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OFFICIAL PROGRAM
2016 / 17

SUBJECT

External practice 1

ECTS CREDITS7,00
SUBJECT CODEGNPRACT1
LANGUAGE IN WHICH IT IS GIVENCatalan  
STUDIES
CODE
DEGREE
TYPE
YEAR
SEMESTER
GNUT
Grau en Nutrició Humana i Dietètica
Internships
Third
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WNUT
Grau en Nutrició Humana i Dietètica
Internships
Third
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PREREQUISITES

The following must have been successfully completed:

  • Dietetics
  • Seminar 1

PREVIOUS KNOWLEDGE


SUBJECTS TO BE TAKEN SIMULTANEOUSLY


SUBJECT DESCRIPTION

The aim of this subject is that the student comes into contact with the professional working environment, supported and guided by both university and work-related professionals. These work experience placements will involve different contexts: healthcare (consultancy, hospitals and primary healthcare), business, catering, school and the media.

OBJECTIVES

Graduates of our programme acquire the following skills and competences:

Knowledge of different fields of work which require the professional intervention of a diploma-qualified nutritionist

How to perform in different professional contexts as a specialist in Human Nutrition and Dietetics.

With these objectives in mind work experience placements 2 contributes to the achievement of the following competences: Ability to analyse and synthesise; Ability to organise and plan; Oral and written communication in the mother tongue; Knowledge of a foreign language; Context-related computer skills; Ability to administer information; Ability to solve problems; Decision-making ability; Ethical commitment; Ability to work as a member of a team; Ability to work as a member of an inter-disciplinary team; Interpersonal skills; Critical awareness; Ability to work in an international context; Recognition of diversity and cultural differences; Self-directed learning skills; Quality-oriented motivation; Ability to adapt to new situations; Creativity; Initiative and enterprising spirit; Leadership skills; Knowledge of other cultures and customs; Sensitivity to environmental issues; An open where the latest technology is concerned; A desire to be challenged and develop continuously.

CONTENTS

Development of work experience placements in areas relevant to a Dietician-Nutritionist. These placements develop in three areas: administrative or management, clinical and community:

  • Collective catering companies and/or food (administration and marketing)
  • Healthcare centres (nutrition and primary healthcare centres)
  • Public healthcare administration (programmes aimed at promotion, prevention and protection of healthcare)

METHODOLOGY

Work experience placements carried out in recognised centres where students come into contact with the professional realities of being a dietician-nutritionist, under the guidance and supervision of a person responsible for the placement in the centre: (6,7 ECTS) which are distributed between attendance and the time involved in carrying out the reports which the student must hand in. The student must acquire all the competences stipulated in the work experience placements module

(0,3 ECTS) Individualised tutorials, with the university’s placements tutor, to follow and guide the work carried out by the student, as well as the material and reports that the student produces. The student will thereby acquire the competences in the work experience placements module.

EVALUATION

50% is awarded to the following: Assessment of the work and activities carried out in the placement centre in accordance with a report (guide to assess competences which are appropriate to each particular centre)

25% is awarded to the following: Assessment of the work and activities carried out in the placement centre in accordance with a report presented by a placement tutor concerning the student’s performance (University teacher)

25% is awarded to the following: a report of the practical activities presented by the student in which the placement-related work is detailed.

CRITERIA OF EVALUATION OF RESULTS

Objective 1:

  • The student must display knowledge of different fields of work which require the professional intervention of a diploma-qualified nutritionist

Objective 2:

  • The student must display an ability to perform in different professional contexts as a specialist in Human Nutrition and Dietetics

BASIC BIBLIOGRAPHY


BIBLIOGRAPHY AND MATTER COMPLEMENTARY


CREATE BY:   
Noemi Cuenca Quesada
DATE OF THE LAST REVIEW11/09/2016