Bachelor’s Degree in Human Nutrition and Dietetics *

The Bachelor's Degree in Human Nutrition and Dietetics offered by the Antonio de Nebrija University was established to meet the requirements outlined in Order CIN/730/2009, dated March 18, which sets forth the standards for the accreditation of official university degrees enabling individuals to practice as Dietitian-Nutritionists. In accordance with this Order, the overarching objectives that students enrolled in the Bachelor's Degree in Human Nutrition and Dietetics program must achieve are outlined in the following sections:

• Cultivate the professional values, attitudes, and ethical behaviors inherent to the role of a Dietitian-Nutritionist.
• Enhance proficiency in communication and information management within the realm of Human Nutrition and Dietetics.
• Acquire comprehensive knowledge and practical skills in the field of food sciences.
• Gain expertise in the principles and application of Nutrition and Health Sciences.
• Understand the foundational concepts of Public Health and Community Nutrition.
• Develop proficiency in management and provide legal and scientific guidance in Human Nutrition and Dietetics.
• Attain the ability to implement quality management practices in food services, both general and specifically in collective catering.
• Foster critical thinking skills and research aptitude in the context of Human Nutrition and Dietetics.

At the culmination of this degree, in alignment with Order CIN/730/2009, of March 18, which sets forth the requirements for official university degrees enabling the practice of the Dietitian-Nutritionist profession, students will have acquired the following knowledge:

• Understanding of the chemical, biochemical, and biological principles applicable to human nutrition and dietetics.
• Familiarity with the structure and function of the human body, spanning from the molecular level to the entire organism across various life stages.
• Proficiency in statistics as applied to Health Sciences.
• Understanding of the psychological fundamentals and bio-psycho-social factors influencing human behavior.
• Insight into the historical, anthropological, and sociological evolution of food, nutrition, and dietetics within the context of health and illness.
• Familiarity with various educational methodologies applicable in health sciences, alongside communication techniques pertinent to food and human nutrition.
• Comprehensive understanding of the fundamentals and foundations of food and human nutrition.
• Knowledge of the morphology, structure, and function of bodily systems, including the skin, blood, circulatory, digestive, locomotor, reproductive, excretory, respiratory, endocrine, immune, central nervous, and peripheral nervous systems.
• Familiarity with the Spanish healthcare system and basic aspects related to health services management, particularly those concerning nutritional aspects.
• Understanding of the chemical composition, physical-chemical properties, nutritional value, bioavailability, organoleptic characteristics, and modifications undergone by foods due to technological and culinary processes.
• Knowledge of food production systems and basic processes involved in the preparation, transformation, and preservation of major food items.
• Proficiency in the fundamentals of bromatological and sensory analysis of food products.
• Understanding of food microbiology, parasitology, and toxicology.
• Proficiency in culinary techniques aimed at optimizing the organoleptic and nutritional attributes of foods, with due regard to traditional gastronomy.
• Awareness of aspects concerning the economy and management of food businesses.
• Knowledge of nutrients, their functions, metabolic utilization, and the principles of nutritional balance and regulation.
• Understanding of pathophysiological aspects of nutrition-related diseases.
• Insight into hospital organization and the various phases of food service.
• Familiarity with different basic and advanced nutritional support techniques and products.
• Understanding of clinical pharmacology and drug-nutrient interactions.
• Awareness of the legal and ethical boundaries governing dietary practice.
• Knowledge of national and international health organizations and systems, as well as health policies, acknowledging the role of the Dietitian-Nutritionist.
• Understanding of human microbiota generalities and the distinct microbial communities within the gastrointestinal tract.
• Insight into the relationship between dysbiosis of the intestinal microbiota and the pathophysiological mechanisms underlying digestive, skin, urogenital, neurological, and other organ and system diseases.
• Proficiency in mechanisms and pathways of microbiota modulation, particularly through diet and the utilization of biotics.
• Knowledge of fundamental principles of molecular nutrition and gene expression regulation.
• Insight into the molecular bases of major non-communicable diseases and relevant biomarkers.
• Awareness of primary personalized nutrition tools, grounded in clinical biochemistry and omics sciences.
• Understanding of the biopsychosocial conditions of aging and their implications for nutritional status and requirements.
• Insight into the molecular determinants of healthy aging and their association with personalized nutrition.
• Awareness of the influence of diet on cancer initiation and progression.
• Understanding of the fundamentals for planning dietary-nutritional education programs for patients undergoing anti-tumor treatment.
• Knowledge of health institution organization and dietitian-nutritionist consultation, along with the roles of dietitian-nutritionists and other healthcare professionals.
• Understanding of evidence-based practice principles, academic work structure, and public defense of scientific reports.

At the culmination of this Bachelor's degree, and in accordance with Order CIN/730/2009, dated March 18, which sets forth the requirements for official university degrees qualifying for the practice of the Dietitian-Nutritionist profession, students will have honed the following skills:

• Comprehend and articulate the morphology, structure, and function of the human body across varying health statuses and within natural and social contexts.
• Recognize anatomical structures to establish dynamic relationships with functional organization.
• Describe the anthropological underpinnings of human nutrition and analyze cultural and social disparities influencing dietary habits.
• Classify and categorize foods, food products, and ingredients.
• Utilize, interpret, and manage nutritional databases and food composition tables effectively.
• Contribute to the design, organization, and management of diverse food services.
• Contribute to the implementation of quality assurance systems.
• Evaluate, monitor, and manage traceability aspects.
• Contribute to business teams for social marketing, advertising, and promoting healthy claims.
• Collaborate in consumer protection efforts within the realm of food safety.
• Design, control, and participate in the planning of menus and diets tailored to specific group characteristics.
• Intervene in product, facility, and process quality and food safety.
• Provide appropriate hygienic-sanitary and dietary-nutritional training to restaurant service staff.
• Interpret reports and administrative documents pertaining to food products and ingredients.
• Assess and calculate nutritional requirements across various health and disease contexts throughout the life cycle.
• Identify the fundamentals of a healthy diet and participate in the design of comprehensive diet studies.
• Detect, evaluate, and manage deviations from nutritional balance, whether quantitative or qualitative.
• Plan, conduct, and interpret nutritional status assessments for individuals and groups, including healthy and diseased populations.
• Identify dietary-nutritional issues, risk factors, and improper practices in patients.
• Compile and interpret dietary histories for both healthy and diseased individuals, as well as medical histories, utilizing health science terminology.
• Interpret and integrate clinical, biochemical, and pharmacological data into nutritional assessments and treatment plans.
• Apply clinical nutrition principles to diet therapy effectively.
• Devise, implement, and assess therapeutic diets for individuals and groups.
• Contribute to multidisciplinary teams in Hospital Nutrition Units.
• Develop and implement dietary-nutritional transition plans.
• Plan and execute dietary-nutritional education programs for healthy and diseased individuals.
• Navigate basic ICT tools pertinent to Food, Nutrition, and Dietetics.
• Prescribe specific treatments within the dietitian-nutritionist's scope of practice.
• Participate in the analysis, planning, implementation, and evaluation of epidemiological studies and intervention programs in food and nutrition.
• Design and conduct nutritional assessments to identify population food and nutrition needs and determinants of nutritional health.
• Develop and implement dietary-nutritional education and training programs in nutrition and dietetics.
• Prepare reports and maintain records related to the professional intervention of the Dietitian-nutritionist.

As Human Nutrition and Dietetics is a regulated profession in Spain, the competences listed below align with Order CIN/730/2009, dated March 18, which establishes the requirements for the verification of university degrees qualifying individuals to practice as Dietitian-nutritionists.

Furthermore, the acquisition of competences is ensured in accordance with the Spanish Qualifications Framework for Higher Education (MECES) and Royal Decree 822/2021.

• Develop teamwork skills within a multidisciplinary context involving professionals and other personnel involved in diagnostic evaluation and treatment in the field of dietetics and nutrition.
• Apply, evaluate, and maintain hygiene and food safety practices, as well as risk control systems, in compliance with current legislation.
• Provide scientific and technical advice on food products and their development, ensuring adherence to professional recommendations, and evaluate compliance to that advice.
• Develop the proficiency to underpin the dietitian-nutritionist's interventions with scientific principles, ensuring that professional practices are grounded in scientific evidence.
• Offer guidance on the development, commercialization, labeling, communication, and marketing of food products in alignment with societal needs, scientific knowledge, and regulatory requirements.
• Apply principles of Food and Nutrition Sciences to dietary practice.
• Evaluate the relationship between food, nutrition, and health in both healthy and pathological conditions.
• Utilize scientific knowledge of physiology, pathophysiology, nutrition, and feeding to formulate dietary plans and recommendations for individuals and communities across the lifespan.
• Design and implement protocols for assessing nutritional status, identifying risk factors, and implementing appropriate interventions.
• Contribute to the organization, management, and delivery of hospital feeding modalities, nutritional support, and outpatient dietary treatments.
• Collaborate in the development of food and nutrition policies aimed at promoting health and nutritional education within communities.
• Participate in community and public health-focused promotion, prevention, and protection projects.
• Uphold ethical principles, legal responsibilities, and professional standards in dietitian-nutritionist practice, while respecting individuals' habits, beliefs, and cultures.
• Foster teamwork and mutual respect among healthcare professionals.
• Recognize the importance of continuous professional development and staying updated on advancements in nutrition and food-related knowledge, products, and techniques.
• Identify the boundaries and limitations of the profession, knowing when interdisciplinary collaboration or referral to other professionals is necessary.
• Communicate effectively with diverse audiences, utilizing both oral and written communication skills, and leveraging information and communication technologies relevant to nutrition and lifestyle.
• Critically evaluate and apply information sources related to nutrition, food, lifestyles, and health.
• Develop foundational skills for research activity, including hypothesis formulation, data collection, interpretation, and problem-solving following the scientific method.
• Apply specialized knowledge acquired during the degree program to professional practice as a Dietitian-nutritionist, adhering to democratic principles, values, and the Sustainable Development Goals.
• Act ethically and responsibly in addressing social, environmental, and economic challenges, with a commitment to promoting sustainable practices.
• Assess the ethical implications of decisions within specific contexts, considering societal impact and professional accountability.
• Demonstrate awareness of sustainability and climate change considerations in professional practice.
• Uphold principles of diversity, universal accessibility, and inclusive design.
• Contribute to the development of solutions that address societal needs while aligning with the Sustainable Development Goals.