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Guias docentes 2019-20

             

STRUCTURE CREDITS
· Basic Training (B) 60
· Compulsory Subjects (C) 114
· Optional Subjects (O) 30
· Practicum (P) 30
· Final Project (F) 6
Total 240

Syllabus 

 1st course (60 credits)
 First Half
Code   Subject Type ECTS
100601
  Biology and Genetics course guide
B 9
100603
  Human Anatomy course guide
B 9
100602
  General Chemistry course guide
B 6
100607
  Anthropology course guide
B 6
Second Half
Code   Subject Type ECTS
100600
  Biochemistry and metabolism course guide
B 9
100604
  Physiology course guide
B 9
100605
  Biostatistics course guide
B 6
100606
  Psychology course guide
B 6
2nd course (60 credits)
First Half
Code   Subject Type ECTS
100608
  Bromatology course guide
C 10
100610
  Microbiology and Parasitology of Food course guide
C 9
100616
  Nutrition course guide
C 11
Second Half
Code   Subject Type ECTS
100612
  Food safety and grade course guide
C 6
100619
  Physiopathology course guide
C 9
100609
  Food processes course guide
C 6
100611
  Food Hygiene course guide
C 6
1100637
  Nutrition and metabolism  course guide
O 3
3rd course (60 credits)
First Half
Code   Subject Type ECTS
100621
  Nutritional Epidemiology course guide
C 9
100617
  Dietetics course guide
C 8
100613
  Economy and food enterprise course guide
C 6
100614
  Bioethics and Deontology course guide
C 6
Second Half
Code   Subject Type ECTS
100620
  Public health and Nutrition course guide
C 9
100615
  ICTs in Nutrition course guide
C 6
100618
  Clinical Nutrition and Diet-therapy course guide
C 13
 100636
  Applied dietetics  course guide 
 O 3
4th course (60 credits)
First Half
Code   Subject Type ECTS
100624
  Food and sports course guide
O 6
100625
  Food bioactive compounds course guide
O 6
100626
  Catering and food services course guide
O 6
100627
  Nutritional psychopathology course guide
O 6
100629
  Nutraceutics and aging course guide
O 6
100630
 Nutrition in critical ill patients course guide
O 6
 
  Cross-disciplinary subject  
O 6
Second Half
Code   Subject Type ECTS
100622
  Practicum course guide
 P 30
100628
  Nutrigenomics course guide
O 6
 100631
  Final Project course guide
F 6

 

 

Assessment of subjects

The assessment system is very similar in most subjects on all the theoretical and practical modules. It is a diversified assessment that takes the following aspects into consideration:

  • Written examinations on subject content and theoretical concepts (50%)
  • Continuous assessment (50%)
    • Assessment of activities related to the internship or problem-solving (20%).
    • Assessment of the ability to combine concepts and apply them in an interdisciplinary manner (30%).
  • The assessment of internships is based on a report, its presentation and public defence.