Practicum III

Coordination

• Blanca Ribot Serra

Competencies

General skills

• Demonstrate commitment to the profession and its values, with continuous improvement in practice, striving for excellence in the care of individuals, families and the community.
• Interact with others with empathy, demonstrating skill in interpersonal relationships.
• Meet the health needs of the population and the challenges of the profession itself through innovative and flexible attitudes.

Specific skills

• Combine basic knowledge of science and foodstuffs, considering bio-psycho-social aspects, in assessing the nutritional status and dietary and nutritional problems of healthy children, pregnant women, sportsmen and women, etc., and sick individuals.
• Design and implement feeding plans for individuals and groups, composed of both healthy children, pregnant women, sportsmen and women, etc., and sick individuals, with due consideration of different nutritional techniques and support products for use of dietitians and nutritionists.
• Develop and participate in the design, organisation, management and assessment of different kinds of food catering services.

Basic skills

• Students have developed the learning skills necessary to undertake further studies with a high degree of independent learning.

Core skills

• Display professional skills in complex multidisciplinary contexts, working in networked teams, whether face-to-face or online, through use of information and communication technology.
• Project the values of entrepreneurship and innovation in one's academic and professional career, through contact with a variety of practical contexts and motivation for professional development.

Bibliography

Key references

• Salas-Salvadó, J., Bonada, A., Trallero, R., Saló, M.E., Burgos, R. (2019). Nutrición y Dietética Clínica (4 ed.). Elsevier.