Competencies and objectives
- Course context for academic year 2011-12
- Course content (verified by ANECA in official undergraduate and Master’s degrees)
- Learning outcomes (Training objectives)
- Specific objectives stated by the academic staff for academic year 2011-12
Course context for academic year 2011-12
Cada día es más amplio el conflicto entre los recursos disponibles para la Atención Socio Sanitaria y las demandas de los ciudadanos en materia de salud; estamos de acuerdo que en su conjunto este sistema sanitario, no está totalmente adaptado a la realidad económica, social y demográfica entre otros factores.
Por más, que sea un problema complejo, la transformación de dicho sistema es posible como ya han demostrado proyectos puestos en marcha y con gran éxito por cierto; no vamos a plantear en los contenidos de la asignatura, un modelo perfecto ya que este no es el objetivo; pero si que vamos a aportar una serie de ideas para que esa transformación sea dinámica y eficiente, sobre todo en estos momentos, donde las transferencias en materia de Sanidad a todas las Comunidades Autónomas ya son una realidad.
Es nuestro propósito el valorar aquellas tendencias que puedan afectar a los cambios en los servicios públicos en España , desde una triple óptica; el desarrollo del estado de bienestar, la descentralización territorial y la adaptación del sistema socio sanitario a una cultura empresarial que aporte nuevos aires a este sector.
Course content (verified by ANECA in official undergraduate and Master’s degrees)
Specific Competences (CE)
- E37 : Acquire basic knowledge of toxicology and the toxic phenomenon.
- E38 : Know the main databases and sources of information on the toxicological properties of chemical substances.
- E39 : Identify the different types of toxic substances present in foodstuffs and their risks.
- E40 : Evaluate the exposure to a certain chemical substance through diet.
- E41 : Know, understand and apply the process for assessing the toxic risks of chemical substances.
- E42 : Apply the Administrative Process as a management for a Diet and Nutrition Service.
- E43 : Adquirir las habilidades pertinentes para trabajar en equipo como unidad en las que se estructura de forma uni o multidisciplinar los profesionales y demás personal, relacionados con la evaluación diagnóstica y tratamientos en Dietética y Nutrición.
- E44 : Acquire the pertinent skills to work in a uni- or multi-disciplinary team made up of professionals and other personnel related to diagnostic assessment and treatment in Dietetics and Nutrition.
- E45 : Understand the basic features of the Spanish Health Care System related to managing health care services, basically those related to nutritional factors.
- E46 : Understand the internal and/or external channels of communication that should be implanted in all organisations so that the Nutrition Service can ensure that all professionals are aware of its projects.
- E47 : Understand the Accreditation systems for the implantation of Quality Circuits.
General Competences of the Degree Course (CG):>>Food sciences module
- 13 : Understand the basic production processes and systems for elaborating, transforming and preserving the main foodstuffs.
- 16 : Understand the microbiology, parasitology and toxicology of foodstuffs.
General Competences of the Degree Course (CG):>>Hygiene, food safety and quality management module
- 18 : Develop, apply, evaluate and maintain appropriate hygiene, food safety and risk control system practices, applying all legislation in force.
- 19 : Participate in the design, organisation and management of different food services.
- 20 : Collaborate on implanting quality systems.
- 21 : Evaluate, monitor and manage food chain traceability factors.
- 22 : Understand aspects related to the economy and management of foodstuffs companies.
- 23 : Provide scientific and technical advice on food products and their development. Evaluate compliance with said advice.
- 24 : Participate in business teams dealing with social marketing, advertising and health statements.
- 25 : Collaborate with consumer protection in the framework of food safety.
Learning outcomes (Training objectives)
No data
Specific objectives stated by the academic staff for academic year 2011-12
No data
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