Description
The Bachelor’s Degree in Nutritional Sciences and Dietetics is offered by the Department of Nutritional Sciences and Dietetics of the School of Health Sciences at the Hellenic Mediterranean University. It is a study program focusing on nutrition, dietetics, and health promotion through proper nutritional support. Students acquire knowledge in biochemistry, physiology, clinical nutrition, food science, and nutritional assessment, as well as skills in designing and implementing nutritional interventions. The program contributes to the development of graduates with scientific training and professional competence in the field of nutritional sciences and dietetics.
Relation to Employment
The program aims at skills enabling careers in nutrition, dietetics, health promotion, and nutritional support for individuals and groups. It includes theoretical, laboratory, and practical education, preparing graduates for hospitals, healthcare centers, nutritional support units, food industries, and private dietetic offices.
Access Requirements / Progression Opportunities
Admission to the program requires a secondary school leaving certificate and successful participation in national-level examinations or placement examinations.
Knowledge
The Undergraduate Program of the Department of Nutritional Sciences and Dietetics aims to educate scientists with knowledge in nutrition, dietetics, biochemistry, physiology, and food science. Students develop skills in nutritional assessment, design of nutritional interventions, health promotion, and the application of modern nutritional support methods.
Skills
The program equips students with skills in nutritional assessment, design of dietetic interventions, health promotion, and the application of modern nutritional support methods. It includes nutrition, dietetics, biochemistry, physiology, and food science, with primary training taking place in nutrition laboratories and clinical healthcare structures.
Competences
The department’s program provides knowledge in nutrition, dietetics, and food science, developing students’ abilities in nutritional assessment, design of dietetic interventions, health promotion, and the application of modern nutritional support methods. Graduates gain capabilities in the scientific and clinical approach to issues of nutrition, public health, and management of dietary needs for individuals and groups.