Code of Conduct and Legislation

• Knowledge of basic health legislation.
• Recognize the essential elements of the profession of dietitian-nutritionist, including aspects related to professional responsibility, professional secrecy and respect the rights of patients.
• Ethical commitment, assessment of the principle of Justice applied to professional practice and respect for people.
• Develop the profession with respect to other healthcare professionals, acquiring skills to work in teams.
• Ability to maintain and update training and professional competence, giving special importance to update autonomously and effectively their knowledge in a lifelong learning process.

THEORETICAL PROGRAM


6. Lei Xeral de Sanidade.
7. Evaluación de tecnologías sanitarias.
8. Legislación sobre seguridade alimentaria.
9. Lei de investigación biomédica.

10. Economía da saúde.
11. Planificación e xestión sanitaria.
12. Calidade asistencial.


PROGRAMA PRÁCTICO
1. Manexo de información lexislativa relevante e recursos no ámbito alimentario, da dietética e nutrición a través de páxinas web de administracións, organismos e institucións públicas.
2. Emprego de boletíns oficiais e as súas bases de datos lexislativas (DOUE, BOE, DOG) para a procura de lexislación sanitaria comunitaria, estatal e autonómica.

1. Ethics: Introduction, rationale and method. Ethics, law and professional ethics.
2. Professional Ethics: concept, objectives, sources and importance. Codes of ethics.
3. Professional responsibility.
4. Bioethics: development and principles of bioethics. Ethical issues in health care.
5. Professional ethics. Professional secrecy. Medical history. Informed consent.

6. General Health Law.
7. Sanitary technologies evaluation.
8. Food safety legislation.
9. Biomedical research law.

10. Health economy.
11. Health planning and management.
12. Healthcare quality.


PRACTICAL PROGRAM

1. Management of relevant legislative information and resources in the food sector, the dietetics and nutrition through websites of governments, agencies and public institutions.
2. Use of official bulletins and legislative databases (OJEU DOG BOE) to search for community scientific health legislation, national and regional.

BASIC BIBLIOGRAPHY
-Aranaz, J.M, Aibar, C., Vitaller, J., Mira, J.J. La gestión sanitaria orientada hacia la calidad y seguridad de los pacientes. Fundación MAPFRE. 2017.
-Aranaz, J.M., Aibar, C., Vitaller, J.; Mira, J.J. Gestión sanitaria. Calidad y seguridad de los pacientes. Fundación MAPFRE y Ediciones Díaz de Santos. 2008.
-Gracia, D. Fundamentos de bioética. Humanidades médicas. Triacastela. Madrid. 2008.
-Gracia, D. Ética en la práctica clínica. Triacastela, 2004.
-Código Deontolóxico.
-Estatutos da profesión do dietista nutricionista.

COMPLEMENTARY BIBLIOGRAPHY
-Antelo, M., Fraga, J.M., Reboredo, J.C. Fundamentos de economía y gestión de la salud. Servicio de Publicaciones e Intercambio Científico de la Universidade de Santiago de Compostela. Santiago de Compostela. 2011.
-Asenjo, M.A. Gestión diaria del hospital. Masson, S.A. Barcelona. 2006. 3ª edición.
-Cabo Salvador, J. Gestión de la calidad en las organizaciones sanitarias. Ediciones Díaz de Santos. Madrid. 2014.
-Cabo Salvador, J. Gestión sanitaria integral: pública y privada. Ediciones CEF. Madrid. 2010.
-De la Torre Díaz, J. Dignidad humana y bioética. Publicaciones de la Universidad Pontificia de Comillas. Madrid. 2008.
-González Morán, L. De la bioética… al bioderecho. Libertad, vida y muerte. Universidad Pontificia de Comillas y Editorial Dykinson S.L. Madrid. 2006.
-Meneu, R, Ortún Rubio, V. y Rodríguez Artalejo, F. Innovaciones en gestión clínica y sanitaria. Colección Economía de la salud y gestión sanitaria. Masson, S.A. Barcelona. 2005.
-Piédrola Gil, G. Medicina Preventiva y Salud Pública. Elsevier Masson. Barcelona. 2008. 11ª edición.
-Recuerda Girela, M.A. Tratado de derecho alimentario. Editorial Aranzadi, S.A. Pamplona. 2014.
-Rodés Teixidor, J.; Trilla García, A. El futuro de la gestión clínica. Ars Medica. Barcelona. 2009.
-Sánchez González, Miguel Ángel. Bioética en Ciencias de la Salud. Ed. Elsevier. 2021. 2ª edición.
-Smolin, L.A. y Grosvenor, M.B. Nutrition: science and applications. John Wiley & Sons. West Sussex (Reino Unido). 2010. 2ª edición.
-Temes Montes, J.L.; Mengíbar Torres, M. Gestión hospitalaria. McGraw-Hill-Interamericana de España S.A. Madrid. 2011. 5ª edición.
-Carrasco, M.A., Pastor, L.M., Valera, L. 50 años de Bioética. El futuro es hoy. Ed. Tirant Lo Blanch. 2022.

Basic skills
CB1: That students have demonstrated to possess and understand knowledge in an area of study that is based on the general secondary education, and is usually found at a level that, while it is supported by advanced textbooks, includes also some aspects that involve knowledge from the forefront of their field of study.
CB2: That students know how to apply their knowledge to their work or vocation in a professional manner and possess skills that tend to be demonstrated through the elaboration and defence of arguments and solving problems within their field of study.
CB3: Students with the ability to gather and interpret relevant data (typically within their field of study) for making judgements that include a reflection on issues of social, scientific or ethical nature.
CB4: Students can transmit information, ideas, problems and solutions to both specialized as non-specialist audiences.
CB5: That students have developed those learning skills needed to undertake studies with a high degree of autonomy.

General skills
CG1: Recognize and understand the essential elements of the profession of dietitian-nutritionist, including ethical principles, legal responsibilities and the exercise of the profession, by applying the principle of social justice to the professional practice and developing it with respect to people, their habits, beliefs and cultures.
CG2: Develop the profession with respect to other health professionals, acquiring skills to work in teams.
CG3: Recognize the need for training as health professionals, developing skills for lifelong learning and autonomous in relation to new scientific knowledge, products, and techniques in nutrition and dietetics, in order to provide quality service along his professional life.
CG5: Develop communication skills (both oral and written) with the general population or specific population groups, with other health professionals or industry, and even the media. To know the use of information and communication technologies, especially those related to nutrition and lifestyle habits.
CG6: Know, assess, develop critical thinking skills and know to use and apply the sources of information related to nutrition, food, lifestyles and health aspects.

Cross-disciplinary skills
CT1: Capacity for analysis and synthesis.
CT3: Ability to work in team (included in CG2)
CT4: Demonstrate ethical commitment (included in CG1)
CT5: Ability to use technologies of information and communication (including CG5)
CT6: Ability to manage information (including on CG6)
CT9: Ability to transmit knowledge (included in CG5)
CT11: Capacity for autonomous learning (included in CG3)

Specific skills
CE8 - Know the Spanish healthcare system and the basic aspects related to the management of health services, which are mainly related to nutritional aspects.
CE38 - Know the hospital organization and the various stages of the food service.
CE45: Know the legal and ethical limits of dietary practice.
CE48: Know health organizations and national and international health systems, as well as health policy.

- Lectures: 16 hours. In them the teacher will develop theoretical program content reflected in this guide, using audiovisual teaching resources and may consider appropriate, and encouraging student participation.
- Practice: 6 hours over 2 sessions of 3 hours each. They will develop practical program referred to in this guide. The content of this practical part will be linked and relate to the theoretical, so that the learning and skills are acquired and "build" as an integrated whole. The practices will be in the computer room and work with different resources and sources of information and literature. Tasks and exercises will be proposed that students made. The teacher will guide on the basics of each of the aspects to work and encourage, assist, enhance and guide student work.
- Seminars: 2 hours. It may raise as interactive dynamic from practical cases that arise reflection, critical analysis and debate. May reserve, in whole or in part, to exposure of the works prepared by students in groups to the whole class. In this case, the exposure of each work will be followed by a time of discussion and debate.
- Group Tutorials: 2 hours. In them, the teacher will guide students on the aspects to be considered for carrying out various tasks (studies, information search, management of resources, exercises, seminars,...).
- Individual tutorials: 1 hour. Each student will present to the teacher doubts, difficulties, progress or any other particular issue related to the learning process of the subject.
- Carrying out of tests and review: 1 hour.
- Total hours sessions: 28.
- Virtual teaching: USC Virtual Campus.

The student evaluation will include a continuous assessment (which will mean 35% of final grade) and a final exam (which will be worth 65% of final mark). To pass the course requires that students have attended practical sessions and achieve a minimum score on the final exam of 50%.

Continuous assessment will be based on the work and exercises in practical classes (whether made by individual students or groups), the level of utilization (in terms of learning) in conducting and participating in seminars and as active participation and contributions of students in the classroom, tutoring or activities developed through the virtual classroom.
Continuous assessment (35% of final mark): 10% is obtained from expositive controls, 15% is obtained from practices, which allow to assess the following skills: CB3, CB5, CG3, CG5, CG6, CT1, CT5, CT6 and CT11.
The 10% remaining is obtained from the development and exposure of proposed works, allowing to assess the following skills: CB1, CB2, CB3, CB4, CB5, CG2, CG3, CG5, CG6, CT1, CT3, CT4, CT5, CT6, CT9, CT11 and CE45.

The marks obtained by students in the continuous assessment will be retained for two consecutive academic years.

The final examination on the content of the matter (75%) allows to evaluate skills CB1, CB2, CG1, CT4, CT9, CE8, CE38, CE45 and CE48.

"Not presented" in the academic record will appear only to those students who have not made practices, continuous assessment tasks, nor the final exam.

In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” (Article 16) will apply.

- Lectures: 2 hours for each hour of lecture (32 hours total).
- Practical: 2 hours to carry out the tasks proposed in the sessions.
- Seminars: 2 hours per session attendance of seminars (4 hours total).
- Teamwork: 3 hours.
- Individual: 3 hours.
- Group Tutorials: 2 hours.
- Individual tutorials: 1 hour.
- Carrying out of tests and review: 1 hour.
- Total hours of study and personal work: 48.

• Attendance at all classroom activities planned for this area.
• Active, constructive and respectful in classes, seminars and tutorials.
• Prepare and complement the content that will be working in the field with the basic and additional bibliography recommended.
• Develop habits of autonomous search for scientific information.
• Use the resources available to the student, the university library.
• Keeping up with study and work to be marking, in a continuous manner.
• Use properly tutorials to learn in detail the recommendations of the teacher and any questions arising in the learning process.
• Consult regularly the virtual classroom of matter and use it.