Degree in Human Nutrition and Dietetics

CE1: 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.
CE2: Know the basic processes for the production, processing and preservation of food of animal and plant origin.
CE3: Write, interpret and manage charts and databases of food composition..
CE4: Know about the microbiology, parasitology and toxicology of food.
CE5: Know about nutrients, their function in the organism, bioavailability, needs and recommendations, and the basis of energy and nutritional balance.
CE6: Understand and assess the relationship between food and nutrition in health and in disease.
CE7: 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.
CE8: Design and implement protocols of assessment of the nutritional status to identify nutritional risk factors.
CE9: Interpret the nutritional diagnosis, assess the nutritional aspects of a medical history and design the dietetic action plan.
CE10: 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.
CE11: 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.
CE12: Know about national and international health organisations and the different healthcare systems and identify the role of the dietitian-nutritionist.
CE13: 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.
CE14: 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.
CE15: Collaborate in the planning and development of policies on food, nutrition and food safety based on the needs of the population and health protection.
CE16: Assist in the development, labelling, communication and marketing of foodstuffs according to social needs, scientific knowledge and legislation in force.
CE17: Be able to interpret reports and administrative records in relation to food products and ingredients.
CE18: Participate in the management, organisation and provision of food services.
CE19: Design, supervise and cooperate in the planning of menus and diets adapted to the characteristics of the target group.
CE20: Intervene in the food quality and safety of products, facilities and processes.
CE21: Provide the staff involved in a catering service with appropriate training on diet and nutrition and on hygiene and health.
CE22: 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.
CE23: Know the structure and evolution of cells.
CE24: Understand cell function in general terms.
CE25: Understand where the different cellular processes take place.
CE26: Know the cell cycle and its regulation.
CE27: Understand the basic principles of genomic organisation, heredity and biological diversity.
CE28: Know the chemical, biochemical and biological principles applicable to human nutrition and dietetics.
CE29: Know about the various educational methods applicable to the health sciences, and the communication techniques used in food and human nutrition.
CE30: Know the basic physiology of the human body from the molecular level to the full body, at the various stages of life.
CE31: Learn to understand the body as a whole.
CE32: Understand and interpret how each organ is involved in the maintenance of the constancy of the internal environment.
CE33: Know how to set out problems and use the appropriate methods for their resolution, being able to apply critical reasoning.
CE34: Learn the fundamentals for using the scientific equipment directly related to their professional activity.
CE35: Know the structure and function of the human body at the various stages of life, from the molecular level to the full body.
CE36: 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.
CE37: Theoretical understanding of physical phenomena: have a good understanding of the most important physical theories (logical and mathematical structure, experimental support, described physical phenomena).
CE38: Mathematical skills: understand and master the use of the most commonly used mathematical and numerical methods.
CE39: 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.
CE40: 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.
CE41: Learning skills: be able to engage in new fields of science and technology in general through independent study..
CE42: Calculate integrals with different methods for calculating primitives.
CE43: Solve simple ordinary differential equations.
CE44: Design simple experiments that may be useful to achieve the objectives of the study.
CE45: Describe and synthesise the dataset observed in the experiment.
CE46: Analyse the data observed using a statistical package.
CE47: Interpret the results provided by statistical packages.
CE48: Prepare and present a report of the experimental study conducted.
CE49: Be familiar with statistics applied to health sciences.
CE50: Know the psychological base and the biopsychosocial factors that affect human behaviour.
CE51: Know the aspects of critical importance in psychology and highlight the relevance of psychological issues on human health and nutrition.
CE52: Develop and apply the basic principles of communication techniques.
CE53: Know about the various educational methods applicable to the health sciences, and the communication techniques used in food and human nutrition.
CE54: Know the biochemical and biological principles applicable to human nutrition and dietetics.
CE55: Understand and use basic scientific terminology related to the subject area.
CE56: Know the structure and properties of biological macromolecules and their relationship with the function that they perform.
CE57: Understand the operation of enzymes and their regulation.
CE58: Know the mechanisms of production and transformation of energy.
CE59: Know about the major metabolic pathways and obtain an integrated view of metabolism and its regulation.
CE60: Know and understand essential processes in the transmission of genetic information from DNA to protein.
CE61: Understand the molecular origin of the basic functions of living beings and the main biotechnological and medical implications.
CE62: Recognise the types of bonds that can occur in organic compounds and the different types of representation of organic molecules.
CE63: Know how to apply the general rules of nomenclature for organic compounds, including stereochemistry.
CE64: Know the different functional groups found in organic molecules and relate the presence of functional groups with the physicochemical properties of organic molecules.
CE65: Know the general reactivity of the most important functional groups found in organic molecules.
CE66: Know the mechanisms of the most important chemical transformations.
CE67: Know the methods most commonly used for obtaining the different types of compounds.
CE68: Be able to relate the presence of functional groups in molecules with their reactivity against different processes (replacement, removal, addition, hydrolysis, oxidation, reduction, etc.).
CE69: Understand and be able to predict the behaviour of organic compounds in different environments (chemical, biological, environmental).
CE70: Develop the ability to estimate the risks associated with the use of chemicals and laboratory processes.
CE71: Know the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and disease.
CE72: Know the social, cultural and psychological factors that may affect the origin, development and treatment of eating disorders, and of food risks and crises.
CE73: 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.
CE74: Recognise the plurality of points of view that make up the reality of food and nutrition through different social agents and discourses.
CE75: Acquire capacity to assess the impact of the consumption of food on the health of the population.
CE76: Know the general and specific parameters of quality for each food group.
CE77: Know the physicochemical properties, chemical reactions and technological functions of the components of food.
CE78: Determine the influence of physical and chemical factors on the components of food.
CE79: Know how to apply the knowledge acquired to the preparation and preservation of food.
CE80: Acquire the knowledge and skill needed to elucidate the causes of organoleptic and/or nutritional modifications of components and/or food.
CE81: Acquire knowledge to design and/or improve food.
CE82: Know the changes undergone by food as a result of technological and cooking processes.
CE83: Know about the production systems and the basic systems for the manufacturing, transformation and preservation of the main food products.
CE84: Know about emerging technologies for the transformation and preservation of food and their impact on quality.
CE85: Understand the processes of culinary transformation of food and their implications in diet therapy.
CE86: Know mass catering establishments and their different types, organisation and running.
CE87: Gain basic knowledge of the different types of microorganisms.
CE88: 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.
CE89: Differentiate between antibiotics and synthetic and semisynthetic chemotherapeutic agents and understand the importance and the genetic basis of microbial resistance to chemotherapeutic agents.
CE90: Isolate pure cultures of microorganisms, evaluate microbial growth and work bearing in mind the aseptic technique and the concept of sterility.
CE91: Master the techniques of cultivation, isolation and identification of microorganisms in food.
CE92: Apply preventive measures against the transmission of foodborne microbial diseases.
CE93: Maintain a receptive attitude during the development of the different activities, and understand the meaning and importance of the knowledge transmitted.
CE94: Know the main forums for scientific discussion and their usual operation.
CE95: Be able to write, present and defend research outcomes.
CE96: Understand what a doctoral thesis is and how to write it and present it.
CE97: Be able to fill in an application form for a research project.
CE98: Know the ethical constraints of research in health sciences.
CE99: Know the key bioactive components in foods and nutraceuticals.
CE100: Understand the growth of microorganisms, their requirements and the methods for controlling them.
CE101: Know about new trends in food technology for the preparation of bioactive components and marketing of novel foods and nutraceuticals.
CE102: Know the legislation regarding nutrition and health claims.
CE103: Understand the basic mechanisms of microbial pathogenicity.
CE104: Understand microbial genetics and the basic applications of genetic engineering in the area of food.
CE105: Know the main sources of microbial contamination of food.
CE106: Know about foodborne pathogenic microorganisms.
CE107: Know and understand the epidemiology of foodborne microbial diseases.
CE108: Know the symptoms and treatment of major diseases caused by eating food contaminated with microorganisms.
CE109: Know about forms of exposure to toxics.
CE110: Know the different toxicokinetic and ecotoxicokinetic processes of toxic substances.
CE111: Know the international protocols of toxicological tests to evaluate toxic effects.
CE112: Design and evaluate toxicological tests.
CE113: Be able to estimate the risks associated with exposure to chemicals and to toxics in consumer products, in the workplace and in the environment.
CE114: Know the restrictions of use derived from the assessment of toxic effects.
CE115: Be able to interpret the data obtained from the risk assessment and establish safety limits.
CE116: Be able to interpret the establishment of safety margins.
CE117: Know the methods most commonly used for risk assessment.
CE118: Know and be able to use the basic sources of information and databases that are used for risk assessment.
CE119: Know the basic concepts of parasitology.
CE120: Know the specific concepts of food parasitology.
CE121: Know and understand the different types of biological cycles related to foodborne parasites.
CE122: Have an adequate knowledge of food-spoiling and food-contaminating parasites.
CE123: Know the parasites specific of meat products, fish products and by-products.
CE124: Know parasitic groups with an impact on growth and human nutritional status.
CE125: Know the double burden of malnutrition and its distribution around the world, as well as the political impact of undernutrition.
CE126: Study the different emergency situations and their evolution in the context of war, population displacement, discrimination and natural disasters.
CE127: Evaluate undernutrition from all perspectives.
CE128: Know the different treatments used in undernutrition in emergency situations.
CE129: Study the different modes of rehabilitation and monitoring of undernourished patients.
CE130: Master the techniques for sampling, diagnosing and identifying parasites in food.
CE131: Be familiar with the hygiene and health measures for the prevention and control of foodborne parasitic diseases.
CE132: Know the basics of occupational toxicology.
CE133: Know about the various toxicokinetic processes (absorption, distribution, metabolism and excretion).
CE134: Know the general mechanisms of toxic action.
CE135: Know the procedures for the evaluation of toxicity.
CE136: Know the sources of exposure, pathophysiology, toxic effects and mechanism of action of toxic substances present in foodstuffs.
CE137: Know about the harmful effects of toxic substances in food, mechanism and signs of these effects.
CE138: Collaborate in the prevention of food poisoning and know the safety limits of toxins to ensure safe food to the population.
CE139: Know aspects related to the assessment and characterisation of the toxicological risk of potentially toxic substances in food.
CE140: Know the operation and organisation of nutritional rehabilitation centres and mobile nutrition centres.
CE141: Know the methods most commonly used for the analysis of toxic substances in food.
CE142: Design projects that can help in situations of undernutrition in emergencies.
CE143: Know the basics of hygiene in food, processes and products.
CE144: Know the hygiene and preventive measures applicable to the major alterations in food products caused by toxic substances and chemicals originated during food processing.
CE145: Identify the foods and nutrients of nutritional importance in sports.
CE146: Evaluate the nutritional status of the sportsperson.
CE147: Study the food and nutrition recommendations in periods of training, competition and recovery.
CE148: Study the different types of sports (short, medium and long duration) and the main nutritional considerations.
CE149: Know about the different types of nutritional ergogenic aid and their potential benefits and contraindications.
CE150: Know about possible disturbances in eating behaviour that may be detected in different sports, as well as their treatment.
CE151: Know the hygiene and preventive measures against major parasite-induced alterations in food.
CE152: Know the hygiene and preventive measures against major microorganism-induced alterations in food.
CE153: Understand the use of guides to good hygiene practice as a tool to ensure the proper handling of food.
CE154: Know and interpret the results obtained in the hazard analysis and critical control points (HACCP).
CE155: Be familiar with aspects related to the economics and management of food companies.
CE156: Participate in business teams of social marketing, advertising and health claims.
CE157: Know the methods and means of health education.
CE158: Know the relationship between environment and health.
CE159: Acquire knowledge on epidemiology and prevention of communicable and non-communicable diseases.
CE160: 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.
CE161: Know the morphology and systematics of plants, especially of those pharmaceutically relevant, including medicinal plants.
CE162: Understand and interpret scientific papers related to plants.
CE163: Collect, prepare and store plant specimens for their study and identification using keys.
CE164: Know the incidence of plants in the development of the pharmaceutical profession.
CE165: Study the interactions of and between nutrients that may affect their bioavailability.
CE166: Apply the techniques, methods and tools that allow the assessment of individual nutritional status.
CE167: Understand the physiological, psychological, social and cultural characteristics of childhood.
CE168: Know the needs and nutritional recommendations in childhood.
CE169: Know about the different possibilities of nutrition in infants.
CE170: Assess the level of development and nutritional status in childhood.
CE171: Design diets suited to the nutrition-related diseases of infants.
CE172: Act at the level of nutrition education for the prevention of future nutrition-related diseases.
CE173: Know about other components of foods with a nutritional impact, delving into their function, bioavailability and food sources.
CE174: Evaluate and design school menus.
CE175: Know the anamnesis and clinical and dietary history as a prelude to the individual nutritional assessment.
CE176: Understand the physiological, psychological, social and cultural bases of aging.
CE177: Know the most common eating problems in the elderly.
CE178: Provide dietary-nutritional support to individuals and communities both to treat and to prevent disease.
CE179: Advise on the most suitable diet for each individual and collective situation.
CE180: Assess and monitor the nutritional status of individuals and communities.
CE181: Study the relationship between eating habits and health and disease.
CE182: Know the bases of healthy eating in order to establish a balanced, varied and sufficient diet.
CE183: Know the characteristics of the different eating patterns and habits and their relationship with health.
CE184: Study the different nutritional objectives and dietary guidelines at national and international level.
CE185: 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.
CE186: Know about the structure and use of the different food composition tables and exchange lists.
CE187: Set the criteria for preparing an individualised diet, including databases and software.
CE188: Understand nutrition and the changes to be made in special situations according to metabolic adaptations and specific nutritional needs.
CE189: Know the major diseases at the molecular level.
CE190: Know the molecular basis for applying dietary treatments to diseases.
CE191: Understand the epigenetic regulation of nutrients.
CE192: Know the basic pathophysiology of the human body at the various stages of life.
CE193: Know the tissues.
CE194: Know the influence of nutrition on pathological states and vice versa.
CE195: Understand and interpret how an organ or systemic failure affects the lack of constancy of the internal environment.
CE196: Know the development of the early stages of the embryo.
CE197: Know the organs, apparatuses and systems of the human body.
CE198: Recognise the bones of the human body.
CE199: Recognise the viscera of the human body.
CE200: Know about the relations of the viscera.
CE201: Know the structures of the nervous system.
CE202: Know the relations of the structures of the nervous system.
CE203: 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.
CE204: Study the possible interactions between food components and organic functions and their impact on health.
CE205: Study the major metabolic syndromes and their nutritional impact.
CE206: Study the diseases that can cause malnutrition and their consequences on the clinical evolution of patients and the efficacy of their treatment.
CE207: Understand the characteristics of the main therapeutic diets.
CE208: Know the characteristics and indications of nutritional support techniques.
CE209: Acquire knowledge and skill for developing nutritional care plans for various diseases and for assessing the different types of specific diets.
CE210: Gain the skills required to develop food and nutrition education programmes for patients and their environment, both in outpatient clinics and hospitals.
CE211: Learn basic concepts of pharmacology (pharmacokinetic and pharmacodynamic aspects).
CE212: Know the pharmacological action of the therapeutic groups and relate them to their effects, indications and adverse reactions.
CE213: Determine the influence of the nutritional status on the pharmacological response, drug-food interactions and their clinical significance.
CE214: Be able to assume social and ethical commitments.
CE215: Be able to interpret reports and administrative records in relation to food products and ingredients.
CE216: Acquire basic knowledge of basic and applied immunology.
CE217: Know the immune system.
CE218: Know the application of immune reactions to the laboratory.
CE219: Know about immunopathology and pharmacology of the immune system.
CE220: Acquire a better understanding of the nature of biological associations.
CE221: 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.
CE222: Design, intervene in and implement programmes and policies of education and training in diet and nutrition.
CE223: 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.
CE224: Encourage and participate in the initiatives carried out by the media as regards diet and health.
CE225: 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.
CE226: Study the process of globalisation, nutrition transition and social development in developing countries as a guideline for action on social and international community nutrition.
CE227: Know about the cultural and religious diversity as a point for action on nutrition.
CE228: Know and assess the determinants of health.
CE229: Be familiar with strategies for promoting health and preventing disease, primarily in the field of nutrition.
CE230: Know the organisation of healthcare: health systems and international public health.
CE231: Know the cooking techniques that optimise the organoleptic and nutritional characteristics of foodstuffs, with regard to traditional gastronomy.
CE232: Assess and calculate nutritional requirements in situations of health and illness at any stage of the life cycle.
CE233: Participate in the design of total diet studies.
CE234: Know, detect early and evaluate quantitative and qualitative deviations, due to surplus or shortage, of nutritional balance.
CE235: Plan and interpret the assessment of the nutritional status of individuals and/or groups, both healthy (in all physiological situations) and sick.
CE236: Write and interpret a dietary history of healthy and sick individuals.
CE237: Understand and use clinical and biochemical data in the nutritional assessment of patients and in their dietary-nutritional treatment.
CE238: Apply the basis of clinical nutrition to diet therapy.
CE239: Plan, implement and evaluate therapeutic diets for individuals or groups.
CE240: Know and understand the epidemiology of foodborne parasitic diseases.
CE241: Describe the anthropological foundations of human diet. Describe and argue the social and cultural inequalities that can affect eating habits.
CE242: Understand and apply the basics of the bromatological and sensory analysis of food products.
CE243: 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.
CE244: 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.
CE245: 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.
CE246: 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.
CE247: 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.
CE248: 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.
CE249: 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.
CE250: Know the structure of Spanish and Community legislation in the area of food.
CE251: Know the sources of information on legislative provisions in the area of food.