Dietetics and Nutrition Clinical Placements II

Knowledge acquired in the 1st, 2nd and 3rd years of the degree.

The teaching methodology foresees the integration of the student in a professional context, and the internship is developed in at least two of the areas of activity within the scope of professional Nutrition intervention, namely: Clinical Nutrition, Community Nutrition and Public Health, Collective Food and Catering , Food Industry, Research in Nutrition and Food Sciences, Nutrition in Sport.

Integrate students into the professional reality in a supervised manner, contributing to the development of skills and functions inherent to the Nutritionist in terms of Clinical Nutrition; Community Nutrition and Public Health; Food Service and Catering, Quality Management and Control, Hygiene and Food Safety; Marketing and Innovation of New Products.

During this internship period in a real environment, it is intended that students apply and deepen the knowledge acquired during the course, develop their critical sense and encourage some professional and scientific autonomy.

A) Development of activities inherent to the nutritionist’s professional practice, within the scope of Clinical Nutrition, Community and Public Health Nutrition, Collective Food and Catering, Management and Food Safety and Applied Research to Dietetics and Nutrition.

B) Professional Practice: Clinical Nutrition, Community and Public Health Nutrition, Collective Food and Catering, Management and Food Safety and Applied Research to Dietetics and Nutrition.

 – Nutritional monitoring in all stages of individualized nutritional care

 – Nutritional assessment of individuals and populations (application of nutritional assessment tools)

 – Planning/Development of actions in community nutrition: Training, adequacy of supply and food re-education

 – Participation in quality control, hygiene and food safety in catering and industry

 – Participation in the Management of the Food Service and adequacy of food offer.

SIM

The student will have access to bibliographical sources in the scientific area as part of their practical intervention (internship).

Scientific articles, review articles and conference papers are the result of published scientific research and constitute basic information, that is, the first stage of the scientific information cycle. These documents can be located through databases of scientific articles, digital, institutional or thematic document repositories, through aggregator systems of databases or repositories and, ultimately, in web search databases such as Google Scholar, B-ON, Science-Direct or other thematic search engines available to ESTeSC students.