Nutrition and Dietetics Internship I

The teaching methodology provides for the integration and exercise of work in a real working environment, and the internship is developed in two of the areas of work activity within the professional intervention of Nutrition, namely: Clinical Nutrition, Community Nutrition, Food Service, Food Industry, Research in Nutrition Sciences and Food and Sports Nutrition.
The evaluation of the Internship includes:
– Continuous assessment by the trainee monitor, taking into account the cognitive knowledge, know-how, attitudes and integration in the team / organization.
– Elaboration of an “Internship Report” with integration of developed activities and scientific knowledge and and subsequent presentation;
Evaluation / Release Dates: The delivery and evaluation phases, as well as the subsequent release of the grades, will be defined taking into account the end date of the curricular internship.

1. Integrate the students in the professional reality in a supervised way contributing to the development of capacities and functions inherent to the Nutritionist
2. Application of the technical and scientific knowledge acquired during the course
3. Develop critical sense in the professional scope
4. Promote professional and scientific autonomy
5. Enable the student to practice professional practice safely and effectively.
6. Enable for work placement within the legal and ethical limits of the profession
7. Ability to practice as a self-employed professional, fostering critical professional judgment
8. Promote the capacity to integrate and collaborate in multidisciplinary teams
9. Enable the integration of knowledge in practical application, ensuring quality in professional practice
10. Understand the key concepts of the knowledge base relevant to your profession

A) Development of the activities inherent in the professional practice of dietitians in the field of Dietetics and Clinical Nutrition, Dietetics and Community Nutrition and Public Health, Food Safety and Management and Applied Research in Dietetics and Nutrition
B) Professional Practice: Clinical Dietetics, Community, Quality Management and Food Safety
– Nutritional monitoring in all stages of individualized nutritional care
– Nutritional assessment of individuals and populations (application and nutritional assessment tools)
– Participate in clinical sessions in multidisciplinary teams
– Planning / Developing community actions: Training, supply adequacy and food re-education
– Participate in quality control, hygiene and food safety in catering and industry
– Participate in the Management of the Food and Dietetic Service

SIM

Guião de Estágio e Regulamento da Licenciatura de Dietética e Nutrição
Regulamento Académico

Internship Guide and Regulation of the Dietetics and Nutrition Course
Academic Regulation