Degree in Human Nutrition and Dietetics

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Degree in Human Nutrition and Dietetics
Dual Degree

Presentation

Cita

Opportunities for further specialisation in specific fields are provided thanks to the wide range of elective subjects offered.

Cuerpo

The growing scientific evidence that associates dietary intake with health has led to the necessity to produce well-qualified professionals in the area of Human Nutrition and Dietetics who are capable of making a significant contribution to the improvement of people’s health.

The Degree in Human Nutrition and Dietetics at the Universidad Europea del Atlántico provides a high-quality, up-to-date study programme that covers the full spectrum of professional areas in which a dietitian/nutritionist may operate. Opportunities for further specialisation in specific fields are provided thanks to the wide range of elective subjects offered.

The Faculty of Health Sciences boasts modern facilities that will enable the student to fully develop the practical competences targeted in the degree's learning outcomes. These facilities include technical laboratories (Biochemistry and Physiology, Food Science and Food Technology, Culinary Technology and Gastronomy) and a Nutritional Care Centre, where students will be given the opportunity to practise and develop their skills in an authentic, professional setting and thus experience their first contact with patients prior to undertaking their scheduled internships.

Competences

All the competences developed by the students of the Undergraduate Degree in Human Nutrition and Dietetics once completed their studies can be consulted in the link below:

Competences of the degree.

Dual Degree

Cuerpo

Students enrolled in the Degree in Human Nutrition and Dietetics may also apply to simultaneously study the Degree in Sport and Exercise Science, the Degree in Food Science and Technology or the Degree in Agro-Food Engineering within a dual degree programme.

Career Opportunities

Cuerpo

Nutrition/Dietetics graduates may choose to pursue a career in any of the following fields:

  • Clinical environment: intervening in the diet of individuals or groups,whether healthy or ailing (in the latter case acting on prior medical diagnosis),taking into account the psychological and/or pathological needs, as well as the personal, socio-economic, religious and/or cultural dimension of the patient undergoing treatment.
  • Community or public health: working with specific target groups of the population with a view to implementing measures aimed at preventing illness and promoting health.
  • Catering: managing and organising catering services, assuring the quality and wholesomeness of the food served. The ongoing training of the catering staff, as well as the planning of nutritionally balanced menus also come under the responsibility of the dietitian/nutritionist.
  • Industry: actively participating in the development of new food products and production processes, in food-related marketing campaigns, and in scientific and technical legal counselling of business entities.
  • Education: working as a teacher in state and private educational institutions in which study programmes related to food, nutrition and health are delivered.
  • Research: forming part of multi-disciplinary Research and Development teams, especially those focussing on food, nutrition and health.

Bilingual Education

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English, the key to your present and your future

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English, the key to your present and your future

In today's world, one of the essential tools for international communication and the key that opens opportunities to finding a job, both in Spain and abroad, is knowing English.

In our country, 80% of the job offers already require a high proficiency of this language, and in many cases, this requirement is more important than personal and professional qualifications.

If is for this reason that the European University of the Atlantic places special emphasis on undergraduate students attaining proficiency in the language. From the first year on, students are encouraged to register for extra-curricular classes in preparation for successfully completing study of their regular subjects taught in English throughout their degree.

This way, regardless of their initial proficiency level, the language program based on tutorial support, specialized materials, and small classes, allows students to later follow their dual language (English-Spanish) courses in sequence so that they finish their degree having acquired a bilingual skill set that is applicable in their profession.

Engage in your profession

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UNEATLANTICO creates an authentic business environment

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UNEATLANTICO creates an authentic business environment

The campus of the Universidad Europea del Atlántico is designed so that students can practise their profession from the first year onwards. The University offers modern and fully-equipped facilities that simulate the authentic business environments that students will experience upon completing their degree. There are laboratories for the study of Physiology, Food Technology, Languages, Food Science and Biomechanics, while dedicated facilities are provided for projects involving computing, business, nutritional assistance, psychological guidance and counselling, and translation and interpretation. In addition, the University also offers computer labs, a library, as well as radio and television production and post-production studios.

Faculty motivate students to become involved in campus life and guide them towards creating projects and developing ideas that enhance their professional development from the the very first year of their studies. The learning model is not limited to covering a syllabus, but intends to guarantee a solid theoretical-practical education in which students feel fully engaged in their professional area.

Furthermore, the University has signed numerous internship agreements with a wide range of business entities that complement formal university education and facilitate the development of the cross-curricular skills needed to break into the job market.

A true indication of the importance that the University places on innovation and knowledge transfer is the establishment of the Centre for Research and Industrial Technology of Cantabria (CITICAN). CITICAN is a scientific foundation through which RDI (Research, Development and Innovation) from the academic institution is channelled.

Study Programme

Cuerpo

First Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
General Chemistry and Chemical Analysis 6
Cell Biology 6
Human Anatomy 6
Biostatistics 6
Human Physiology I 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Microbiology and Parasitology 6
Human Physiology II 6
Organic Chemistry 6
Biochemistry 6
Anthropology and Psychology of Eating Behaviour 6

Second Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Nutrition and Metabolism 6
Nutrition and Dietetics 6
Food Science I 6
Physiopathology and Pharmacology I 6
Culinary Techniques and Gastronomy 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Pathophysiology and Pharmacology II 6
Food Science II 6
Valuation of Nutritional Status and Body Composition 6
Public Health 6
Applied Dietetics 6

Third Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Hygiene and Food Safety 6
Group Catering 6
Quality and Management in Food Companies 6
Diet Therapy I 6
Elective (EL) I 6
AVAILABLE OPTIONS
Production of Animal-Derived Raw Materials (EL) 6
Sports Nutrition (EL) 6
Food Allergy and Intolerance (EL) 6
Motivational Psychology (EL) 6
English Applied to Nutrition and Dietetics I (EL) 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Epidemiology and Community Nutrition 6
Deontology and Food Legislation 6
Diet Therapy II 6
Internship I 6
Elective II 6
AVAILABLE OPTIONS
Hygiene for the Food Industry (EL) 6
Ergogenic Aids (EL) 6
Management of Group Catering Services (EL) 6
English Applied to Nutrition and Dietetics II (EL) 6

Fourth Year

SEMESTER 1
SUBJECTS CREDITS
TOTAL 30
Research Methods for Nutrition 6
Artificial Nutrition 6
Nutrition Education and Counselling 6
Dietetic Prescription 6
Elective III 6
AVAILABLE OPTIONS
Food Innovation and Design (EL) 6
Promotion and Prescription of
Physical Activity for Health (EL)
6
Sensory Analysis of Food (EL) 6
Conflict Resolution and Mediation (EL) 6
Functional Foods (EL) 6
SEMESTER 2
SUBJECTS CREDITS
TOTAL 30
Internship II 24
Final Project 6

Admission profile

La titulación está dirigida a personas que tengan claras sus metas profesionales y personales, que aporten madurez y contribuyan al enriquecimiento mutuo con el resto de sus compañeros. Con ello, se pretende proporcionar a los candidatos un contexto en el que desarrollen una provechosa relación a largo plazo con compañeros de clase, profesores, antiguos alumnos y la institución..

Con carácter general, los candidatos a cursar sus estudios en la Universidad deberán reunir las siguientes cualidades:

  • Liderazgo: la Universidad manifiesta su interés por candidatos capacitados para trabajar en equipo, con confianza en sí mismos, con iniciativa, capaces de trabajar bajo presión, con habilidades de comunicación y alto sentido ético.
  • Trayectoria académica y motivación profesional: los candidatos deben haber finalizado sus estudios de acceso al sistema universitario español en un plazo razonable y con unos resultados académicos satisfactorios. Asimismo, se considera positiva cierta experiencia profesional previa, así como cualquier otra formación complementaria que los candidatos hayan realizado y aporten en la candidatura.
  • Idiomas: dado el carácter internacional y globalizador con el que se pretende dotar a la Universidad, el dominio y uso del idioma inglés es un requisito de admisión valorado durante el proceso de admisión.

Igualmente, los alumnos no hispanohablantes que accedan a la universidad deberán acreditar el nivel requerido para cursar sus enseñanzas en español. En todo caso, cualquier otro idioma se valorará como elemento diferenciador durante el proceso de admisión.

Características personales:

  • Espíritu emprendedor.
  • Ciudadanos globales.
  • Capacidad de liderazgo.

Objetivos en su formación:

  • Una institución internacional de prestigio.
  • Flexibilidad en el plan de estudios.
  • Metodologías de aprendizaje innovadoras.
  • Enseñanza personalizada: grupos reducidos, sistemas de tutorías.
  • Enfoque práctico orientado al mercado laboral: talleres, conferencias, prácticas.
  • Programas de intercambio con universidades del mundo.
  • Formación integral.

Además de los datos generales de los estudiantes de esta Universidad, los estudiantes del Grado en Nutrición Humana y Dietética responderán a las siguientes características específicas del título:

Características personales:

Los siguientes criterios son orientativos y cumplirán, en todo caso, los criterios de no discriminación por raza, nacionalidad, ideología, sexo o religión. Se valorará positivamente:

  • El interés e inquietud por la cultura en general, tanto la propia como la de otras regiones.
  • Curiosidad intelectual e interés en reflexionar sobre el valor de la comunicación política intercultural, descubrir el porqué de las reglas acerca de cómo se organizan las sociedades contemporáneas y cómo interaccionan los actores sociales internacionales e innovan en sus modos organizativos y de decisión.
  • La facilidad en la expresión oral y escrita.
  • La experiencia internacional a través de viajes o estancias escolares.
  • El entendimiento de la ética como motor último de las decisiones humanas.

Características académicas:

El perfil académico recomendado es aquel que cumple con los requisitos de acceso expuestos en la presente web. Además, se persigue un perfil interdisciplinar, inclusivo y abierto a una diversidad de perfiles posibles puesto que somos conscientes de la riqueza que aporta.

Este perfil interdisciplinar, inclusivo y abierto referido a los estudiantes de secundaria postobligatoria que accederán al grado, hace referencia a que no se precisa haber cursado una específica rama de Bachillerato para ser admitido en el título de grado. Se considera que la diversidad de perfiles académicos de los estudiantes enriquece el grupo de enseñanza-aprendizaje. Adicionalmente, planteamos como perfil recomendado para el presente título el del alumno procedente de la modalidad de bachillerato de Ciencias y Tecnología.