Key Benefits:
Obtained the verification of the curriculum by the Council of Universities, prior to the positive report of the National Agency for the Evaluation of Quality and Accreditation, as well as the authorization of the Autonomous Community of Catalonia, and established the official character of the title by Agreement of the Council of Ministers of 18 July 2014 (published in the "BOE" of 12 August 2014).
This Rectorate has resolved to publish the curriculum leading to the obtaining of the Graduate or Graduate degree in Human Nutrition and Dietetics, which will be structured as set out in Annex I to this resolution.
Tarragona, March 17, 2015. -Rector, Josep Anton Ferré Vidal.
ANNEX I
Graduate or Graduate degree in Human Nutrition and Dietetics by the Rovira i Virgili University
Center: Faculty of Medicine and Health Sciences.
Knowledge Branch: Health Sciences.
Implementation academic course: 2010-11.
Summary of subjects and distribution in ECTS credits.
5.1 Structure of Teachings:
| ECTS | |
|---|---|
|
training (Fb) | 60 |
|
(Ob) | 145 |
|
Optives (op) | 18 |
|
| |
|
| 9 | 9 |
|
Total credits | 240 |
Study Plan Summary:
| Matter | ECTS |
ECTS | Character | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 |
| Biochemistry and Biology Molecular. | 9 | Fb | |||||||||
| 1 |
6 | Physiology. | 6 | Fb | |||||||||
| Ethics. | 6 | Bases of Education, Ethics, and Communication. | 6 | Fb | |||||||||
|
1 | Biology. | 6 | Cell Biology and Fundamentals Genetics. | 6 | Fb |
||||||||
| 1 | Physics. | 6 | Chemistry and Applied Physics. |
6 | Fb | ||||||||
|
1 | Human Anatomy. |
9 | Anatomy and Histology. | 9 | Fb | ||||||||
| Documentation. | 6 | Documentation and Research Bases. | 6 | Fb | |||||||||
|
1 | Food. | 6 | Food. | 6 | Ob | ||||||||
| 1 | History, Culture, and Psychology | 6 | History and Anthropology. |
6 | Ob | ||||||||
| 2 | Statistics. | 6 | Biostatistics. | Fb | |||||||||
| Psychology. | 6 | Psychology. | 6 | Fb | |||||||||
| 2 | Food. | 5 |
Food Science and Technology. | 5 | Ob | ||||||||
| 2 | Dietetics and Clinical Nutrition. | 17 | Dietetics. | 12 | Ob | ||||||||
|
Human Nutrition and Metabolism. | 5 | Ob | |||||||||||
|
2 | Human Body Structure and Function. | 7 | Human Nutrition Foundations. | 4 | Ob |
||||||||
| Integration of Nutrition I. | 3 | Ob | |||||||||||
| 2 | Physiopathology. | 9 | Physiopathology. | 9 | Ob | ||||||||
| 2 | Microbiology and Toxicology. | 5 | General Microbiology. |
5 | Ob | ||||||||
| 2 | Public Health and Community Nutrition. | 5 | Public Health. |
5 | Ob | ||||||||
|
3 | Food. | 6 | Culinary Technology. | Ob | Ob | ||||||||
| 3 | Dietetics and Nutrition Clinic. | 20 | Dietotherapy I. | 5 | Ob | ||||||||
|
Dietotherapy II. |
| Ob | |||||||||||
| Ob | 3 | 3 | Ob | ||||||||||
|
Integration II. | 3 | Ob | |||||||||||
| Nutritional Support and Ethics. | 4 | Ob | |||||||||||
| 3 | Statistics and Management | 3 | Organization and Health System Management. | 3 | Ob | ||||||||
|
3 | Physiopathology. | 5 | Pharmacology. | 5 | Ob | ||||||||
| 3 | Hygiene, Food Security, and Quality Management. | 6 | Security e Food Hygiene. | 6 | 3 | ||||||||
|
3 | 5 | 5 | Food Toxicology. | 5 | Ob | ||||||||
|
3 |
Public Health and Community Nutrition. | 9 | Schedule Nutritional Education Programs. | 3 | Ob | ||||||||
| Nutritional Epidemiology and Research Methodology. | 6 | Ob | |||||||||||
| 4 | 12 | Economy and Food Management | 12 | 12 | 12 | 12 | 12 | 12 | 12 | 12 |
| 3 | Ob |
| Quality and Food Legislation | 6 |
Ob | |||||||||||
|
Collective. | 3 | Ob | |||||||||||
| 4 |
13 | Clinical Practices. | 13 |
| 8 | Ob | |||||||
| 5 | ob | ||||||||||||
| 4 |
| 6 | Community Nutrition. | 6 | Ob | ||||||||
|
4 | External Practices. | 8 | Practicum Optional. | 3 | Ob | ||||||||
| 5 | Ob | ||||||||||||
| 4 |
9 | 9 | 9 |
ob | |||||||||
| 3/4 | Optional Materies. | 18 |
| Op | |||||||||
Remarks:
The student will choose the optional subjects to be cured of the offer approved by the University.
The University will establish the appropriate mechanisms to guarantee students in the curriculum the recognition of credits for participation in cultural, sports, representation student, solidarity and cooperation.
