Health Nutrition and Dietetics
The first cycle of studies at the Faculty of Health Studies
About the Study Program
The study of health nutrition and dietetics lasts four years and carries 240 ECTS points, through eight semesters that combine theory, practical teaching and professional practice. The program is aligned with the European standards of the dietetic profession (EFAD), and educates personnel for preventive and supportive action in nutrition, in health and disease.
First year
Foundations of the profession: human anatomy and physiology; general, inorganic, and organic chemistry; biophysics; biochemistry; microbiology; health fundamentals of nutrition I; anthropometric measurements.
Second year
Transition to the profession: health basics of nutrition II, biochemical-metabolic basics of nutrients, methodology of menu creation, children's nutrition, food safety, supportive nutritional therapy I.
Third year
Specialized nutrition: nutrition of athletes, supportive nutritional therapy II and III, nutrition program in hospitals, food toxicology, microbiome of organ systems, professional practice.
Fourth year
Completion of knowledge and professional practice: supportive nutritional therapy IV, nutrition psychology, nutrigenomics and nutrigenetics, food and nutrition management, health research, professional work.
Scope of work after graduation
A qualified nutritionist/dietitian, working independently or as part of a team, assesses the nutritional status of individuals and populations, plans diets tailored to patients' needs, and contributes to public health through prevention and nutrition education.
Assessment of nutritional status
Assessment of the nutritional status of individuals and populations using dietary, biochemical, anthropometric, and clinical data, in health and disease.
Menu and nutrition planning
Development, implementation and supervision of patient-centered meal plans, along with assessment of the nutritional quality of foods and menus.
Supportive nutritional therapy
Primjena principa suportivne nutritivne terapije u zdravstvenoj njezi pacijenata, uključujući procjenu enteralnih i parenteralnih pripravaka i suplemenata.
Food safety and quality
Oversight of food services and food production systems, and the identification and management of risks to ensure safe and adequate nutrition.
Public Health and Prevention
Planning and implementation of public health nutritional interventions for individuals and communities, with the aim of reducing inequality and improving health.
Education and Consulting
Motivating individuals, families, and target groups to change dietary habits, and conducting educational activities in educational and healthcare institutions.