Specific Competences (CE)

• E48 : Differentiate between Real Quality and Perceived Quality.
• E49 : Identify and discriminate the different eating behaviour disorders at clinical-diagnostic level.
• E50 : Identify the variables related to eating behaviour disorders from an integrating bio-psycho-social viewpoint.
• E51 : Acquire the psychological knowledge needed to act precisely and reliably in the multidisciplinary prevention, detection, evaluation, diagnosis and treatment of eating disorders.

Specific transversal competences of the degree course :>>Foreign language proficiency

• CT1 : Read and understand texts in a foreign language.

Specific transversal competences of the degree course :>>IT and information competences

• CT2 : Show computer and information system skills and abilities.

Specific transversal competences of the degree course:>>Oral and written communication competences

• CT3 : Show oral and written communication skills.

General Competences of the Degree Course (CG):>>Nutrition, dietetics and health module

• 26 : Apply Food and Nutritional Sciences to dietary practice.
• 27 : Understand nutrients, their functions and metabolic use.
• 28 : Understand the basics of nutritional balance and its control.
• 29 : Evaluate and calculate nutritional requirements in situations of sickness and health at any stage of the life cycle.
• 30 : Identify the foundations of healthy eating (sufficient, balanced, varied and tailored).
• 31 : Take part in designing total diet studies.
• 32 : Understand, detect early and evaluate quantitative and qualitative deviations of nutritional balance due to excess or deficiency.
• 33 : Plan, implement and interpret the evaluation of the nutritional status of individuals and/or groups, both healthy (in all physiological situations) and ill.
• 34 : Understand the physiopathological illnesses related to nutrition.
• 35 : Identify the dietary-nutritional problems of patients, as well as risk factors and inappropriate practices.
• 36 : Prepare and interpret the dietary history of healthy and ill individuals.
• 37 : Interpret a medical history.
• 38 : Understand and use the terminology used in the health sciences field.
• 39 : Interpret and integrate clinical, biochemical and pharmacological data in the nutritional assessment of the patient and his/her dietary-nutritional treatment.
• 40 : Apply the foundations of clinical nutrition to diet therapy.
• 41 : Plan, implant and evaluate therapeutic diets for individuals and/or groups.
• 42 : Understand hospital organisation and various stages of the food service.
• 43 : Participate in the multidisciplinary team of a Hospital Nutrition Unit.
• 44 : Understand the different techniques and products used for basic and advanced nutritional support.
• 45 : Develop and implement dietetic-nutritional transition plans.
• 46 : Plan and implement dietetic-nutritional education programmes with sick and healthy subjects.
• 47 : Understand clinical pharmacology and the interaction between medicines and nutrients.
• 48 : Master the basic ITC tools used in the field of Food, Nutrition and Dietetics.
• 49 : Understand the legal and ethical limits of dietetic practice.
• 50 : Prescribe specific treatment corresponding to the area of competence of the dietetist-nutritionist.
• 51 : Be able to demonstrate the scientific principles underpinning the intervention of the dietetist-/nutritionist, with their professional activity conditional on the scientific evidence.