| 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.
