrition and dietetics, such as:
• Clinical Dietitians
• Public Health Nutritionists
• Food Service Management
• Research Scientists
• Food Industry Professionals
• Health Educators
• Freelance Dietitians
• The program's strong focus on research and critical thinking skills also equips graduates for further studies in related fields.

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Other:

• The program offers opportunities for students to participate in international exchanges and conferences.
• The program provides access to well-equipped laboratories and resources for research and practical training.
• The program emphasizes the importance of lifelong learning and professional development.

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Please note:

The specific course offerings and program details may be subject to change. It is recommended to consult the official program website for the most up-to-date information.