Dietetics

Course title ECTS Credits Semester Teacher Annotation
Courses of specialisation
Food Microbiology and Parasitology 5 Spring Žaneta Maželienė While studying the subject of food microbiology and parasitology, students will evaluate the morphological and physiological features of microorganisms, the effects of microorganisms and the relationship with the environment and humans. They will discuss and analyze individual groups of microorganisms that cause food, toxic infections (sources of infections, modes of transmission), will understand infectious immunity and its importance in infection management, will know and apply the principles of food infection control. Will be able to perform the analysis of the hygienic condition of the environment and staff. Will know the microbiology of food products: the microflora of food raw materials in the formation of microorganisms, microorganisms used in product preparation, product manufacturing failures and food poisoning. During the production of smart dishes, microbiological processes take place and microorganism management measures are applied. Students will get acquainted with the basics of parasitology, the concept of parasitism, the mechanisms of interaction between parasites and hosts, knowledge of food-borne parasites, diseases taken, principles of prevention, acquaintance with parasitology research methods, diagnostics of parasitic diseases.
Food Preparation Technology 5 Spring Nijolė Vasiliauskienė During the course, students will learn about the range of products, storage conditions, shelf life, preparation, serving, and decoration of different dishes. Students will be able to analyze changes in food products, draw up food technology schemes, technology, cost, and nutrition cards, and produce a variety of dishes and beverages according to quality requirements.
Genetics 3 Spring Asta Aleksandravičienė Genetic comprises multiple techniques for the intentional manipulation of genetic material (primarily DNA) to alter, repair, or enhance form or function. Students will become acquainted with the basic concepts, tasks and principles of genetic engineering. They will analyze the problems, benefits and disadvantages of the development of genetically modified organisms (GMO). Students will get acquainted with gene therapy, the different methodologies of genetic engineering used for this technique, its limitations, applications, and perspectives. After this course students will get knowledge about benefit of microorganisms in biotechnology, benefit about GMO, gene therapy and understand the basic principles and methods of genetic engineering.
Pathology 4 Spring Evelina Dailidaitė During the study of the subject, students will gain knowledge about the main pathologies that are related to food or improper nutrition, lifestyle. Students will know, understand and be able to apply the acquired knowledge about the causes of infectious and non-infectious diseases, development mechanism, changes caused at the cellular and tissue level, their consequences and prevalence in professional practice.
Nutrition of a Healthy and Sick Child 4 Spring Kristina Žalnieraitienė During the course, students will get acquainted the principles of rational nutrition for children (healthy and sick), discuss children foods. Will calculate the nutritional and energy values ​​of the daily ration, will make up menus (taking into account nutritional recommendations for each age group).
Basics of Dietetics 3 Spring Sandra Vaskelė The course is a part of „Basics of dietetics“. Students will become familiar with currently popular dietary regimes (diets) worldwide, examine how nutrition according to these dietary models affects individuals’ health status, will analyze emerging nutritional problems, compare different dietary regimes by identifying their strengths and weaknesses, deepen and expand knowledge about food product groups which raise concerns and health effects are debated. Upon achieving the course outcomes, students will be able to evaluate the effectiveness of different dietary regimes on health, prepare dietary plans considering various dietary models, teach and advise on healthful nutrition and dietary issues.
Professional Internship of Food Supply 3/6 Spring Evelina Dailidaitė During the internship they will get acquainted with the organization of different groups of people, catering, supervision, food supply sector in a certain institution. Will learn to apply basic knowledge in practice in real workplaces. The aim of the subject is to develop the ability of dieticians to responsibly supervise the nutrition of patients, to ensure an adequate supply of quality food. After the internship, students will be able to analyze the processes related to ordering and delivery of food to the company, analyze procurement requirements and contracting, read invoices, register, analyze and describe the production process, explain the principles and processes of risk analysis and critical control points system. will have knowledge of the cooking equipment in the kitchen of the cooking company and its application in production.
Final Professional Internship  3/6/9/12/14 Spring Evelina Dailidaitė Final practice of professional activity – practice during which acquired knowledge and abilities are consolidated, applied and improved in practical professional activity, in a real working environment. After completing the practice, students will be able to recognize and assess the vital needs of a person, a group of persons or a community and determine their self-care possibilities; observe feeding and feeding of individuals; to identify people’s feeding problems, to determine their solution methods; prepare a nutrition care plan and carry out its monitoring; prepare individual or group menus and technological cards for dishes; risk factor analysis and important control points system and good hygiene practice requirements in the food handling department; adjust and adapt the nutrition of their group according to the purpose of the individual diet of the person; to teach and advise individuals or their groups on proper nutrition; monitor the production of diet meals, their quality, hygiene requirements of the food handling department and make suggestions. Students know the legal acts regulating personal health care services, hygiene standards requirements and diet practices in the Republic of Lithuania; on the basis of document preparation, processing and accounting; basics of medical statistics; basics of health insurance; on the basis of health law; personal data protection principles; using information and communication technology tools and being able to use them.
Basics of Nutrition 4 Autumn Kristina Žalnieraitienė Students will learn about the basic principles of healthy nutrition, recommendations, and basic food ingredients. Students will calculate the nutritional and energy values ​​of the daily ration, will draw up menus (taking into account nutritional recommendations for each age group).
Human Physical and Mental Development 4 Autumn Evelina Dailidaitė Students will learn about changes in the human body at various stages of life. They will assess the health status of people in various periods of life, gain theoretical and practical knowledge about childhood, maturity, the aging process and its consequences for the body, specific problems of the elderly. After achieving the results of the study subject, students will recognize the anatomical, physiological, and pathological changes in the stages of human development, justify the changes in the stages of human development, and evaluate healthy and disease-induced aging.
Public Health. Health Educology 6 Autumn Evelina Dailidaitė, Vaiva Balčiūnienė After studying this study subject, students will know the legal acts governing the organization of health care, and will be able to apply them in professional activities and teamwork. Students will be able to analyze the factors affecting health, working capacity, longevity, form an attitude towards health, disease prevention, and develop a healthier person by influencing his attitudes and behavior; will understand and be able to assess the effects of external environmental factors, population health problems, risk factors and their correction. They will know what methods and means to avoid factors harmful to health, to protect and strengthen health, they will be able to anticipate public health safety problems and preventive measures.
Professional Internship of Catering and Nutrition Assessment 6 Autumn Evelina Dailidaitė During the internship, they will get acquainted with the catering/organization of different groups of people, supervision, and the food supply sector carried out in a certain institution. You will learn to apply fundamental knowledge practically in real workplaces. The purpose of the subject is to develop the abilities of dietitians to responsibly supervise the nutrition of patients, to ensure proper assessment of nutrition and intake, and confirmation of the diagnosis of nutritional disorders. After completing the practice, students will be able to assess the patient’s nutrition and appetite; determine the causes of clinical exhaustion; determine the possibilities of food consumption, the need for nutrients and the causes of nutrient loss; consequences of lack of protein energy and other nutrients; evaluate patients’ body mass index and body size parameters, calorie requirement activity levels; analyze laboratory test data; collect feeding data from the patient or his relatives; monitor changes in the patient’s nutrition and body weight.