Specific Competences (CE)

• E15 : Understand the essential elements of the profession of a Dietetist-Nutritionist and carry out one's profession respecting other health care professionals.
• E29 : Develop the profession from a patient/user/client focused approach.
• E56 : Understand and intervene in the design, implementation and validation of nutritional epidemiological studies, as well as participate in the planning, analysis and evaluation of diet and nutrition intervention programmes in different contexts.
• E57 : Collaborate with the implantation of quality systems.
• E58 : Understand health care information systems.
• E59 : Develop the personal skills needed to carry out nutritional education options in optimum fashion.

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.
• 29 : Evaluate and calculate nutritional requirements in situations of sickness and health at any stage of the life cycle.
• 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.
• 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.
• 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.

General Competences of the Degree Course (CG):>>Public health and community nutrition module

• 54 : Design and carry out nutritional assessments to identify the diet and nutrition needs of the population, as well as identifying the determining factors of nutritional health.
• 55 : Design, intervene in and implement diet-nutrition education and diet-nutrition training programmes.
• 56 : Collaborate with planning diet-nutrition policies for dietary-nutritional education of the general public.
• 57 : Acquire the capacity to take part in promotion, prevention and protection programmes focused on the community and public health.

General Competences of the Degree Course (CG):>>Work experience module

• 58 : Pre-professional work placements, with a final assessment of competences, in hospitals, primary care and social-health centres, community organisations, foodstuff and group catering industries, allowing for the incorporation of professional values and skills associated with the clinical, administrative and public health areas related to human nutrition and dietetics.