Key Learning Outcomes
Nutrition & Dietetics students will demonstrate the following learning objectives upon completion of this degree program:
Understanding, critically assessing and knowing how to use and apply information sources related to nutrition, food, lifestyle and health.
Food science skills
Identifying and classifying food and foodstuffs. Knowing their composition, properties, nutritive value, bioavailability, organoleptic, sensory and gastronomic characteristics, and the changes they undergo as a consequence of technological and culinary processes.
Understanding the basic processes involved in the preparation, transformation and conservation of foods of both animal and vegetable origin.
Interpreting and using food composition tables and databases properly.
Understanding the microbiology, parasitology and toxicology of food.
Nutritional and health science skills
Being familiar with nutrients, their function in an organism, bioavailability, requirements and recommended quantities, as well as the bases of energetic and nutritional balance.
Examining and evaluating the relationship between food and nutrition in health and/or illness.
Applying scientific knowledge of physiology, pathophysiology, nutrition and food to individual or group diet planning and counselling, both in healthy (dietetics) and ill (diet therapy) clients, at every stage of life.
Designing and carrying out health status assessment protocols, and identifying nutritional risk factors.
Interpreting a nutritional diagnosis, evaluating nutritional aspects of a clinical record and implementing a dietary treatment plan.
Understanding the structure of food services, nutrition departments and hospital nutritionists, and identifying and developing the functions of a nutritionist-dietician in a multidisciplinary team.
Acquiring the basic training needed for research, being able to formulate hypotheses and knowing how to collect and interpret information needed to resolve problems using scientific methods.
Understanding the importance and limitations of scientific thinking in the fields of health and nutrition.
Communication and information management skills
Communicating effectively, both verbally and in writing, with individuals, health professionals or industry and the media, and knowing how to use information technologies, particularly those related to nutrition and lifestyle choices.
Therefore, on this undergraduate degree course, you’ll learn the skill necessary to become a dietician – the only qualified health professional that can assess, diagnose and treat diet and nutrition related problems at an individual and wider public health level./span>
We’ll introduce you to the most up-to-date public health and scientific research on food, health and disease. This practical guidance will enable you to help members of the public make healthier lifestyle and food choices.
Throughout your studies, you’ll gain an understanding of the conditions where nutrition plays a significant role in disease management. You’ll develop the knowledge to provide nutrition and dietetic care for individuals, groups and populations who have or already are at risk of developing long-term health conditions.
In addition to lectures and seminars, this degree includes group work, role plays and practical sessions in the laboratory and the technical kitchen. Our internationally renowned teaching staffs are actively involved in dietetics practice and research, and will provide consistent support and mentorship.
You’ll get hands-on experience through three full-time work placements during the course.
Our BSc Nutrition and Dietetics course has been specifically designed for students with a strong interest in food, people, science and medicine, who wish to use their knowledge to help prevent and treat disease as a registered dietician.
Dietetics involves translating nutritional science and information about food into practical dietary advice. This may be aimed at the general public to promote health, or in a clinical environment to treat a wide range of medical disorders.
You’ll learn how food intake and dietary requirements can be altered by illness, and how to apply therapeutic diets to treat disease. The course will give you the knowledge and skills to respond to the diverse needs of patients, families and carers within a variety of settings.
Recognising the essential elements of the profession of dietician-nutritionist, including ethical principles, legal responsibilities and professional practices by applying the principles of social justice to professional practice with respect for people and their customs, beliefs and culture.
Practicing the profession with respect for other health professionals by acquiring relevant teamwork skills.
Recognising one’s limitations and the need to maintain and update professional skills, with particular emphasis on the continuous autonomous acquisition of knowledge about new products in the field of food and nutrition, and having the motivation to maintain professional excellence.