Competencies

Competencies are the set of knowledge, skills and attitudes to be acquired by students throughout the degree, aimed at preparing them for the exercise of professional activities.

General skills

  1. Recognize the essential elements of the profession of Dietitian-Nutritionist, including ethical principles, legal responsibilities and the practice of the profession, applying the principle of social justice to professional practice and developing it with respect for people, their habits, beliefs and cultures.
  2. Develop the profession with respect for other health professionals, acquiring skills to work as a team.
  3. Recognize the need to maintain and update professional competence, placing special importance on learning, independently and continuously, new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
  4. Know the limits of the profession and its competencies, identifying when interdisciplinary treatment or referral to another professional is necessary.
  5. Communicating effectively, both orally and in writing, with people, health professionals, industry professionals and the media, knowing how to use information and communication technologies, especially those related to nutrition and lifestyle habits.
  6. Know, critically assess and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
  7. Have the ability to prepare reports and complete records relating to the professional intervention of the Nutritionist-Dietitian.
  8. Identify and classify foods and food products. Know how to analyze and determine their composition, properties, nutritional value, bioavailability of nutrients, organoleptic characteristics and the modifications they undergo as a result of technological and culinary processes.
  9. Know the basic processes in the preparation, transformation and conservation of foods of animal and plant origin.
  10. Develop, interpret and manage food composition tables and databases.
  11. Know the microbiology, parasitology and toxicology of food.
  12. Know the nutrients, their function in the body, their bioavailability, needs and recommendations, and the bases of energy and nutritional balance.
  13. Integrate and evaluate the relationship between food and nutrition in a state of health and in pathological situations.
  14. Apply scientific knowledge of physiology, pathophysiology, nutrition and food to dietary planning and advice for individuals and communities throughout the life cycle, both healthy and sick.
  15. Design and implement nutritional status assessment protocols, identifying nutritional risk factors.
  16. Interpret nutritional diagnosis, evaluate nutritional aspects of a clinical history and create a dietary action plan.
  17. Know the structure of food services and hospital food and nutrition units, identifying and developing the functions of the Dietician-Nutritionist within the multidisciplinary team.
  18. Intervene in the organization, management and implementation of the different types of hospital feeding and nutritional support and outpatient dietary-nutritional treatment.
  19. Know the national and international health organizations, as well as the different health systems, recognizing the role of the Dietitian-Nutritionist.
  20. To know and intervene in the design, execution and validation of nutritional epidemiological studies, as well as to participate in the planning, analysis and evaluation of food and nutrition intervention programs in different areas.
  21. Be able to participate in health promotion activities and prevention of disorders and diseases related to nutrition and lifestyle, carrying out food-nutritional education of the population.
  22. Collaborate in the planning and development of policies on food, nutrition and food security based on the needs of the population and the protection of health
  23. Participate in the management, organization and development of food services.
  24. Provide advice on the development, marketing, labelling, communication and marketing of food products in accordance with social needs, scientific knowledge and current legislation.
  25. Interpret reports and administrative files in relation to a food product and ingredients.
  26. Develop, monitor and cooperate in the planning of menus and diets adapted to the characteristics of the group for which they are intended.
  27. Intervene in the quality and food safety of products, facilities and processes.
  28. Provide appropriate hygiene-sanitary and dietary-nutritional training to staff involved in the catering service.
  29. Acquire basic training for research activity, being able to formulate hypotheses, collect and interpret information to solve problems following the scientific method, and understanding the importance and limitations of scientific thinking in health and nutrition matters.