Competencies and objectives

 

Course context for academic year 2020-21

La asignatura está orientada al desarrollo de técnicas de comunicación y habilidades de relación aplicables a la entrevista clínica y al consejo nutricional desde la dimensión de la salud.


Se valorarán los hábitos alimentarios de la población en general y las particularidades de grupos de riesgo o vulnerables. Se aprenderá a empatizar durante la entrevista para empoderar al paciente/cliente durante el proceso terapéutico.


A través de la temática teórico-práctica se presentan datos, casos e información empírica y teórica que permitan indagar en los distintos temas propuestos en la asignatura. Desde la dimensión nutricionista se valorará las necesidades y demandas relacionadas con la alimentación y la nutrición.


Algunas de las dimensiones de la asignatura serán las relaciones de negociación, toma de decisiones, consejo y educación nutricional en un contexto social influido por la industria y los medios de comunicación. Se incorporará el manejo y aplicación de las TIC's a la temática impartida.

 

 

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

Specific Competences (CE)

  • E14 : Capacity to write reports and complete records involved in the professional work of a Dietetist-Nutritionist.
  • E28 : Establish an empathetic, respectful relationship with the patient/user/client, in accordance with the situation of the individual, health problem and stage of development. Use strategies and skills that allow effective communication with patients/users/clients, families and social groups, as well as expressing their concerns and interests.
  • E30 : Create and interpret dietary histories for sick and healthy individuals.
  • E31 : Understand interviewing and counselling strategies to design, intervene and implement dietary-nutritional education and dietetics-nutrition training programmes.
  • E32 : Realizar la comunicación de manera efectiva, tanto de forma oral como escrita, con las personas, los profesionales de la salud o la industria y los medios de comunicación, sabiendo utilizar las tecnologías de la información y la comunicación.

 

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):>>Basic training module

  • 6 : Understand the different educational methods applicable to the health sciences, as well as the communication techniques applicable to human diet and nutrition.
  • 8 : Acquire teamworking skills as a uni-, multi- or inter-disciplinary unit with professionals and other personnel related to the diagnostic assessment and treatment of diet and nutrition.

 

 

 

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: 27510
Lecturer responsible:
GUTIERREZ HERVAS, ANA ISABEL
Credits ECTS: 6,00
Theoretical credits: 1,50
Practical credits: 0,90
Distance-base hours: 3,60

Departments involved

  • Dept: NURSING
    Area: NURSING
    Theoretical credits: 1,5
    Practical credits: 0,9
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught