Description
The Bachelor’s Degree in Nutritional Science and Dietetics is offered by the Department of Nutritional Science and Dietetics of the School of Health Sciences at the University of Peloponnese. It is a study program focusing on nutritional science, dietetics, public health, biology, nutritional biochemistry, and health promotion through nutritional intervention. Students acquire knowledge in nutritional assessment, dietary intervention planning, clinical nutrition, nutrition education, and evidence-based nutritional practices. The program contributes to the development of graduates with scientific competence in the field of nutrition and dietetics.
Relation to Employment
The program aims to develop knowledge and skills enabling graduates to work in dietetics, clinical nutrition, public health, nutrition education, the food industry, and the promotion of healthy dietary habits.
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 Study Program of the Department of Nutritional Science and Dietetics aims to educate scientists with knowledge in human nutrition, dietetics, biochemistry, physiology, public health, food safety, and disease prevention through nutritional interventions. Students acquire a theoretical and applied background in health and nutrition sciences.
Skills
The program equips students with skills in nutritional assessment, design of individualized dietary interventions, application of clinical dietetics, analysis of nutritional data, and education of individuals and populations on nutrition and health issues. It includes theoretical, laboratory, and applied training.
Competences
The department’s program provides knowledge and scientific skills enabling graduates to assess nutritional needs, design and implement nutritional care interventions, and contribute to public health promotion and quality of life through evidence-based dietary practices.