Practicum II

Coordination

• Blanca Ribot Serra

Objectives

The subject Practical II it is part of the Practical course, included in the External Practices module, which is also part of the compulsory training for the degree in Human Nutrition and Dietetics.

There are no prerequisites, but it is recommended to take the subjects at the same time bioethics, Community Nutrition i Food Education Strategies.

The objectives of this subject are the following:

• Analyze the characteristics of the functions of the dietitian-nutritionist in the different areas in which he develops his profession.
• Integrate into the different work teams and collaborate to achieve previously planned objectives.
• Participate in the design, intervention and evaluation of nutrition intervention programs in different areas.

Learning outcomes

• RA1. Participates in the analysis, planning, intervention and evaluation of epidemiological studies.
• LO2. It intervenes and executes dietetic and nutritional education and training programs in nutrition and dietetics.
• LO3. It collaborates in the planning of food policies for the food and nutritional education of the population.
• LO4. Acquire the ability to intervene in promotion, prevention and protection projects with a community and public health approach.
• LO5. Demonstrates commitment to the profession and seeks excellence in caring for people.
• LO6. Demonstrates skills for professional practice in multidisciplinary and complex environments in coordination with work teams.
• LO7. Identifies and solves problems and situations specific to professional development, taking into account the basics of entrepreneurship.
• LO8. It designs interventions that meet the needs of its area in a multidisciplinary way.
• RA9. Knows how to act in virtual interaction contexts through the use of ICT.
• RA10. He identifies his own training needs and knows how to organize his learning with a high degree of autonomy in all kinds of contexts.

Skills

general

• 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

• 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 by dietitians and nutritionists.

Core

• 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.

Content

External practices in which the tasks of the dietitian-nutritionist are worked on in the field of community nutrition, sports or in the field of the food industry.

Evaluation

According to the UVic-UCC academic regulations for degree studies, approved by the University's Board of Directors, the evaluation of internships takes place in a single call for enrollment and there is no additional evaluation.

Single evaluation period

• Practice report (50% / non-refundable)
• Practice center report (40% / non-refundable)
• Monitoring of the academic tutor (10% / non-refundable)

According to the academic regulations for UVic-UCC degree studies, curricular practices are grounds for suspension:

• Failure to comply with the hours corresponding to the internship at the company or institution.
• Failure to submit the internship report within the established terms and requirements.
• Failure to fulfill the tasks assigned to the student (as part of the internship) at the company or institution.
• Lack of discipline, breach of the code of ethics or violation of confidentiality.

important

Plagiarism or copying someone else's work is penalized at all universities and, according to the UVic-UCC Student Rights and Duties Regulations, constitute serious offences. That is why in the course of this subject any indication of plagiarism or misappropriation of other people's texts or ideas (whether from authors, the Internet or classmates) will automatically result in a failure.

To facilitate the appropriate citation of texts and materials, it is necessary to consult the guidelines and guidelines for academic citation available on the website of the UVic Library.

Methodology

There is a 4-week stay (120 hours) in an external centre.

Bibliography

Bibliography

• Domínguez, R., Mata F., Sánchez A.J (2017). Nutrición deportiva aplicada : guía para optimizar el rendimiento. Málaga: ICB Editores.
• (1991). El Sistema de análisis de riesgos y puntos críticos : su aplicación a las industrias de alimentos. Acribia.
• Aranceta, J. (2013). Nutrición comunitaria (3 ed.). Elsevier Masson.