- Objectives and competences
- Admission and pre-enrolment
- Course curriculum
- Teaching methodology and assessment system
- Career opportunities
- Support for studying
- Calendar, timetables, classrooms and assessment
- Course plans and teaching staff
- Course details
Human Nutrition and Dietetics (Torribera)
Mankind has understood the impact of food on human health since ancient times, but it was not until a few decades ago that society became aware of the sheer scale of this impact. The knowledge and application of specific dietary strategies can have a positive effect on general health, and is a key tool in the prevention of certain diseases.
Dieticians and nutritionists are health professionals whose responsibilities include assessing nutritional status, planning and implementing nutritional intervention programmes to promote health and prevent disorders and diseases, implementing food safety procedures, and defining suitable dietary therapies for clinical application, both at the level of public health programmes and in primary and hospital care. New areas of professional practice as constantly being created. Traditional scientific disciplines have advanced at an extraordinary rate, generating knowledge that can be used to tackle many nutritional challenges. Alongside this, new disciplines have emerged - such as proteomics or nutrigenomics - which create new possibilities in the development of human food and open new doors for professional development in the field of nutrition.
Nutrition is a multidisciplinary field that integrates aspects from many areas of science. Biology is perhaps the most influential discipline, but anthropology, sociology and psychology are also particularly relevant. From a clinical perspective, nutrition plays an important role in the prevention and treatment of diseases caused by deficiencies or alterations in nutrient metabolism. In dietetics, diets are created to meet nutrient and energy needs in healthy and sick people. When dietetics is used in treatment it is known as diet therapy.
The main aim of this degree programme is to give prospective professionals the general and specific skills to carry out a variety of health-related activities, in food service companies for individuals and groups, and who are equipped to lead future research in specialist research centres or in research and development departments in the food industry.
|Branch of knowledge||Health Sciences|
|Approximate price per credit||35,77 €|
|Coordinator||MIREIA URPI SARDA|