Nutrition and Dietetics

Universidad Católica de Valencia

Course Description

  • Course Name

    Nutrition and Dietetics

  • Host University

    Universidad Católica de Valencia

  • Location

    Valencia, Spain

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

    Hours & Credits

  • Credits

    3
  • Recommended U.S. Semester Credits
    0
  • Recommended U.S. Quarter Units
    0
  • Overview

    BASIC LEARNING
    Duration and temporal location within the curriculum: The module is
    structured in three subjects that are taught in the first, second and third years,
    with the majority of the subjects taught in the first and second.

    Previous Requisites: None established
    GENERAL GOALS
    a. To know the nutritional problems among the current population, the epidemiological factors
    responsible for them, and the measures used to promote healthy nutrition.

    b. To know the difference between Nutrition and Dietetics, and to gain the necessary
    knowledge about food to be able to elaborate a normal diet.

    c. To provide adequate knowledge for Nursing professionals in Primary Care to be able to
    carry out Nutrition programmes in Nursing clinics.

    d. To be able to elaborate balanced diets for a person of any age group, regardless of their
    health status.

    CROSS-SECTIONAL COMPETENCIES Competencies
    1. To base interventions in nursing on scientific evidence and on the available means
    2. To promote healthy life spans, to promote patient self-care and support the maintenance of preventive and therapeutic measures
    3. To understand the systems of information related to health

    SPECIFIC COMPETENCIES
    4. To know and evaluate the nutritional needs of normal persons as well as patients throughout their vital cycle to promote and reinforce healthy eating habit
    5. To identify nutrients and food stuffs in which these are present
    6. To identify nutritional problems with the highest prevalence and to select the pertinent dietetic recommendations

    LEARNING OUTCOMES
    LO-1 To know how to search for scientific articles and documents on evidence based nursing related to the theoretical contents of the course COMPETENCIES:1, 2, 4,
    LO-2 To recognise healthy life spans and to be able to make recommendations to improve the above
    COMPETENCIES: 2, 4, 5, 6
    LO-3 To learn about the different nutrients and to identify which foods contain them
    COMPETENCIES: 1, 2, 4, 5,
    LO-4 To recognise the different systems of heath information in the community, in specialised care and in Public Health, to evaluate the nutritional status of the population.
    COMPETENCIES: 1, 3, 4
    LO-5 To recognise the nutritional needs of healthy population, and the nutritional problems with the highest prevalence during the different stages of life, and to recognise the nutritional needs in each case.COMPETENCIES:1, 2, 3, 4, 5, 6

    ASSESSMENT SYSTEM FOR THE ACQUISITION OF THE COMPETENCIES

    Assessment Tool:WRITTEN TEST
    LEARNING OUTCOMES ASSESSED:LO-1, LO-2, LO-3, LO-4, LO-5
    Awarded Percentage:65%

    Assessment Tool:INDEPENDENT WORK
    LEARNING OUTCOMES ASSESSED:LO-1, LO-2, LO-3, LO-4, LO-5
    Awarded Percentage:12%

    Assessment Tool:GUIDED WORK
    LEARNING OUTCOMES ASSESSED:LO-1, LO-2, LO-3, LO-4, LO-5
    Awarded Percentage:10%

    Assessment Tool:PRACTICAL CLASSES
    LEARNING OUTCOMES ASSESSED:LO-1, LO-2, LO-3, LO-4, LO-5
    Awarded Percentage:8%

    Assessment Tool:ATTENDANCE
    LEARNING OUTCOMES ASSESSED:LO-1, LO-2, LO-3, LO-4, LO-5
    Awarded Percentage:5%

    The student will need to be awarded a 3 out of 6,5 on the written test (45%) and 50% on
    the rest of the parts of the course.
    Mention of Distinction: It will be awarded to students who have achieved a minimum of 95% in
    the total assessment. The other 5% will only be awarded only if the student obtains 100% in the
    independent activities, being decided by the teacher of the subject and according with the legal
    percentage.

    Assessment criteria:
    To be able to pass, it will be compulsory to:
    o Do a presentation of the group work
    o Pass both theory and practical exams
    o Be awarded a minimum of 5 over 10 in each part.
    - The WRITTEN TEST will consist of written questions and multiple choice questions. 1 negative
    mark for 3 incorrect answers. It will represent 65% of the final grade.
    o The student will have to submit all the practical activities
    o The student will need to obtain a passing mark in the written test to be able to add the
    rest of the parts
    o The final written theory test will be carried out at the end of the semester. It will
    consist of two parts, short written answers and multiple choice answers
    - INDEPENDENT ACTIVITIES will be of practical nature and will be different in each unit. The
    presentation of the work of each unit will amount up to 12% of the final grade:
    o Weekly food intake diary to study individual and group eating habits
    o Quantitative and qualitative diet assessment
    o Bibliographic research of scientific articles on Nutrition and their analysis
    o Nursing activities aimed at carrying out a nutritional status assessment
    o Nutrient calculation to balance a diet
    o Questionnaires about theory concepts on the virtual platform
    o Platform forums on current topics of interest related to the subject
    o SUPERVISED GROUP WORK will be consist of two group works, and will be 10% of
    the final grade.
    o Groups of five will carry out different units of the course subject with supervision by
    the teacher.
    o Groups of five will carry out a ?corner work?. Each group will explain in corners their
    work.
    - The scientific reference list will be cited according to Vancouver or APA style.
    - Assessment criteria:
    o Contents
    o Selection of the information presented
    o Reference selection
    o Concept and ideas specificity
    o Correct grammar, spelling and syntax
    o Correct development and structure of contents
    o Cooperation and organization within the team
    o Student interest In lecturer?s guidance to carry out the work
    - The work will be submitted prior to the presentation for the lecturer to assess

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.