DEGREE IN HUMAN NUTRITION & DIETETICS (2020-21)

Código:
 C353

Créditos:
 240
 
Fecha de aprobación:
 12/06/2019

Título:
 Undergraduate 3-5 years (ECTS)
 
Precio:
 20
 1st-registration credits
 

RAMA

Health Sciences

PLAN

UNDERGRADUATE DEGREE IN HUMAN NUTRITION AND DIETETICS

TIPO DE ENSEÑANZA

Face-to-face

CENTROS DONDE SE IMPARTE

Faculty of Health Sciences

ESTUDIO IMPARTIDO CONJUNTAMENTE CON

Solo se imparte en esta universidad

FECHAS DE EXAMEN

Acceda al listado de fechas de examen para esta titulación.

 

PLAN DE ESTUDIOS OFERTADO EN EL CURSO 2020-21

 

Leyenda: No ofertadaSin docencia
FIRST YEAR
54 créditos
 
6 créditos
 
Curso
Título
Créditos
Subject
 
SECOND YEAR
6 créditos
 
Curso
Título
Créditos
Subject
54 créditos
 
 
THIRD YEAR
60 créditos
 
Curso
Título
Créditos
Subject
 
FOURTH YEAR

 

 

The aims of this course are described in Ministerial Order CIN/730/2009 of 18 March, establishing the requirements for the recognition of official university degrees qualifying their holders as Professional Dietitians-Nutritionists.

Graduates must:

A) Hold professional values, attitudes and behaviour:

1. Accept the essential elements of the profession, including ethical principles and legal responsibilities; and exercising the profession in accordance with the principles of social justice and respect for individuals, customs, beliefs and cultures.

2. Exercise the profession within the framework of respect for other healthcare professionals, and acquire teamwork skills.

3. Maintain and update professional knowledge and skills, and understand the importance of continuous independent learning with regard to new ideas, products and techniques in nutrition, together with the importance of  quality.

4. Understand the limits of the profession, identifying situations where inter-disciplinary treatment or referral to another professional is required.

B) Develop communication and information-handling skills:

5. Develop the ability to communicate in an effective manner, both orally and in writing, with patients, healthcare and industry professionals and the media, and know how to use information and communication technologies effectively, particularly as related to nutrition and lifestyle.

6. Understand, evaluate, use and apply sources of information concerning nutrition, diet, lifestyle and healthcare.

7. Know how to prepare reports and fill out records related to the professional activity of a Dietitian.

C) Understand and apply food sciences:

8. Identify and classify foods. Know how to analyse and establish their composition, properties, nutritional value, the bioavailability of nutrients, sensory characteristics and the changes foodstuffs undergo as a consequence of technological and culinary processes.

9. Understand the basic processes involved in the preparation, transformation and preservation of animal and vegetable foodstuffs.

10. Prepare, interpret and use food composition graphs and databases.

11. Understand food microbiology, parasitology and toxicology.

D) Understand and apply Food and Health Sciences:

12. Understand the function and bioavailability of nutrients, nutritional needs and recommendations, and the basics of calorific and nutritional balance.

13. Evaluate the relationship between food and nutrition and assimilate this knowledge in health processes.

14. Apply scientific knowledge of physiology, physiopathology and nutrition to diet planning and counselling for individuals and groups, throughout their life cycle and independently of their health status.

15. Design and implement nutritional status evaluation protocols and identify nutritional risk factors.

16. Interpret nutritional diagnoses, evaluating the nutritional aspects of clinical histories and preparing diet plans.

17. Understand the structure of hospital nutrition services and departments, identifying and performing the functions of a Dietitian-Nutritionist within a multi-disciplinary team.

18. Participate in the organisation, management and implementation of different modalities of hospital alimentation and nutritional support, and out-patient dietetic-nutrition treatment.

E) Understand the basics of Public Health and Community Nutrition:

19. Understand the structure and role of national and international health organisations and systems with respect to the role of the Dietitian-Nutritionist.

20. Participate in the design, implementation and validation of epidemiological nutritional studies, and take part  in the planning, analysis and evaluation of alimentation and nutrition intervention programmes in a range of environments.

21. Promote a healthy lifestyle and the prevention of nutrition-related and lifestyle-related disorders, by participating in the nutritional education of the population.

22. Collaborate in the planning, development and implementation of alimentation, nutrition and food safety policies, based on the needs of the population and health protection.

F) Develop managerial, legal guidance and scientific skills:

23. Advise on the development, commercialisation, labelling, information and marketing of food products in accordance with social needs, scientific knowledge and current legislation.

24. Interpret administrative reports and dossiers in relation to food products and ingredients.

G) Develop the ability to supervise food quality and collective catering:

25. Participate in the management, organisation and development of food services.

26. Prepare, control and cooperate in the planning of menus and diets adapted to the characteristics of the groups for whom they are intended.

27. Participate in ensuring the quality and safety of food products, installations and processes.

28. Provide hygienic-sanitary and dietetic-nutritional training to persons involved in catering services.

H) Develop the ability to carry out critical analysis and research:

29. Acquire basic research training, including the formulation of hypotheses, collecting and interpreting data in order to solve problems, following scientific methods, and understanding the importance and limitations of scientific thinking in health and nutritional matters.

 

 
 

 

CREDITS

 

Subjects in the Degree in Human Nutrition and Dietetics, each worth 6, 7.5 or 9 European ECTS credits, are organised into semesters.  Specifically, students are required to take 30 credits per semester and 60 credits per year, for a total of 240 credits over four academic years.

 

In order to make the course compatible with other activities, students are allowed to take a part-time course consisting of 30 credits per academic year.

 

 

 

DISTRIBUTION OF CREDITS BY SUBJECT TYPE

 

Subject type

Credits

Core

60

Compulsory

126

Optional

24

Supervised/clinical work experience

21

Final Project

9

Total credits

240

 

 

 

GENERAL COURSE PROGRAMME

 

The first year includes core subjects from the Health Sciences related to Human Nutrition.  By taking these subjects, students acquire the core professional skills indicated in Order CIN/730/2009, of the 18th March, which establishes the requisites for authorising officially recognised university degrees which qualify holders for professional practice as Dietitian-Nutritionists.  The first year of studies has been designed in accordance with current legislation and includes 36 ECTS from the discipline of Health Sciences, comprising the subjects Human Anatomy, Biology, Statistics, Physiology, Biochemistry and Psychology, 6 credits from another discipline (Science) and the remaining 18 ECTS to complete the 60 core credits correspond to subject matter designed by the proponents with the following rationale:

Introduction to Health Sciences

The incorporation of a subject such as Introduction to the Health Sciences enables the future graduate of Human Nutrition and Dietetics to locate the discipline within its natural framework of the Health Sciences.  Using a diachronic methodology, the student is familiarised with the conceptual and methodological premises which enable an understanding of the health-illness duality, and a connection is established between human nutrition and dietetics and the other disciplines and specialisations comprising the Health Sciences.  Furthermore, a series of professional skills are developed which provide students with the tools necessary to tackle problems arising from the terminology used in the Health Sciences, and to understand the process of production, dissemination and retrieval of scientific information.  On the basis of this introductory unit and the subject matter it contains, cross-disciplinary skills are developed, such as techniques in scientific practice, which are of great use to the student in the activities and skills addressed in other subjects throughout the degree course.

Food and Culture

As an introductory unit, Food and Culture enables the future graduate in Human Nutrition and Dietetics to understand and analyse the different aspects intrinsic to food and culture, taking a comprehensive and enriching approach which, from a historical perspective, integrates anthropological and social aspects, thus complementing the biological perspective.  Through an analysis of the historical evolution of food strategies and conditioning factors, and the social and cultural meaning of food, students will be able to locate human nutrition and dietetics knowledge in the socio-cultural and historical contexts within which they will need to apply their skills once in professional practice, whilst remaining aware of the determining factors of food and nutrition underlying these aspects.

Interview Techniques and Nutritional Advice

Communication with patients and their families is one of the basic factors in satisfaction with health care.  This aspect is systematically undervalued in studies of perceptions of quality of health care.

Satisfaction with communication is an end in itself, and the scientific literature has consistently demonstrated that this is a fundamental determinant of patient compliance with health advice, and improves intuition and clinical diagnosis.

 

This unit has been taught as an optional course for many years on the degree in Human Nutrition and Dietetics at the University of Alicante, and is very popular with students, who have recommended that as part of the reform it should become an obligatory subject.  The course develops student attitudes and skills in interviewing and communication, consolidated over the following academic years.

In the second year, knowledge and handling of food, ingredients and food products are studied in greater depth.  Also addressed are the issues of food processing and transformation, food safety, hazard control and quality management of the entire process, with the aim of protecting the consumer. At the end of the second year, students are introduced to the Science of Nutrition, Dietetics and Health, initially through a study of the healthy individual, introducing the student to an understanding of nutritional needs throughout the life cycle and identifying the bases of a healthy diet.  At the beginning of the third year, the course continues to examine subject matter related to the Science of Nutrition, Dietetics and Health. Nutritional needs in specific circumstances are addressed, studying a dietetic approach to health problems, knowledge of clinical pharmacology and the interactions between pharmaceuticals and nutrients in greater depth.  Specialisation is possible in the final year.  Students are provided with two basic tools for integrating professional skills: the basics which will enable students to base their practice on scientific evidence, and tools for intervention in the health of the population through nutritional education.  The legal and ethical limits of dietetic practice are also addressed.   At the end of their studies, students will have obtained sufficient maturity to choose between the different optional routes offered, and to study different nutritional scenarios in greater depth.  Optional subjects have been structured around four routes, containing three subjects each: Sports nutrition, food quality, food, nutrition and population, and lastly, new demands in nutrition and special circumstances.   

The remaining 6 optional credits can be chosen from among the subjects corresponding to the other routes.

All these subjects will enable the student to prepare the final project, and facilitate the integration of knowledge, skills and attitudes. Prior to evaluation for the final project, the student must provide evidence of ability in a foreign language.  Among other forms of accreditation, the minimum necessary requirement at the University of Alicante is to have attained level B1 of the European Framework of Reference for Languages, and this requirement may be raised in the future.

 

 

OPTIONAL SUBJECTS AND ROUTES

 

Optional subjects have been structured around four routes, containing three subjects each: Sports nutrition, food quality, food, nutrition and population, and lastly, new demands in nutrition and special circumstances.

The remaining 6 optional credits can be chosen from among the subjects corresponding to the other routes.

 

SUBJECTS

TYPE

ECTS

SEMESTER

 

ROUTE 1: Sports nutrition

Nutrition in physical activity and sport

OP

6

7

Planning sports diets

OP

6

7

Cineanthropometry and body composition

OP

6

7

ROUTE 2: Food, nutrition and population

Food and nutritional transition

OP

6

7

Gastronomy, culinary traditions and health

OP

6

7

Community participation and responsible consumption

OP

6

7

ROUTE 3: New demands in nutrition and special circumstances

Nutrition and dietetics in people with physical or mental disability, rare diseases, and other special circumstances

OP

6

7

Weight control, body image and quality of life

OP

6

7

Natural medicines and phytotherapy

OP

6

7

ROUTE 4: Food quality

Chemical control of food quality

OP

6

7

Chemical analysis of food

OP

6

7

Developing new food products

OP

6

7

 

 

 

LANGUAGE REQUIREMENT (IN A FOREIGN LANGUAGE)

Students who study an undergraduate degree at the University of Alicante must confirm a minimum level of B1 in a foreign language (a B2 is recommended) in order to obtain the diploma.  

The required language level is in accordance with the Common European Framework of Reference for Languages. 

The language accreditation requirement can be obtained previously or at any time during university studies. However, the language requirement will be necessary in order to be able to assess the final year project.

The different forms of obtaining such language requirement can be consulted in the additional information in this section.  

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LANGUAGE TEACHING COMPETENCE CERTIFICATE

Students who want to have a career in non-university teaching when they finish their studies are recommended to obtain the teaching competence certificate (Valencian and/or foreign languages).

This certificate can be obtained by taking specific itineraries in your university studies or by taking the UA teaching competence course in Valencian, German, French and English.

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FINAL YEAR PROJECT (TFG)

All the official undergraduate degrees must be completed by preparing and defending a final year project, which must be done in the final phase of the studies and be aimed at the assessment of competences associated to the degree.

The final year project must be an original, independent and personal work. The elaboration of it may by individual or coordinated. Each student will prepare this project under the supervision of a tutor, allowing students to show the received training content in an integrated many, as well as the acquired competences associated to the undergraduate degree.

In order to register in the final year project, students must comply with the requirements established in the “Regulations for continuation studies for students registered in undergraduate degrees at the University of Alicante”. Among the requirements established to be able to register in the final year project, a minimum of 168 credits must be passed in undergraduate degrees with a total of 240 credits, and a minimum of 228 credits in undergraduate degrees with a total of 300 credits or more.

In order for the final year project to be assessed, a B1 level of a foreign language (B2 is recommended) must be confirmed.

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ACCESS ROUTES

Admission to this degree course is open to any applicant who meets one of the following entrance requirements:

1.     SPANISH BACCALAUREATE (LOMCE) UNIVERSITY ENTRANCE EXAM (PAU): Although students can access university by means of any Baccalaureate specialization, the recommended one is Sciences.

Admission scores for this degree can be improved by taking the specific modules of the University Entrance Exam (PAU) as indicated in the table below with their respective weightings.

TABLE 1

Nutrition

2.     PREVIOUS BACCALAUREATES WITH OR WITHOUT A PASS IN THE UNIVERSITY ENTRANCE EXAM (PAU): Students who have completed their Baccalaureate under previous education systems and have passed the PAU will be able to use the mark obtained in their application.

However, students can take specific exam modules during the voluntary PAU exam period in order to improve their admission score as shown in table 1. They can also sit for the obligatory PAU exams, in which case they will have to take all the exams scheduled during this period.

3.     VOCATIONAL EDUCATION: Vocational educational qualifications such as senior technician, senior technician of plastic arts and design, or senior technician in sports is the preferred professional area although access to this degree may be through any professional field.

Admission scores can be improved by taking the PAU exam in up to 4 of the modules in table 1.

4.     STUDENTS FROM EDUCATION SYSTEMS IN COUNTRIES OF THE EUROPEAN UNION OR OTHER STATES WITH WHICH SPAIN HAS AN INTERNATIONAL AGREEMENT: Accreditation is required and issued by Universidad Nacional de Educación a Distancia (UNED).

Students can sit for exams in subjects included in the Pruebas de Competencias Específicas (PCE), organised by the UNED, in order to improve their admission score up to 14 points as indicated in the weightings in Table 1.

5.     STUDENTS FROM FOREIGN EDUCATION SYSTEMS: Prior to applying for the validation of their foreign Baccalaureate, students may sit for up to 4 exams in subjects offered by the Pruebas de Competencias Específicas (PCE) organised by UNED (at least one subject from the core subjects).

The weightings indicated in table 1 will be applied to core and/or optional subjects.

6.     OTHER: University degrees and other similar qualifications. University entrance exam for students over 25 (preferential option: Health Sciences). Access on the basis of professional experience (applicants over 40 years of age). Access to applicants aged 45 years or more by means of an exam.

Weightings of the subjects of the specific phase of the Proof of Access to the University (PAU) in the previous years

High School Diploma Subjects

Parámetros de ponderación
Análisis Musical II Biología Ciencias de la Tierra y Medioambientales Dibujo Artístico II Dibujo Técnico II Diseño Economía de la Empresa Electrotecnia Física Geografía Griego Historia de la Música y de la Danza  Historia del Arte Latín Lenguaje y Práctica Musical Literatura Universal Matemáticas Aplicadas a las Ciencias Sociales II Matemáticas II Química Técnicas de Expresión Gráfico Plásticas Tecnología Industrial II

Academic Years 2010-11

2011-12

0.1                                          
0.2
x
x

x       x
                x
x
   

Academic Years

2012-13

2013-14

2014-15

 
0.1

x


     
               

   
0.2    x
     
   x                 x
 x    

Academic Years

2015-16

2016-17

0.1                                          
0.2    x  x    x        x                  x  x    

 


PROCEDURE FOR APPLYING FOR ADMISSION: PRE-ENROLMENT AND REGISTRATION

  • Anticipated number of places offered during the first pre-enrolment session: 100 
  • In order to apply for a place, the procedure and pre-enrolment periods established each year must be observed.  It is normally necessary to pre-enrol, and two pre-enrolment periods are established for this.  The first period, or phase A is held in mid-June and the second, or phase B, is held in mid-September.  During the second period, places may only be applied for on courses which have not been filled following phase A.  Places are awarded on the basis of the preferences, criteria and reserve quotas established by current legislation. Information concerning the application procedure  (Pre-enrolment).
  • Applicants admitted to a course must formally register within the timescale established annually in the enrolment calendar (usually at the end of July and the end of September). Registration Information.


NUMBER OF PLACES AND PASS MARKS

 

COURSES

NUMBER

OF

PLACES

PASS MARKS

GENERAL

OVER

25

OVER

40

OVER

45

GRADUATES

SPORTSPEOPLE

DISABLED

2010-11

100

8,910

8,280

---

5,000

7,790

7,400

8,160

2011-12

100

8,500

8,585

---

6,850

7,740

---

---

2012-13

100

8,741

7,760

---

7,713

7,900

---

---

2013-14

100

8,158

7,503

---

5,000

7,810

---

5,000

2014-15

100

8,700

6,795

---

---

7,430

---

5,000

2015-16

100

8,694

6,495

---

5,160

7,780

---

6,622

2016-17

100

9,119

7,650

---

---

8,050

---

5,000

 
  • "Pass marks" indicated correspond to the results of the first adjudication of June.
  • The definitive marks can be inferior to the here collected.
 

 

PROFESSIONAL PROFILES

 

Regulated profession for professional practice as:

–Dietitian Nutritionist

 

 

 

IMPLEMENTATION TIMESCALE

 

TIMESCALE

Academic year

Implementation of the new Degree  in Human Nutrition and Dietetics

Phasing out of the Degree /Diploma in Human Nutrition and Dietetics

2010-11

1st Academic year

1st year Human Nutrition and Dietetics

2011-12

2nd Academic year

2nd year Human Nutrition and Dietetics

2012-13

3rd Academic year

3rd year Human Nutrition and Dietetics

2013-14

4th Academic year

 

Bridging course

It is envisaged that implementation of the Bridging Course enabling diploma holders to obtain a Degree in Human Nutrition and Dietetics will begin in the academic year 2010-2011, and will be offered until academic year 2012-2013.

 

 

 

CREDIT EQUIVALENCE BETWEEN PREVIOUS COURSES AND THE NEW COURSE PROGRAMME

 

Academic year

Code

Previous Subjects

New Subjects

ECTS

1st

9636

Structure and Function of the Human Body

Anatomy

6

1st

9636

Structure and Function of the Human Body

Physiology

6

2nd

9641

Nutritional Physiology

3rd

9639

Toxicology

Biology

6

Chemical and Biological Food Hazards

6

1st

9642

Applied Chemistry

Applied Chemistry

6

 2nd

9643 

 Public Health

Introduction to Health Sciences

6

2nd

9645

Clinical Nutrition

1st

9626

Food and Culture

Food and Culture

6

1st

9627

Biochemistry

Biochemistry

6

 1st

9626 

 Food and Culture

Psychology

6

1st

9647

Eating Disorders

1st

9649

Biostatistics Applied to Nutrition

Biostatistics

6

3rd

 

9633

 

Dietotherapy I

 

Interview Techniques and Nutritional Advice

6

Opt.

9657

Interview Techniques and Nutritional Advice

Interview Techniques and Nutritional Advice

6

2nd

9641

Nutritional Physiology

Nutritional Physiology and Physiopathology

7,5

2nd

9637

Physiopathology

2nd

9628

Bromatology

Descriptive Bromatology

6

3rd

9644

Culinary Technology

Culinary Science and Technology

6

3rd

9629

Food Technology

Food Technology

6

1st

9638

Food Hygiene

Food Hygiene

9

3rd

9635

Food Economics and Management

Quality Control

6

1st

9640

Basic Nutrition

Basics of Nutrition and Dietetics

7,5

2nd

9631

General Dietetics

1st

9650

Gerontology

Nutrition throughout the Life Cycle

6

2nd

9632

Diet Design and Planning

2nd

9646

Pharmacology and Metabolic Disruption

Dietotherapy and Pharmacology

9

3rd

9633

Dietotherapy I

3rd

9634

Dietotherapy II

1st

9647

Eating Disorders

Eating Disorders

6

2nd

9643

Public Health

Public Health

6

 2nd

 9643

Public Health

Nutritional Epidemiology

6

3rd

9648

Community Nutrition

Community Nutrition

6

3rd

9630

Professional Code of Conduct

Bioethics and the Law

6

2nd

9645

Clinical Nutrition

Clinical Nutrition I

6

2nd

9645

Clinical Nutrition

Clinical Nutrition II

6

3rd

9648

Community Nutrition

Nutrition Education

6

 

 

 

Methodology of Evidence-Based Research and Practice

9

Opt. 

 

 Optional

Optional

6

 

 

 

Optional Route

18

 

 

 

Work Experience

21

 

 

 

Work Experience: Final Project

9

 

Those students who do not wish to adapt their studies to the Degree course are entitled to four official examination periods in the two academic years following the phasing out of teaching on the Diploma course.  Once these examination periods have terminated, those students who have not successfully completed the course and wish to continue their studies will be required to take the Degree course, according to the established system of credit equivalence.

A Bridging Course will be established for holders of the Diploma in Human Nutrition and Dietetics from the Nursing University College of Alicante.

Students who have completed the Diploma will be assigned 183 ECTS credits towards the Degree course.

Optional subjects successfully completed on the Diploma course will be recognised as optional credits on the Degree course.

 

 

 

BRIDGING COURSE FOR HOLDERS OF THE DIPLOMA IN HUMAN NUTRITION AND DIETETICS WHO WISH TO OBTAIN THE DEGREE IN HUMAN NUTRITION AND DIETETICS

 

 

Envisaged number of students

The number of places offered for holders of the Diploma in Human Nutrition and Dietetics will be 100 per academic year.  This number has been calculated taking into account the experience of other universities which have offered this course, and the resources available at the University of Alicante.

 

Entry and admission of students

In response to the need to broaden the training of present holders of the Diploma in Human Nutrition and Dietetics, the University College of Nursing at the University of Alicante proposes to offer a Bridging Course intended for holders of the Diploma in Human Nutrition and Dietetics from the University of Alicante who wish to obtain a Degree in Human Nutrition and Dietetics, in accordance with Royal Decree 1393/2007 and following the directives established by the University of Alicante and in this document, within the context of current legislation.  Only holders of a Diploma in Human Nutrition and Dietetics from the University of Alicante will be admitted to this Bridging Course to obtain a Degree in Nursing.

Holders of a Diploma in Human Nutrition and Dietetics from other universities who wish to obtain the Degree in Human Nutrition and Dietetics from the University of Alicante by taking this bridging course will be required to take the subjects indicated by the Centre’s Commission for Recognition and Transfer of Credits, determined according to the subjects studied previously for the Diploma. Diploma holders who need to study subjects which are not included in the bridging course, will not be admitted onto the course. 

 

INTERNAL CRITERIA FOR ASSESSING APPLICATIONS FOR ADMISSION TO THE DEGREE IN HUMAN NUTRITION AND DIETETICS BRIDGING COURSE AT THE UNIVERSITY OF ALICANTE

 

Applications for admission to the course from holders of the Diploma in Human Nutrition and Dietetics will be assessed according to the following priority criteria:

 

Criteria

Weighting (%)

Points

Overall academic record

50

0-50

Diploma in Human Nutrition and Dietetics from the University of Alicante

10

0-10

Work experience tutor

20

0-20

Professional work experience as a Nutritionist/Dietitian

20

0-20

TOTAL

100

100

 

  • Overall academic record for the Diploma in Human Nutrition and Dietetics (40%).

This will be based on the average grade reflected in the academic record, calculated according the following formula /article 5 of Royal Decree 1125/2003, Official State Gazette (BOE) of the 18th September): the sum of credits obtained by the student, each credit multiplied by the value of the corresponding grades and divided by the total number of credits obtained by the student.

 

The results obtained by the student for each of the subjects in the course programme will be graded on a decimal scale of 0 to 10:

Fail

0-4.9

Pass

5.0-6.9

Good

7.0-8.9

Excellent

9.0-10

 

  •  Holder of a Diploma in Human Nutrition and Dietetics from the University of Alicante (10%).
  • Experience as a clinical work experience tutor for students taking the Diploma in Human Nutrition and Dietetics at the UA in the last five academic years (30%). This criterion will be weighted as follows:

No. of academic years

Work experience tutor

Without tutor experience

0 points

Less than 2 academic years

10 points

2 or more academic years

20 points

  • Accredited professional work experience as a Nutritionist/Dietitian (20%).  This professional work experience, calculated according to years in full-time work, will be weighted as follows:

No. of years in full-time work

Professional work experience

No work experience

0 points

Less than 2 years

5 points

2 to 4 years

10 points

More than 4 years

20 points

 

Where applicants are awarded the same number of points, priority will be given to individuals with higher scores in the other criteria, in the order in which these appear in this document.

 

Degree bridging course programme

Duration of the Degree in Human Nutrition and Dietetics Bridging Course for holders of the Diploma in Human Nutrition and Dietetics will be one academic year, divided into two semesters.

Holders of the Diploma in Human Nutrition and Dietetics who have been admitted to the Bridging Course to obtain the Degree in Human Nutrition and Dietetics from the University of Alicante will need to study the subjects corresponding to the Final Project Module (9 ECTS credits), the Work Experience Module (21 ECTS credits), the Optional Route Food Quality Module (18 ECTS credits) and the Methodology for Evidence-Based   Research and Practice Module (9 ECTS credits), following the timetable established in the course programme:

 

Modules

Subjects

CT1

CT2

Methodology for Evidence-Based   Research and Practice (9 ECTS)

Methodology for Evidence-Based   Research and Practice (9 ECTS).

 

Optional Route: Food Quality (18 ECTS)

Chemical control of food quality (6 ECTS).


Microbiological quality control of food (6 ECTS).


Developing new food products (6 ECTS)

 

Work Experience (21 ECTS)

 

Clinical Nutrition Work Experience. (9 ECTS).

 

Community Nutrition Work Experience. (6 ECTS).

 

Nutrition Education Work Experience. (6 ECTS).

Final Project (9 ECTS)

 

Final Project (9 ECTS)

 

 

It is envisaged that teaching hours will be adapted to the particular circumstances of the students for whom this Bridging Course is intended, most of whom may be working.   This timetable will achieve the dual objective of enabling students to attend the course, and avoiding any possible conflict of teaching duties between the Bridging Course and the Degree course, in accordance with the timetable established in the course programme.

 

Estimated quantitative values for the indicators listed below and rationale for the estimation.

With regard to the Degree in Human Nutrition and Dietetics Bridging Course, it is envisaged that the estimated results-based indicators for the Degree will improve, since students will consist of qualified individuals, many of whom will have professional work experience.  Therefore, the results estimated for this course are as follows:

  •  A minimum 90% graduation rate.
  • A maximum 5% dropout rate.
  • A minimum 90% effectiveness rate.

 

Implementation timescale for the Bridging Course

It is envisaged that implementation of the Bridging Course enabling diploma holders to obtain a Degree in Social Work will begin in the academic year 2011-2012, and will be offered until the academic year 2012-2013.

 

DEGREE IN HUMAN NUTRITION & DIETETICS. SYLLABUS SUMMARY

nutricion