Competencies and objectives

 

Course context for academic year 2016-17

Esta asignatura centra su objeto de estudio y trabajo en el tratamiento dietético de las patologías con implicación nutricional vistas por aparatos. Asimismo se estudian nociones básicas de farmacología y los tratamientos farmacológicos de las patologías vistas en la parte de dietoterapia, con especial atención a las posibles alteraciones fármaco-nutriente-alimento. Focaliza el estudio de las necesidades nutricionales en situación patológica. Se organizan los contenidos de manera que primero se estudian los condicionantes que se dan en cada una de las patologías y la alimentación en base a las necesidades, de esta forma se adquieren una serie de habilidades y capacidades que permitirán al estudiante ser capaz de desarrollar planes dietéticos completos con diferentes alternativas de menús. La asignatura está dividida en dos bloques: Dietoterapia, donde se estudian las patologías y tratamiento dietético y Farmacología. A continuación de la parte teórica de cada uno de los bloques, se imparten las prácticas correspondientes. En el contexto del plan de estudios, esta asignatura, junto con Nutrición Clínica I y II es el pilar donde se centra el perfil clínico del graduado en nutrición humana y dietética.

 

 

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 2016-17

No data

 

 

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General

Code: 27520
Lecturer responsible:
SOSPEDRA LOPEZ, MARIA ISABEL
Credits ECTS: 9,00
Theoretical credits: 2,00
Practical credits: 1,60
Distance-base hours: 5,40

Departments involved

  • Dept: NURSING
    Area: NURSING
    Theoretical credits: 1,1
    Practical credits: 0,9
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.
  • Dept: OPTICS, PHARMACOLOGY AND ANATOMY
    Area: PHARMACOLOGY
    Theoretical credits: 0,9
    Practical credits: 0,7

Study programmes where this course is taught