The minimum general requirement for admission to the post-graduate degree programme is a Bachelor Degree (accompanied by a transcript) in the field of Nutrition/Dietetics or other related science degrees (which it will be evaluated and set certain criteria) from a recognised university.

In addition to the above, applicants must also satisfy the following requirements:
• Curriculum Vitae
• A personal statement (approximately one page) of personal goals and professional interests.
• Two recommendation letters (one preferably from a University Professor).
• Other documents that might support the application (e.g. articles, books, awards) (if applicable).
• Documentation on previous working experience in field of Nutrition /Dietetics (if applicable).

The admissions process includes an interview with the candidate if needed.

English Language Proficiency

Students satisfy the English requirements if their first degree was taught in English. Otherwise, they would need to present a minimum TOEFL score 550 and above, or Computer-based TOEFL score of 213 and above, or Internet-based TOEFL (iBT) score 79-80 and above, or GCSE (or GCE) English Language “O” Level of “C” or above or IELTS of 6.5 and above or Cambridge Exams (First Certificate with Grade B and above, as well as Proficiency with Grade C and above or a score placement at the ENGL-100 level of the University English Placement Test. The University offers English courses at various levels to help students reach the required standard for admission to a graduate program.

Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, mid terms, projects, and class participation.

Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.

The student must complete 120 ECTS and all program requirements. A minimum cumulative grade point average (CPA) of 3.0 is required.

With the University of Nicosia MSc in Clinical Dietetics degree, the student is eligible to the title of the Clinical Dietitian. The graduate students gain the knowledge, skills and professional attitudes necessary to practice as a clinical dietitian. The programme includes courses, practical placements and a research thesis.

1. Scientific and Evidence Base of Practice: integration of scientific information and research into practice.Students will be able to:
   1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
   2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.Students will be able to:
   1. Demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
   2. Demonstrate assertiveness, advocacy and negotiation skills appropriate to the situation.
   3. Demonstrate counseling techniques to facilitate behavior change.
   4. Locate, understand and apply established guidelines to a professional practice scenario.
   5. Identify and describe the roles of others with whom the Clinical Dietitian collaborates in the delivery of food and nutrition services.
3. Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations.Students will be able to:
   1. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention and health promotion.
   2. Apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
   3. Develop an educational session or program/educational strategy for a target population.
4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations.Students will be able to:
5. 1. Apply management and business theories and principles to the development, marketing and delivery of programs or services.
   2. Determine costs of services or operations prepare a budget and interpret financial data.
   3. Apply the principles of human resource management to different situations.
   4. Apply safety principles related to food, personnel and consumers.
   5. Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision-making.
   6. Explain the impact of a public policy position on dietetics practice.
   7. Explain the impact of health care policy and administration, different health care delivery systems and current reimbursement issues, policies and regulations on food and nutrition services

Semester 1

Semester 2

Semester 3

Semester 4