Option: Preventive and clinical nutrition

Zdravstvena nega (II. st.)

Duration of study: 2 years (120 ECTS)

Title awarded at the end of the programme Magister zdravstvene nege, magistrica zdravstvene nege (Abbrev.: mag. zdr. nege)


Short description

Food consumption can act as a risk factor that endangers the health of the individual, or as a protective factor that strengthens health and improves quality of life. Epidemiological, biochemical and molecular-biological research has shown a link between the occurrence and course of certain chronic diseases and lifestyle and diet. The goal of a balanced diet is to maintain and improve health and thus quality of life, as well as to prevent food-related symptoms of deficiency (e.g. dermatitis, eye and brain damage) and deficient diseases (e.g. pellagra, rickets, scurvy), as well as overeating, which can lead to the emergence of many diseases of civilization. Through education and targeted promotion of a healthy diet at all stages of life, we contribute to better eating habits and nutrition, and thus to maintaining and strengthening the health of the population of Slovenia.

 

Employment opportunities for graduates     

Graduates can be employed:

 

  • public health care centers,
  • preventive centers,
  • health care-educational centers,
  • Institute of Public Health,
  • hospitals,
  • retirement homes,
  • public food centers,
  • hotels and health resorts,
  • educational facilities (kindergartens, schools, student residence),
  • pharmaceutical industry,
  • tourism,
  • sports-recreational centers,
  • non-government organizations and
  • food processing or processing industry.

 

Gained competences of graduates          

General competences:

  • developing knowledge and skills in the nutrition science field, dietetics and clinical nutrition and in the field of behavioural science that form the basis for dietitian certification and for employment in the health care field.
  • Knowing the patient's diet or differences between the diet of a health and sick person, evaluate the nutritional status and types of patient's nutrition and methods for prescribing diets,
  • identifying, critically analyzing and improving eating habits (nutritional therapy for different diseases and in the framework of preventive health care, based on evidence and research),
  • ability to advise and educate target groups and individuals,
  • the ability to choose the most appropriate tools for lifestyle change,
  • ability to work independently and suggest improvements in the aspects of nutrition planning, meal preparation, food technology, culture, social, food psychology, environment and economy,
  • competencies based on physiological and clinical bases, research, monitoring and documentation,
  • the student's ability for independent research work,
  • ethical reflection and commitment to professional ethics.

Subject-specific competences:

  • They get acquainted with the basic processes in food technology and their use in process engineering, as well as processes for the production of certain products of the food industry.
  • They learn the basics of integration and regulation of metabolic processes in cells and tissues.
  • They gain a basis for understanding the pathophysiological conditions of humans in some of the most common metabolic and digestive disorders.
  • Learn the principles of preventive nutrition to maintain and enhance health; preventive nutrition against key diseases of modern times: cancer, cardiovascular disease, obesity, diabetes and learn about the optimal diet at different life stages.
  • They learn the basics of healthy diet to maintain and strengthen health and skills, the promotion of healthy diet and planning a balanced diet in practice in individual life stages, the characteristics of the recommended diet for individual age groups and special nutritional needs and risks and diseases associated with inadequate nutrition.
  • They are able to assess the patient's nutritional status, recognize basic symptoms, know the diagnostic procedures and principles of treatment of a disease and the most appropriate form of nutrition for a particular disease, including all forms of artificial nutrition.
  • Ability to perform the most common rapid tests to monitor treatment, including food, patient counselling, using the results of biochemical analyses of the biological material of patients and others.
  • They gain knowledge from infectious diseases, especially those related to food safety in the food chain.
  • They learn about different types of alternative forms of nutrition - complementary forms of nutrition, their characteristics and health effects.
  • Ability to identify environmental and other psychosocial risk factors in connection with nutrition at the population level, knowledge of health economics from the perspective of preventive nutrition.
  • They get acquainted with the basic contents in the field of public health, which will enable them to form a broader perspective in monitoring other learning contents and to understand the intertwining of different risk factors, different environments and characteristics of the individual in the pathogenesis of individual diseases.
  • They get acquainted with the basic theoretical principles of child growth and development, nutritional needs of children at certain ages, nutritional guidelines and nutritional treatment of infants, children and adolescents, basics of parenteral and enteral nutrition in children and learn nutritional guidelines and treatments of individual groups of chronic pediatric patients.
  • Knowledge and identification of nutrition-related problems in the aging period - according to their specific needs, understanding of preventive nutrition in terms of risk factors for the occurrence of diseases and the promotion and education of healthy eating for the elderly.
  • They learn the basics of athlete's diet for maintaining and strengthening health and skills, how to approach the promotion of a healthy diet and planning a balanced diet in practice in individual life stages.
  • They acquire the theoretical and practical knowledge and skills needed to deal with individual eating disorders.

 

Implementation and exchange of elective courses          

In case of insurmountable circumstances or for justified reasons (subsequently established overlapping of schedules, inadequate prior knowledge…), the student may, with the consent of the vice-dean, change the elective subject no later than 20 October of the current academic year. Subsequent change are not possible.

 

1st and 2nd year's elective courses of the 2nd cycle study programme Nursing Care will be carried our depending on the enrolled students' number:
                                             

 

10 or more students lectures in full
seminars in full
tutorial in full
5 to 9 students lectures 50%
seminars 50 %
tutorial in full
1 to 4 students The course is not         

carried out

 

Recognition of knowledge and skills in study programsThe deadline for submission of application is November 30 of the current academic year.          

The recognition process is detailed in RULES ON THE RECOGNITION OF KNOWLEDGE AND SKILLS IN STUDY PROGRAMMES OF THE UNIVERSITY OF MARIBOR.

Procedures for the assessment, verification, and recognition of knowledge and skills and the criteria for the recognition of knowledge and skills apply to candidates enrolling at the University of Maribor and to already enrolled students wishing acquired knowledge and skills to be recognized as part of the fulfilled study obligations of an existing study programme.

The Faculty of Health Sciences can recognize knowledge and skills which in extent, content, and level of complexity fully or partially correspond to general or subject-specific competences set in the study programme the candidate wish to enrol in, or is enrolled in

The candidate who has previously studied within another accredited study programme may have ECTS credits that were acquired through study programmes at the same level recognized. 

Recognition is based on a public document or certificate on fulfilled courses and on individual syllabuses that shall include the number of ECTS credits, the number and structure of hours, content, objectives, and competences.

The procedure for the assessment, verification, and recognition of knowledge and skills starts with a filled out application form and attached relevant annexes and supporting documents. All must be submitted to the Student’s Affairs Office.

In case the application is not complete, the Student’s Affairs Office requires a revision in a stated deadline. If the candidate reviews the application within the stated deadline, the application submission date is the date of the filed review. In case the candidate doesn’t review the application, the corresponding faculty body rejects the application with a decision.

The procedure for the assessment, verification, and recognition of knowledge and skills are charged according to the UM price list.

 

 
Advancement conditions          

 Students of the 2nd cycle master's study programme Nursing Care advance into 2nd year if they collect 40 ECTS from 1st year's obligations.

 

Syllabus         

FIRST YEAR

WINTER SEMESTER

LECTURER SUBJECT

ECTS

Pajnkihar,
Šostar Turk
Research and Research Methodology

10

Pajnkihar Theories, Concepts and Practice of Nursing

10

Vrbnjak, Pajnkihar Evidence Based Nursing

5

Albreht Health Promotion and Primary Health Care

5

Total  

30

SUMMER SEMESTER

LECTURER SUBJECT

ECTS

Kozjek Rotovnik Basics of Prevention and Clinical Nutrition

5

Potočnik Biochemistry and Metabolism

5

Dolenšek Pathophysiology of Nutrition

5

Gregorič Pathophysiology of Nutrition

10

  Elective Course 1

5

Total  

30

1st year total

60

ELECTIVE COURSES

LECTURER SUBJECT

ECTS

Knez Food Structure and Quality

5

Zwitter Ethical Dilemmas in Nutrirional Support

5

Štiglic Quantitative Research Methods

5

Pajnkihar Qualitative Research Methods

5

 

SECOND YEAR

WINTER SEMESTER

LECTURER SUBJECT

ECTS

Mičetić Turk Clinical Nutrition

10

Rotovnik Kozjek The Process of Nutritional Treatment  of a Patient

10

Rotovnik Kozjek The Forms of Nutritional Care in Medical Nutrition

5

  Elective Course

5

Total  

30

SUMMER SEMESTER

LECTURER SUBJECT

ECTS

Šostar Turk, Langerholc Selected Topics in Food Safety

5

  Elective Course 1

5

  Elective Course 1

5

Vrbnjak Master Thesis

15

Total  

30

2nd year total

60

ELECTIVE COURSES

LECTURER SUBJECT

ECTS

WINTER SEMESTER

Mičetić Turk Alternative Nutrition

5

Mičetić Turk, Fijan Beneficial Foods and Beneficial Microbes

5

Takač Clinical Nutrition for Pregnant Women

5

Marčun Varda Obesity

5

Rotovnik Kozjek Medical Nutrition at Home

5

SUMMER SEMESTER

Mičetić Turk Nutrition of Infants, Children and Adolescents

5

Turk Z. Nutrition in Elderly Period

5

Gregorič Kumperščak Eating Disorder

5

Rotovnik Kozjek Sports Nutrition

5

Mičetić Turk Nutraceuticals and Nutritional Supplements

5

 

 

Average study duration          

 Report on average study duration of graduates for recent years of the Master's study programme Nursing Care.

YEAR TOTAL FULL TIME PART TIME
2010 3,0 3,0 3,0
2011 3,3 3,2 3,4
2012 3,6 3,5 3,7
2013 4,5 4,2 4,8
2014 4,7 3,9 5,4
2015 5,4 4,3 6,4
2016 6,0 4,3 7,7

Report on average study duration of graduates for recent years of the Master's study programme Nursing Care, Nursing Care option.

YEAR TOTAL FULL TIME PART TIME
2016 2,0 2,0 /
2017 2,3 2,3 /
2018 2,5 3,3 1,7

Report on average study duration of graduates according to year for ALL 2nd cycle (Master's)  study programmes

YEAR TOTAL FULL TIME PART TIME
2013 4,2 4,0 4,3
2014 4,4 3,9 4,9
2015 4,7 4,1 5,2
2016 4,4 4,0 4,7
2017 5,3 4,9 5,7
2018 4,7 5,4 4,0