Practicum III

Coordination

• Blanca Ribot Serra

Objectives

The subject Practical III 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 study at the same time or to have studied the subjects bioethics, Diet therapy I, Diet therapy II, Diet therapy III, Integrated Care i Resolution of Complex Cases.

The general objectives of this subject are the following:

• Learn how a clinical nutrition unit works.
• Work on dietetic and nutritional care in the hospitalized patient.
• Identify each of the specific functions of the dietitian-nutritionist in the clinical nutrition unit.

Learning outcomes

• RA1. Get to know the hospital organization and the different phases of the food service.
• LO2. Participates in the multidisciplinary team of a clinical nutrition unit.
• LO3. Develops and implements dietary and nutritional transition plans.
• LO4. Performs and interprets assessment of nutritional status of individuals in a clinical setting.
• LO5. Evaluates and calculates nutritional requirements in disease situations.
• LO6. Interprets a clinical and dietary history.
• LO7. Demonstrates commitment to the profession and seeks excellence in caring for people.
• LO8. Demonstrates skills for professional practice in multidisciplinary and complex environments in coordination with work teams.
• RA9. It designs interventions that meet the needs of its area in a multidisciplinary way.
• RA10. Knows how to act in virtual interaction contexts through the use of ICT.
• RA11. 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.
• Develop and participate in the design, organization, management and assessment of different types of food catering services.

Basic

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

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 in the field of clinical nutrition are worked on.

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 deadlines and with the established 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 an 8-week stay (240 hours) in the dietetics unit of a hospital.

Bibliography

Bibliography

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