Competencies and objectives

 

Course context for academic year 2020-21

La asignatura de Fundamentos de Alimentación y Nutrición, es una asignatura obligatoria y semestral, a impartir en el primer semestre del primer curso del Grado en Nutrición Humana y Dietética, encuadrada en el módulo de Ciencias de la Nutrición, la Dietética y la Salud, necesaria para adquirir los conceptos y conocimientos básicos en Nutrición y Alimentación y poder aplicar en otras materias del Grado como: Bromatología Descriptiva, Nutrición Clínica, Trastornos del comportamiento alimentario, Tecnología de los alimentos, Dietoterapia. A su vez constituye la base necesaria e imprescindible para la elaboración y el seguimiento de dietas y su aplicación profesional a individuos o colectividades.

 

 

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

Transversal Competences

  • CT1 : Leer y comprender textos en un idioma extranjero.
  • CT2 : Demostrar destrezas y habilidades en informática y sistemas informacionales.
  • CT3 : Demostrar habilidades en comunicación oral y escrita.

 

General Competences

  • CG26 : Apply Food and Nutritional Sciences to dietary practice.
  • CG27 : Understand nutrients, their functions and metabolic use.
  • CG28 : Understand the basics of nutritional balance and its control.
  • CG29 : Evaluate and calculate nutritional requirements in situations of sickness and health at any stage of the life cycle.
  • CG30 : Identify the foundations of healthy eating (sufficient, balanced, varied and tailored).
  • CG31 : Take part in designing total diet studies.
  • CG32 : Understand, detect early and evaluate quantitative and qualitative deviations of nutritional balance due to excess or deficiency.
  • CG33 : Plan, implement and interpret the evaluation of the nutritional status of individuals and/or groups, both healthy (in all physiological situations) and ill.
  • CG34 : Understand the physiopathological illnesses related to nutrition.
  • CG35 : Identify the dietary-nutritional problems of patients, as well as risk factors and inappropriate practices.
  • CG36 : Prepare and interpret the dietary history of healthy and ill individuals.
  • CG37 : Interpret a medical history.
  • CG38 : Understand and use the terminology used in the health sciences field.
  • CG39 : Interpret and integrate clinical, biochemical and pharmacological data in the nutritional assessment of the patient and his/her dietary-nutritional treatment.
  • CG40 : Apply the foundations of clinical nutrition to diet therapy.
  • CG41 : Plan, implant and evaluate therapeutic diets for individuals and/or groups.
  • CG42 : Understand hospital organisation and various stages of the food service.
  • CG43 : Participate in the multidisciplinary team of a Hospital Nutrition Unit.
  • CG44 : Understand the different techniques and products used for basic and advanced nutritional support.
  • CG45 : Develop and implement dietetic-nutritional transition plans.
  • CG46 : Plan and implement dietetic-nutritional education programmes with sick and healthy subjects.
  • CG47 : Understand clinical pharmacology and the interaction between medicines and nutrients.
  • CG48 : Master the basic ITC tools used in the field of Food, Nutrition and Dietetics.
  • CG49 : Understand the legal and ethical limits of dietetic practice.
  • CG50 : Prescribe specific treatment corresponding to the area of competence of the dietetist-nutritionist.
  • CG51 : Be able to demonstrate the scientific principles underpinning the intervention of the dietetist-/nutritionist, with their professional activity conditional on the scientific evidence.

 

Specific Competences

  • E48 : Identificar y discriminar a nivel clínico-diagnóstico los distintos trastornos del comportamiento alimentario.
  • E49 : Identificar, desde una perspectiva biopsicosocial integradora, las variables relacionadas con los trastornos del comportamiento alimentario.
  • E50 : Disponer de los conocimientos psicológicos necesarios para actuar de forma precisa y fiable en la prevención, detección, valoración, diagnóstico y tratamiento multidisciplinar de los trastornos del comportamiento alimentario.
  • E51 : Desarrollar una visión empática y receptiva con el paciente y su entorno a la hora de abordar el tratamiento de posibles desórdenes alimentarios.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2020-21

No data

 

 

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General

Code: 27546
Lecturer responsible:
MARTINEZ AMOROS, NATALIA
Credits ECTS: 6,00
Theoretical credits: 1,40
Practical credits: 1,00
Distance-base hours: 3,60

Departments involved

  • Dept: AGROCHEMISTRY AND BIOCHEMISTRY
    Area: BIOCHEMISTRY AND MOLECULAR BIOLOGY
    Theoretical credits: 0
    Practical credits: 0
  • Dept: CHEMICAL ANALYSIS, NUTRITION AND FOOD SCIENCE
    Area: NUTRITION AND FOOD SCIENCE
    Theoretical credits: 1,4
    Practical credits: 1
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.
  • Dept: COMMUNITY NURSING, PREVENTATIVE MEDICINE AND PUBLIC HEALTH
    Area: NURSING
    Theoretical credits: 0
    Practical credits: 0

Study programmes where this course is taught