Degree in Human Nutrition and Dietetics
- Students must have developed the learning skills needed to undertake further study with a high degree of autonomy.
- Students must have acquired knowledge and understanding in a specific field of study, on the basis of general secondary education and at a level that includes mainly knowledge drawn from advanced textbooks, but also some cutting-edge knowledge in their field of study.
- Students must be able to apply their knowledge to their work or vocation in a professional manner and have acquired the competences required for the preparation and defence of arguments and for problem solving in their field of study.
- Students must have the ability to gather and interpret relevant data (usually in their field of study) to make judgements that take relevant social, scientific or ethical issues into consideration.
- Students must be able to communicate information, ideas, problems and solutions to both expert and lay audiences.
- Recognise the need to maintain and update professional competence, with particular emphasis on independent and lifelong learning of new facts, products and techniques in the field of nutrition and food, and on motivation for quality.
- Know how to apply the scientific method and acquire skills for managing the main bibliographic sources.
- Have capacities for analysis and synthesis, for teamwork and to organise and plan activities.
- Have the ability to communicate orally and in writing in all possible areas of professional practice; develop a critical perspective, acquire skills for teamwork and assume leadership when appropriate.
- Know the structure and evolution of cells.
- Understand cell function in general terms.
- Understand where the different cellular processes take place.
- Know the cell cycle and its regulation.
- Understand the basic principles of genomic organisation, heredity and biological diversity.
- Know the chemical, biochemical and biological principles applicable to human nutrition and dietetics.
- Know about the various educational methods applicable to the health sciences, and the communication techniques used in food and human nutrition.
- Know the basic physiology of the human body from the molecular level to the full body, at the various stages of life.
- Learn to understand the body as a whole.
- Understand and interpret how each organ is involved in the maintenance of the constancy of the internal environment.
- Know how to set out problems and use the appropriate methods for their resolution, being able to apply critical reasoning.
- Learn the fundamentals for using the scientific equipment directly related to their professional activity.
- Know the structure and function of the human body at the various stages of life, from the molecular level to the full body.
- Problem solving: be able to evaluate clearly the orders of magnitude in situations which are physically different, but show analogies, thus allowing the use of known solutions in new problems.
- Theoretical understanding of physical phenomena: have a good understanding of the most important physical theories (logical and mathematical structure, experimental support, described physical phenomena).
- Mathematical skills: understand and master the use of the most commonly used mathematical and numerical methods.
- Modelling and problem solving: be able to identify the essential elements of a process/situation and to establish a working model; be able to take the approaches required to reduce a problem to a manageable level; have critical thinking skills to build physical models.
- Basic and applied research: acquire an understanding of the nature of research in physics, how it is conducted and how physics research is applicable to many different fields; be able to design experimental and/or theoretical procedures for: (i) solving common problems in academic or industrial research; (ii) improving existing results.
- Learning skills: be able to engage in new fields of science and technology in general through independent study..
- Be familiar with statistics applied to health sciences.
- Know the psychological base and the biopsychosocial factors that affect human behaviour.
- Know the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and disease.
- Know the boundaries and the scope of the profession and identify when interdisciplinary treatment or referral to another professional is required.
- Calculate integrals with different methods for calculating primitives.
- Solve simple ordinary differential equations.
- Design simple experiments that may be useful to achieve the objectives of the study.
- Describe and synthesise the dataset observed in the experiment.
- Analyse the data observed using a statistical package.
- Interpret the results provided by statistical packages.
- Prepare and present a report of the experimental study conducted.
- Describe the anthropological foundations of human diet. Describe and argue the social and cultural inequalities that can affect eating habits.
- Know the aspects of critical importance in psychology and highlight the relevance of psychological issues on human health and nutrition.
- Know about the various educational methods applicable to the health sciences, and the communication techniques used in food and human nutrition.
- Develop and apply the basic principles of communication techniques.
- Be able to apply the knowledge gained throughout the course of study to the professional world.
- Acquire the capacity to convey ideas, analyse problems critically and propose solutions.
- Have decision-making abilities.
- Contribute to the development of human rights, the principles of democracy, the principles of equality between women and men, solidarity, protection of the environment and promotion of the culture of peace, from a gender perspective.
- Understand, evaluate and apply gender perspective in the scientific and professional fields.
- Acquire skills for presenting a project orally or in writing.
- Be able to present and defend a degree final project before an examination panel demonstrating an ability to integrate the contents learnt and the skills acquired.
- Have organization and planning skills.
- Know the major diseases at the molecular level.
- Understand and use basic scientific terminology related to the subject area.
- Know the structure and properties of biological macromolecules and their relationship with the function that they perform.
- Understand the operation of enzymes and their regulation.
- Know the mechanisms of production and transformation of energy.
- Know about the major metabolic pathways and obtain an integrated view of metabolism and its regulation.
- Know and understand essential processes in the transmission of genetic information from DNA to protein.
- Understand the molecular origin of the basic functions of living beings and the main biotechnological and medical implications.
- Recognise the types of bonds that can occur in organic compounds and the different types of representation of organic molecules.
- Know how to apply the general rules of nomenclature for organic compounds, including stereochemistry.
- Know the different functional groups found in organic molecules and relate the presence of functional groups with the physicochemical properties of organic molecules.
- Know the general reactivity of the most important functional groups found in organic molecules.
- Know the mechanisms of the most important chemical transformations.
- Know the methods most commonly used for obtaining the different types of compounds.
- Be able to relate the presence of functional groups in molecules with their reactivity against different processes (replacement, removal, addition, hydrolysis, oxidation, reduction, etc.).
- Understand and be able to predict the behaviour of organic compounds in different environments (chemical, biological, environmental).
- Develop the ability to estimate the risks associated with the use of chemicals and laboratory processes.
- Know the social, cultural and psychological factors that may affect the origin, development and treatment of eating disorders, and of food risks and crises.
- Know the origin of the different attitudes towards food and understand basic theoretical and methodological principles for the social and anthropological analysis of the food system and, in particular, food consumption, food preparation and eating habits.
- Recognise the plurality of points of view that make up the reality of food and nutrition through different social agents and discourses.
- Understand and apply the basics of the bromatological and sensory analysis of food products.
- Know, detect early and evaluate quantitative and qualitative deviations, due to surplus or shortage, of nutritional balance.
- Acquire capacity to assess the impact of the consumption of food on the health of the population.
- Know the general and specific parameters of quality for each food group.
- Know the physicochemical properties, chemical reactions and technological functions of the components of food.
- Determine the influence of physical and chemical factors on the components of food.
- Be familiar with the hygiene and health measures for the prevention and control of foodborne parasitic diseases.
- Know the basics of occupational toxicology.
- Know about the various toxicokinetic processes (absorption, distribution, metabolism and excretion).
- Know the general mechanisms of toxic action.
- Know the procedures for the evaluation of toxicity.
- Know the sources of exposure, pathophysiology, toxic effects and mechanism of action of toxic substances present in foodstuffs.
- Know about the harmful effects of toxic substances in food, mechanism and signs of these effects.
- Collaborate in the prevention of food poisoning and know the safety limits of toxins to ensure safe food to the population.
- Know aspects related to the assessment and characterisation of the toxicological risk of potentially toxic substances in food.
- Know the methods most commonly used for the analysis of toxic substances in food.
- Know the basic concepts of parasitology.
- Know the specific concepts of food parasitology.
- Know and understand the different types of biological cycles related to foodborne parasites.
- Have an adequate knowledge of food-spoiling and food-contaminating parasites.
- Know the parasites specific of meat products, fish products and by-products.
- Know parasitic groups with an impact on growth and human nutritional status.
- Know the basics of hygiene in food, processes and products.
- Master the techniques for sampling, diagnosing and identifying parasites in food.
- Know and understand the epidemiology of foodborne parasitic diseases.
- Know the hygiene and preventive measures applicable to the major alterations in food products caused by toxic substances and chemicals originated during food processing.
- Know the hygiene and preventive measures against major parasite-induced alterations in food.
- Know the hygiene and preventive measures against major microorganism-induced alterations in food.
- Understand the use of guides to good hygiene practice as a tool to ensure the proper handling of food.
- Know and interpret the results obtained in the hazard analysis and critical control points (HACCP).
- Be familiar with aspects related to the economics and management of food companies.
- Participate in business teams of social marketing, advertising and health claims.
- Isolate pure cultures of microorganisms, evaluate microbial growth and work bearing in mind the aseptic technique and the concept of sterility.
- Master the techniques of cultivation, isolation and identification of microorganisms in food.
- Apply preventive measures against the transmission of foodborne microbial diseases.
- Know the symptoms and treatment of major diseases caused by eating food contaminated with microorganisms.
- Know and understand the epidemiology of foodborne microbial diseases.
- Know about foodborne pathogenic microorganisms.
- Know the main sources of microbial contamination of food.
- Differentiate between antibiotics and synthetic and semisynthetic chemotherapeutic agents and understand the importance and the genetic basis of microbial resistance to chemotherapeutic agents.
- Understand microbial genetics and the basic applications of genetic engineering in the area of food.
- Understand the basic mechanisms of microbial pathogenicity.
- Know and understand the criteria for the classification and identification of microorganisms, in particular, the differential physiological and biochemical characteristics of microorganisms of food significance.
- Understand the growth of microorganisms, their requirements and the methods for controlling them.
- Gain basic knowledge of the different types of microorganisms.
- Understand the processes of culinary transformation of food and their implications in diet therapy.
- Know mass catering establishments and their different types, organisation and running.
- Know the cooking techniques that optimise the organoleptic and nutritional characteristics of foodstuffs, with regard to traditional gastronomy.
- Acquire knowledge to design and/or improve food.
- Know the changes undergone by food as a result of technological and cooking processes.
- Know how to apply the knowledge acquired to the preparation and preservation of food.
- Be able to prepare reports and fill in records of the professional interventions of the dietitian-nutritionist.
- Understand nutrition and the changes to be made in special situations according to metabolic adaptations and specific nutritional needs.
- Set the criteria for preparing an individualised diet, including databases and software.
- Know about the structure and use of the different food composition tables and exchange lists.
- Know the metabolic and functional changes that have a nutritional impact on the different stages of the life cycle (from newborn to frail elderly) and modify the diet according to the energy requirements of each developmental stage.
- Study the different nutritional objectives and dietary guidelines at national and international level.
- Know the characteristics of the different eating patterns and habits and their relationship with health.
- Know the bases of healthy eating in order to establish a balanced, varied and sufficient diet.
- Study the relationship between eating habits and health and disease.
- Apply the techniques, methods and tools that allow the assessment of individual nutritional status.
- Know the anamnesis and clinical and dietary history as a prelude to the individual nutritional assessment.
- Know about other components of foods with a nutritional impact, delving into their function, bioavailability and food sources.
- Participate in the design of total diet studies.
- Plan and interpret the assessment of the nutritional status of individuals and/or groups, both healthy (in all physiological situations) and sick.
- Acquire the knowledge and skill needed to elucidate the causes of organoleptic and/or nutritional modifications of components and/or food.
- Know about the production systems and the basic systems for the manufacturing, transformation and preservation of the main food products.
- Know about emerging technologies for the transformation and preservation of food and their impact on quality.
- Assess and calculate nutritional requirements in situations of health and illness at any stage of the life cycle.
- Be able to interpret, evaluate and communicate relevant data in the different branches of the profession of a dietitian-nutritionist by making use of information and communication technologies.
- Know the molecular basis for applying dietary treatments to diseases.
- Understand the epigenetic regulation of nutrients.
- Know the basic pathophysiology of the human body at the various stages of life.
- Know the influence of nutrition on pathological states and vice versa.
- Understand and interpret how an organ or systemic failure affects the lack of constancy of the internal environment.
- Understand and use clinical and biochemical data in the nutritional assessment of patients and in their dietary-nutritional treatment.
- Know the multiple implications that the different diseases may have in dietary-nutritional processes, how to detect them and the hygienic-dietary changes to be implemented to prevent or control them.
- Study the possible interactions between food components and organic functions and their impact on health.
- Study the major metabolic syndromes and their nutritional impact.
- Study the diseases that can cause malnutrition and their consequences on the clinical evolution of patients and the efficacy of their treatment.
- Understand the characteristics of the main therapeutic diets.
- Know the characteristics and indications of nutritional support techniques.
- Acquire knowledge and skill for developing nutritional care plans for various diseases and for assessing the different types of specific diets.
- Gain the skills required to develop food and nutrition education programmes for patients and their environment, both in outpatient clinics and hospitals.
- Write and interpret a dietary history of healthy and sick individuals.
- Apply the basis of clinical nutrition to diet therapy.
- Plan, implement and evaluate therapeutic diets for individuals or groups.
- Be able to help the healthcare team in the global approach to different pathologies (kidney, digestive, pulmonary, infectious, neurological, etc.) in which the dietitian is responsible for diet and nutrition and must assess both elements according to the type of patient, concomitant clinical factors and stage of the disease.
- Know, highlight and be able to provide dietary and nutritional counselling for the prevention and treatment of diseases such as diabetes mellitus, dyslipidemia and hypertension, which are major risk factors for cardiovascular diseases, the leading cause of death in the Western world.
- Highlight the importance of pathologies in which the future dietitian will be required to provide nutritional recommendations: hyperuricemia and gout, nutritional anaemia, goitre and other thyroid disorders, etc.
- Know about nutrition-related diseases with a low prevalence nowadays in developed countries (beriberi, pellagra, scurvy, etc.), but which can be detected in subclinical stages and require a nutritional approach.
- Highlight the importance of nutrition in the development of osteoporosis and know how to prevent it and treat it from the dietary point of view.
- Know, assess and correct quantitative nutritional deficiencies due to surplus or shortage, and understand the important role of the dietitian as regards both the treatment and the prevention of diseases as prevalent as thinness, anorexia nervosa and obesity.
- Highlight and raise awareness of the importance of the nutritional assessment in the evaluation of a sick patient to detect alterations and implement actions that allow a better and faster recovery from illness.
- Know the sources of information on legislative provisions in the area of food.
- Know the structure of Spanish and Community legislation in the area of food.
- Learn basic concepts of pharmacology (pharmacokinetic and pharmacodynamic aspects).
- Know the pharmacological action of the therapeutic groups and relate them to their effects, indications and adverse reactions.
- Determine the influence of the nutritional status on the pharmacological response, drug-food interactions and their clinical significance.
- Be able to interpret reports and administrative records in relation to food products and ingredients.
- Develop the capacity to convey information, ideas, problems and solutions in the field of ethics and professional ethics, both to a specialist and non-specialist audience.
- Be able to assume social and ethical commitments.
- Design and conduct nutritional assessments to identify the needs of the population in terms of food and nutrition, and identify the determinants of nutritional health.
- Design, intervene in and implement programmes and policies of education and training in diet and nutrition.
- Advise and agree on changes to be made in the production processes of the food industry that can contribute to achieving the profile established in the nutritional objectives and guidelines in force in each period.
- Encourage and participate in the initiatives carried out by the media as regards diet and health.
- Know the application of programmes for monitoring the state of health from the collective point of view and as a strategy for the control of nutritional quality and food safety.
- Know and be able to use the basic sources of information and databases that are used for risk assessment.
- Know the methods most commonly used for risk assessment.
- Be able to interpret the establishment of safety margins.
- Be able to interpret the data obtained from the risk assessment and establish safety limits.
- Know the restrictions of use derived from the assessment of toxic effects.
- Be able to estimate the risks associated with exposure to chemicals and to toxics in consumer products, in the workplace and in the environment.
- Design and evaluate toxicological tests.
- Know the international protocols of toxicological tests to evaluate toxic effects.
- Know the different toxicokinetic and ecotoxicokinetic processes of toxic substances.
- Know about forms of exposure to toxics.
- Know about new trends in food technology for the preparation of bioactive components and marketing of novel foods and nutraceuticals.
- Know the legislation regarding nutrition and health claims.
- Know the key bioactive components in foods and nutraceuticals.
- Know the organisation of healthcare: health systems and international public health.
- Know the ethical constraints of research in health sciences.
- Be able to fill in an application form for a research project.
- Understand what a doctoral thesis is and how to write it and present it.
- Know the main forums for scientific discussion and their usual operation.
- Be able to write, present and defend research outcomes.
- Acquire knowledge on epidemiology and prevention of communicable and non-communicable diseases.
- Be familiar with strategies for promoting health and preventing disease, primarily in the field of nutrition.
- Know the relationship between environment and health.
- Know the methods and means of health education.
- Know and assess the determinants of health.
- Maintain a receptive attitude during the development of the different activities, and understand the meaning and importance of the knowledge transmitted.
- Know the double burden of malnutrition and its distribution around the world, as well as the political impact of undernutrition.
- Study the different emergency situations and their evolution in the context of war, population displacement, discrimination and natural disasters.
- Evaluate undernutrition from all perspectives.
- Know the different treatments used in undernutrition in emergency situations.
- Study the different modes of rehabilitation and monitoring of undernourished patients.
- Know the operation and organisation of nutritional rehabilitation centres and mobile nutrition centres.
- Design projects that can help in situations of undernutrition in emergencies.
- Identify the foods and nutrients of nutritional importance in sports.
- Evaluate the nutritional status of the sportsperson.
- Study the food and nutrition recommendations in periods of training, competition and recovery.
- Study the different types of sports (short, medium and long duration) and the main nutritional considerations.
- Know about the different types of nutritional ergogenic aid and their potential benefits and contraindications.
- Know about possible disturbances in eating behaviour that may be detected in different sports, as well as their treatment.
- Understand the physiological, psychological, social and cultural characteristics of childhood.
- Know the needs and nutritional recommendations in childhood.
- Know about the different possibilities of nutrition in infants.
- Design diets suited to the nutrition-related diseases of infants.
- Act at the level of nutrition education for the prevention of future nutrition-related diseases.
- Evaluate and design school menus.
- Assess the level of development and nutritional status in childhood.
- Understand the physiological, psychological, social and cultural bases of aging.
- Know the most common eating problems in the elderly.
- Provide dietary-nutritional support to individuals and communities both to treat and to prevent disease.
- Advise on the most suitable diet for each individual and collective situation.
- Assess and monitor the nutritional status of individuals and communities.
- Recognise the bones of the human body.
- Recognise the viscera of the human body.
- Know about the relations of the viscera.
- Know the structures of the nervous system.
- Know the relations of the structures of the nervous system.
- Know the development of the early stages of the embryo.
- Know the organs, apparatuses and systems of the human body.
- Know the tissues.
- Acquire basic knowledge of basic and applied immunology.
- Know the immune system.
- Know the application of immune reactions to the laboratory.
- Know about immunopathology and pharmacology of the immune system.
- Acquire a better understanding of the nature of biological associations.
- Know the morphology and systematics of plants, especially of those pharmaceutically relevant, including medicinal plants.
- Understand and interpret scientific papers related to plants.
- Collect, prepare and store plant specimens for their study and identification using keys.
- Know the incidence of plants in the development of the pharmaceutical profession.
- Study the interactions of and between nutrients that may affect their bioavailability.
- Know the biochemical and biological principles applicable to human nutrition and dietetics.
- Study the process of globalisation, nutrition transition and social development in developing countries as a guideline for action on social and international community nutrition.
- Know about the cultural and religious diversity as a point for action on nutrition.
- Develop communication skills in interpersonal relations and ability to work in teams.
- Recognise the essential elements of the profession of the dietitian-nutritionist including ethical principles, legal responsibilities and the practice of the profession, apply the principle of social justice to professional practice, and work with respect to people, their habits, beliefs and cultures, from a gender perspective.
- Practise the profession with respect for other health professionals and acquire skills to work in teams.
- Communicate effectively, both orally and in writing, with people, with health or industry professionals and with the media, knowing how to use information and communication technologies, especially those related to nutrition and lifestyles.
- Develop the capacity to gather and convey information in English at a level equivalent to the B1 level in the Common European Framework of Reference for Languages.
- Know, judge and know how to use and apply the sources of information related to nutrition, food, lifestyles and health.
- Identify and classify food and food products. Know how to analyse them and determine their composition, properties, nutritional value, bioavailability, organoleptic and sensorial characteristics and alternations resulting from technological and culinary processing.
- Know the basic processes for the production, processing and preservation of food of animal and plant origin.
- Write, interpret and manage charts and databases of food composition..
- Know about the microbiology, parasitology and toxicology of food.
- Know about nutrients, their function in the organism, bioavailability, needs and recommendations, and the basis of energy and nutritional balance.
- Understand and assess the relationship between food and nutrition in health and in disease.
- Apply scientific knowledge of physiology, physiopathology, nutrition and food to offer dietary planning and advice to both healthy and sick individuals and communities throughout their life cycle.
- Design and implement protocols of assessment of the nutritional status to identify nutritional risk factors.
- Interpret the nutritional diagnosis, assess the nutritional aspects of a medical history and design the dietetic action plan.
- Know the structure of food services and of hospital food and nutrition units, and identify and perform the functions of the dietitian-nutritionist within the multidisciplinary team.
- Intervene in the organisation, management and implementation of the various modalities of diet and nutritional support in hospitals, and of out-of-hospital dietary and nutritional treatment.
- Know about national and international health organisations and the different healthcare systems and identify the role of the dietitian-nutritionist.
- Know and intervene in the design, implementation and validation of nutritional epidemiological studies, and participate in the planning, analysis and evaluation of food and nutrition intervention programmes in different areas.
- Participate in activities for the promotion of health and the prevention of disorders and diseases related to nutrition and lifestyles, and provide food and nutrition education to the population.
- Collaborate in the planning and development of policies on food, nutrition and food safety based on the needs of the population and health protection.
- Assist in the development, labelling, communication and marketing of foodstuffs according to social needs, scientific knowledge and legislation in force.
- Be able to interpret reports and administrative records in relation to food products and ingredients.
- Participate in the management, organisation and provision of food services.
- Design, supervise and cooperate in the planning of menus and diets adapted to the characteristics of the target group.
- Intervene in the food quality and safety of products, facilities and processes.
- Provide the staff involved in a catering service with appropriate training on diet and nutrition and on hygiene and health.
- Acquire basic training for the research activity, be able to formulate hypotheses, collect and interpret information for problem solving using the scientific method, and understand the importance and the limitations of scientific thought in the field of health and nutrition.
- Capacidad de obtener, procesar e interpretar datos e información relevantes en el ámbito de la alimentación y la nutrición humana, haciendo uso de las tecnologías de la información y la comunicación.
- Adquirir la formación básica para la actividad investigadora, siendo capaces de aplicar el método científico a la resolución de un problema, comprendiendo su importancia y sus limitaciones en materia sanitaria y nutricional.
- Capacidad de integrar los contenidos estudiados en las diferentes materias cursadas en un conocimiento interdisciplinar aplicable al ámbito académico y profesional.
- Conocer los nutrientes, estableciendo así la base del equilibrio nutricional e integrando nutrición y alimentación en situaciones fisiológicas y patológicas, siendo capaces de planificar y protocolizar dietas y evaluar el estado nutricional de individuos y colectividades.
- Saber aplicar los elementos esenciales de la profesión del dietista-nutricionista al mundo profesional, de acuerdo con los Derechos Humanos y los principios democráticos, de igualdad entre mujeres y hombres, de solidaridad, de protección del medio ambiente y de fomento de la cultura de la paz.
- Capacidad de obtener, procesar e interpretar datos e información relevantes en el ámbito de la alimentación y la nutrición humana, haciendo uso de las tecnologías de la información y la comunicación.
- Capacidad comunicativa oral y escrita en todos los ámbitos posibles del ejercicio de su profesión; espíritu crítico, adquiriendo habilidades de trabajo en equipo y asumiendo el liderazgo cuando sea apropiado.
- Reconocer los elementos esenciales de la profesión del dietista-nutricionista, incluyendo los principios éticos, responsabilidades legales y el ejercicio de la profesión, aplicando el principio de justicia social a la práctica profesional y desarrollándola con respeto a las personas, sus hábitos, creencias y culturas, con perspectiva de género.
- Know, judge and know how to use and apply the sources of information related to nutrition, food, lifestyles and health.
- Know the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and disease.
- Know about the various educational methods applicable to the health sciences, and the communication techniques used in food and human nutrition.
- Recognise one's own limitations and the need to maintain and update professional competence, with particular emphasis on independent and lifelong learning of new facts, products and techniques in the field of nutrition and food, and on motivation for quality.
- Realizar la comunicación de manera efectiva, tanto de forma oral como escrita, con las personas, los profesionales de la salud o la industria y los medios de comunicación, sabiendo utilizar las tecnologías de la información y la comunicación especialmente las relacionadas con nutrición y hábitos de vida.
- Identify and classify food and food products. Know how to analyse them and determine their composition, properties, nutritional value, bioavailability, organoleptic and sensorial characteristics and alternations resulting from technological and culinary processing.
- Adquirir la formación básica para la actividad investigadora, siendo capaces de formulas hipótesis, recoger e interpretar la información para la resolución de problemas siguiendo el método científico, y comprendiendo la importancia y las limitaciones del pensamiento científico en materia sanitaria y nutricional.
- Desarrollar la profesión con respeto a otros profesionales de la salud, adquiriendo habilidades para trabajar en equipo.
- Be familiar with discipline-specific terminology.
- Conocer la microbiología, parasitología y toxicología de los alimentos.
- Conocer y manejar las fuentes de información básica relacionadas con la Microbiología.
- Capacidad de trabajar en grupo.
- Capacidad para realizar exposiciones orales de temas concretos y de discutir las conclusiones alcanzadas.
- Ser consciente de la importancia de su participación activa en el proceso de su aprendizaje intelectual y científico.
- Keep a receptive attitude and understand the meaning of the knowledge transmitted.
- Ser capaz de establecer buenas relaciones con otros miembros del grupo y trabajar en equipo.
- Ser consciente de la importancia de su participación activa en el proceso de su propio desarrollo intelectual y científico.
- Know and understand the epidemiology of foodborne microbial diseases.
- Conocer y manejar las fuentes de información básicas relacionadas con la Parasitología alimentaria.
- Be aware of the importance of foodborne parasitic diseases.
- Habilidad para la exposición de temas y mejora de la exposición oral.
- Elaborar, aplicar, evaluar y mantener prácticas adecuadas de higiene, seguridad alimentaria y sistemas de control de riesgos, aplicando la legislación vigente.
- Participar en el diseño, organización y gestión de los distintos servicios de alimentación.
- Colaborar en la implantación de sistemas de calidad.
- Evaluar, controlar y gestionar aspectos de la trazabilidad en la cadena alimentaria.
- Asesorar científica y técnicamente sobre los productos alimenticios y el desarrollo de los mismos. Evaluar el cumplimiento de dicho asesoramiento.
- Colaborar en la protección del consumidor en el marco de la seguridad alimentaria.
- Capacidad de reunir e interpretar datos relevantes para emitir juicios que incluyan una reflexión sobre temas relevantes de índole social, científica o ética.
- Know the legal and ethical limits of professional practice.
- Tener capacidad de analizar, sintetizar e interpretar datos relevantes de índole cultural, social, política, ética o científica, y de emitir juicios reflexivos sobre ellos.
- Reconocer las propias limitaciones y la necesidad de mantener y actualizar la competencia profesional.
- Ser capaz de organizar y planificar los tiempos de trabajo.
- Acquire the ability to formulate and solve problems, as well as to make decisions within a limited time frame.
- Recognise plurality and respect differences.
- Conocer las bases y fundamentos de la alimentación y la nutrición humana.
- Aplicar las Ciencias de los Alimentos y de la Nutrición a la práctica dietética.
- Conocer los nutrientes, sus funciones y su utilización metabólica. Conocer las bases del equilibrio nutricional y su regulación.
- Identificar las bases de una alimentación saludable (suficiente, equilibrada, variada y adaptada).
- Conocer los aspectos fisiopatológicos de las enfermedades relacionadas con la nutrición.
- Identificar los problemas dietético-nutricionales del paciente, así como los factores de riesgo y las prácticas inadecuadas.
- Conocer la organización hospitalaria y las distintas fases del servicio de alimentación.
- Participar en el equipo multidisciplinar de una Unidad de Nutrición Hospitalaria.
- Conocer las distintas técnicas y productos de soporte nutricional básico y avanzado. Desarrollar e implementar planes de transición dietético-nutricional.
- Planificar y llevar a cabo programas de educación dietético-nutriconal en sujetos sanos y enfermos
- Comprender la farmacología clínica y la interacción entre fármacos y nutrientes.
- Manejar las herramientas básicas en TIC utilizadas en el campo de la Alimentación, Nutrición y la Dietética.
- Conocer los límites legales y éticos de la práctica dietética.
- Be able to apply the knowledge gained throughout the course of study to the professional world.
- Destreza en la presentación de un trabajo oral o escrito.
- Acquire the capacity to convey ideas, to analyse problems critically and to propose solutions.
- Desarrollar habilidades de comunicación en las relaciones interpersonales y capacidad de trabajo en equipo.
- Capacidad para la toma de decisiones.
- Contribute to the development of human rights, the principles of democracy, the principles of equality between women and men, solidarity, protection of the environment and promotion of the culture of peace, from a gender perspective.
- Understand, evaluate and apply gender perspective in the scientific and professional fields.
- Saber interpretar, valorar y comunicar datos relevantes en las distintas vertientes de la actividad de dietista-nutricionista, haciendo uso de las tecnologías de la información y la comunicación.
- Saber presentar y defender ante un Tribunal universitario un proyecto fin de grado, consistente en un ejercicio de integración de los contenidos formativos recibidos y las competencias adquiridas.
- Interpretar y manejar las tablas y bases de datos de composición de alimentos.
- Diseñar y llevar a cabo protocolos de evaluación del estado nutricional, identificando los factores de riesgo nutricional.
- Interpretar el diagnóstico nutricional, evaluar los aspectos nutricionales de una historia clínica y realizar el plan de actuación dietética.
- Integrar y evaluar la relación entre la alimentación y la nutrición en estado de salud y en situaciones patológicas.
- Aplicar los conocimientos científicos de la fisiología, fisiopatología, la nutrición y alimentación a la planificación y consejo dietético en individuos y colectividades, a lo largo del ciclo vital, tanto sanos como enfermos.
- Adquirir la terminología propia de la materia de Dietética.
- Capacidad para localizar y sintetizar la información y realizar una exposición oral con el empleo de las TIC.
- Capacidad para analizar problemas y resolverlos con espíritu crítico colaborando con otros profesionales sanitarios en el consejo al paciente medicalizado.
- Saber realizar búsquedas bibliográficas en bases de datos de medicamentos comprendiendo la terminología científica.
- To possess and to understand the knowledge in the different areas of study included in the formation of the pharmacist.
- To apply this knowledge to the professional world, contributing to the development of Human Rights, democratic principles, principles of equality between women and men, solidarity, protection of the environment and promotion of a culture of peace with Gender perspective.
- To know how interpret, value and communicate relevant data in the different aspects of pharmaceutical activity, making use of information and communication technologies.
- Skill to communicate ideas, analyze problems and solve them with a critical mind, achieving team-working abilities and assuming leadership whenever required.
- Develop know-hows for their professional career.
- Know the anatomical terminology.
- Knowledge of tissues.
- Knowledge of training in the early stages of the embryo.
- Knowledge of the organs, apparatus and systems of the human body.
- Recognize the bones of the human body.
- Recognize the viscera of the human body.
- Know the relationships of the viscera.
- Know the structures of the Nervous System.
- To know the relations of the structures of the Nervous System.
- Development of skills to update their knowledge and undertake further studies, including pharmaceutical specialization, scientific research and technological development, and teaching.
- Understand and manage the basic scientific terminology related to the subject
- Know how to apply the scientific method and acquire skills for managing the main bibliographic sources.
- Knowledge of the morphology and systematics of plants, fungi and algae, especially those with interest in Pharmacy, including medicinal plants.
- Understanding and interpreting scientific works related to plants, fungi and algae.
- To carry out works of collection, preparation and conservation of plants, fungi and algae samples in order to study and identify these organisms by keys.
- To know how plants, fungi and algae can influence the development of the pharmaceutical profession.
- Reconocer los elementos esenciales de la profesión del dietista- nutricionista, incluyendo los principios éticos, responsabilidades legales y el ejercicio de la profesión, aplicando el principio de la justicia social a la práctica profesional y desarrollándola con respeto a las personas, sus hábitos, creencias y culturas, con perspectiva de género.
- Desarrollar la profesión con respeto a otros profesionales de la salud, adquiriendo habilidades para trabajar en equipo.
- Recognise one's own limitations and the need to maintain and update professional competence, with particular emphasis on independent and lifelong learning of new facts, products and techniques in the field of nutrition and food, and on motivation for quality.
- Realizar la comunicación de manera efectiva, tanto de forma oral como escrita, con las personas, los profesionales de la salud o la industria y los medios de comunicación, sabiendo utilizar las tecnologías de la información y la comunicación especialmente las relacionadas con nutrición y hábitos de vida.
- Know, judge and know how to use and apply the sources of information related to nutrition, food, lifestyles and health.
- Develop the capacity to gather and convey information in English at a level equivalent to the B1 level in the Common European Framework of Reference for Languages.
- Adquirir la formación básica para la actividad investigadora, siendo capaces de formular hipótesis, recoger e interpretar la información para la resolución de problemas siguiendo el método científico, y comprendiendo la importancia y las limitaciones del pensamiento científico en materia sanitaria y nutricional.
- Skills in analysis and synthesis.
- Ser capaz de trabajar en equipo y de organizar y planificar actividades.
- Knowledge and understanding of the fundamentals of physics in theoretical and experimental aspects, and the mathematical background needed for its formulation.
- Know how to apply the acquired knowledge to the professional activity, solve problems and develop and defend arguments.
- Desarrollo de habilidades de aprendizaje necesarias para emprender estudios posteriores con un elevado grado de autonomía.
- Conocer y manejar las fuentes de información básicas relacionadas con la Higiene alimentaria.
- Adquirir la terminología propia de la materia de Nutrición en situaciones de emergencia.
- Conocer las organizaciones de salud, nacionales e internacionales, así como los diferentes sistemas de salud, reconociendo el papel del dietista-nutricionista.
- Conocer y manejar las fuentes de información básicas relacionadas con la Toxicología alimentaria.
- Recognise one's own limitations and the need to maintain and update professional competence, with particular emphasis on independent and lifelong learning of new facts, products and techniques in the field of nutrition and food, and on motivation for quality.
- Reconocer los elementos esenciales de la profesión del dietista-nutricionista, incluyendo los principios éticos, responsabilidades legales y el ejercicio de la profesión, aplicando el principio de justicia social a la práctica profesional y desarrollándola con respeto a las personas, sus hábitos, creencia y culturas, con perspectiva de género.
- Conoce, valorar críticamente y saber utilizar y aplicar las fuentes de información relacionadas con nutrición, alimentación, estilos de vida y aspectos sanitarios.
- Desarrollar la profesión con respeto a otros profesionales de la salud, adquiriendo habilidades para trabajar en equipo.
- Realizar la comunicación de manera efectiva, tanto de forma oral como escrita, con las personas, los profesionales de la salud o la industria y los medios de comunicación, sabiendo utilizar las tecnologías de la información y la comunicación especialmente las relacionadas con nutrición y hábitos de vida.
- Adquirir la formación básica para la actividad investigadora, siendo capaces de formulas hipótesis, recoger e interpretar la información para la resolución de problemas siguiendo el método científico, y comprendiendo la importancia y las limitaciones del pensamiento científico en materia sanitaria y nutricional.
- Adquirir la terminología propia de la materia de Alimentación y Nutrición deportiva.
- Saber cómo plantearse problemas y utilizar los métodos adecuados para su resolución, siendo capaz de llevar a cabo un razonamiento crítico.
- Ser capaz de trabajar en equipo y de organizar y planificar actividades.
- Ser capaz de llevar a cabo una comunicación oral o escrita.
- Develop the capacity to gather and convey information in English at a level equivalent to the B1 level in the Common European Framework of Reference for Languages.
- Adquirir la terminología propia de la materia de Dietoterapia.
- Develop the capacity to gather and convey information in English at a level equivalent to the B1 level in the Common European Framework of Reference for Languages.
- Desarrollar la profesión con respeto a otros profesionales de la salud, adquiriendo habilidades para trabajar en equipo.
- Interpretar los informes y expedientes administrativos en relación a un producto alimentario e ingredientes.
- Be familiar with discipline-specific terminology.
- Conocer los procesos de elaboración industrial y conservación de los alimentos.
Conocer los principales tipos de industrias alimentarias.
- Conocer los nutrientes, su función en el organismo, su biodisponibilidad, las necesidades y recomendaciones, y las bases del equilibrio energético y nutricional.
- Conocer y comprender la terminología y los procesos relacionados con la nutrición, la alimentación y su aplicación práctica.
- Conocer las bases del equilibrio energético y nutricional.
- Conocer los macronutrientes, su función en el organismo, fuentes alimentarias, valor energético, biodisponibilidad, necesidades y recomendaciones, así como la repercusión de la deficiencia y exceso sobre la salud.
- Conocer los micronutrientes, su función en el organismo, fuentes alimentarias, biodisponibilidad, necesidades y recomendaciones, así como la repercusión de la deficiencia y exceso sobre la salud.
- Know the basic concepts of health and public health.
- Adquirir los conocimientos sobre el método epidemiológico y su aplicación al campo de la nutrición.
- Conocimientos sobre planificación y programación sanitaria.
- Desarrollo de habilidades para emprender estudios posteriores y actividades de formación continuada en el campo de la sanidad.
- Capacidad de integrar los contenidos estudiados en las diferentes materias cursadas en un conocimiento interdisciplinar aplicable al ámbito académico y profesional con especial interés en el campo de la patología nutricional en su doble vertiente, preventiva y terapéutica.
- Conocer los servicios relacionados con la alimentación y nutrición en atención primaria y hospitalaria, y colaborar dentro de equipos multidisciplinares, interpretando y evaluando los aspectos nutricionales de la historia clínica, y elaborando planes de actuación dietética. Deberá revisar, valorar y en su caso modificar las dietas terapéuticas del centro sanitario que forman parte del proceso curativo de muchos pacientes.
- Conocer los factores socioculturales y psicológicos que inciden en el origen, desarrollo y tratamiento de trastornos de la conducta alimentaria así como de riesgos y crisis alimentarias. Conocer la función del dietista clínico en el equipo multidisciplinar que trata a estos pacientes.
- Conocer las organizaciones de alimentación y salud nacionales e internacionales para participar en estudios epidemiológicos, programas de educación alimentaria y la prevención de trastornos y enfermedades relacionados con la nutrición y estilos de vida de los individuos y de la población en general.
- Participar en la gestión, organización y desarrollo de los servicios de Nutrición Hospitalaria, planificando y supervisando los menús y dietas, y proporcionando formación en materia dietética-nutricional e higiénicosanitaria al personal de dicho Servicio.
- Divulgar y colaborar con el personal sanitario de hospitales y centros de salud en el conocimiento de las medidas nutricionales que, tanto preventivas como curativas, se utilizan para tratar determinadas enfermedades en las que la alimentación y nutrición son fundamentales.
- Participar en las Comisiones asistenciales de los Centros sanitarios relacionadas con los temas nutricionales, tanto preventivos como terapéuticos.
- Capacidad comunicativa oral y escrita en todos los ámbitos posibles del ejercicio de su profesión; espíritu crítico, adquiriendo habilidades de trabajo en equipo y asumiendo el liderazgo cuando sea apropiado.
- Desarrollar habilidades para emprender estudios posteriores y actividades de formación continuada.
- Recognise one's own limitations and the need to maintain and update professional competence, with particular emphasis on independent and lifelong learning of new facts, products and techniques in the field of nutrition and food, and on motivation for quality.
- Realizar la comunicación de manera efectiva, tanto de forma oral como escrita, con las personas, los profesionales de la salud o la industria y los medios de comunicación, sabiendo utilizar las tecnologías de la información y la comunicación especialmente las relacionadas con nutrición y hábitos de vida.
- Realizar la comunicación de manera efectiva, tanto oral como escrita, con las personas, profesionales o industria y medios de comunicación.
- Participar en actividades de promoción de la salud y prevención de trastornos y enfermedades relacionadas con la nutrición y los estilos de vida, llevando a cabo la educación alimentaria-nutricional de la población.
- Conocer los fundamentos químicos de aplicación en nutrición humana y dietética.
- Know reactions in solution, the different states of matter and the principles of thermodynamics.
- Poder nombrar y formular los compuestos químicos inorgánicos y orgánicos.
- Poder resolver cualquier problema básico relativo a la determinación de las formulas empíricas y moleculares de los compuestos.
- Saber resolver problemas cuantitativos sencillos relativos a los procesos químicos, tanto en el equilibrio como desde un punto de vista cinético.
- Poder explicar de manera compresible fenómenos y procesos relacionados con aspectos básicos de la química.
- Capacidad para construir un texto escrito comprensible y organizado.
- Capacidad para trasmitir ideas, analizar problemas y resolverlos con espíritu crítico, adquiriendo habilidades de trabajo en equipo y asumiendo liderazgo cuando sea apropiado.
- Capacidad para interpretar, valorar y comunicar datos relevantes haciendo uso del lenguaje propio de la química orgánica y de las tecnologías de la información y la comunicación.
- Saber aplicar los conocimientos propios del área al mundo profesional.
- Capacidad para buscar y encontrar conocimientos relacionados con el área, siempre aplicando la capacidad crítica y autocrítica.
- Desarrollar habilidades para poder emprender estudios posteriores, especialmente en el ámbito de la investigación científica y el desarrollo tecnológico.
- Participate in the management, organisation and provision of food services.
- Know, judge and know how to use and apply the sources of information related to nutrition, food, lifestyles and health.
- Conocer y manejar la terminología básica de nutrición comunitaria.
- Conocer las organizaciones y los sistemas de salud nacionales e internacionales, así como las políticas de salud.
- Participar en el análisis, planificación, intervención y evaluación de estudios epidemiológicos y en programas de intervención en alimentación y nutrición en diferentes áreas.
- Colaborar en la planificación de políticas alimentarias- nutricionales para la educación alimentaria y nutricional de la población.
- Asesorar y consensuar modificaciones en la composición del menú y modo de preparación de los aportes dietéticos con los responsables de empresa de restauración colectiva, restaurantes, comedores sociales, comedores escolares, comedores de empresa y cocina hospitalaria.
- Estudiar las diferentes comunidades que son acogidas en nuestro país, como punto de partida del estudio del patrón nutricional de las comidas y de las adaptaciones alimentarias que hay que tener en cuenta de acuerdo a sus creencias religiosas.
- Desarrollar la profesión con respeto a otros profesionales de la salud, adquiriendo habilidades para trabajar en equipo.
- Integrar y evaluar la relación entre alimentación y nutrición en estado de salud y situaciones patológicas.
- Develop the capacity to gather and convey information in English at a level equivalent to the B1 level in the Common European Framework of Reference for Languages.
- Skills for oral and written presentations.
- Acquire ability to obtain adequate, diverse and up-to-date information.
- The student must acquire basic knowledge on basic and applied immunology.
- The student must acquire basic knowledge on the immune system.
- The student must acquire knowledge of the application of immunological reactions to the laboratory.
- The student must acquire knowledge of immunopathology and pharmacology of the immune system.
- The student must acquire comprehension of the nature of the biological associations.
