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Course description
  NUTRITION THROUGHOUT THE LIFE CYCLE

Competencies and objectives

 

Course context for academic year 2021-22

Esta asignatura centra su objeto de trabajo y de estudio en la alimentación a lo largo de todo el ciclo vital. Focaliza el estudio de las necesidades nutricionales en cada una de las etapas de la vida en situación fisiológica.

Se organizan los contenidos de manera que primero se estudian los condicionantes que se dan en cada una de las etapas y la alimentación en base a las necesidades, de esta forma se adquieren una serie de habiliadades y capacidades que permitirán a los estudiantes ser capaces de desarrollar planes dietéticos completos con diferentes alternativas de menús.

La asignatura esta dividida en tres bloques abarcando cada una de las etapas del ciclo vital, empezando por el adulto sano, la vejez y la etapa materno-infantil. A continuación de la parte teórica de cada uno de los bloques, se imparten dos prácticas de laboratorio y dos de problemas donde se aplican los conocimientos teóricos adquiridos y se empiezan a desarrollar las habilidades de forma práctica.

En el contexto del plan de estudios, esta asignatura es el pilar donde se sustentarán las asignaturas que versan sobre las circunstancias patológicas, ya que el tratamiento dietético para las diversas patologías se basa en modificaciones sobre la base de los menús en circunstancias fisiológicas.

 

 

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

 

 

General

Code: 27519
Lecturer responsible:
NORTE NAVARRO, AURORA ISABEL
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: NURSING
    Area: NURSING
    Theoretical credits: 1,2
    Practical credits: 1,2
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught