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.

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.  

1. Ability to take part in the health care of children and persons of full age.
2. Ability to perform the evaluation of patient’s condition and documentation.
3. Ability to compose the appropriate nutritional therapy plan for patient.
4. Ability to use nutrition therapy methods by planning meals and organisation of catering unit work.  
5. Ability to cooperate with patient’s family members.
6. Ability to evaluate patient’s and his family member’s knowledge about health promotion and preservation.
7. Ability to cooperate with other medical persons.  
8. Ability to use appropriate medical technologies.
9. Ability to provide first aid.
10. Ability to educate citizens and patients in the health promotion, preservation, recovery and sickness prevention questions.
11. Ability to perform public health measures.
12. Ability to analyse and evaluate one’s professional activities.
13. Ability to maintain and improve one’s professional qualification.
14. Ability to take part in the design and implementation of professional development programs.
15. To introduce the latest evidence-based medical science advances in one’s work.
16. Ability to establish and administer a nutrition specialist practice, document one’s activities in compliance with document management requirements.
17. Ability to communicate in the official language and at least two foreign languages.
18. Ability to take part in the nutrition policy implementation program.
19. Ability to perform nutrition training program.
20. Ability to meet the requirements of employment relationship.
21. Ability to observe occupational safety, fire safety and environmental safety requirements and ensure compliance thereof.
22. Ability to comply with regulations governing health care activities.
23. Ability to utilize information technologies in one’s professional activities.
24. Ability to observe basic principles of professional and general ethics and communication culture.