Academic Year/course:
2023/24
441 - Degree in Human Nutrition and Dietetics
29212 - Dietetics
Syllabus Information
Academic year:
2023/24
Subject:
29212 - Dietetics
Faculty / School:
229 - Facultad de Ciencias de la Salud y del Deporte
Degree:
441 - Degree in Human Nutrition and Dietetics
ECTS:
9.0
Year:
2
Semester:
Annual
Subject type:
Compulsory
Module:
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1. General information
The overall objective of Dietetics is to know the bases and recommendations for a healthy diet, to manage the tools and methodologies used in the preparation of healthy diets and menus for healthy adults and in different physiological states (including pregnancy, lactation and elderly people). This healthy diet is also addressed taking into account the lifestyles of today's reality (Mediterranean diet, vegetarian diets and other cultures), developing appropriate dietary advice for each case.
These approaches and objectives are aligned with the Sustainable Development Goals (SDGs) of the 2030 Agenda of United Nations (https://www.un.org/sustainabledevelopment/es/), specifically, the acquisition of the learning outcomes of the subject provides training and competence to contribute to some extent to the achievement of target 2.1 of Goal 2, targets 3.4 of Goal 3, and target 12.2 of Goal 12.
2. Learning results
1. Demonstrate knowledge in the basics of healthy eating and the tools of dietetics for the design of healthy food plans in the different physiological situations of healthy adults.
2.- Carry out dietary planning in the healthy adult, applying the knowledge of Food Science and Nutrition both in the preparation of diets and in dietary counselling measures.
3.- Interpret a dietary history in healthy subjects and use this information for the preparation of a personalized diet.
4.- Manage the basic ICT tools used in dietary planning for healthy subjects.
5.- Recognize the differences in dietary patterns according to religious beliefs, ethnic groups and other eating styles, and carry out dietary counselling measures appropriate to each case.
6.- Demonstrate knowledge of the basic aspects of group nutrition, including the hospital diet manual, in order to implement basic dietary-nutritional transition plans.
7.- Be able to reason the scientific principles that support the intervention of the dietitian-nutritionist, subjecting their professional performance to scientific evidence.
8.- Critically appraise and apply sources of information related to applied human nutrition.
9.- Prepare reports and complete records related to the professional intervention of the Dietitian-Nutritionist.
3. Syllabus
Dietetics and professional profile of the Dietitian-nutritionist.
Dietetic tools. Portions for regular consumption and recommended servings: grams and home measurements.
The dietary prescription process and its initial stages.
Eating habits and health, dietary intake in Spain, optimal nutrition in healthy adults and dietary guidelines for healthy eating.
Nutrition and feeding in pregnancy, lactation, menopause and the elderly.
Mediterranean diet, vegetarian diets, other cultures and collectivties
Preparation of diets and menus by portions and weights, preparation of dishes and food for occasional consumption in healthy adults, including vegetarianism.
Preparation of diets and menus Food exchange system in life cycle.
4. Academic activities
Theoretical and participatory classes
Face-to-face. 45 hours. The basic theoretical contents of the subject are presented.
Practical classes in the classroom
Face-to-face. 39 hours. The students, working in groups or individually, will solve practical exercises related to the syllabus of the subject.
Practical laboratory classes
Face-to-face. 6 hours. They will take place in the food laboratory. Students will carry out weighing activities, describing food portions.
Study and personal work
Non-face-to-face activities. 130.5 hours.
Assessment tests.
Face-to-face. 4.5 hours.
5. Assessment system
A. SPLIT GLOBAL EVALUATION
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A midterm written test in the first four-month period consisting of two exams (theory and practice) with multiple-choice questions and their corresponding penalties (1 for 3 failures) and open-answer questions for solving exercises and/or questions . This test will account for 50% of the final grade. In the second four-month period, there will be a second midterm evaluation test with two exams of the same characteristics as the first ones. This exam will be held at the same time as the official June exam. This test will account for 50% of the final grade.
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In order to pass the split evaluation test, the theoretical part and the practical part must be passed independently in the 1st and 2nd four-month periods with a minimum grade of 5.0 out of 10.0. If any of the partial exams is not passed , the student will have to take the global exam in the first or second official call.
B. OVERALL EVALUATION
Individual written test with two exams (theory and practice) with multiple-choice questions and corresponding penalties (1 for 3 failures) and open-answer questions to solve exercises and/or questions. This test must be passed with a minimum grade of 5.0 out of 10.0.
Students who have to take the exam in the second call of the same academic year because they did not pass the subject in the first one will have a similar evaluation to those who take the global test.