Course outline

Acquired skills

These are the main competences for which this degree will qualify you:

• Identify and classify foods and foodstuffs. Know how to analyse and determine their composition, their properties, their nutritional value, the bioavailability of their nutrients, organoleptic characteristics and the modifications they undergo through technological and culinary processes.
• To acquire the basic training required for research, being capable of formulating hypotheses, gathering and interpreting information for problem-solving following a scientific method, and understanding the importance and limitations of scientific thinking in health and nutritional matters.
• To admit to the need to maintain and upgrade their professional competency, paying special importance to the autonomous and continuous learning of new knowledge, products and techniques in diet and nutrition, and to quality-based motivation.
• To apply scientific knowledge on physiology, physiopathology, nutrition and diet to dietary planning and guidance for individuals and collectives, throughout the lifecycle for both healthy and sick people.
• To be capable of participating in activities for promoting health and preventing disorders and illnesses related to nutrition and lifestyles, providing the population with dietary-nutritional education.
• To be involved in the food quality and safety of products, facilities and processes.
• To collaborate on the planning and development of policies in matters of diet, nutrition and food safety based on the population's needs and health protection.
• To communicate effectively, both orally and in writing, with people, healthcare professionals, industry and the media, knowing how to use information and communications technologies, especially those related to nutrition and lifestyle.
• To integrate and assess the relationship between diet and nutrition in health and in pathological situations.
• To participate in the management, organisation and development of food services.
• To provide guidance on the development, retailing, labelling, communication and marketing of food products according to social needs, scientific knowledge and current legislation.
• To pursue the profession with respect for other health professionals, acquiring teamwork skills.
• To recognise the key aspects of the profession of Dietician-Nutritionist, including the ethical principles, legal responsibilities and professional duties, applying the principle of social justice to professional practice and pursuing them with respect for people, their habits, beliefs and cultures.
• To understand nutrients, their role in the body, their bioavailability, needs and recommendations, and the bases of energy and nutritional equilibrium.
• To understand, critically assess and know how to use and apply sources of information related to nutrition, diet, lifestyles and wellness.