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
Students who pass the course will learn:
- The theoretical and practical basis of nutritional assessment of individuals and communities.
- Body composition and anthropometry
- The theoretical and practical basis of the development of dietary history in healthy subjects and patients.
- The theoretical and practical interpretation of a medical history.
CONTENTS OF THE SUBJECT
Item 1. Introduction to assessment of nutritional status.
Item 2. Nutritional screening. Clinical screening methods. Questionnaires prior to nutritional assessment.
Item 3. Assessment of dietary intake.
Item 5. Body composition. Body compartments. Models of body composition analysis. Physiological changes related to age, sex, race, physical activity. Changes in body composition in disease.
Item 6. Anthropometric evaluation of nutritional status. Physical examination (signs and symptoms of nutritional assessments). Weight assessment and body composition. Models. Study skills (applications, difficulties, sources of error): densitometric, electrical, imaging and others. Measurement of body composition (anthropometry). Parameters of interest. Use of standards and reference tables. Methodology and measurement protocols
Item 7. Biochemical assessment of nutritional status. Analytical parameters. Study of the main hematological and urinary. Lipid profile and assessment of their status. Assessment of vitamin status and trace elements.
PRACTICAL LESSONS
PRACTICE 1: Assessment of nutritional status and body composition. Anthropometric assessments.
Assessing the nutritional status of an individual from anthropometric indicators. Indicators are used as height, weight, head circumference, arm muscle circumference and body folds, allowing us to determine body composition based on the status of fat and protein compartment. And finally there will be an interpretation of the results by detecting possible risks in the individual. A notice of the management of bioelectrical impedance technique.
PRACTICE 2: Assessment of nutritional status. Dietary history.
We want the students to understand the different types of questionnaires, their potential uses in nutritional assessment of individual and collective.
PRACTICE 3: Assessment of nutritional status. Biochemical study.
We intend that students know the major biochemical markers to be used for the assessment of nutritional status.
PRACTICE 4: Assessment of nutritional status. Nutritional screening.
*Outdoors: Visits related to the subject
ARANCETA BARTRINA, J. 2012. NUTRICIÓN COMUNITARIA 3/E. Elsevier España. Madrid
BENYON, S. 1998. Lo esencial en metabolismo y nutrición. Cursos Crash de Mosby. Harcourt Brace España. Madrid.
CONSEJO GENERAL DEL COLEGIOS OFICIALES DE FARMACEUTICOS. (1993). Nutrición y dietética. Aspectos sanitarios. Tomos I e II. C.O.F. Madrid.
CERVERA, P.; CLAPER, J. e RIGOLFAS, R. 1999. Alimentación y dietoterapia. McGraw-Hill Interamericana de España, SAU. Madrid.
GIL, A . 2010. Tratado de Nutrición. - Nutrición y Terapéutica Dietética. Editorial Panamericana.
KATHLEEN MAHAN,L. And SYLVIA SCOOT-STUMP. 1998. 9ª edición.Nutrición y Dietoterapia de krause. McGraw – Hill Interamerica.
MARTÍNEZ, A. Fundamentos teóricos–prácticos de Nutrición y Dietéctica.
MATAIX, F.J.; MAÑAS, M.; MARTÍNEZ DE VICTORIA, E.; LLOPIS, J. 1992. Tablas de composición de alimentos españoles. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Granada.
MATAIX, J. 2002. Nutrición y alimentación humana. TRATADO DE NUTRICIÓN I e II. Ed. Ergon. Barcelona
SASTRE, A. y HERNÁNDEZ RODRÍGUEZ M. 1999. Tratado de Nutrición. Díaz de Santos. Zaragoza.
SERRA, L. ARANZETA, J. MATAIX. J. 1995. Guías alimentarias para la población española. Documento de consenso. SENC. SG editores. Barcelona.
Basic competences:
CB1 - Students must demonstrate knowledge and understanding in a field of study that assumes a general secondary education, and it is typically at a level which, although it is supported by advanced textbooks, includes also some aspects that imply knowledge of the forefront of their field of study
CB2 - Students must be able to apply their knowledge to their work or vocation in a professional manner and must have the
competences typically demonstrated through arguments (elaboration and defense) and solving problems within their field of study
CB3 - Students must have the ability to gather and interpret relevant data (usually within their field of study) in order to express judgments that include reflection on relevant social, scientific or ethical issues
CB4 - Students must be able to communicate information, ideas, problems and solutions to both specialist and non-specialized public
CB5 - Development of the learning skills that are necessary to undertake further studies with a high degree of autonomy
General competences
CG1 - Recognize 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 the professional practice, and
developing it with respect for people, their habits, beliefs and cultures.
CG3 - Recognizing the need to maintain and regularly update professional skills, paying particular importance to learning, autonomously and continuously, including new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
CG5 - To communicate effectively, both orally and in writing, with people, health or industry professionals, and the media, knowing how to use the Information and Communication Technologies, especially those related to nutrition and lifestyle.
CG6 - Understanding, critically evaluating and knowing how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
Transversal competences:
CT1: Capacity for analysis and synthesis
CT7: Capacity for solving problems
Specific skills/competences:
CE31 - Students must be able to plan, perform and interpret the evaluation of the nutritional status of individuals and / or groups, both healthy (in all physiological situations) and ill.
CE35 - To interpret and integrate clinical, biochemical and pharmacological data on the nutritional assessment of the patient and their dietary and nutritional treatment.
CE39 - Being able to participate in the multidisciplinary team of Hospital Nutrition Unit.
CE44 - Management of basic ICTs tools used in the field of Food, Nutrition and Dietetics.
EC50 - Student will be able to design and conduct nutritional assessments to identify the needs of the population in terms of food and nutrition, and to identify the determinants of nutritional health.
CE55 - Final Project: Transversal Material associated to different subjects.
The contents are mainly structured in lectures (ME1) where basically the fundamentals of the subject are set. These lectures will be displayed using the classic and audiovisual tools available in the classroom. An important aspect is that students must complete the aspects covered in theory with the completion of works in groups (ME6) and off-campus classes (autonomous training), proposed by the teacher, so it will be a very interesting part to intellectual training of students. In this work, the group will have to take conclusions, thus fostering the ability to defend one's own choices and self-criticism.
Laboratory Practices (ME3), to be held in groups, are considered an important part of the student's training since they are essential complements of the theory. Students will have to prepare and present a lab notebook (ME7) reflecting the results thereof.
Individual tutorials (ME8) and group tutorials (ME4) will be held at the times indicated, or there is a possibility of on-line tutorials/questions through the tools of the Virtual Help Course. All the teaching activity will be supported by a Virtual Help Course in the platform for virtual teaching of the University of Santiago de Compostela, where you can find ads, content and additional material, literature, regulations cited, guidelines for carrying out the work, etc.
The MAGISTRAL EXHIBITION SESSIONS:
The exhibition classes will be given in the classroom and at the time established by the centre and will be held on a regular basis.
The PRACTICAL SESSIONS:
The laboratory practices will be given in the laboratory and computer room, in the groups and at the times established by the centre and will be carried out on a regular basis.
The realization of the practices is compulsory to pass the subject.
- (SE3) Continuous Assessment (30%): the student's attitude and effort proving to learn, solve problems and think critically and argumentative during their assistance in all activities will be evaluated. - CE35 - CE39 - CE44 -CE50 -CB2-CB3-CB1-CB4 CB5-CG1-CG3-CG5-CG6-CT1-CT7- CE31: competencies will be evaluated
- (SE4) Evaluation of work: the result of the work proposed by the profesor. CE35 - CE39 - CE44 -CE50 -CB2-CB3-CB1-CB4 CB5-CG1-CG3-CG5-CG6-CT1-CT7- CE31: competencies will be evaluated
Hands-on learning outcomes will be assessed (includes SE5 SE6). Competencies will be assessed: - CE35 - CB2-CB5-CG5-CT1-CT7- CE31 CE44
- Examination (70%) will be made a final examination (SE1) in which knowledge about the contents of the subject (75%) (required a minimum score of 45% for the rest of merit value) is evaluated.
The evaluation of the call second chance: all the scores by the student except the Final Exam (70%) will remain.
The subject consists of 6 ECTS credits, including the following hours:
Lectures: 32 h
Seminars: 5 h
Laboratory: 12 h
Group tutorials: 2 h
Testing/exams and review: 4 h
The distribution of the training activity in total working hours of the student is (25xECTS) 150 hours.
- Attendance at plenary lectures regularly.
- Show interest and attention in class.
- Design outlines and summaries: reasonably understand and memorize them. Use the tutorials to solve doubts about the subject.
Language: Spanish
(Possible communication in Galician and/or English and/or French and/or Portuguese with students who need it).
In the evaluation of the second opportunity: all the scores obtained by the student in the continuous evaluation will be maintained except for the Final Exam.
Important note:
For the cases of fraudulent performance of all these exercises and tests indicated here, the provisions of: “Regulations for the assessment of two academic performance and revision of qualifications" will apply.
Cristina Asuncion Fente Sampayo
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- cristina.fente [at] usc.es
- Category
- Professor: University Professor
Alberto Cepeda Sáez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822410
- alberto.cepeda [at] usc.es
- Category
- Professor: University Professor
Aroa Lopez Santamarina
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- aroa.lopez.santamarina [at] usc.es
- Category
- Predoutoral USC_Campus Terra
Nerea Gonzalez Rodriguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- nerea.gonzalez [at] usc.es
- Category
- Xunta Pre-doctoral Contract
| Tuesday | |||
|---|---|---|---|
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 12.18.2024 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 12.18.2024 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.26.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.26.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |