Dietetics - Bachelor’s degree
Bachelor's Degree Programs
3 years (6 semesters)
Language of studies:
Vistula School of Hospitality
DESCRIPTION OF THE STUDIES
With the rising popularity of healthy eating on the one hand, competing with the obesity crisis on the other – specialised knowledge of dietetics is becoming ever more popular. This is why Vistula School of Hospitality decided to establish a Dietetics Bachelor’s programme.
The three-year programme is perfect for those people who maintain a healthy lifestyle and would like to learn how to apply their newly-gained knowledge in practice.
The greatest advantage that Dietetics (Bachelor’s programme) at Vistula School of Hospitality has to offer, is its curriculum, unique on a national scale. It has been designed to include healthy nutrition at various levels of physical activity, age, physiological status, as well as with nationality and culinary tastes in mind. Over the course of these studies, you will learn how eating healthily can help you become fit, achieve mental well-being, and get in good physical and mental shape.
The Dietetics (Bachelor’s level) programme at Vistula School of Hospitality is unique on a national scale. Our faculty of experts and practitioners will ensure that the knowledge you gain is thorough, and will help you easily achieve professional success. Our students can polish their professional skills by doing internships, which helps prepare them for work in the field of nutrition.
BENEFITS OF STUDYING DIETETICS
You will learn how to assess the impact of particular food ingredients on the human body, its physical shape, performance, mental shape, overall mood and skin.
An individual approach
You will be able to offer your clients an individual approach, by selecting dietary ingredients tailored to their needs, goals, and customs, as well as nationality. You will also learn how to identify and correct nutrition mistakes.
You will learn about various food processing technologies, and how to compose meals to achieve the required nutritional value. In addition, the School is constructing a professional laboratory for chemistry, biochemistry, and microbiology courses, utilising specialist equipment.
You will learn how to improve the quality of life of other people by changing their diets. We also teach best practices, when it comes to working with clients, which ensures that, after graduation, you will be able to easily strike a rapport. You will be able to critically assess the effectiveness of various dietary plans – you will learn which of the ‘flavour-of-the-month’ diets actually work. One day, maybe, you will design your own diet! Additionally, you will have the opportunity to participate in scientific conferences, which will award you with “participation certificates” confirming your newly-gained skills.
Studying at Vistula School of Hospitality will provide you with the knowledge necessary to quickly become an expert on dietetics.
List of obligatory classes
- Food Micro-Biology
- General Bio-Chemistry with Enzymology
- Physiology of Digestion and Absorption with Elements of the Anatomy
- Food Chemistry
- Science of Commodities
- Fundamentals of Human Nutrition
- Evaluation of Nutritional Status and Population Feeding
- Foreign Language
- Physical Education 1
- H&S (Occupational Health and Safety)
- Library Instruction
- Nutrition During Pregnancy and Breastfeeding
- The Processes for Food Processing
- Plant Food Technology
- Fundamentals of Dietetics
- The Basics of Designing a Menu
- Motion Physiology with Elements of the Anatomy
- Ecology of Food Production and the Environment
- Foreign Language
- Information Technology in Dietetics
- Physical Education 2
- Nutrition of Active People
- Animal Food Technology
- Food Toxicology
- Psychology of Nutrition
- Food Allergies and Intolerances
- Nutrition of the Elderly
- Vocational Practice -3 months
- Child and Adolescent Nutrition
- Principles of Food Storage
- Analysis and Evaluation of Food Quality
- Bio-Active Food Ingredients
- Pro-Health Dishes Designing Technology
- Specialisation Course 1
- Specialisation Course 2
- Vocational Practice – 3 months
- Nutrition Education and Health Promotion
- Communication with the Patient
- Individual Potential Management
- Hygiene and Safety in Food Production
- Protection of Intellectual Property
- Statistics in Dietetics
- Elective Course 1
- Elective Course 2
- Nutrition Plans
- Basics of Academic Works Writing
- Diploma Seminar 1
- Specialisation Course 3
- Specialisation Course 4
- Specialisation Course 5
- Working with Disabled People
- Herbs and Basics of Phytotherapy
- Nutrition Counselling
- Low Energy Food Technologies
- Food Additives
- Eating Disorders
- Diploma Seminar 2
- Elective Course 3
- Elective Course 4
- Specialisation Course 6
- Specialisation Course 7
- Specialisation Course 8
Our Dietetics programme will allow you to pursue one of two sub-majors: Dietetics for the physically active, or Dietetic counselling.
SUB-MAJOR: DIETETICS FOR THE PHYSICALLY ACTIVE
You will gain the knowledge and practical skills necessary to work with the physically active in gyms and fitness centres. You will be able to work with athletes from various disciplines, and design for them diets, which will ensure their performance meets the requirements of their sport.
List of classes in the dietetics for the physically active sub-major:
- Theory of Sports for Everyone
- Strength Sports Nutrition
- Designing Products and Meals for the Physically Active
- Supplements in Sports
- Endurance Sports Nutrition
- Sports Psychology
- Speed and Technical Sports Nutrition
- Physically Active Child Nutrition
SUB-MAJOR: DIETETIC COUNSELLING
You will learn how to accurately assess the needs of all those who visit the dietician’s office. Psychology and interpersonal communication courses will prepare you to work with your clients.
List of classes in the dietetic counselling sub-major:
- Basics of Diet Prevention
- Basics of Dietotherapy
- Elements of Work with the Patient
- Dietetics Counselling 1
- Designing Pro-Health Meals
- Modern Culinary Techniques
- Dietetics Counselling 2
Natalia Czech-Sroka, PhD
Graduate of the Medical University of Silesia, she holds a PhD in medical sciences and a MA in nutrition and public health; author of numerous scientific publications in the field of human nutrition and dietetics; experienced dietitian; she has been providing dietary advice in several offices for the last 10 years.
Prof. Krzysztof Dasiewicz, PhD
Professor, PhD, food technologist, graduate of the Faculty of Food Technology, Warsaw University of Life Sciences. He deals with problems related to technological, health and economic aspects involved in processing animal products as well as with the application of visual techniques in the assessment of the quality of meat. Co-author of the textbook entitled: ‘Meat. Principles of science and technology’ published by the Publishing Office of the Warsaw University of Life Science. Author of over 150 publications in the field of meat technology. Lecturer at a number of courses and trainings for meat industry employees.
Prof. Ewa Gondek, PhD, BEng
Graduate of the Faculty of Food Technology, associate professor in the Chair of Food Engineering and Organization of Production, Faculty of Food Science, Warsaw University of Life Sciences, completed Postgraduate Studies in Pedagogy, scientific internships in the Institute for Livestock Breeding and Food Examination, Polish Academy of Sciences in Olsztyn, Institute of Basic Technique Problems, Polish Academy of Sciences in Warsaw, Institute of Agrophysics, Polish Academy of Sciences in Lublin, Slovak University of Agriculture in Nitra and Ivan Franco State Pedagogical University in Drohobycz. Academic teacher with long-term experience, scientific supervisor of 86 MA and BA theses, scientific supervisor/assistant supervisor in three PhD conferment procedures. Author or co-author of over a hundred original research works, academic manuals, holder of 14 awards of HM Rector of Warsaw University of Life Sciences for didactic and organizational activity. Editor of a scientific journal from the list of the Ministry of Science and Higher Education entitled: ‘Zeszyty Problemowe Postępów Nauk Rolniczych’. Head of a number of research projects.
Prof. Eliza Gruczyńska-Sękowska, PhD, BEng
SCIENTIFIC DEGREES / STUDIES COMPLETED: 1997 r. – master of science, engineer of chemical technology; Łódź Technical University, Faculty of Food Chemistry and Biotechnology; 2002 r. – PhD, engineer of agricultural sciences; Warsaw School of Life Sciences, Faculty of Food Technology; 2013 r. – professor, PhD in agricultural sciences in the field of food technology and nutrition, specialty: food chemistry; Warsaw School of Life Sciences, Faculty of Food Science. FUNCTIONS PERFORMED: 2008−2009 – head of the food chemistry lab at the Faculty of Chemistry and Biochemistry, University of Lethbridge (Canada). INTERNSHIPS AND TRAININGS: 27 June 2007 – 31 December 2009 Canada, University of Lethbridge, Department of Chemistry and Biochemistry, Post-Doctoral Fellowship; 3-4 October 2009 Canada, Ontario, Toronto, 23rd Meeting of the Canadian Section of the AOCS, Crystallization of Lipids, Nucleation to Application, Workshop.
Sylwia Gudej, MsC
Academic teacher and professionally active dietitian; employed in Department of Inborn Errors of Metabolism and Paediatrics and the Paediatric Neurology Clinic in the Institute of Mother and Child in Warsaw, where she specializes in diet therapy of congenital metabolism defects, including ketogenic diet and its modifications; author and / or co-author of conference reports, scientific and popular science publications in the field of dietetics and human nutrition; manager and contractor of several scientific grants; laureate of the “Diamond Grant”, one of the most prestigious programs of the Ministry of Science and Higher Education; actively participates in the implementation of programs related to dietary prophylaxis and dietotherapy of civilization diseases and in promoting the profession of a dietician in Poland; member of the Polish Dietetic Association.
Elżbieta Hać-Szymańczuk, PhD, BEng
Since 15 December 2005 – lecturer in the Chair of Biotechnology, Microbiology and Food Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences. In 2000/2001, she completed one-year postgraduate studies in the field of Organization and Management at Military Technical University in Warsaw. Since 2018, member of the Programme Board of the two-monthly periodical Chłodnictwo published by SIGMA-NOT. Since 2003, member of the Polish Society of Food Technologists. In the years 2016-2017, participation in the works of the international team of experts for Food Contaminations and for Food Hygiene under the Electronic Working Group of the Committee of KKŻ/FAO/WHO. In the course of work in the Faculty of Food Sciences of Warsaw University of Life Sciences, three 2nd degree team awards of HM Rector of the University of Life Sciences in Warsaw for scientific achievements (2007, 2017 and 2018). In the years 2007-2014, two team awards for achievements in didactic work (2011 – 2nd degree, 2014 – 1st degree) and a certificate of appreciation (2007) of HM Rector of Warsaw University of Life Sciences. In 2012, award for organizational achievements (3rd degree team award of HM Rector of Warsaw University of Life Sciences). In the course of doctoral studies, participation in the competition for doctoral students in the field of food technology: ‘Fresh Meat Technology Course’ organized by the Department of Food Science, Agricultural University of Norway in Ås (23 June – 27 June 2013, Norway). Later, in the course of her work as a university lecturer, participation in the 6th EU Framework Programme (Food Quality and Safety) – ‘PathogenCombat’ (2006-2008) as a member of the Polish working group headed by Prof. Małgorzata Ziarno, PhD of the Warsaw University of Life Sciences.
Mariusz Jaworski, PhD
PhD in health sciences, dietician, psychologist and sexologist. PhD in the field of nutritional disorders defended in 2015 in the 2nd Faculty of Medicine, Medical University in Warsaw. Research worker in a few grant projects, including several international grants (e.g. Polish-Norwegian PRACTA grant). Member of the Polish Psychological Society and Polish Society of Dietetics. Lecturer at several international conferences concerning the psychology of health, dietetics and methodology of education at medical universities as well as the latest trends in education. Author of 46 scientific publications of the total impact factor of 36; reviewer in several international journals from the area of medical sciences and health science. His research work focuses on problems concerning psychosocial aspects of nutritional disturbances, diabetes Type 2, psychometry, methodology of research in dietetics as well as sexual problems in adult patients related to the human psychosexual development.
Joanna Kalecińska, PhD
Graduate of the Academy of Physical Education in Warsaw. She completed specializations in: sailing, tourism and recreation; in the course of studies, she obtained the following licences: instructor in swimming, gymnastics, light athletics, junior Volunteer Water Rescue Organization lifeguard, yacht and motorboat helmsman, PYA instructor. PhD in physical culture sciences conferred in 2008 for a thesis entitled: ‘Sports-practising families as an environment favouring recreational physical activity’. She is graduate of Postgraduate Studies in Education for Life in the Family (2001), Annual Postgraduate Management Studies at the Warsaw School of Economics (2010) as well as MBA in Higher Education Institution Management at Adam Mickiewicz University in Poznań (2016). She completed numerous scientific internships, among others, at: Lithuanian Academy of Physical Education (Kowno, Lithuania) (2010 i 2012), Latvian Academy of Sport Education (Riga, Latvia) (2011), Universitad de Alcala (Madrid, Spain,) (2013), Université du Sud Toulon Var (France) (2014), Presov University. Faculty of Sport (Slovakia) (2015), Funchal University of Madera (Portugal) (2016), Uniwersity in Zadar (Croatia) (2018). Her professional experience is connected with work in the educational system at different stages of education (primary school, middle school, university), on different posts from a teacher of physical education to didactic posts (assistant, assistant professor, lecturer) as well as executive positions (Vice-Dean for Project Management; Vice-Dean for Didactics; Deputy and Director of the Tourist and Recreation Educational Programme; Head of Institute). She authored over 50 scientific publications. She is a member of the Polish Scientific Association for Animation of Recreation and Tourism in Poznań and Vice-President of the Association of Academy of Physical Education in Warsaw graduates.
Agnieszka Sulich, BEng, PhD
Graduate of the Faculty of Human Nutrition and Consumer Sciences of the Warsaw University of Life Sciences; author of scientific publications on assessment of consumption of bioactive compounds of plant origin in selected population groups; promoter of healthy lifestyle within the framework of the social campaign “Wiem, co jem” (I know what I eat); member of the Polish Society of Nutritional Sciences.
THE BEST IN PRACTICE
The Dietetics programme has been designed to best prepare you for your chosen career. More than a half of our faculty is composed of professional dieticians, so you can be sure that you will gain reliable knowledge, which will enable you to easily achieve professional success. After graduating from Vistula University, you will carry the title of ‘Dietician’.
See for yourself that Vistula School of Hospitality is the best university in practice. Find out the benefits of studying Dietetics.
Being a dietician is a satisfying job. It enables you to combine professional work with helping others. It is a career with great prospects, as more and more people become aware of the value of leading a healthy lifestyle, and often search for help to achieve it.
As a dietician, you can find employment in:
- Dietetic counselling offices in fitness clubs, gyms, and sports clubs.
- Public dietetic counselling offices.
- Schools, kindergarten, day care centres.
- You will be able to become independent and operate your own business.
The profile of the first degree studies graduate
The graduate of the first degree studies in the field of Dietetics at Vistula School of Hospitality has in-depth and interdisciplinary knowledge, skills and competences in the area of human physiology, food, health promotion, nutritional education, as well as psychology of nutrition and interpersonal communication allowing him/her to define individual nutritional needs tailored to a particular person’s lifestyle and taking into account individual dietary preferences ensuring a person’s good physical
and mental condition and health improvement. The graduate is aware of the necessity to individualize the nutritional needs of patients depending on their age, dietary habits, cultural background and lifestyle. Particular emphasis is put on the dietary needs of a healthy person exposed to the risks posed by civilizational diseases. The graduate can prepare educational programs that allow people to develop their proper eating habits. The graduate acquires practical skills in the field of nutritional counseling, nutrition planning and communication with patients, during the studies. Those competences are developed in the course of increased number of practical classes conducted at the University and at various types of nutrition-related facilities, as well as thanks to the didactic staff, who are mainly professional
Specific skills are developed within two specialties: dietetics for the physically active and dietary counseling. The graduate of the “dietetics for the physically active” specialization is mainly prepared to cooperate with people training in gyms or fitness clubs, and to support amateur runners, persons preparing for trips or climbing, in order to adjust their diet to their needs. He/she can plan a diet for athletes practicing various sports to ensure adequate efficiency and fitness.
The “dietary counseling” specialization prepares graduates to work with a variety of patients. Proper recognition of problems and adequate approach to the customer are vital in providing effective help to a person seeking advice from a dietician. That is why, psychology, interpersonal communication and cooperation with the are brought to the foreground during the education process.
The Dietetics graduate can:
- define the impact of individual food ingredients on the functioning of the healthy human body (physical fitness, body performance, mental
condition, general psychological condition, appearance of the skin, etc.);
- choose dietary components, based on the principle of diversity and
knowledge of dietary habits related to the customer’s nationality,
depending on the expected performance of the body (intense effort, long-
term effort, regeneration of the body);
- identify and correct nutritional errors by selecting individual conditions
for maintaining a person’s proper body weight;
- suggest adequate recipes, food processing technologies and ways of
composing dishes, in order to obtain the expected and designed nutritional
value, while using the technical and technological capabilities of modern
apparatus and devices;
- advice the customer on how to improve his/her life quality by changing
- provide a critical assessment of the real value of promoted diets,
especially weight reduction diets;
- make contact easily, because he/she has basic customer communication
skills and competences in the area of psycho-dietetics.
The graduate is legally qualified to practice the profession of a dietician.
Potential job opportunities for the graduate include:
- dietary counseling clinics located in fitness clubs, gyms, sports clubs;
- generally available dietary counseling clinics;
- schools, kindergartens, nurseries;
- providing a dietary counseling within one’s own business.
The acquired skills, apart from enabling the graduate to commence professional work, an opportunity to take care of his/her own health as well advise the family and friends.
- define the impact of individual food ingredients on the functioning of the healthy human body (physical fitness, body performance, mental
Full time studies in Polish - EU citizens and holders of the Polish Card, and foreigners who are entitled to undertake studies and study on the conditions applicable to the citizens of Poland, pursuant to applicable regulations
Registration fee Tuition fee (per year) Tuition fee (per semester) Tuition fee in 10 instalments Full-time studies 400 zł 5 600 zł 3 000 zł 640 zł
Part time studies in Polish - UE citizens and holders of the Polish Card, and foreigners who are entitled to undertake studies and study on the conditions applicable to the citizens of Poland, pursuant to applicable regulations
Registration fee Tuition fee (per year) Tuition fee (per semester) Tuition fee in 10 instalments Part-time studies 400 zł 5 000 zł 2 700 zł 580 zł
Full time studies in Polish - Students from outside the UE
Registration fee Tuition fee (per year) Tuition fee (per semester) Full-time studies 120 € 1 300 € 700 €
Full-time studies in English
Registration fee Tuition fee (per year) Tuition fee (per semester) EU and other countries citizens 120 € 2 500 € 1 350 € Citizens from the remaining countries 200 € 3 500 € 1 850 €
*The group of citizens of other countries paying the same fees as EU citizens includes: Citizens of North America, Central America, Caribbean, South America, Northern Europe, Western Europe, Eastern Europe, Central Asia (including Armenia, Azerbaijan, Georgia, Turkmenistan, Tajikistan, Uzbekistan, Kyrgyzstan, Kazakhstan and Mongolia).
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