CHILDISH CLINICAL NUTRITION

Competencies and objectives

Course context for academic year 2021-22
Course content (verified by ANECA in official undergraduate and Master’s degrees)
Learning outcomes (Training objectives)
Specific objectives stated by the academic staff for academic year 2021-22

Course context for academic year 2021-22

La asignatura de Nutrición Clínica I versa sobre las principales patologías y su enfoque dietético-nutricional durante el embarazo, en la infancia y adolescencia.
Es una asignatura de primer cuatrimestre de tercer curso. El desarrollo de esta materia tiene lugar de manera paralela a otras asignaturas que tratan sobre tratamiento dietético en patologías durante otras etapas de la vida, por lo que el aprendizaje se aborda de manera complementaria en todas ellas.
Es recomendable tener superada la asignatura Alimentación en el Ciclo Vital, de segundo curso, para poder cursar Nutrición Clínica I.

Course content (verified by ANECA in official undergraduate and Master’s degrees)

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.

Learning outcomes (Training objectives)

No data

Specific objectives stated by the academic staff for academic year 2021-22

No data

Competencies and objectives

Course context for academic year 2021-22

Course content (verified by ANECA in official undergraduate and Master’s degrees)

Learning outcomes (Training objectives)

Specific objectives stated by the academic staff for academic year 2021-22

General

Departments involved

Study programmes where this course is taught