ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Hours of tutorials: 2.25 Expository Class: 18 Interactive Classroom: 18 Total: 38.25
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Psychiatry, Radiology, Public Health, Nursing and Medicine
Areas: Nursing
Center Faculty of Nursing
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
- Understand and differentiate the basic concepts of Nutrition, Food and Dietetics.
- Understand the main physiological fundamentals of human nutrition. Understand the basis of human energy exchange. Understand the main components of the human energy balance, as well as the different methods for calculating it.
- Understand the main macronutrients involved in human nutrition, as well as the foods that contain them.
- Understand the main micronutrients involved in human nutrition, as well as the foods that contain them. Understand the importance of water and fibre intake in the human diet.
- Analyze the biochemical and physiological aspects of nutrients, manage energy needs and their relationship with the factors involved, as well as the quantitative and qualitative composition of macro and micronutrients.
- Identify the most prevalent nutritional problems and select the appropriate dietary recommendations.
- Establish nutrition as a basic patient care and be able to integrate it into the care plan.
- Design care plans to promote health through nutrition, adapting to the needs and demands of different groups or communities.
- Understand and assess the nutritional needs of healthy individuals and those various health problems throughout the life cycle, to promote and reinforce healthy eating behaviours.
- Develop individualized dietary plans, taking into account clinical, social, cultural, psychological and environmental factors that may influence adherence.
- Identify physical signs, as well as anthropometric and biochemical parameters that allow detecting a nutritional risk status.
- Develop the ability to provide adequate nutritional information through therapeutic education, as well as to inform the patient of the prescribed dietary plan and the consequences of its follow-up, providing different alternatives on the allowed foods and their preparation methods.
- Recognize the importance of food processing techniques (properties, behaviour and quality for consumption) and follow the basic principles of food hygiene in terms of acquisition, preservation and preparation of food.
- Identify artificial nutritional support methods, their functions and routes of administration.
- Base nursing interventions on scientific evidence and available resources.
Module I: GENERAL CONCEPTS OF HUMAN NUTRITION, ENERGY AND NUTRIENTS
1.1 Nutrition history and concepts
1.2 Nutrition biochemical basis
1.3 Nutrition physiologic basis
Module II: FOOD HYHIENE
2.1 Foods, their composition and quality
2.2 Management and conservation of food. Guides and risks for health
2.3 Dietetic planning and promotion of nutritional well-being. Nutritional risk factors
Module III: NUTRITIONAL ASSESSMENT IN HEALTH AND DISEASE
3.1 Assessment methods of nutritional status
3.2 Assessment of nutrient intake
3.3 Assessment of nutrition in pathological situations
3.4 Nutrition and oral health
Module IV: NUTRITION IN HEALTH. NURSING CARE
4.1 Nutritional requirements and scientific basis for a healthy diet.
4.2 Nutrition in pregnant women, infants, children and adolescents.
4.3 Nutrition in adults and the elderly.
Module V: NUTRITION IN DISEASE. NURSING CARE
5.1 Malnutrition
5.2 Obesity
5.3 Other nutritional disorders in the clinic: eating behaviour disorders, digestive diseases, oncology, intensive care, surgery, cardiovascular disorders
5.4 Diet therapy adapted to the clinical situation: food allergy, celiac disease, diabetes, hepatic, renal or cardiac insufficiency
5.5 Artificial, enteral and parenteral nutrition
5.6 Products and devices for artificial nutrition
General references:
- Gil Hernández A. Tratado de Nutrición. Tomo I: Bases fisiológicas y bioquímicas de la nutrición. 2ªed. Ed. Médica Panamericana, Madrid, 2010.
- Gil Hernández A. Tratado de Nutrición. Tomo II: Composición y calidad nutritiva de los alimentos. 2ªed. Ed. Médica Panamericana, Madrid, 2010.
- Gil Hernández A. Tratado de Nutrición. Tomo III: Nutrición humana en el estado de salud. 2ªed. Ed. Médica Panamericana, Madrid, 2010.
- Gil Hernández A. Tratado de Nutrición. Tomo IV: Nutrición clínica. 2ªed. Ed. Médica Panamericana, Madrid, 2010.
- Tojo R. Tratado de nutrición pediátrica. Ed. Doyma SL, Madrid, 2001.
- Comité de Nutrición de la AEP. Manual práctico de nutrición en Pediatría. Ed. Ergón, Madrid, 2007.
- Vázquez D, De Cos AI, López-Nomdedeu C. Alimentación y nutrición. Manual teórico-práctico. 2ªed. Ed. Díaz de Santos, Madrid, 2005.
- Salas-Salvadó J, Bonada Sanjaume A, Trallero Casañas R, Saló Sola ME, Burgos Peláez R. Nutrición y dietética clínica. 2ªed. Ed. Elsevier España, SL, Barcelona, 2008.
- Serrano-Ríos M. Nutrición y alimentación. Nuevas perspectivas. Ed. McGraw-Hill Interamericana, Madrid, 2008.
- Martín Salas C, Díaz Gómez J. Nutrición y dietética. Ed. DAE, Madrid, 2009.
- Mataix J. Nutrición y alimentación humana. 2ª ed. Ergon, Madrid, 2009.
- Dudek SG. Nutrition essentials for nursing practice. 6th Ed. Ed. Wolters Kluwer / Lippincott Williams & Wilkins, Philadelphia, 2010.
- Astiasiaran I, Martínez A. Alimentos. Composición y propiedades. McGraw-Hill Interamericana, Madrid, 2000.
- Shils ME. Nutrición en salud y enfermedad. McGraw-Hill Interamericana, Madrid, 2002.
- Martínez JA, Del Puy M. Fundamentos de nutrición y dietética. Bases metodológicas y aplicaciones. Ed. Médica Panamericana, Madrid, 2011.
Specific references:
- Grande Covián F. Desarrollo histórico del conocimiento científico de la nutrición. En: Fundación Príncipe de Asturias, ed. La nutrición y la salud. Oviedo, 1993.
- Gibney M, MacDonald I, Roche HM. Nutrition & Metabolism. 2ªed. Londres, Blackwell Publishing Company, 2009.
- Nelson DL, Cox MM. Lehninger Principios de Bioquímica. 4ª ed. Barcelona, Omega, 2006.
- Bruce M, Koeppen BM, Stanton BA. Berne and Levy physiology. 6ªed. St. Louis, Elsevier-Mosby, 2008.
- Abbas AK, Lichtan AH. Inmunología celular y molecular. 6ªed. Amsterdam, Eslevier, 2008.
- Johnson LR. Gastrointestinal physiology. 7ªed. St. Louis, Elsevier-Mosby, 2007.
- Belitz HD, Grosch W, Schieberle P. Food chemistry. 4ªed. Berlin, Springer, 2009.
- Tojo R, Pavón P. Alimentación do neno escolar. Xunta de Galicia, 1984.
- Aranceta J, Serra L. Leche, lácteos y salud. Madrid, Ed. Médica Panamericana, 2005.
- Lawrence RA, Lawrence RM. Lactancia materna. 6ªed. Barcelona, Elsevier, 2007.
- Ballabriga A, Carrascosa A. Nutrición en la infancia y la adolescencia. 3ªed. Madrid, Ergon, 2006.
- Aranceta J, Pérez-Rodrigo C. Frutas, verduras y salud. Barcelona, Masson, 2006.
- Redondo L. La fibra terapéutica. 2ªed. Barcelona, Glosa, 2002.
- Aparicio R, Harwood J. Manual del aceite de oliva. Madrid, Mundi-Prensa, 2003.
- Ashurst PR. Chemistry and technology of soft drinks and fruit juices. 2ªed. Oxford, Blackwell, 2005.
- Moll M, Moll N. Compendio de riesgos alimentarios. Madrid, AMV, 2006.
- Camean A, Repetto M. Toxicología alimentaria. Madrid, Díaz de Santos, 2006.
- Barasi ME. Human nutrition. A health perspective. 2ªed. Londres, Arnold, 2003.
- Agencia Española de Seguridad Alimentaria. Hábitos saludables de alimentación y actividad fí
Basics:
BC2. Students know how to apply their knowledge to their work or vocation in a professional manner and possess the competencies typically demonstrated through the development and defence of arguments and problem-solving within their field of study.
BC3. Students must be able to gather and interpret relevant data (usually within their field of study) to make judgments that include reflection on social, scientific, or ethical issues.
BC4. Students can communicate information, ideas, problems, and solutions to both specialised and non-specialised audiences.
BC5. Students have developed the necessary learning skills to undertake further studies with a high degree of autonomy.
General:
CG1. Be able, in the field of nursing, to provide appropriate technical and professional healthcare to the health needs of the individuals they attend to, in accordance with the current state of scientific knowledge and the levels of quality and safety established in the applicable legal and ethical standards.
GC6. Base nursing interventions on scientific evidence and available resources.
GC9. Promote healthy lifestyles and self-care, supporting the maintenance of preventive and therapeutic behaviours.
GC11. Establish effective communication with patients, families, social groups and colleagues and promote health education.
GC14. Establish assessment mechanisms, considering scientific-technical and quality aspects.
GC15. Work with the team of professionals as a basic unit in which professionals and other staff in healthcare organisations are structured in a uni- or multi-disciplinary and interdisciplinary way.
Transversal:
CT1. Ability to apply knowledge to practice.
CT2. Ability to work in a team.
CT5. Ability to solve problems.
TC6. Basic knowledge of the profession.
TC13. Ability to work autonomously.
TC14. Information management skills (ability to search for and analyse information from various sources).
CT16. Research skills.
CT17. Basic computer skills.
Specific:
CE2.Undersrand the use and indication of healthcare products related to nursing care.
SC5. Understand and assess the nutritional needs of healthy people and those with health problems throughout life, to promote and reinforce healthy eating behaviours. Identify nutrients and the foods in which they are found. Identify the most prevalent nutritional problems and select the appropriate dietary recommendations.
SC6. Apply information and communication technologies and systems in healthcare.
SC7. Understand the pathophysiological processes and their manifestations and the risk factors that determine the states of health and disease in the different stages of life.
Expositive teaching:
The teacher will explain the contents using of digital resources. It will be based on theoretical lessons, explained by the teacher with the help of available teaching resources. Each class will have a duration of one hour, including at least 10 minutes for students to ask questions and clarify doubts. The topics will be developed following a logical order. The classes will be complemented with additional material for students' work.
Seminars interactive teaching-learning:
Sessions on specific topics, which may complement or develop specific aspects introduced in the lectures. These sessions will encourage student participation, group work and debate based on rational and scientific arguments.
Laboratory interactive teaching-learning
Workshops or practical sessions will be held in which students will engage in essential activities or procedures in the field of clinical nutrition.
During the course, and depending on the activity proposed by the teaching staff, some of the following teaching methodologies may be employed:
M1 - Lecture session
M2 - Problem-based learning
M3 - Project-based learning
M4 - Collaborative learning
M5 - Case studies
M6 - Discussion forums
M7 - ICT practices
M8 - Gamification
The final grade for the subject will be the sum of the grades obtained in the theoretical assessment and the student's activities, with the following percentage distribution:
EXPOSITIVE TEACHING: the mastery of the theoretical knowledge of the subject will be assessed through objective tests. It will have a value of 60% in the final grade.
INTERACTIVE TEACHING: the mastery of acquired knowledge will be assessed through objective tests and/or the completion of tasks. Attendance and participation of the students in the different activities programmed will be assessed. It will have a value of 40% in the final grade, divided into 20% for individual assignments and/or activities and 20% for group assignments and/or activities.
In order to pass the subject, a score of more than 55% of the total possible points in expositive teaching and more than 55% of the total possible score in interactive teaching is required.
Classroom work:
- Classroom: 18 hours
- Seminar: 12 hours
- Laboratory: 6 hours
- Tutoring: 2.25 hours
- Evaluation tests: 2 hours
Student’s personal work, non-presential:
The course consists of 4.5 ECTS.
Each ECTS credit is equivalent to 25 hours, of which 16.5 correspond to autonomous student work, so the estimated study and personal work time is 74.25 hours.
1. Attend and actively participate in all face-to-face activities.
2. Study and prepare the topics systematically and continuously.
3. Discuss any doubts with the teacher.
4. Try to interrelate the content, seeking their usefulness and impact on professional practice.
5. Consider studying as a complementary tool to other subjects, rather than simply studying to pass an exam.
6. Regularly visit the library to explore and review the relevant bibliography for each topic.
7. Explore suggested websites for each topic to grater additional information and tools for dietary calculations and nutritional advice.
8. Look for real-life situations and nutritional problems that can serve as a stimulus for the study of the subject.
9. Actively engage in seminars and laboratories, to maximize the benefits of these sessions and acquire the necessary skills for future work.
10. Provide constructive criticism and suggestions to improve the content and dynamics of the subject.
- The teaching of this degree program is face-to-face, and attendance at both lectures and interactive classes is mandatory. In case of absence due to force majeure, proper justification must be provided to the corresponding instructor. Failure to attend lectures or seminars will result in not passing the course. Exemption from lectures may be granted (as determined by the institution), but not for interactive classes.
- In accordance with article 9.2.a of the USC Student Statute and article 36 of the Organic Law of the University System, and with the aim of promoting participation and responsibility in student’s educational activities, the use of electronic devices (mobile phones, tablets, computers, etc.) is not allowed in lectures and interactive classes, unless expressly authorized by the responsible faculty.
- The specific educational support needs of students will be addressed in accordance with the provisions of the Protocol for the Attention of People with Disabilities (Integration Area of the Participation and Integration Service of USC). The appropriate methodological and/or curricular adaptations will be made to meet the educational needs of these students.
- In cases of fraudulent performance of exercises and/or tests, the "Regulations for the evaluation of students' academic performance and revision of qualifications" of the USC will be applied.
- The use of institutional communication tools (USC email, virtual campus, etc.) is mandatory.
Antonio Rodriguez Nuñez
- Department
- Psychiatry, Radiology, Public Health, Nursing and Medicine
- Area
- Nursing
- antonio.rodriguez.nunez [at] usc.es
- Category
- Professor: University Professor
Marcos Pazos Couselo
Coordinador/a- Department
- Psychiatry, Radiology, Public Health, Nursing and Medicine
- Area
- Nursing
- marcos.pazos [at] usc.es
- Category
- Professor: Temporary PhD professor
Silvia Novio Mallon
- Department
- Psychiatry, Radiology, Public Health, Nursing and Medicine
- Area
- Nursing
- silvia.novio [at] usc.es
- Category
- Professor: University Lecturer
Aida Carballo Fazanes
- Department
- Psychiatry, Radiology, Public Health, Nursing and Medicine
- Area
- Nursing
- aida.carballo.fazanes [at] usc.es
- Category
- Professor: Intern Assistant LOSU
| Monday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo /CLE_01 | Galician, Spanish | Classroom 2.01 |
| 12:00-13:00 | Grupo /CLE_02 | Spanish, Galician | Classroom 3.02 |
| Tuesday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish, Galician | Classroom 2.01 |
| 12:00-13:00 | Grupo /CLE_02 | Galician, Spanish | Classroom 3.02 |
| Wednesday | |||
| 11:00-12:00 | Grupo /CLE_01 | Galician, Spanish | Classroom 2.01 |
| 12:00-13:00 | Grupo /CLE_02 | Galician, Spanish | Classroom 3.02 |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Galician, Spanish | Classroom 2.01 |
| 12:00-13:00 | Grupo /CLE_02 | Spanish, Galician | Classroom 3.02 |
| 01.17.2025 10:00-12:00 | Grupo /CLE_02 | Classroom 5 - Roberto Novoa Santos |
| 01.17.2025 10:00-12:00 | Grupo /CLE_01 | Classroom 5 - Roberto Novoa Santos |
| 01.17.2025 10:00-12:00 | Grupo /CLE_02 | Classroom 6 - Roberto Novoa Santos |
| 01.17.2025 10:00-12:00 | Grupo /CLE_01 | Classroom 6 - Roberto Novoa Santos |
| 01.17.2025 10:00-12:00 | Grupo /CLE_01 | R.N.S.- Main Hall |
| 01.17.2025 10:00-12:00 | Grupo /CLE_02 | R.N.S.- Main Hall |
| 06.30.2025 12:00-14:00 | Grupo /CLE_02 | Classroom 5 - Roberto Novoa Santos |
| 06.30.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 5 - Roberto Novoa Santos |
| 06.30.2025 12:00-14:00 | Grupo /CLE_02 | Classroom 6 - Roberto Novoa Santos |
| 06.30.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 6 - Roberto Novoa Santos |