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Qualification: Professional Bachelor’s Degree in Health Care, Nutritionist (RSU)

Professional Bachelor’s Degree in Health Care, Nutritionist (RSU)

Qualification Information

Expected outcomes:
After the completion of the study programme, the graduate will be able to:
- apply the acquired knowledge about food and nutrient components, their chemical structure, changes during processing and storage thereof, and quantitative volume determination methods thereof in order to provide consultations about nutrition issues both to larger groups of the society and separate individuals;
- analytically describe and participate in a reasoned discussion about substance change and the molecular bases of its regulation, contemporary genetic achievements and application of biochemistry in the field of nutrition studies;
- find effective solutions for the treatment of patients, using the knowledge about scientifically substantiated basic principles of medical content, applicable methods and means of medical treatment in the cases of severe and chronic diseases;
- ensure an efficient communication possibility using various media for the purpose of informing the society about healthy nutrition habits;
- demonstrate knowledge about the most important notions, basic principles, regularities and achievements in the field of nutrition studies by conducting scientific research works and/or discussing them with specialists with expertise in the field of nutrition studies; and
- creatively work in fields related to nutrition, successfully communicate both with colleagues and clients, take decisions and solve problems by observing the norms of professional ethics.



Competences:

1. Basic knowledge of:
1.1. medical history;
1.2. sociology basics;
1.3. care process, its stages – assessment, problem determination, planning, realization, evaluation;
1.4. economics principles;
1.5. State health care system organization;
1.6. management principles, care work management.
2. Understanding of:
2.1. human’s anatomy, physiology, pathological physiology;
2.2. human’s biophysics, biochemical environment, cytology, genetics;
2.3. microbiology;
2.4. parasitology;
2.5. food chemistry;
2.6. environmental health and factors affecting it – physical, chemical and biological, their evaluation and affecting possibilities;
2.7. occupational medicine and occupational diseases;
2.8. pathological physiology;
2.9. chemical pharmacology;  
2.10. basics of propaedeutics and internal diseases;
2.11. surgical disease basics;
2.12. woman health basics;
2.13. psychiatry and narcology basics;
2.14. infectious disease basics;
2.15. dental disease prevention;
2.16. epidemiology;
2.17. society health;
2.18. research principles in the nutrition specialist practice;
2.19. sociology principles in the nutrition specialist practice;
2.20. nutrition specialist professional regulatory documents, normative acts determining measures in case of catastrophe and emergency situations;
2.21. judicial aspects in the patient care;
2.22. laws and regulations in the food industry;
2.23. food quality;
2.24. food product manufacturing basics;
2.25. nutritional additives;
2.26. nutritional supplements;
2.27. jurisprudence basics;
2.28. professional terminology in the official language and one foreign language.
3. Ability to apply knowledge of:
3.1. nutrition teaching;
3.2. official language;
3.3. at least two foreign languages at a communication level;
3.4. professional terminology in the Latin language;  
3.5. nutrition therapy integration in the common treatment process and medical person team work during rehabilitation;
3.6. principles of professional and general ethics;
3.7. regulatory normative acts in the health care field;  
3.8. mathematical statistics and data bases;
3.9. health self-control and express diagnostics;  
3.10. patient research and diagnostics methods;
3.11. the types and methods of body’s fluid balance, electrolyte and acid/base balance ensuring;
3.12. the types and methods of feed intake, digestion and absorption process ensuring, the types and methods of body’s elimination process ensuring;
3.13. parenteral and enteral nutrition;
3.14. pediatrics, children’s growth and development, children care;
3.15. geniatric patient care principles;
3.16. medical emergency;
3.17. patient’s care work documentation principles;
3.18. pedagogy principles in nutrition specialist practice;
3.19. personality psychology;
3.20. communication psychology;
3.21. business basics and management basics;
3.22. information processing organizing in practice;
3.23. information technologies;
3.24. labor protection;
3.25. environmental protection;
3.26. employment relationship.



Skills:

1. To gather patient’s anamnesis and to carry out his clinical examination.
2. To evaluate patient’s biochemical tests.
3. To evaluate possible nutrition shortage in patient’s food consumption.
4. To measure patient’s anthropometric indicators (height, skinfold measures of body fat, weight, waist measurement)
5. To evaluate patient’s and his family knowledge regarding health promotion and preservation.
6. To perform patient’s research result summary and to formalize the main problem.
7. To decide on necessity additional tests.
8. To provide advice regarding patient’s nutrition according to the health condition.
9. To draw up menu according to the patient’s health condition.
10. To follow-up if catering employees comply with food preparation technology requirements precisely.
11. To nominate patient’s long term and short term treatment goals.  
12. To formulate and justify patient’s treatment goals and chosen treatment methods.
13. To integrate scientific achievements in the work performance.
14. To comply with professional normative acts in the health care field and professional and general ethic principles.
15. To facilitate and use positive communication skills
16. To cooperate with patients and their families.  
17. To cooperate with other medical persons during patient’s therapy.
18. To comply with hygiene requirements.  
19. To use scientific achievements and research results with understanding.
20. To observe confidentiality.
21. To maintain one's professional competence.
22. To provide emergency medical assistance.
23. To take responsibility of one's professional activities.
24. To think critically and deal with problems.
25. To use a computer for information search, storage and processing.
26. To plan and organize work.
27. To set priorities and work assignments.
28. To prepare business and professional documents.
29. To participate in team work and to comply with multidisciplinary team work principles.
30. To know the official language.
31. To know at least two foreign languages at the communication level.
32. To use professional terminology in the official language, Latin language and one foreign language.
33. To meet the requirements of labour relationship.
34. To comply with the requirements of occupational safety, fire safety and environmental protection regulations and ensure implementation thereof.
35. To administer nutrition specialist’s practice.  



Knowledge:

1. To gather patient’s anamnesis and to carry out his clinical examination.
2. To evaluate patient’s biochemical tests.
3. To evaluate possible nutrition shortage in patient’s food consumption.
4. To measure patient’s anthropometric indicators (height, skinfold measures of body fat, weight, waist measurement)
5. To evaluate patient’s and his family knowledge regarding health promotion and preservation.
6. To perform patient’s research result summary and to formalize the main problem.
7. To decide on necessity additional tests.
8. To provide advice regarding patient’s nutrition according to the health condition.
9. To draw up menu according to the patient’s health condition.
10. To follow-up if catering employees comply with food preparation technology requirements precisely.
11. To nominate patient’s long term and short term treatment goals.  
12. To formulate and justify patient’s treatment goals and chosen treatment methods.
13. To integrate scientific achievements in the work performance.
14. To comply with professional normative acts in the health care field and professional and general ethic principles.
15. To facilitate and use positive communication skills
16. To cooperate with patients and their families.  
17. To cooperate with other medical persons during patient’s therapy.
18. To comply with hygiene requirements.  
19. To use scientific achievements and research results with understanding.
20. To observe confidentiality.
21. To maintain one's professional competence.
22. To provide emergency medical assistance.
23. To take responsibility of one's professional activities.
24. To think critically and deal with problems.
25. To use a computer for information search, storage and processing.
26. To plan and organize work.
27. To set priorities and work assignments.
28. To prepare business and professional documents.
29. To participate in team work and to comply with multidisciplinary team work principles.
30. To know the official language.
31. To know at least two foreign languages at the communication level.
32. To use professional terminology in the official langua

Reference Data

EQF Level:
Thematic area:
Information Language:
Location:
NQF Level: 
6
Awarding body: 

- Rīga Stradiņš University

Awarding body contact info: 

DZIRCIEMA IELA 16, RĪGA, LV-1007
Tālr.: 67409230
Fakss: 67471815
E-pasts: RSU@rsu.lv

Source of information: 
National occupation classification: 

ISCO-08

Relationship type: 

Nutrition specialist (2265 01)

Access requirements: 

Certificate of general secondary education or Diploma of vocational secondary education

Ways to acquire: 

Formal (through education programmes)