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 Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
To train students in the development and evaluation of diets balanced according to current standards and individual needs and / or groups, taking into account different models and guides
1.- Dietetics. Concept. Aims.
2.-Balanced diet. Standards to develop a healthy diet. Dietary recommendations. Dietary Reference Intakes.
3.-Quantitative and qualitative analysis of diets
4.-Concept of "Dietary Guidelines". Models..
5.- Healthy food consumption patterns.
6.- Diet and menus. The menu as a daily dietary unit.
7.- Methods for evaluating patterns, eating habits and food consumption.
8.- Vegetarian diets. Vegan diets.
9.- Magic diets. Food Myths
10.-Food consumption in Spain. Trends and developments. Major errors in ordinary food of Spanish population.
11.-Diet and immigration. Influences of multiculturalism in the diet. Major dietary patterns of p2pulations who migrate to our country.
12.-Guidelines for developing healthy diets with different budgets.
Practices
-Performing dietary surveys. Application of different methodologies
-Management of basic ICT tools, used in the field of Food, Nutrition and Dietetics.
-Bello Gutiérrez, J., Delgado, C., Astiasarán Anchía, I. (1998). Tablas de composición para platos cocinados. Ed. Díaz de Santos.
-CERVERA, P.; CLAPES, F.; RIGOLFAS, R. (2010). Dietética y Dietoterapia. 4ª edición. Ed. Emalsa, Interamericana, División de McGraw-Hill. Madrid.
-FARRAN, ANDREU (2004). Tablas de composición de alimentos del CESNID. Centre d'Ensenyament Superior de Nutrició i Dietética (CESNID). Edición 2ª ed.
-MATAIX VERDU, J. y CARAZO MARIN, E. (2005). Nutrición para educadores. Ed. Diaz de Santos. (Ref. ALT-443).
-MATAIX VERDÚ, J. (2009). Nutrición y Alimentación Humana. Vol I.-Nutrientes y Alimentos. Ed ERGON.
-MUÑOZ, M.; ARANCETA, J.; GARCÍA-JALÓN, I. (1999). Nutrición aplicada y dietoterapia. Ed. EUNSA.
-MOREIRAS, O., y col. (2009). Tablas de composición de alimentos. 13ª ed. Pirámide.
-MOREIRAS, O., Varela Moreiras, G., ÁVILA TORRES, J.M., y col. (2007). La alimentación española: características nutricionales de los principales alimentos de nuestra dieta Ed. Ministerio de Agricultura, Pesca y Alimentación, Centro de Publicaciones, D. L.
-PALMA, INMA. (2008). Tablas de composición de alimentos por medidas caseras de consumo habitual en España. Centre d'Ensenyament Superior de Nutrición i Dietética (CESNID).
-RUIZ-LÒPEZ, MARTÍNEZ DE VICTORIA Y GIL HERNÁNDEZ. (2019). Guía fotográfica de porciones de alimentos consumidos en España. Armilla (Granada): Fundación Iberoamericana de Nutrición (FINUT)
-RUIZ-LÒPEZ, M. D.; ARTACHO MARTÍN-LAGOS, R. (2010). Guía para estudios dietéticos. Álbum fotográfico de alimentos. 1ª edición. Ed. Universidad de Granada
-RUSSOLILLO FEMENÍAS, G., MARQUES-LOPES, I. (2011). Álbum fotográfico de porciones de alimentos. Ed.
978-84-615-3461-6 / 9788461534616
-SERRA MAJEM, Ll.; ARANCETA BARTRINA, J. (2000). Desayuno y Equilibrio Alimentario.-Estudio enKid. Ed Masson.
-Tablas de composición de alimentos españoles. (1999). Ed. Ministerio de Sanidad y Consumo.
-https://es.openfoodfacts.org/
-http://www.insidemyfood.com/
- http://www.bedca.net/
- http://nutritiondata.self.com/
Basic
CB2. Students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through devising and sustaining arguments and solving problems within their field of study.
CB3. That students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical.
CB4. That students can communicate information, ideas, problems and solutions to both specialist and public unskilled.
CB5. That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.
General
CG1. Recognizing the essential elements of the profession of Dietitian-Nutritionist, including ethical principles, legal responsibilities and exercise of the profession, applying the principle of social justice to professional practice and developing it with respect for people, their habits, beliefs and cultures.
CG2. Develop the profession with respect for other health professionals, acquiring skills for teamwork.
CG3. Recognizing the need to maintain and update professional skills, paying particular importance to learning autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
CG5. It communicates effectively, both orally and in writing with people, health professionals or industry and the media, knowing how to use the information and communications technology especially those related to nutrition and habits life.
CG6. Understand, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
CG10. Prepare, interpret and manage database tables and food composition.
CG21. Being able to engage in health promotion and prevention of disorders and nutrition-related and lifestyle diseases, holding Alimentaria nutritional education of the population.
CG26. Develop, monitor and cooperate in the planning of menus and diets adapted to the characteristics of the group to which they are intended.
Transverse
CT3: Capacity for teamwork (included in CG2)
CT5: Ability to use information technology and communication (included in CG5)
CT6: Ability to manage information (including in CG6)
CT9: Ability to transmit knowledge (including in CG5)
CT11: Capacity for independent learning (including in CG3)
Specifics
CE25-Apply Food Sciences and Nutrition at dietetic practice.
CE28-Identify the foundations of a healthy diet (adequate, balanced, varied and adapted).
CE29-Participate in the design of total diet studies.
CE30-Knowing, early detection and evaluate deviations excess or deficiency, quantitative and qualitative nutritional balance.
CE44-Application of basic ICT tools used in the field of Food, Nutrition and Dietetics.
ME1: Theoretical Lectures. In them, the teacher will develop the theoretical program content reflected in this guide, using the didactic and audiovisual resources it deems appropriate, and encouraging student participation.
ME2: Seminars. Group exhibition of works (ME6).
ME3 Practices. Practical classes in the computer room.
ME4: group tutorials. Resolving issues with the theoretical.
ME9: Testing and review
All student work (study, work, readings) will be guided by the academic staff in the tutoring sessions in groups (ME4) or individual (ME8).
As a basic resource teaching support the Virtual Campus of the USC (Moodle) is used
The student's evaluation will include a continuous evaluation (which will mean 40% of the final grade) and a written and / or oral test (which will have a value of 60% of the final grade). To pass the subject, it is required to achieve a minimum test score of 5.0. The test allows assessing the competences: CB2, CB3, CG1, CG10, CG26, CE25, CE28, CE29, CE30, CE42, CE44 and CE47.
The completion of the practices is compulsory to pass the subject.
The continuous evaluation (40%) will be based on the work and exercises proposed in the classes (whether carried out individually by the students or in groups), as well as the active participation and contributions of the student in the classroom.
Of the 40% of weight in the note, corresponding to the continuous evaluation, 25% will be obtained from the preparation and presentation of individual or group work or practical cases and exposed in class or in the tutorials (theoretical and / or practical), that allow evaluating the following skills: CB4, CB5, CG2, CG3, CG5, CG6, CG21, CG10, CT3, CT5, CT6, CT9, CT11, CE44.
The remaining 15% will be obtained by the active participation of the student in the master classes and seminars, the completion of the practice report and the assessment of specific knowledge of the practical classes, evaluating the following skills: CB3, CB5, CT5, CT6.
In cases of fraudulent performance of exercises or tests, the one established in the “Regulations for evaluating student academic performance and reviewing grades” will apply.
The total number of hours of student work in an organized matter ECTS equals 25 x ECTS no. Presentiality and hours of student work will be distributed as follows:
—Lectures: 1.5 hours per each hour of lecture (32 contact hours / 48 h of self-employment).
—Seminars: 2 hours per each seminar session (5 contact hours / 10 h of self-employment).
—Practical: 1.5 hours per each session (12 contact hours / 18 h of self-employment).
—Group tutorials: 2 hours per each seminar session (2h classroom / 4 hours of autonomous work).
—Individual work: 3 hours autonomous work.
—Group work: 6 hours Independent work.
—Exams and review: 4 hours per each session (2 contact hours / 8 hours of autonomous work).
—Total hours: 53
—Total hours of study and personal work: 97
-Participate actively, constructively and respectfully in classes, seminars and practices.
-Prepare and complement the content that will be working on the matter with the recommended basic and additional bibliography.
- Develop habits of autonomous search of scientific information.
-Leveraging the resources available to the student, the university library.
-Properly use the tutorials to know in detail the recommendations of the teacher and clarify any questions that arise in the learning process.
-Check regularly the virtual classroom of matter and use the same.
The course is taught in the two official languages of the autonomous community (Galician and Spanish).
María Lourdes Vázquez Oderiz
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- lourdes.vazquez [at] usc.es
- Category
- Professor: University Professor
Patricia Regal López
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822484
- patricia.regal [at] usc.es
- Category
- Professor: University Lecturer
Alexandre Lamas Freire
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- alexandre.lamas [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
Nerea Gonzalez Rodriguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- nerea.gonzalez [at] usc.es
- Category
- Xunta Pre-doctoral Contract
| Tuesday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 01.15.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 01.15.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.23.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 4 GROUND FLOOR |