Dietetics

Course title ECTS Credits Semester Teacher Annotation
Compulsory courses
Ergonomics 3 Spring Giedrė Sasnauskienė The aim of the study subject – to introduce students with professional health‘s and ergonomic‘s concepts, main terms and  adaptation possibilities. At the end of the subject students will get knowledge and be able to evaluate body poses in work place, working environment and tools influence for human. Will be able to create prevention programs and will advise on the installation of safe workplace. 
English Language 3 Spring Violeta Kamantauskienė While studying the course, students learn to use professional terms in the foreign language and use the information sources necessary for the specialty, i.e. dictionaries, reference books, encyclopaedias, Internet websites, databases. They also develop professional language reading, listening, writing, speaking and translation skills.

 
Stress and coping strategies 3 Spring Dainė Krasuckienė During the course, students will get acquainted with the concept of stress and stress response mechanism, will analyze the impact of stressors on well-being and health, as well as opportunities to reduce stress through various stress prevention and coping strategies. Will develop stress coping and self regulation skills.
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.
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.. 

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Public Health. Health Educology 6 Spring Evelina Dailidaitė Students will get acquainted with the development and regularities of public health, strategic documents, understand the importance of public health, the importance, need and opportunities of health promotion, carry out cognitive activities on health promotion issues, based on health policy, principles of healthy lifestyle. Will be able to assess public health problems, analyze their causes, provide possible solutions. Understand the relationship between environmental factors and people, learn to choose teaching-learning methods, assess the learner’s age and learning style, prepare a health education project, analyze, evaluate practical experience in professional activities. The aim of the subject is to develop students’ ability to assess the factors affecting health, ability to work, long and healthy life, to form an attitude to health, disease prevention, to develop a healthier person by influencing his attitudes and behavior.
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.