University of Valencia logo Logo Master's Degree in Personal and Community Nutrition Logo del portal

General Information

Name of the module: Clinical Nutrition
Number of credits: 10 ECTS
Temporal Unity: Annual
Character: Compulsory


Brief description of the contents

  • Hospital Dietetics Service
  • Creation and management of a dietary therapeutic office
  • Nutritional dietary assessment
  • Psychonutrition: psychology’s contribution to nutritional treatment
  • Nutrigenomics and Nutrigenetics: new aspects of nutrition
  • Dietotecnia and clinical cases
  • Strategies for nutritional intervention in the celiac disease
  • Lactose and fructose intolerance and inflammatory bowel disease: a parasitological approach. Importance of evaluation of biochemistry in the nutritional state.
  • Dietary education applications
  • Herbal and Dietary Therapy
  • Nutricosmetics and weight reducing products
  •  Inmunonutrition tools and applications
  •   The diabetic patient: nutritional intervention strategies
  •   School for renal patients nutrition: clinical cases
  •  Parenteral and enteral nutrition
  •   Omic sciences applied to nutrition
  •   Nutrition based on evidence: tools and examples

Module Competencies

BASIC AND GENERAL COMPETENCIES:

  •  Possessing and comprehending knowledge that offers a base and opportunity of being original in the development and/or application of ideas, usually in a research context.
  •  The students being able to integrate knowledge and face the complexity of making judgments from an information that, being incomplete or limited, includes opinions on the social and ethic responsibility related to the implementation of their knowledge and judgment.
  • Possessing learning abilities which allow them to continue studying in a way that will be mostly self-directed and autonomous.
  • Knowing how to communicate the conclusions, knowledge and reasons that support them to specialized and non-specialized publics in a clear and ambiguity-free way.
  • Applying their knowledge within the framework of the Human Rights, the democratic principles, the equality principles between women and men, principles of solidarity, of environmental protection, of universal accessibility and design for everybody, and the principles for peace culture promotion.
  • Being able of obtaining and selecting relevant information and sources for the resolution of problems, elaboration of strategies and assessment.
  • Elaborating and handle the most appropriate documents, reports and acting procedures for the problems that may arouse.
  • Planning, ordering and channelling activities in a way they avoid unexpected events; foreseeing and minimizing the occasional problems and prevent solutions.
  • Looking at the big picture and taking into account the different aspects and implications in the different decisions and options, knowing how to choose or advise the most convenient ones within the frame of ethics, legality and social cohabitation values.

CROSS-DISCIPLINARY COURSES.

  • Knowing how to work in multi-disciplinary teams reproducing real context and provide and coordinate the acquired knowledge in other branches and parties.
  • Participating in debates and discussions, directing and coordinating them and summarizing and extract the most relevant and accepted conclusions from them.
  • Using the different oral and written expression techniques, presentations, panels, etc. in order to communicate, knowledge, proposals and propositions.
  • Projecting knowledge on concrete problems; summarizing and extracting the most relevant arguments and conclusions for its resolution.

SPECIFIC

  • Elaborating dietetic treatments adapted to each physiological and/or pathological and/or communitarian situation.
  • Analysing commercialised nutraceutical products with a possible personalized utility.   Knowing how to design dietary-therapeutic offices and unities for hospital nutrition.
  • Knowing strategies, tools and social media designed plans; food marketing and TIC for the development of dietetic activities.
  • Knowing the normative on alimentary information, its publicity and selling strategies.
  • Studying anatomic points, proportionality and corporal composition in the frame of cineanthropometry and anothropometry.
  • Planning intervention strategies to hydrate.
  • Acquiring the knowledge that allows to act in accordance with the fundamental rights and equality principles.

Assessment System

  •  Theoretical Exam
  •  Practical Exam
  •  Group Work
    • .
  • Assistance and Participation
     

. Nutricio_Esportiva. Module Information: Sports Nutrition.

General Information

Name of the module: Sports Nutrition
Number of credits ECTS: 10 ECTS
Temporal Unity: Annual
Character: Compulsory
 

Brief description of the contents

  • Cineanthropometry and corporal composition
  • Stress tests: Design and interpretation
  • Mechanic, psychological, physiological and phytotherapeutical aids: An ergogenic approach
  • Pharmacological aids used in sports
  • Are there any useful nutritional ergogenic aids?
  • Exercise planning and programming
  • Tests for muscular and cardiorespiratory endurance: theory and practice
  • Tests to evaluate strength and speed: theory and practice
  • Hydration and dehydration in sports
  • Sport beverages, functional and energetic
  • Dietary planning for aerobic, anaerobic and mixed sports
  • Eating disorders in sports

Module Competencies

GENERAL AND BASICS COMPETENCIES:

  • Possessing and comprehending knowledge that offers a base and opportunity of being original in the development and/or application of ideas, usually in a research context.
  • The students being able to integrate knowledge and face the complexity of making judgments from an information that, being incomplete or limited, includes opinions on the social and ethic responsibility related to the implementation of their knowledge and judgment.
  • Possessing learning abilities which allow them to continue studying in a way that will be mostly self-directed and autonomous.
  • Knowing how to communicate the conclusions, knowledge and reasons that support them to specialized and non-specialized publics in a clear and ambiguity-free way.
  • Applying their knowledge within the framework of the Human Rights, the democratic principles, the equality principles between women and men, principles of solidarity, of environmental protection, of universal accessibility and design for everybody, and the principles for peace culture promotion.
  • Being able of obtaining and selecting relevant information and sources for the resolution of problems, elaboration of strategies and assessment.
  • Elaborating and handle the most appropriate documents, reports and acting procedures for the problems that may arouse.
  • Planning, ordering and channelling activities in a way they avoid unexpected events; foreseeing and minimizing the occasional problems and prevent solutions.
  • Looking at the big picture and taking into account the different aspects and implications in the different decisions and options, knowing how to choose or advise the most convenient ones within the frame of ethics, legality and social cohabitation values.

CROSS-DISCIPLINARY COURSES.

  •  Knowing how to work in multi-disciplinary teams reproducing real contexts and providing and coordinating the acquired knowledge in other branches and parties.
  •  Participating in debates and discussions, directing and coordinating them and summarizing and extracting the most relevant and accepted conclusions from them.
  •  Using the different oral and written expression techniques, presentations, panels, etc. in order to communicate, knowledge, proposals and propositions.
  •  Projecting knowledge on concrete problems; summarizing and extracting the most relevant arguments and conclusions for its resolution.

SPECIFIC

  • Elaborating dietetic treatments adapted to each physiological and/or pathological and/or communitarian situation.
  • Analysing commercialised nutraceutical products with a possible personalized utility.
  • Ability to develop cooking technology adapted to individualized and communitarian nutritional therapies
  • Knowing how to design dietary-therapeutic offices and unities for hospital nutrition.
  • Knowing strategies, tools and social media designed plans; food marketing and TIC for the development of dietetic activities.
  • Knowing the normative on alimentary information, its publicity and selling strategies.
  • Studying anatomic points, proportionality and corporal composition in the frame of cineanthropometry and anothropometry.
  • Planning intervention strategies to hydrate.
  • Planning strategies of dietary interventions by sporting disciplines
  • Knowing the different ergogenic aids
  • Acquiring the knowledge that allows to act in accordance with the fundamental rights and equality principles.

Assessment System

  •  Theoretical Exam
  •  Practical Exam
  •  Group Work
  •  Assistance and Participation
     

 

. Nutricio_i_Societat. Module Information: Diet and Society:

General Information

Name of the module: Diet and Society
Number of credits ECTS: 10 ECTS
Temporal Unity: Annual
Character: Compulsory
 

Brief description of the contents

  • Eco-innovative diet products: theory and practice
  • Understanding statistics in nutrition
  • Technical and optimization aspects in culinary development
  • Resources and culinary practice in designing and elaborating adapted menus
  • Nutritional Showcooking
  • Cultural and religious aspects in nutrition and menu developments
  • Sustainable nutrition
  • Tupperware and nutrition
  • Educator in school canteens
  • Nutritional adaptation of restaurant dishes/menus to different pathologies
  • How to organize food-handling courses in a dietary-therapeutic office
  • Prevention of labour risks in the field of nutrition
  • Formulating international cooperation projects for development
  • Evaluate cooperation and awareness-funded projects for development
  • Humanitarian aid: logistics and security
  • Anthropometrics in cooperation
  • Nutritional treatment in humanitarian help
  •  The important of nutrition in education for development
  •  Know-how and patents
  •  Social Media Player in nutrition
  •   Success-enterpreneurship binomial in nutrition
  •  Marketing and publicity in nutrition
  •  CV: the Great Unknown
  •   Employment search on nutrition at a national and international level

Module Competencies

GENERAL AND BASIC COMPETENCIES:

  •  Possessing and comprehending knowledge that offers a base and opportunity of being original in the development and/or application of ideas, usually in a research context.
  •  The students being able to integrate knowledge and face the complexity of making judgments from an information that, being incomplete or limited, includes opinions on the social and ethic responsibility related to the implementation of their knowledge and judgment.
  •  Possessing learning abilities which allow them to continue studying in a way that will be mostly self-directed and autonomous.
  •  Knowing how to communicate the conclusions, knowledge and reasons that support them to specialized and non-specialized publics in a clear and ambiguity-free way.
  •  Applying their knowledge within the framework of the Human Rights, the democratic principles, the equality principles between women and men, principles of solidarity, of environmental protection, of universal accessibility and design for everybody, and the principles for peace culture promotion.
  •  Being able of obtaining and selecting relevant information and sources for the resolution of problems, elaboration of strategies and assessment.
  •  Elaborating and handling the most appropriate documents, reports and acting procedures for the problems that may arouse.
  •  Planning, ordering and channelling activities in a way they avoid unexpected events; foreseeing and minimizing the occasional problems and prevent solutions.
  •  Looking at the big picture and taking into account the different aspects and implications in the different decisions and options, knowing how to choose or advise the most convenient ones within the frame of ethics, legality and social cohabitation values.

CROSS-DISCIPLINARY COURSES.

  • Knowing how to work in multi-disciplinary teams reproducing real context and provide and coordinate the acquired knowledge in other branches and parties.
  • Participating in debates and discussions, directing and coordinating them and summarizing and extract the most relevant and accepted conclusions from them.
  • Using the different oral and written expression techniques, presentations, panels, etc. in order to communicate, knowledge, proposals and propositions.
  • Projecting knowledge on concrete problems; summarizing and extracting the most relevant arguments and conclusions for its resolution.

SPECIFIC

  • Introducing the student to key elements for the comprehension of diet and nutrition politics and their context.
  • Knowing the relationship between the development of health and politics, diet and nutrition, its construction, formulation and implementation and critically analysing the current politics in the resolution of problems.
  • Developing abilities to plan intervention programmes with a participative focus by the community.
  • Ability to develop cooking technology adapted to individualized and communitarian nutritional therapies
  • Encouraging entrepreneurship, and patent and know-how development in the field of nutrition and/or diet
  • Valuing the importance of collective restoration for the achievement of a healthy gastronomy and the development of an eating culture in the recovery of cooking tradition and eating models.
  • Identifying, organizing and elaborating development cooperation projects in the field of health and nutrition.
  • Knowing strategies, tools and social media designed plans; food marketing and TIC for the development of dietetic activities.
  • Knowing the normative on alimentary information, its publicity and selling strategies.
  • Knowing the most adequate strategies in nutrition education.
  • Acquiring the knowledge that allows to act in accordance with the fundamental rights and equality principles.

Assessment System

  • Theoretical Exam
  • Practical Exam
  • Group Work
  • Assistance and Participation
     

.