ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Nutrition and Bromatology
Center Faculty of Pharmacy
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
- Know the nutritional needs of the human organism and Recommended Dietary Intakes, to give practical advice for a healthy diet to prevent and / or prevent the onset of chronic diseases.
- Knowing the composition of foods as sources of nutrients.
- Use and how to interpret tables of food composition and those of recommended intakes of nutrients and energy to design, evaluate and interpret diets.
- Confirm the importance of diet in the treatment of certain pathologies.
Program of lectures:The lectures will take place in 30 sessions of 50-55 minutes each.
Item 1: Food and health: the concept of human nutrition and dietetic.
Item 2: Health diet. Dietary Reference Intakes. Nutritional goals.
Item 3: Energy needs: lipids and carbohydrates.
Item 4: Plastic needs: proteins and amino acids.
Item 5: Protector needs: water, vitamins and minerals.
Item 6. Other foods: Water and drinks. Food spices and stimulants
Item 7: Food at different stages of life.
Item 8: Care nutritional and dietary recommendations in eating disorders.
Item 9: Cares nutritional and dietary recommendations in allergies, intolerances and metabolic disorders.
Item 10: Care nutritional and dietary recommendations in different pathologies.
Program classes interactive
The lectures are supplemented with 8 hours of interactive lessons. They students will complete the knowledge acquired in the lectures, work will be proposed, and will resolve issues and problems related to the subject of which have previously worked.
Program practical classes
Practical classes were conducted in 16 hours in 4 sessions.
Practice 1. Evaluation of one's diet
Practice 2. Preparation and evaluation of diets in health disorders.
Practique 3. Evaluation of total polyphenols and antioxidant capacity.
Practique 4. Evaluation of gluten in foods.
Basic
GIL, A. Tratado de Nutrición Tomos I a IV (2017) 3ª ed. Ed. Panamericana.(also online access)
MATAIX, J. Tratado de Nutrición y alimentación. Vol. I y II (2009). Ed. Ergon
Complementary
ASTIASARAN ANCHIA, I; LASHERAS ALDAZ, B: ARIÑO PLANA, A; MARTINEZ HERNANDEZ, J.A. Alimentos y nutrición en la práctica sanitaria (2003) Ed. Diaz de Santos
BIESALSKI, H.K, GRIMN, P y NOWITZKI-GRIMM, S. Texto y Atlas de Nutrición (2021) 8ªed. Ed. Elsevier((also online access)
CERVERA, P.; CLAPES, F. y RIGOLFAS, R. Dietética y dietoterapia (2004) 4ª ed. Ed. Graw-Hill Interamericana.
CESNID (Centre d’Enseyament Superior de Nutrició i Dietética). Tablas de composición de alimentos por medidas caseras de consumo habitual en España (2008) Ed. Mc Graw-Hill Interamericana.
CUERVO, M.; RUIZ DE LAS HERAS, A. Alimentación Hospitalaria. 2. Dietas hospitalarias (2003). Ed. Díaz de Santos.
DAMORAN, S.; PARKIN, K.L. Fennema. Química de los alimentos (2019) 4ª ed. Ed. Acribia.
MAHAN, I.K.; MORROW, K. J. Krause Dietoterapia (2021) 15ªed. Ed. Elsevier.
MARTINEZ HERNANDEZ, A. Fundamentos de nutrición y Dietética. (2018)Ed- Médica-Panamericana (on-line)
MATAIX, J. Y LLOPIS, J. Manual gráfico e contido nutricional de pratos galegos (1993). Ed. Carrefour Galicia.
MATAIX, J. Tabla de composición de alimentos españoles (1993) Universidad de Granada.
SALAS SALVADÓ J. Nutrición y dietética clínica (2019) 4ª ed. Ed. Elsevier (on-line)
MOREIRAS, O.; CARBAJAL, A.; CABRERA, L.; CUADRADO, D. Tablas de composición de alimentos (2005) 9ª ed. Ed Pirámide.
Agencia Española de Seguridad Alimentaria y Nutrición (AESAN): https://www.aesan.gob.es/AECOSAN/web/home/aecosan_inicio.htm
Base de datos española de composición de alimentos: http://www.bedca.net/
European Food Safety Authority (EFSA): https://www.efsa.europa.eu/
DOUE: https://eur-lex.europa.eu/legal-content/ES/TXT/?uri=CELEX%3A32013R021
Centers for Disease Control and Prevención (CDC). Division of Nutrition, Physical Activity and obesity: http://www.cdc.gov/nccdphp/dnpa/physical/measuring/index.htm
United States Department of Agriculture (USDA): http://www.usda.gov/wps/portal/usda/usdahome
The Food and Nutrition Information Center (FNIC): https://www.nal.usda.gov/fnic
Food Data Central: https://fdc.nal.usda.gov/
Knowledge, Abilities or skills and Competencies to be achieved by the student with the subject.
Knowledge:
Con 05. Acquire knowledge in pharmacotherapy and diet therapy, as well as in the nutritional and food field in the establishments in which they provide services.
Con 15. Know the principles and procedures for the analytical determination of compounds: analytical techniques applied to the analysis of water, food and the environment.
Con 35. Know the relationship between diet and health, and the importance of diet in the treatment and prevention of diseases.
Con 39. Know the analytical techniques related to laboratory diagnosis, toxins, food and the environment.
Skills or abilities:
H/D 01. Intervene in health promotion and disease prevention activities, at the individual, family and community level, with a comprehensive and multi-professional vision of the health-disease process.
H/D 04. Develop hygienic-sanitary analyzes (biochemical, bromatological, microbiological and parasitological, among others), especially those related to health in general and to food and the environment in particular.
H/D 06. Promote work and collaboration skills in multidisciplinary teams and those related to other health professionals
H/D 19. Provide therapeutic advice in pharmacotherapy and diet therapy, as well as nutritional and dietary advice to users of the establishments in which they provide services.
Competencies:
Comp 01. Capacity for analysis and synthesis.
Comp 05. Basic computer handling skills.
Comp 06. Information management skills (ability to search and analyze information from diverse sources).
Comp 07. Problem solving.
Comp 10. Critical capacity and self-criticism.
Comp 11. Teamwork.
Comp 18. Ability to apply knowledge in practice.
Comp 20. Ability to learn.
Comp 25. Ability to work autonomously.
A) Large Group Lectures Lesson taught by the teacher in laying out the theoretical contents of the subject. The teacher may have the support of audiovisual and computer but, in general, students do not need to handle them in class. The virtual platform of the USC and the corporate tools for teaching will serve as support and theoretical complement of the subject.
B) Interactive lessons for small groups of students: Class theory/practice where are proposed and resolved applications of theory, problems,exercises, work will be proposed .The student participates actively in these classes in different ways: delivery of exercises to the teacher, solving exercises in the classroom, presentation and discussion of group work . The teacher can have the support of audiovisual and computer and the students can use in the presentation of the work. Includes assessment tests on specific sections. Attendance at these classes is mandatory for continuous assessment. Failure to pass the subject, will keep the qualifications in the three academic years later
C) Practice classes in small group: Synchronous classroom practices in the laboratory. Groups of 20 students
Practical computer classes. Synchronous practices. Groups of 20 students.
The student participates actively in these classes in different ways: delivery of exercises to the teacher, resolution of exercises in the classroom, presentation of a work, etc. Attendance at these classes is mandatory. The student will not be evaluated if he does not attend, perform and approve the practices.. The Practice Note will remain in the subsequent three academic years in case of failing the subject.
D) Virtual platform USC to support and complement the theoretical and practical teaching and as an important element of communication with the student. It is made available to students with the resources and skills needed for the study of matter.
E) Very small groups scheduled tutorials: Tutorials scheduled by the teacher. In general, each student will account for about 2 hours per semester and course. Activities are proposed as the supervision of work directed, clarification of doubts about the theory or practice, problems, exercises, readings or other proposed tasks.
Evaluation in the academic year two calls consist of three parts: theoretical, share classes and part interactive practice.
The theoretical exam will account for 70% of the final grade (maximum 7 points). The examination will be of mixed type, with multiple choice questions to cover all the fundamental parts of matter, for evaluating the development of reasoning and assimilation of matter. It is necessary that the classification obtained in this test exceed 45% of the maximum score (3.2), to assess the remaining sections.
Attendance and evaluation of interactive classes will 20% (up 2 point). Be established taking into account: active student participation in classes, proposed activities, notes for written evidence on specific sections can be made, presentation and discussion of group work etc.Failure to pass the subject, will keep the qualifications in the three academic years later.
The assessment will practice 10% (up 1 point) of the final grade. For this assessment, the work developed by the student be taken into account and the presentation to the teacher of the results obtained.
The execution, delivery and overcoming of practices is a necessary requirement to pass the subject of Nutrition and Bromatology I.
The minimum to approve is 0.5 points on 1.
The note of practices will be kept in the three subsequent academic courses in case of not pass the subject
In the 2nd call of the academic year, only made the theory exam, preserving the appraisal for the interactive classes and practical work. The maximum score is graded on this part of the examination and the minimum required will be the same as described for the first call.
The student must obtain five out of ten to pass the course.
The evaluation of the knowledge, skills and competencies acquired in the subject will be carried out through the following channels:
In theoretical exam: Con 05, Con 15, Con 35, H/D 01, H/D 19, Comp 01 and Comp 07
In the practice with computer classes in small group: Con 15, Con 35, Con 39, H/D 01, H/D 04, H/D 06, Comp 05, Comp 06, Comp 07, Comp 10, Comp 11, Comp 18, Comp 20 and Comp 21
In interactive sessions: H/D 19, Comp 01, Comp 06, Comp 07, Comp 10, Comp 18 and Comp 25
The student must obtain five points out of ten to pass the course.
“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.
PRESENCE IN THE CLASS WORK: HOURS
Large-group lectures : 30
Small group interactive classes. Presentation and exhibition of work: 8
Practices in small group: 16
Very small group tutorials: 2
Testing and revision: 4
Total hours of classroom work: 60
STUDENT PERSONNEL WORK : HOURS
Individual self-study or group :54
Solving exercises, preparation of work : 14
Practices and preparation of the reports: 16
Orientation and resolution of questions: 2
Implementation and Review Exam: 4
Total hours of personal work: 90
It is advisable to attend lectures and study material prior to attending interactive classes and practices, which are an application of theoretical knowledge. Students should understand and solve the issues proposed in the lectures, so they can raise their concerns to the teacher in the interactive classes.
It is essential to use the virtual USC where Professor include material deemed necessary for students, as well as announcements and tasks along the way. In addition, students can consult at any time directly with the teacher your questions or suggest any explanation.
For the computer practices is necessary to understand and manage the theoretical concepts prior nutritional and dietary, which allow the student to the development and / or evaluation of the different diets under study. For the practices of laboratory is necessary to know the measures of security in the laboratory of practices and is indispensable the use of lab coat, gloves and glasses of laboratory. Any questions that arise before or during the practices should be consulted with the teacher.
The teaching will give in Spanish.
“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.
Maria Julia Celia Lopez Hernandez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 881814963
- julia.lopez.hernandez [at] usc.es
- Category
- Professor: University Professor
Raquel Sendon Garcia
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 881814964
- raquel.sendon [at] usc.es
- Category
- Professor: University Lecturer
Ana Isabel Rodriguez Bernaldo De Quiros
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- ana.rodriguez.bernaldo [at] usc.es
- Category
- Professor: University Professor
Antía Lestido Cardama
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- antia.lestido [at] usc.es
- Category
- Posdoutoral USC
Lara Pazos Soto
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- larapazos.soto [at] usc.es
- Category
- USC Pre-doctoral Contract
Letricia Barbosa Pereira
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- letricia.barbosa.pereira [at] usc.es
- Category
- Professor: Temporary PhD professor
Carlos Vivanco Gil
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carlos.vivanco [at] usc.es
- Category
- Ministry Pre-doctoral Contract
| Monday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo A/CLE_01 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| 16:00-17:00 | Grupo B/CLE_02 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| Tuesday | |||
| 11:00-12:00 | Grupo A/CLE_01 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| 16:00-17:00 | Grupo B/CLE_02 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| Wednesday | |||
| 11:00-12:00 | Grupo A/CLE_01 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| 16:00-17:00 | Grupo B/CLE_02 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| Thursday | |||
| 11:00-12:00 | Grupo A/CLE_01 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| 16:00-17:00 | Grupo B/CLE_02 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| Friday | |||
| 11:00-12:00 | Grupo A/CLE_01 | Spanish | 5035 Classroom 2.1 Faculty of Politics |
| 16:00-17:00 | Grupo B/CLE_02 | Spanish | 5035 Classroom 2.1 Faculty of Politics |