Dutch taughtNutrition and Dietetics are taught in a four-year daytime course. During the first year (in Dutch: propedeuse) preparation for, and familiarizing yourself with, your future profession occupies a central position. The main phase (the second, third and fourth years) is devoted to deepening and widening your knowledge, as for instance acquiring medical know-how and nutritional expertise, providing information, and both handling and cooperating with clients and colleagues.

Be aware that we have a specific selection procedure as Nutrition and Dietetics is a restricted-intake programme. You can find more information on our Dutch web page, since the study programme is Dutch taught.

Theme-based curriculum​

Within Nutrition and Dietetics the curriculum is ordered around a number of themes that are closely connected with (work) practice. These themes are taught in ten-week blocks, using projects. In this, theory (as for instance science of nutrition, physiology, psychology, health and hygiene, dietetics, chemistry, communication and information science) and practice fit in perfectly. During your projects, you and your fellow-students will be working closely together on concrete assignments.
The following themes will be among those that are dealt with in your Bachelor programme:

  • Nutrition and lifestyle
  • Evidence Based Practice
  • We care about nutrition
  • From the cradle to the grave
  • Dietician at work
  • The inner man (and woman)
  • Organisation of Health Care
  • Nutrition across borders

Competences

In order to see to it that your Bachelor programme fits in well with practice, each department has screened which demands you have to meet for your future profession. These competences run like a continuous thread through your curriculum. As a graduate you ca n:

  • put together nutritional advice and diets, based on information (from for instance medical files or referral by the doctor or GP).
  • supervise and motivate patients/ clients with regard to changing their nutritional patterns.
  • give practical advice about the composition and availability of products and preparing (dietary) nutrition.
  • work in a practice of your own and/ or as a nutritional expert/ dietician in the food industry.

 

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