Bachelor in Human Nutrition and Dietetics - ADEMA University

Through different collaborative projects, students acquire practical skills by testing theoretical knowledge, preparing them for real situations. Some of the projects:

• Km0
• Biomarkers
• AOX: Antioxidant Diets
• Social Perception of Food Allergies and Intolerances (SPFAI)
• Health Observatory
• Nutritional advice for Mallorcan schools
• Stoichiometry of Nutrition
• Cooking: Culinary Skills
• Dissemination Action in Nutrition 360º
• NutriOlympics

• University Clinic: ADEMA has a University Clinic with professional Dietitians-Nutritionists that allows students to treat real patients in practical classes.
• Kitchen: Fully equipped kitchen space for practical classes with the objective of learning culinary techniques, as well as to know the portions/quantities of food to improve the design, planning and preparation of diets and menus and to provide better attention to patients or clients.
• Laboratories: Classroom space and biochemistry laboratory for work and practical classes.
• Great Hall: Conference space that annually hosts teams of international professionals who give talks and workshops to students

A health professional acting in the following areas:

• Collective Catering: Participates in the management and organization of food services, ensures food quality and safety, and plans and assesses balanced menus adapted to the characteristics of different groups of people (hospitals or social centers, school cafeterias, companies, etc.).
• Clinical: Works in healthcare institutions (hospitals, health centres, private practice). Develops personalised dietary plans for healthy or sick people and proposes nutritional support based on medical diagnosis.
• Nutrition Consultation in different specialties:
• Clinical Nutrition: Prevention, diagnosis and dietary-nutritional treatment of acute or chronic diseases (cardiovascular, digestive, renal, endocrine diseases, etc.).
• Pediatric Nutrition: Covers specific dietary and nutritional needs from pregnancy to adolescence (pregnancy and breastfeeding, complementary feeding, allergies and intolerances, etc.)
• Sports Nutrition: Dietary-nutritional intervention adapted to your sports discipline: objectives, training, body composition, etc.
• Research: Able to integrate into a multidisciplinary research and development team that contributes to progress and knowledge.
• Teaching: Trainer in public and private educational centers where knowledge about food, nutrition and health is taught.
• Public health: Participates in the prevention and promotion of health of the general population, promoting and participating in education programs and food policies, within the framework of public health and community nutrition.
• Industry: Advises and participates in the development and innovation of products and in social marketing related to food.