Human Nutrition and Dietetics Degree

Aunque no se exige ninguna formación previa específica, para el ingreso en el Grado en Nutrición Humana y Dietética se recomienda que la formación del alumno sea de perfil científico-tecnológico (R. D. 1467/2007, BOE del 2 de noviembre, por el que se establece la estructura del bachillerato y se fijan sus enseñanzas mínimas). Dentro de ese perfil resulta recomendable, pero no imprescindible, haber cursado materias de matemáticas, biología, física y química.

Cualidades deseables del futuro estudiante del Grado en Nutrición Humana y Dietética:

- Habilidad en el cálculo
- Capacidad de razonamiento lógico
- Capacidad de análisis
- Capacidad de comprensión abstracta
- Habilidad deductiva
- Método y rigor en el trabajo
- Interés por la investigación y la experimentación

1.- El alumnado de primer curso por primera vez a tiempo completo tienen que matricular 60 créditos. Un 15% del alumnado podrá cursar estudios a tiempo parcial (30 créditos).
2.- Continuación de estudios: libre con un máximo de 75 créditos

La USC tiene un programa de alumnos tutores para las titulaciones de grao, de forma que alumnos de últimos cursos, despues de una formación que les facilita la Universidad, realizan tareas de orientación a los alumnos que inician los estudios.

Información programa alumnos tutores:

Programa alumnos titores

Cuando se produzca la suspensión de un Título oficial, la USC garantiza el adecuado desarrollo efectivo de las enseñanzas que hubieran iniciado sus estudiantes hasta su finalización. Para ello, el Consejo de Gobierno aprueba los criterios relacionados, entre otros, con:
• La admisión de matrículas de nuevo ingreso en la titulación.
• La supresión gradual de la impartición de la docencia.
• Si el título extinguido es sustituido por otro similar (modificando la naturaleza del título), fija las condiciones que facilitan a los/las estudiantes la continuidad de estudios en el nuevo título y las equivalencias entre las materias de uno y otro plan.

Access to Bachelor’s Degree programmes is granted to students with the following degrees/ diplomas or studies, or any other recognized as equivalent to these:
A.1. Spanish Bachiller, European Baccalaureate or International Baccalaureate.
A.2. Baccalaureate from European Union Member States’ education systems or other countries withinternational agreements.
A.3. Advanced Technician in Vocational Training, Advanced Technician in Plastic Arts and Design orAdvanced Technician in Sports Education, from the Spanish Education System.
A.4.Studies carried out in European Union Member States or in other countries with international reciprocal agreements which meet the academic requirements in those States to access their university study programmes.
A.5. Official Spanish university degrees of Diplomado, Arquitecto Técnico, Ingeniero Técnico, Licenciado, Arquitecto, Ingeniero, Graduado or Máster Universitario.
A.6. Partial (foreign or Spanish) university studies.
Access to Bachelor’s Degree programmes is also possible for:
B.1. People over twenty-five after successfully passing a specific access test.
B.2. People over forty with work or professional experience related to a university field of knowledge.
B.3. People over forty-five after successfully passing a specific access test.
Likewise, access to Bachelor’s Degree programmes is granted to:
C.1. People meeting the requirements to enter university according to the Spanish Education System regulations prior to Ley Orgánica 8/2013, of December 9.

Students have demonstrated knowledge and understanding of an area of study that is based on general secondary education, and is usually at a level that, while supported by advanced textbooks, also includes some aspects that involve knowledge from the forefront of their field of study;

Students know how to apply their knowledge to their work or vocation in a professional way and have the skills that are usually demonstrated through the development and defense of arguments and problem solving within their area of study;

Students have the ability to collect and interpret relevant data (usually within their area of study) to make judgements that include reflection on relevant social, scientific or ethical issues;

Students can transmit information, ideas, problems and solutions to a specialized and non-specialized public;

Students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.

1. To acquire communication and knowledge management skills
2. To learn an to implement food science knowledge
3. To learn and to implement Health and Nutrition Sciences knowledge
4. To learn the fundamentals of Public Health and Community Nutrition knowledge
5. To acquire organizative skills, and to develop legal and scientific counselling abilities
6. To acquire organizative skills to manage quality control and catering programs
7. To learn and develop critical analysis and research skills

Recognize the essential elements of the Dietitian-Nutritionist profession, including ethical principles, legal responsibilities and the exercise of the profession
To know, critically evaluate and know how to use and apply the sources of information related to nutrition, food, lifestyles and health aspects.
Identify and classify food and food products
To know the nutrients, their function in the body, their bioavailability, needs and recommendations, and the basis of energy and nutritional balance
To know the basic processes in the elaboration, transformation and conservation of food of animal and vegetable origin.
To know the microbiology, parasitology and toxicology of foods
Design and conduct nutritional status assessment protocols, identifying nutritional risk factors
Intervene in the organization, management and implementation of the different modalities of hospital nutrition and support and of outpatient dietetic-nutritional treatment.
Being able to participate in health promotion activities and prevention of nutrition and lifestyle related disorders and diseases
Advise on the development, marketing, labelling, communication and marketing of food products according to social needs, scientific knowledge and current legislation
Participate in the management, organisation and development of food services
Develop, control and cooperate in the planning of menus and diets adapted to the characteristics of the target group
To provide adequate hygienic-sanitary and dietetic-nutritional training to the personnel involved in the catering service.