STRUCTURE |
CREDITS |
· Basic Training (B) |
60 |
· Compulsory Subjects (C) |
114 |
· Optional Subjects (O) |
30 |
· Practicum (P) |
30 |
· Final Project (F) |
6 |
Total |
240 |
Curriculum course 2019-20
1st course (60 credits) NEW PLAN |
First Half |
Code |
Subject |
Type |
ECTS |
100601 |
|
B |
9 |
100603 |
|
B |
9 |
100602 |
|
B |
6 |
100607 |
|
B |
6 |
Second Half |
Code |
Subject |
Type |
ECTS |
100600 |
|
B |
9 |
100604 |
|
B |
9 |
100605 |
|
B |
6 |
100606 |
|
B |
6 |
2nd course (60 credits) NEW PLAN |
First Half |
Code |
Subject |
Type |
ECTS |
100638 |
|
B |
9 |
100610 |
|
B |
9 |
100642 |
Nutrition course guide |
B |
9 |
100640 |
Nutritional Status Assessment course guide |
|
|
First Half (Old Plan) |
100608 |
Bromatology course guide |
B |
10 |
100616 |
|
C |
11 |
Second Half |
Code |
Subject |
Type |
ECTS |
100615 |
|
B |
6 |
100619 |
|
B |
9 |
100609 |
|
B |
6 |
100611 |
|
B |
6 |
100643 |
|
B |
9 |
3rd course (60 credits) OLD PLAN |
First Half |
Code |
Subject |
Type |
ECTS |
100621 |
|
B |
9 |
100617 |
|
B |
8 |
100613 |
|
B |
6 |
100614 |
|
B |
6 |
Second Half |
Code |
Subject |
Type |
ECTS |
100620 |
|
B |
9 |
100612 |
|
B |
6 |
100618 |
|
B |
13 |
100636 |
|
O |
3 |
4th course (60 credits) OLD PLAN |
First Half |
Code |
Subject |
Type |
ECTS |
100624 |
|
O |
6 |
100625 |
|
O |
6 |
100626 |
|
O |
6 |
100627 |
|
O |
6 |
100629 |
|
O |
6 |
100630 |
|
O |
6 |
|
Cross-disciplinary subject |
|
|
O |
6 |
Second Half |
Code |
Subject |
Type |
ECTS |
100622 |
|
P |
30 |
100628 |
|
O |
6 |
100631 |
|
F |
6 |
Prerequisites
- To enroll to Clinical Nutrition and Diet-therapy, the subject of Nutrition must be passed.
- To enroll to Practicum is necessary to have passed: Bromatology, Food Processes, Nutrition, Dietetics, Clinic Nutrition and Diet-therapy, and Physiology.
- To enroll in the optional subjects must have passed the following subjects
- Food and sport: Biochemistry and metabolism; Nutrition; Bromatology and Dietetics.
- Nutrigenomics: Biology and Genetics; Biochemistry and metabolism, Biostatistics.
- Catering and food services: Food Processes, Food Hygiene, Food safety and grade
- Nutraceutics and aging: Biology and Geneteics, Basic Chemistry, Biochemistry and metabolism, Nutritition
- Nutrition in critical ill patients: Clinical Nutrition and Diet-therapy.
- Nutritional psychopathology: Psychology
- Food bioactive compounds: Nutrition; Bromatology
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.