Check the competences developed in the Degree in Nutrition and Dietetics. Click on each category to browse the list:

» Basic and general competences

» Specific competences

Code Specific competences
CE-01 To know and understand the subject matter within nutrition and dietetics.
CE-02 To identify and classify food and food products. To analyse and establish their composition, qualities, nutritional value, nutrients’ bioavailability, organoleptic properties, and the alterations experienced as a result of technological and culinary processes.
CE-03 To know the basic processes of production, transformation, and preservation of animal and vegetable-based food.
CE-04 Ability to develop, interpret, and work with food composition tables and databases.
CE-05 To know the microbiology, parasitology, and toxicology of food.
CE-06 To know and apply the principles of sensory analysis to food products.
CE-07 To identify nutrients, their function in the human body, their bioavailability, the requirements and recommendations, and the basis of nutritional balance.
CE-08 To integrate and assess the relationship between food and nutrition in health and illness.
CE-09 To apply knowledge on food science and nutrition to dietetics.
CE-10 To apply the scientific knowledge on physiology, pathophysiology, nutrition and dietetics to individual or group nutrition counselling throughout the lifecycle of healthy and sick people alike.
CE-11 To know gastronomy and culinary techniques to enhance organoleptic and nutritional features, dietetics, and diet therapy.
CE-12 To identify the basis of healthy eating. To work on the design of a comprehensive diet.
CE-13 To know, assess, and early detect quantitative and qualitative deviations from the nutritional balance.
CE-14 To interpret nutritional status, to assess the nutritional features of clinical records, and to develop diet action plans.
CE-15 To know the structure of food services at hospitals, working as a dietician-nutritionist in an interdisciplinary team.
CE-16 To work in the management and implementation of the different systems of food distribution in hospitals, and outpatient nutrition and dietetic treatments.
CE-17 To know the pathophysiological features of nutrition-related illnesses and apply clinical nutrition skills to diet therapy.
CE-18 To interpret and mainstream clinical, biochemical, and pharmacological data into the patient’s nutritional assessment. Ability to apply these data to a diet action plan and dietetic-nutritional treatments.
CE-19 To work on menu and diet planning adapting them to specific groups.
CE-20 To plan, implement, and assess therapeutic diets for individuals and/or groups.
CE-21 To understand and use health science-related terminology.
CE-22 To understand clinical pharmacology and drug-nutrient interactions.
CE-23 To know both national and international health institutions, the different health systems, and the role of the dietician-nutritionist.
CE-24 To work on the design, development, and validation processes of nutritional epidemiological studies, and in the planning, analysis, and assessment of nutrition programmes in different areas.
CE-25 To work on activities of health promotion and eating disorder prevention.
CE-26 To establish, assess, and keep appropriate hygiene and food safety measures, and risk control systems according to current legislation.
CE-27 To promote gender equality in the field of nutrition and dietetics.
CE-28 Ability to integrate people with disability in the field of nutrition and dietetics.
CE-29 To develop an ethical professional attitude towards human rights and freedoms, human dignity, and gender equality.
CE-30 To provide the appropriate hygienic-sanitary and dietetic-nutritional training to personnel involved in catering services.
CE-31 To work in the design and management of different food services.
CE-32 To work and coordinate ongoing training of nutrition professionals in the field of food quality and safety.
CE-33 To work on the implementation of quality systems.
CE-34 To assess and manage traceability issues in the food chain.
CE-35 To know the basic principles of management and economy of food companies.
CE-36 To provide counselling in the development, labelling, and marketing of food products according to social needs, scientific knowledge, and current legislation.
CE-37 To interpret administrative reports and files related to food products and their ingredients.
CE-38 Ability to produce reports and fill in records related to the dietician-nutritionist professional practice.
CE-39 To develop basic scientific skills related to nutrition and dietetics. Ability to establish research hypothesis, develop problem-solving skills according to the scientific method, and acquire knowledge of the boundaries of science in health and nutrition matters.

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