The curriculum indicates the subjects for the degree and their nature (basic, required, electives, etc.), the number of credits for each subject, etc. Topics are divided into subjects, which in turn are organized into modules. In addition, it includes practical information for the student's academic life.
The subjects in this first module seek to increase students' knowledge of the fundamentals of chemistry, biochemistry and biology as they apply to human nutrition and dietetics, and to familiarize them with the structure and function of the human body; statistics applied to the health sciences; the historical, anthropological and sociological evolution of food; and the fundamentals of human diet and nutrition.
This module seeks, among other things, to help students identify and classify foods, food products and food ingredients; understand their chemical composition, nutritional value and organoleptic properties; familiarize themselves with production systems and the basic processes of preparing, transforming and preserving the main foods; and understand food microbiology, parasitology and toxicology.
Students will be able to prepare, apply, evaluate and maintain adequate practices for hygiene, food safety and risk control systems while applying current legislation; help protect consumers in the area of food safety; help establish quality systems; evaluate, monitor and manage aspects of traceability in the food chain, etc.
The competences acquired in this module are, among others, applying food and nutrition sciences to dietetic practice; knowing nutrients, their functions and their metabolic use; knowing the fundamentals of nutritional balance and its regulation; knowing the physiopathological aspects of nutrition-related diseases; identifying patients' dietary and nutritional problems, risk factors, improper practices, etc.
Getting to know national and international health organizations and systems, as well as health policies; designing and carrying out nutritional assessments to identify the dietary and nutritional needs of the population; helping plan policies to educate the population on food and nutrition.
The Final Year Project for the Degree in Human Nutrition and Dietetics at the University of Navarra consists of an independent project carried out individually under the guidance of an advisor that allows the student to demonstrate the competences acquired during the program of study.
Materia 1. Formación General y Profesional (9 ECTS)
· Deontología del Dietista (OB) (3)
· Claves Culturales (OP) (6)
Materia 2. Iniciación a la Especialización Profesional (12 ECTS)
· Asignaturas Optativas (OP) (12)
Se podrán reconocer hasta un máximo de 6 ECTS del Módulo VII, Materia: “Iniciación a la Especialización Profesional” Optativas, a los estudiantes que acrediten su participación en actividades universitarias culturales, deportivas, de representación estudiantil, solidarias y de cooperación, conforma el RD 1393/2007 y a la normativa de la Universidad.