In accordance with the provisions of the BOC of 27 November 2009, priority is given to access to the qualifications of the Health Sciences Branch to students from the LOE Baccalaureate, or equivalent, who have taken the Science and Technology modality, according to the provisions of Royal Decree 1467/2007, of 2 November, which establishes the structure of the baccalaureate and sets its minimum teachings.
In the second year of high school, it is recommended to choose the following subjects within the science and technology modality: Biology, Chemistry, Earth and Environmental Sciences, Physics and Mathematics. Regarding the University Entrance Exam, the University of La Laguna gives a weight of 0.2 for the subjects of Biology and Chemistry for the Degree in Pharmacy and a weight of 0.1 for the subjects of Earth and Environmental Sciences, Physics and Mathematics, because it is recommended to have greater interest, knowledge and abilities for these subjects (BOC of November 27, 2009).
The professional practice of a dietician-nutritionist requires a high level of knowledge in dietetics and nutrition, and a constant and close relationship with patients. Therefore, future dieticians-nutritionists must possess not only the necessary knowledge but also scientific interest, great organizational work capacity and the ability and inclination to treat and care for people.
For students from other educational systems, other qualifications, due to age and work or professional experience criteria, it is recommended to have knowledge and skills similar to those required for high school in the following subjects: Chemistry, Physics, Mathematics and Biology.
Graduates in Human Nutrition and Dietetics are professionals recognized as experts in food, nutrition and dietetics, capable of providing nutritional advice to different population groups, researching in the field of nutrition and health, and carrying out training activities in areas related to human food and dietetics, nutrition and food safety.
Its activities include nutritional assessment and advice, dietary advice, clinical and hospital nutrition, community nutrition and public health, management and quality control of processes and products, food safety management, legal, scientific and technical advice in the field of Human Nutrition and Dietetics, and collective catering.