Objectives & career options Degree in Human Nutrition and Dietetics

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Degree in Human Nutrition and Dietetics

Objectives & career options

   

 

General objectives

 

The aims of this course are described in Ministerial Order CIN/730/2009 of 18 March, establishing the requirements for the recognition of official university degrees qualifying their holders as Professional Dietitians-Nutritionists.

Graduates must:

Hold professional values, attitudes and behaviour:
  1. Accept the essential elements of the profession, including ethical principles and legal responsibilities; and exercising the profession in accordance with the principles of social justice and respect for individuals, customs, beliefs and cultures.
  2. Exercise the profession within the framework of respect for other healthcare professionals, and acquire teamwork skills.
  3. Maintain and update professional knowledge and skills, and understand the importance of continuous independent learning with regard to new ideas, products and techniques in nutrition, together with the importance of  quality.
  4. Understand the limits of the profession, identifying situations where inter-disciplinary treatment or referral to another professional is required.
Develop communication and information-handling skills:
  1. Develop the ability to communicate in an effective manner, both orally and in writing, with patients, healthcare and industry professionals and the media, and know how to use information and communication technologies effectively, particularly as related to nutrition and lifestyle.
  2. Understand, evaluate, use and apply sources of information concerning nutrition, diet, lifestyle and healthcare.
  3. Know how to prepare reports and fill out records related to the professional activity of a Dietitian.
Understand and apply food sciences:
  1. Identify and classify foods. Know how to analyse and establish their composition, properties, nutritional value, the bioavailability of nutrients, sensory characteristics and the changes foodstuffs undergo as a consequence of technological and culinary processes.
  2. Understand the basic processes involved in the preparation, transformation and preservation of animal and vegetable foodstuffs.
  3. Prepare, interpret and use food composition graphs and databases.
  4. Understand food microbiology, parasitology and toxicology.
Understand and apply Food and Health Sciences:
  1. Understand the function and bioavailability of nutrients, nutritional needs and recommendations, and the basics of calorific and nutritional balance.
  2. Evaluate the relationship between food and nutrition and assimilate this knowledge in health processes.
  3. Apply scientific knowledge of physiology, physiopathology and nutrition to diet planning and counselling for individuals and groups, throughout their life cycle and independently of their health status.
  4. Design and implement nutritional status evaluation protocols and identify nutritional risk factors.
  5. Interpret nutritional diagnoses, evaluating the nutritional aspects of clinical histories and preparing diet plans.
  6. Understand the structure of hospital nutrition services and departments, identifying and performing the functions of a Dietitian-Nutritionist within a multi-disciplinary team.
  7. Participate in the organisation, management and implementation of different modalities of hospital alimentation and nutritional support, and out-patient dietetic-nutrition treatment.
Understand the basics of Public Health and Community Nutrition:
  1. Understand the structure and role of national and international health organisations and systems with respect to the role of the Dietitian-Nutritionist.
  2. Participate in the design, implementation and validation of epidemiological nutritional studies, and take part  in the planning, analysis and evaluation of alimentation and nutrition intervention programmes in a range of environments.
  3. Promote a healthy lifestyle and the prevention of nutrition-related and lifestyle-related disorders, by participating in the nutritional education of the population.
  4. Collaborate in the planning, development and implementation of alimentation, nutrition and food safety policies, based on the needs of the population and health protection.
F) Develop managerial, legal guidance and scientific skills:
  1. Advise on the development, commercialisation, labelling, information and marketing of food products in accordance with social needs, scientific knowledge and current legislation.
  2. Interpret administrative reports and dossiers in relation to food products and ingredients.
Develop the ability to supervise food quality and collective catering:
  1. Participate in the management, organisation and development of food services.
  2. Prepare, control and cooperate in the planning of menus and diets adapted to the characteristics of the groups for whom they are intended.
  3. Participate in ensuring the quality and safety of food products, installations and processes.
  4. Provide hygienic-sanitary and dietetic-nutritional training to persons involved in catering services.
Develop the ability to carry out critical analysis and research:
  1.  Acquire basic research training, including the formulation of hypotheses, collecting and interpreting data in order to solve problems, following scientific methods, and understanding the importance and limitations of scientific thinking in health and nutritional matters.

 

 

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Structure

 

Subjects in the Degree in Human Nutrition and Dietetics, each worth 6, 7.5 or 9 European ECTS credits, are organised into semesters.  Specifically, students are required to take 30 credits per semester and 60 credits per year, for a total of 240 credits over four academic years.

In order to make the course compatible with other activities, students are allowed to take a part-time course consisting of 30 credits per academic year.


 

Distribution of credits per subject type

 

Subject type

Credits

Core

60

Compulsory

126

Optional

24

Supervised clinical work experience

21

Final project

9

Total credits

240

General course programme

 

The first year includes core subjects from the Health Sciences related to Human Nutrition.  By taking these subjects, students acquire the core professional skills indicated in Order CIN/730/2009, of the 18 th March, which establishes the requisites for authorising officially recognised university degrees which qualify holders for professional practice as Dietitian-Nutritionists.  The first year of studies has been designed in accordance with current legislation and includes 36 ECTS from the discipline of Health Sciences, comprising the subjects Human Anatomy, Biology, Statistics, Physiology, Biochemistry and Psychology, 6 credits from another discipline (Science) and the remaining 18 ECTS to complete the 60 core credits correspond to subject matter designed by the proponents with the following rationale:

Introduction to Health Sciences

The incorporation of a subject such as Introduction to the Health Sciences enables the future graduate of Human Nutrition and Dietetics to locate the discipline within its natural framework of the Health Sciences.  Using a diachronic methodology, the student is familiarised with the conceptual and methodological premises which enable an understanding of the health-illness duality, and a connection is established between human nutrition and dietetics and the other disciplines and specialisations comprising the Health Sciences.  Furthermore, a series of professional skills are developed which provide students with the tools necessary to tackle problems arising from the terminology used in the Health Sciences, and to understand the process of production, dissemination and retrieval of scientific information.  On the basis of this introductory unit and the subject matter it contains, cross-disciplinary skills are developed, such as techniques in scientific practice, which are of great use to the student in the activities and skills addressed in other subjects throughout the degree course.

Food and Culture

As an introductory unit, Food and Culture enables the future graduate in Human Nutrition and Dietetics to understand and analyse the different aspects intrinsic to food and culture, taking a comprehensive and enriching approach which, from a historical perspective, integrates anthropological and social aspects, thus complementing the biological perspective.  Through an analysis of the historical evolution of food strategies and conditioning factors, and the social and cultural meaning of food, students will be able to locate human nutrition and dietetics knowledge in the socio-cultural and historical contexts within which they will need to apply their skills once in professional practice, whilst remaining aware of the determining factors of food and nutrition underlying these aspects.

Interview Techniques and Nutritional Advice

Communication with patients and their families is one of the basic factors in satisfaction with health care.  This aspect is systematically undervalued in studies of perceptions of quality of health care.

Satisfaction with communication is an end in itself, and the scientific literature has consistently demonstrated that this is a fundamental determinant of patient compliance with health advice, and improves intuition and clinical diagnosis.

This unit has been taught as an optional course for many years on the degree in Human Nutrition and Dietetics at the University of Alicante, and is very popular with students, who have recommended that as part of the reform it should become an obligatory subject.  The course develops student attitudes and skills in interviewing and communication, consolidated over the following academic years.

In the second year, knowledge and handling of food, ingredients and food products are studied in greater depth.  Also addressed are the issues of food processing and transformation, food safety, hazard control and quality management of the entire process, with the aim of protecting the consumer. At the end of the second year, students are introduced to the Science of Nutrition, Dietetics and Health, initially through a study of the healthy individual, introducing the student to an understanding of nutritional needs throughout the life cycle and identifying the bases of a healthy diet.  At the beginning of the third year, the course continues to examine subject matter related to the Science of Nutrition, Dietetics and Health. Nutritional needs in specific circumstances are addressed, studying a dietetic approach to health problems, knowledge of clinical pharmacology and the interactions between pharmaceuticals and nutrients in greater depth.  Specialisation is possible in the final year.  Students are provided with two basic tools for integrating professional skills: the basics which will enable students to base their practice on scientific evidence, and tools for intervention in the health of the population through nutritional education.  The legal and ethical limits of dietetic practice are also addressed.   At the end of their studies, students will have obtained sufficient maturity to choose between the different optional routes offered, and to study different nutritional scenarios in greater depth.  Optional subjects have been structured around four routes, containing three subjects each: Sports nutrition, food quality, food, nutrition and population, and lastly, new demands in nutrition and special circumstances.   

The remaining 6 optional credits can be chosen from among the subjects corresponding to the other routes.

All these subjects will enable the student to prepare the final project, and facilitate the integration of knowledge, skills and attitudes. Prior to evaluation for the final project, the student must provide evidence of ability in a foreign language.  Among other forms of accreditation, the minimum necessary requirement at the University of Alicante is to have attained level B1 of the European Framework of Reference for Languages, and this requirement may be raised in the future.


Optional subjects and routes

Optional subjects have been structured around four routes, containing three subjects each: Sports nutrition, food quality, food, nutrition and population, and lastly, new demands in nutrition and special circumstances.

The remaining 6 optional credits can be chosen from among the subjects corresponding to the other routes.

 

SUBJECTS

TYPE

ECTS

SEMESTER

ROUTE 1: Sports nutrition

Nutrition in physical activity and sport

OP

6

7

Planning sports diets

OP

6

7

Cineanthropometry and body composition

OP

6

7

ROUTE 2: Food, nutrition and population

Food and nutritional transition

OP

6

7

Gastronomy, culinary traditions and health

OP

6

7

Community participation and responsible consumption

OP

6

7

ROUTE 3: New demands in nutrition and special circumstances

Nutrition and dietetics in people with physical or mental disability, rare diseases, and other special circumstances

OP

6

7

Weight control, body image and quality of life

OP

6

7

Natural medicines and phytotherapy

OP

6

7

ROUTE 4: Food quality

Chemical control of food quality

OP

6

7

Chemical analysis of food

OP

6

7

Developing new food products

OP

6

7



  

 

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Distinctive Features

El grado en Nutrición Humana y Dietética por la Universidad de Alicante presenta como uno de sus rasgos más representativos una amplia formación práctica, tanto aula como en centros externos.

La mayor parte de las asignaturas que componen en grado tienen una parte práctica, que se desarrolla en diversos tipos de actividades como son seminarios teórico-prácticos, prácticas de problemas, de ordenador, de laboratorio y de campo.

Además de esto, el grado en Nutrición Humana y Dietética de la UA se caracteriza por su amplia oferta en formación con prácticas externas, abarcando el campo de la clínica, la educación y la nutrición comunitaria. Esto constituye una apuesta clara para favorecer una formación integradora a través de la realización de prácticas en empresas que constituyen un complemento necesario para la formación de los estudiantes y que, a su vez, favorecen la futura inserción el mercado laboral, acercando la figura del Dietista-Nutricionista a la sociedad. Estas prácticas se desarrollan en Hospitales, Centros de salud, Centros de Bienestar Social, Comedores escolares, Centros geriátricos, Ayuntamientos y clínicas nutricionales. Con las prácticas en instituciones sanitarias y sociosanitarias, nos acercamos más, si cabe, al nuevo perfil de este profesional de Nutrición Humana y Dietética, ya que es una nueva figura dentro del colectivo de los profesionales sanitarios desde 2003. En nuestros estudios de grado se adquieren las competencias de esta rama sanitaria, sin olvidar el resto de los perfiles de estos profesionales, a nivel de industria alimentaria, restauración colectiva, gestión, docencia, investigación, etc.

Otro de los puntos a destacar de los estudios en nutrición de la Universidad de Alicante es la presencia creciente de profesorado titulado en Nutrición Humana y Dietética, aportando una perspectiva profesional más realista para el alumnado.

Un tercer rasgo de identidad del grado en Nutrición Humana y Dietética es la intensa actividad investigadora, desarrollada por los profesores que imparten docencia en la titulación organizados en 19 grupos de investigación, en diversas áreas científicas. Además, los titulados en el Grado de Nutrición Humana y Dietética pueden continuar y completar toda su formación académica en nuestra Facultad, cursando las titulaciones masters que ofertamos: Master en Nutrición y Alimentación, Master en Investigación en Ciencias de la Salud. También se ofrecen líneas de Doctorado en Ciencias de la Salud, orientadas en temáticas de alimentación y nutrición con todas las garantías de calidad que merecen nuestros universitarios.


 

 

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Resources and Facilities

Instalaciones de la Facultad de Ciencias

La Facultad de Ciencias de la Salud cuenta con 3 departamentos distribuidos en dos edificios que engloban un total de 165 profesores PDI. Los edificios destinados a la Facultad de Ciencias de la Salud disponen de disponen de despachos, laboratorios docentes y de investigación. No existen barreras arquitectónicas que impidan a personas con discapacidad física acceder a las dependencias de la Facultad y de los departamentos que imparten docencia en la titulación.

Aulas

La Facultad de Ciencias de la Salud cuenta con 2 Aulas propias con capacidad para 60 personas, equipadas con pizarra, pantalla de proyección fija, retroproyector, videoproyector, ordenador y punto de conexión a la red informática, 12 mesas móviles y 24 sillas móviles cada una.

Seminarios

En las dependencias de la Facultad de Ciencias de la Salud existe un Seminario Exterior con capacidad para 24 personas dotado de: pantalla de proyección extensible/enrollable, videoproyector NECVT670G, ordendor, monitor, sistema de audio, panel de conexión a internet, camilla y armarios.

Laboratorios

Se dispone de 5 Laboratorios de Simulación Clínica, con una capacidad para 30 alumnos cada una. Los laboratorios están equipados con pizarra, pantalla de proyección fija, videoproyector, ordenador, lavabos, sillas móviles. Además, estos espacios están dotados de material específico para realizar actividades clínicas de simulación.

• El laboratorio 1 cuenta en sus instalaciones con lector de radiografías, 2 cortinas separadoras, 2 cámaras de grabación (Metivision), 10 pantallas de visualización de prácticas, 1 camilla, 1 cama, 1 muñeco de prácticas.

• El laboratorio 2 dispone de: 2 camillas, 2 camas, 2 muñecos de prácticas, 2 lavabos, 3 cámaras de grabación (Metevisión), 1 mesa móvil de trabajo, 1 armario móvil de trabajo, material diverso para prácticas, 2 sillas móviles, 1 silla fija.

• El laboratorio 3 dispone de: 2 lavabos, 1 mesa móvil de trabajo, 2 camas, 2 cortinas separadoras, 2 cunas, 1 incubadora, 1 silla móvil, 2 armarios apoyo, 1 mesa de atención, 1 peso, 3 Cámaras fijas para simulaciones (Metivision).

• Laboratorio 3 cuenta con: 25 sillas plegables con pala, 1 mesa para el profesor, 1 ordenador de mesa (torre + monitor), 1 proyector, 1 pantalla para proyector, 1 pizarra blanca, 3 armarios, 1 banco de trabajo con armarios, 1 esqueleto anatómico, 1 báscula pesabebés, 1 tanita BC418MA.

• Laboratorio aprendizaje experiencial presenta en sus instalaciones: Pantalla de proyección extensible/enrollable, ordenador portátil, video proyector Hitachi, sistema de audio.

Salones de actos

La Facultad dispone de Salón de Actos con capacidad para 70 personas, dotada de pantalla de proyección extensible/enrollable, videoproyectos NECNP300, ordenador, dispositivos para viodeconferencias y videostreaming, sistema de audio y conexión JS1/A en pared.

Otras dependencias

La Facultad de Ciencias de la Salud cuenta además en sus instalaciones con una Sala de Control de Laboratorios dotada de: pantalla de proyección extensible/enrollable, vídeoproyector NECVT670G, ordenador + monitor, sistema de audio, panel de conexión JS1/A en pared, 1 camilla y armarios. Se ha habilitado un espacio para la delegación de alumnos de los diferentes Grados.

Convenios con empresas e instituciones para la realización de prácticas externas

La Universidad de Alicante ha formalizado convenios con diferentes empresas privadas e instituciones públicas, para la realización de prácticas externas por parte del alumnado de la Facultad de Ciencias de la Salud que así lo solicite. Dichas prácticas son supervisadas por un tutor académico. Para los estudios de Nutrición contamos con la colaboración de la Consellería de Educación, Consellería de Bienestar Social, Consellería de Sanidad, Ayuntamiento de Alicante, Ayuntamiento de San Vicente del Raspeig, Clínica Vistahermosa, Clínicas privadas de Nutrición y Alimentación y Asociaciones de Cuidados de Pacientes de la Comunidad Valenciana.

La Facultad de Ciencias de la Salud mantiene un contacto constante con empresarios del sector alimentario con el fin de actualizar y ampliar la posibilidad de realizar los convenios pertinentes, tanto para facilitar las prácticas en el grado como para el desarrollo profesional en la industria alimentaria de nuestros egresados. En la misma línea lo hacemos con la red sanitaria, actualmente con el convenio con la Consellería de Sanitat, así con empresas del sector privado para dar cobertura a las necesidades del alumnado. Utilizamos los centros de la Consellería de Bienestar social al amparo del convenio ya existente con la Universidad.

Por otra parte cabe destacar el Gabinete de alimentación ALINUA, acreditado por la Consellería de Sanidad de la Comunidad Valenciana, como un referente de excelencia en prestación de servicios, asesoramiento, formación e investigación en alimentación y nutrición.

Convenios con universidades para intercambio de estudiantes (Erasmus, SICUE y otros)

El alumnado de la Facultad de Ciencias de la Salud disfruta de la posibilidad de participar en programas de intercambio académico con numerosas universidades, dentro de los programas Erasmus, SICUE, Aitana y DRAC. Asimismo, existen convenios en vigor con universidades españolas (SICUE), y para el programa de intercambio no europeo.

 

 

 

 

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Further Education

 
Una vez superado el grado, se pueden continuar los estudios en el nivel de Máster Universitario.
La Universidad de Alicante ofrece másteres en todas las ramas de conocimiento.
Consultar la oferta de másteres:
 
https://web.ua.es/en/official-master-s-degrees.html
 
 

 

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Career Opportunities

 

Regulated profession for professional practice as:

  • Dietitian Nutritionist

 


 

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Scholarships and Funding

PENDIENTE DE TRADUCCIÓN

Información sobre los medios existentes para facilitar el acceso al estudio universitario a quienes deseen emprenderlo:

 

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University Life

PENDIENTE DE TRADUCCIÓN

Más información sobre el campus y las actividades o recursos, organizados por o relacionados con, la UA:

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