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Course description
  CLINICAL NUTRITION I

Competencies and objectives

 

Course context for academic year 2015-16

This module focuses on the main diseases and their nutritional treatment during pregnancy, childhood and adolescence.
It is a compulsory module, taught in the first semester of the third year which is complemented by other modules taught throughout the degree that cover topics in dietary treatment at different life stages as well as under and over-nutrition. Thus, the students get the knowlegde throughout these different modules.
Please be aware that students should have passed “Nutrition in the Lifecycle” from second year to take this module.

 

 

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 2015-16

- To describe the factors that determine and have influence on food safety during pregnancy.
- To know the triggering factors that an altered nutrition may cause in pregnant woman and its consequences.
- To identify the different eating disorders during childhood and adolescence.
- To know what is the symptomatology, management and treatment of every disorder that affects to thefood intake during childhood and adolescence.
- To analyze the importance of nutrition in infectious disease processes during childhood.
- To identify the important aspects for data recollection, as well as eating behaviour analysis in children and adolescents, with the purpose of doing an effective nutrition and dietetic diagnosis.

 

 

General

Code: 27521
Lecturer responsible:
SOSPEDRA LOPEZ, MARIA 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