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.