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Course description
  EATING DISORDERS

Competencies and objectives

 

Course context for academic year 2021-22

Esta asignatura se encuadra en el marco formativo estructural del Grado en Nutrición Humana y Dietética y permitirá al alumno/a adquirir los conocimientos fundamentales para el análisis, comprensión y tratamiento de los diferentes trastornos del comportamiento alimentario dentro de una perspectiva multidisciplinar en la que se integren los procesos psicológicos, biomédicos y socioculturales básicos relacionados con los patrones alimentarios.

A nivel psicológico permitirá al profesional identificar, discriminar y profundizar en los criterios diagnósticos de los distintos tipos de trastornos del comportamiento alimentario así como conocer los diferentes procedimientos de evaluación, intervención y prevención, tanto a nivel psicoterapéutico como multidisciplinar. 

 

 

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

 

 

General

Code: 27524
Lecturer responsible:
CAMARA BUENO, MARIA CARMEN
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: PSYCHOLOGY OF HEALTH
    Area: PERSONALITY, EVALUATION AND PSYCHOLOGICAL TREATMENT
    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