Key Benefits:
Obtained the verification of the curriculum by the Council of Universities, prior to the approval of the National Agency for the Evaluation of Quality and Accreditation, as well as the authorization of the Autonomous Community of Madrid, and established the official character of the Title by Agreement of the Council of Ministers of 1 October 2010 (published in the BOE of 11 November 2010).
This Rectorate, in accordance with the provisions of Article 35 of the Organic Law 6/2001, of Universities, in the wording given by the Organic Law 4/2007, has resolved to publish the plan of studies leading to obtaining the official degree of Graduate or Graduate in Human Nutrition and Dietetics which will be structured as set out in the Annex to this Resolution.
Madrid, November 22, 2010. -El Rector, José M. ª Sanz Martínez.
ANNEX
Universidad Autónoma de Madrid. Curriculum leading to the degree of Graduate in Human Nutrition and Dietetics (Health Sciences Branch)
5.1 Structure of the teachings
Table 1. Distribution of the curriculum in ECTS by type of subject.
| Credits | |
|---|---|
|
training |
60 |
|
| 120 |
|
Optives | 30 |
|
Practices external | 21 |
|
-of-grade work | 9 |
| Total | 240 |
Table 2. Outline of the Study Plan.
First Course
| Module | Matter | Allocate |
Character | Character | |
|---|---|---|---|---|---|
| Basic Training | Chemistry. |
General Chemistry. | 6 |
| . |
| Applied Statistics. | 6 | Basic Training | |||
|
Anthropology. | Anthropology and Psychology of Food. |
6 | Basic Training. | ||
| Biochemistry. | General Biochemistry. | 6 |
Metabolism | ||
|
6 | Basic Training. | ||||
|
Education. | Nutritional Education. | 6 | Basic Training. | ||
|
Biology. | Biology General. | 6 | Basic Training. | ||
|
Anatomy. | Human Anatomy. | 6 |
Physiology. | ||
| Human Physiology. | 12 | Basic Training. |
Second Course
| Module | Matter | Allocate |
Character | Character | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Hygiene, Food Security, and Quality Management. |
Quality Management. | Quality Management. |
| 6 | Required. | ||||||
|
Sciences. |
| 9 | 9 | 9 | 9 | 9 | 9 | 9 |
|
Science of Food. | |
|
Instrumental and Sensory Analysis of Food. | 6 | Required. | |||||||||
|
9 | Required | ||||||||||
| Microbiology and Food Parasitology. | 9 |
, Dietetics, and Health Sciences. | Nutrition and Health. | Nutrition and Health. | Nutrition and Health. | Nutrition and Health. | 6 | Required. | |||
|
| 6 | 6 |
9 | 9 | 9 | 9 | 9 | 9 | The_table_izq"> Required. |
Third Course
| Module | Matter | Allocate |
Character |
Character |
|---|---|---|---|---|
| Sciences. | Food. | Culinary Technology. | 6 |
Required. |
|
, Dietetics, and Health Sciences. | Deontology. |
Deontology. | 6 | Required. |
|
Nutrition and Health. | Dietetics. | 6 | Required. | |
|
Nutrition. | 6 |
6 | Required | |
| . | ||||
| Required. |
6 |
|||
| Hygiene, Food Security and Quality Management. | Marketing, Economics, and Business Address. | Marketing, Economics, and Business Address. | 6 |
Required. |
|
Quality and Food Security. | Food Hygiene. | 6 | Required. | |
| Public Health. | Nutritional Epidemiology. |
6 | Required. | |
|
Nutrition. | 6 |
Required. | ||
| Public Health. | 6 | Required. |
Fourth Course
| Module | Matter | Allocate |
Character | Character | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Practicum and Work End Job | Professional Practices. | Professional Practices. | 21 | External Practices. | ||||||
|
End Job | Job End Grade. | 9 | Degree End Work. | |||||||
|
Sciences | Oils and Edible Fats. | 6 |
6 | Optional. | ||||||
| Optional. | Optional. | 6 | Optional. | |||||||
| . | ||||||||||
|
Vegetable Source Foods. | 6 |
6 | Optional. | |||||||
| Optional. | Optional. | Optional. | Optional. |
|||||||
|
Products. | 6 | Optional. | ||||||||
|
I + D Food. | 6 | |||||||||
| Public Health and Community Nutrition (Nutrition and Health Itinerary) | 6 | Optional | ||||||||
|
6 Clinical Nutrition. | 6 |
6 |
6 | 6 | 6 | 6 | 6 |
|
and Sport | |
| Optional. | 6 |
|||||||||
|
Nutritional Genomics. | 6 | Optional |
