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 metabolism in the various physiological states, 2) the role of foods in the maintenance of human health and well-being, 3) basic information related to consumer information regulations, and 4) current trends in nutrition.
Knowledge and understanding skills: Understanding how foods and nutrients affect the human organism in different physiological statuses, and how certain dietary choices may prevent the development of some chronic diseases. Knowing the basic concepts of the European regulations on food labeling for both mandatory and voluntary information. Understanding current topics such as processed foods, personalized nutrition and diet sustainability.
Applying knowledge and understanding: Being able to understand how foods and particular diets can influence the human organism.
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 or not to this discipline.