Public Health

- To know the fundamentals of Public Health and Community Nutrition.
- Be able to participate in health promotion activities and prevention of disorders and diseases related to nutrition and lifestyles, carrying out food-nutritional education of the population.

THEORETICAL PART:
Block I. CONCEPTS. PUBLIC HEALTH. HEALTH PROMOTION. HEALTH MANAGEMENT
1. Health and its determinants. Natural history of disease.
2. Public Health and Community Health.
3. Health education. Methods and means of health education. Food and nutritional education.
4. Health Management. Main models of health systems.
5. The WHO and other international organizations.

Block II. DEMOGRAPHY
6. Demography and Public Health.
7. Static demographics and dynamic demographics.

Block III. EPIDEMIOLOGY
8. Concept and uses of epidemiology. Epidemiological method.
9. Frequency measures and association measures.
10. Precision and validity of epidemiological studies.
11. Descriptive epidemiological studies.
12. Analytical epidemiological studies.
13. Diagnostic test studies.
14. Nutritional epidemiology.

Block IV. EPIDEMIOLOGY AND PREVENTION OF COMMUNICABLE DISEASES
15. Communicable disease. The epidemiological chain.
16. Prevention and control of communicable diseases.
17. Action in the event of a food outbreak. Food safety.

Block V. EPIDEMIOLOGY AND PREVENTION OF NON-COMMUNICABLE DISEASES
18. Non-communicable diseases. Main risk factors.
19. Prevention and control strategies.
20. Main non-communicable diseases related to nutrition and lifestyle.

Block VI. ENVIRONMENTAL EPIDEMIOLOGY
21. Environment and health.
22. Drinking water.

SEMINARS
1. Tools for bibliographic search and assessment of scientific evidence
2. Resolution of problems related to frequency measurements.
3. Resolution of problems related to effect measures.
4. Resolution of problems related to diagnostic tests: sensitivity and specificity.
5. Social inequalities.

Bibliografía básica:

De Irala J, Martínez-González MA, Seguí-Gómez M. Epidemiología Aplicada. 2º Ed. Barcelona: Ariel; 2008.

Hernández-Agudo A, Gil M, Delgado F, Bolúmar FG, et al. Manual de Epidemiología para grados en ciencias de la salud. 1ªed. Madrid: Médica Panamericana;2011.

Royo Bordonada MA, Damián Moreno J. Método epidemiológico. Escuela Nacional de Sanidad (ENS). Instituto de Salud Carlos III - Ministerio de Ciencia e Innovación. Madrid: ENS-Instituto de Salud Carlos III; Octubre de 2009. https://repisalud.isciii.es/bitstream/handle/20.500.12105/5271/M%c3%a9t…

Royo Bordonada MA. Nutrición en Salud Pública. 1ª ed. Madrid. Instituto de Salud Carlos III. Ministerio de Sanidad y Consumo; 2007. http://gesdoc.isciii.es/gesdoccontroller?action=download&id=14/09/2012-…

Salleras L. Educación Sanitaria. Principios, métodos, aplicaciones. Madrid: Ediciones Díaz de Santos S.A; 1985.

Serra Majem L, ArancetaBartrina J. Nutrición y Salud Pública. 2ª ed. Métodos, Bases científicas y aplicaciones: Barcelona. Masson; 2006.

Bibliografía complementaria:

Agencia Española de Seguridad Alimentaria y Nutrición (AESAN): https://www.aesan.gob.es/AECOSAN/web/home/aecosan_inicio.htm

Ahlbom A. Alfredsson L. Alfvén T, et al. Fundamentos de epidemiología. 6ª ed. Madrid: Siglo XXI; 2007

Centres for Disease Control and Prevention de Estados Unidos (CDC): http://www.cdc.gov

European Centres for Disease Control and Prevention (ECDC): http://www.ecdc.europa.eu

European Food Safety Authority: http://www.efsa.europa.eu

Hernández Ávila M. Diseño y análisis de estudios. 1ª ed. México: Médica Panamericana; 2007.

Martínez Navarro F, Antó JM, Castellanos PL, et al. Salud Pública. Madrid: McGraw-Hill; 1998.

Ministerio de Salud, Servicios Sociales e Igualdad, portal de promoción de la salud y prevcención:
https://www.sanidad.gob.es/ciudadanos/proteccionSalud/home.htm

Organización Mundial de la Salud (OMS), temas de salud: https://www.who.int/health-topics

Organización Panamericana de la Salud. El control de las enfermedades transmisibles. 17 ed. OPS. 2001
https://www3.paho.org/hq/index.php?option=com_content&view=article&id=2…

Piédrola Gil. Medicina Preventiva y Salud Pública. 11ª ed. Barcelona: Elsevier Masson; 2008.
https://www.mscbs.gob.es/ciudadanos/proteccionSalud/home.htm

Basic skills:
CB1: That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study.
CB2: That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the elaboration and defense of arguments and the resolution of problems within their area of study.
CB3: That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
CB4: That students can transmit information, ideas, problems and solutions to both a specialized and non-specialized audience.
CB5: That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.

General competencies:
CG1 - Recognize the essential elements of the Dietitian-Nutritionist profession, including ethical principles, legal responsibilities and the practice 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 to work as a team.
CG3: Recognize the need to maintain and update professional competence, paying special importance to learning, autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
CG4: Know the limits of the profession and its competencies, identifying when interdisciplinary treatment or referral to another professional is necessary.
CG5: Communicate effectively, both orally and in writing, with people, health or industry professionals and the media, knowing how to use information and communication technologies, especially those related to nutrition and life habits.
CG6: To Know, critically evaluate and use and apply sources of information related to nutrition, food, lifestyles and health aspects.
CG7: Have the ability to prepare reports and complete records related to the professional intervention of the Dietitian-Nutritionist.
CG19: Know the national and international health organizations, as well as the different health systems, recognizing the role of the Dietitian-Nutritionist.
CG20: Know and intervene in the design, implementation and validation of nutritional epidemiological studies, as well as participate in the planning, analysis and evaluation of intervention programs in food and nutrition in different areas.
CG21: Be able to participate in health promotion activities and prevention of disorders and diseases related to nutrition and lifestyles, carrying out food-nutritional education of the population.
CG22: Collaborate in the planning and development of policies on food, nutrition and food security based on the needs of the population and health protection.
CG29: Acquire basic training for research activity, being able to formulate hypotheses, collect and interpret information to solve problems following the scientific method, and understanding the importance and limitations of scientific thinking in health and nutritional matters.

Transversal skills:
CT1: Capacity for analysis and synthesis.
CT2: Ability to organize and plan.
CT3: Ability to work in a team (included in CG2)
CT4: Demonstrate ethical commitment (included in CG1)
CT5: Ability to use information and communication technologies (included in CG5)
CT6: Ability to manage information (included in CG6)
CT7: Ability to solve problems
CT8: Ability to make decisions.
CT10: Capacity for critical reasoning and argumentation
CT12: Ability to use information in a foreign language

Specific competencies:
CE48: Know national and international health organizations and systems, as well as health policies.
CE49: Participate in the analysis, planning, intervention and evaluation of epidemiological studies and intervention programs in food and nutrition in different areas.

- The expository or master classes (44 hours) will be taught by the teachers in charge of the subject and may be supported by audiovisual material and seeking to encourage student participation.

- During the interactive seminars (5 hours) the concepts worked on during the expository classes will be deepened in a more open and interactive class format. Exercises and type problems will be solved, with the aim of transferring the theoretical knowledge seen in the expository classes to a more practical and real context. During these activities, students' autonomous work will be encouraged with tools that facilitate feedback and self-assessment.

- The orientation of all activities and tasks carried out by students will be reinforced by teachers in group tutoring sessions (2 hours).

Class attendance
In order to obtain an evaluation in the Participation section, it will be necessary to attend at least 80% of the seminars.

Students with functional diversity.
The student who presents any type of functional diversity or difficulty in daily monitoring of the subject, whether that difficulty is permanent or temporary, must justify this situation through a document issued by the service accredited by the USC for these purposes and report their case to the corresponding teacher within the first two weeks of the semester, so that both parties can agree as soon as possible on the student's work plan on the subject and, if necessary, make any curricular and/or evaluative adaptations that may be necessary. relevant (that is, reasonable) to address each particular situation, so that the student in question could succeed in the indicated subject.

The student's evaluation will be carried out through exercises and/or continuous evaluation questionnaires, group work and a final exam.
To achieve proficiency in this subject, the student must pass the final exam.

FINAL EXAM
The final exam, complementary to the continuous evaluation, will represent 75% of the overall qualification of the subject and will consist of short answer and/or multiple-choice questions. Students must have a score of 50% or higher of the maximum possible grade in this exam to average the continuous evaluation and be eligible to pass the subject.
Competencies evaluated: CB1, CB5, CG4, CG7, CG19, CG20, CG21, CG22, CG29, CT2, CT8, CT10, CE48, CE49

CONTINUOUS ASSESSMENT
It will be evaluated through in-person attendance at classes, the development of the seminars, as well as group and individual work and the different documents and activities delivered (25%)
Competencies evaluated: CB1, CB2, CB3, CB4, CB5, CG1, CG2, CG3, CG5, CG6, CG20, CG29, CT1, CT3, CT4, CT5, CT6, CT7, CT10, CT12, CE49.

LEARNING EVALUATION CRITERIA
The student's evaluation will be carried out based on the following sections:
1. Final exam: 75%
2. Continuous evaluation: 25%
It will be necessary to achieve at least 50% of the points in the final exam to pass the subject.

CASUISTICS IN THE EVALUATION
The student who does not pass the subject must always repeat the final exam.
In cases of fraudulent completion of exercises or tests, the provisions of the “Normativa de evaluación del rendimiento académico de los estudiantes y de revisión de las calificaciones” will apply.

The subject consists of 6 ECTS credits. The total number of student work hours is 150 hours, of which 38% are face-to-face and 62% are student work hours. The detailed distribution of the student's autonomous work time is as follows:
- Master classes: 44 hours in person / 82 hours autonomous work
- Seminars: 5 hours in person / 10 hours autonomous work
- Group tutorials: 2 hours in person
- Taking exams and review: 2 hours in person / 5 hours autonomous work

The preparation of the subject can be done based on the notes that the student collects during the expository activities and seminars and based on the various materials and documents that the teacher shares.
The recommended bibliography can be used not only as a source of consultation and clarification of doubts that may arise when studying the topics, but also as a basis for preparing written reports and other productions.
Class attendance is important. The degree to which students understand the subject will be fundamentally valued.

Classes may be taught in Spanish and Galician
For those students who are granted exemption, the evaluation system will be as follows: Final exam grade (75%), and the evaluation of the interactive sessions (seminars) through a work or alternative test (25%), remaining without effect the evaluations developed in person in the sessions for which a waiver is granted.
EVALUATION SYSTEM
In cases of fraudulent completion of exercises or tests, the provisions of the “Regulations for evaluating the academic performance of students and reviewing grades” will apply.