At the end of the training activity, the student should have acquired knowledge and skills related to 1) the effect of diets/foods/nutrients on human physiology, metabolism, and health, 2) the role of foods and diets in providing an adequate intake of energy and nutrients, and 3) the nutritional quality of foods.
Knowledge and understanding skills: Understanding the effect of diets/foods/nutrients on human physiology, metabolism, and health, as well as what are the molecular mechanisms behind the importance of nutrient absorption, metabolism and effects. Knowing the basic concepts of digestive and absorption processes, the quality of the nutrients, and the nutritional characteristics of the main food groups.
Applying knowledge and understanding: Being able to identify what are the nutrients present in a foodstuff, the nutritional quality of that foodstuff, and the role of specific food and diets in the achievement of the nutritional requirements.
Independent judgment: Being able to critically evaluate the quality of nutritional information on diets and foods disseminated by the press, the web and other information sources.
Communication skills: Being able to present scientific studies to support or against a nutritional case study. In addition, discussion with the lecturer will serve to boost the implementation of the knowledge and skills acquired.
Learning skills: Improving or updating his/her own nutrition knowledge through the autonomous use of books, papers, and databases related to this discipline.