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: Second Semester
Teaching: With teaching
Enrolment: Enrollable
The goal of this course is to train the student in the elaboration and evaluation of basic therapeutic diets and their application in cases of endocrine-metabolic pathologies and in special situations (part I).
THEORETICAL CONTENTS
- Diet therapy: concept, goals, types of diets.
- Basic therapeutic diets: composition modification diets and modified consistency diets.
- Diet therapy in endocrinometabolic pathologies I: Obesity
- Diet therapy in endocrinometabolic pathologies II: Diabetes
- Diet therapy for other metabolic pathologies: hyperuricemia, thyroid diseases, adrenal gland diseases, bone diseases.
- Diet therapy in eating disorders.
- Diet therapy in nutritional care in special situations: climacteric and menopause; geriatrics
- Diet therapy in neurological diseases.
- Inpatient nutritional care. Clinical assessment. Protein-calorie malnutrition.
SEMINARS
The students will carry out group tasks that will have as topic aspects related to the course contents and that they will have to expose and/or defend in class.
PRACTICAL CLASSES
The contents of the practices are complementary to the theoretical contents:
1. Designing diets for individuals with obesity; hypocaloric diets and non-orthodox diets.
2. Designing diets for individuals with diabetes; uses of exchange tables and glycemic index.
3. Designing diets for other cases (part I).
Students (in groups) will hand in a report or practice notebook with the results and conclusions, according to the teacher's guidelines.
BASIC
• Cervera, P.; Clapés, J. y Rigolfas, R. 2010. Alimentación y dietoterapia: (nutrición aplicada en la salud y la enfermedad). 4ª ed. McGraw-Hill Interamericana.
• Escott-Stump, S. Nutrición, diagnóstico y tratamiento. Ed. Mc Graw-Hill. México. 2005.
• Gil Hernández, A. Tomo IV: Nutrición clínica (Tratado de Nutrición). Ed. Acción Médica-Grupo. Madrid. 2005.
• Iowa Dietetic Association; Maher, A.K. Manual de dietas simplificado. Editorial Acribia. Zaragoza. 2007.
• Lagua, R.T y Claudio, V.S. 2007. Diccionario de nutrición y dietoterapia. 5ª ed. McGraw-Hill Interamericana.
• Mahan, K.L. y Escott, S. 2009. Krause dietoterapia. 1-2ª ed. Elsevier, Amsterdam.
• Martínez Hernández, A. Alimentación hospitalaria 2 Vols. Tomo 1. Fundamentos. Tomo 2. Dietas hospitalarias. Ed. Díaz de Santos. Madrid. 2004.
• Muñoz, M.; Aranceta, J.; García-Jalon, I. Nutrición Aplicada y Dietoterapia. (2ª ed.). Ediciones EUNSA. Pamplona. 2004.
• Requejo, A.M.; Ortega, R.M. Nutriguía. Ed. Complutense. Madrid. 2000.
• Rojas Hidalgo E. Dietética, principios y aplicaciones. (2ª ed). Madrid: Grupo Aula Médica; 1998.
• Ruiz Pons, M.; Sánchez-Valverde Visus, F.; Dalmau Serra, J.; Gómez López, L. Tratamiento nutricional de los errores innatos del metabolismo. (2ª ed.) Drug Farma. Madrid. 2007.
SUPPLEMENTARY
• Russolillo, G.; Marques, I. Sistema de intercambios para la confección de dietas y planificación de menús. Ed. ICM. Madrid. 2008.
• Salas-Salvadó, J.; Bonada, A., Trallero, R.; Saló, M.E.; Burgos, R. Nutrición y dietética clínica (2ª ed.). Ed. Doyma SL. Barcelona. 2008.
• Vidal, E. 2009. Manual práctico de nutrición y dietoterapia. 1ª ed. Monsa-Prayma, Barcelona.
ON-LINE
• Documentación de consenso de la SEEDO, available at https://www.seedo.es
• Nutrition Therapy for Adults With Diabetes or Prediabetes: A Consensus Report, available at https://care.diabetesjournals.org
• Classification and Diagnosis of Diabetes: Standards of Medical Care in Diabetes 2019, available at https://care.diabetesjournals.org
• Calvo Bruzos, et al. (2016) Manual de alimentación. Planificación alimentaria, available at https://prelo.usc.es/
• Welling, L., et al. (2017). International clinical guideline for the management of classical galactosemia: diagnosis, treatment, and follow-up. Journal of Inherited Metabolic Diseases (40):170-176.
• Información sobre enfermedades metabólicas congénitas de la Unidad de Enfermedades Metabólicas Congénitas del Hospital Sant Joan de Déu Barcelona, available at: https://www.sjdhospitalbarcelona.org/es/ninos/enfermedades-metabolicas-…
• Información sobre enfermedades del tiroides y glándulas suprarrenales, SEEN, available at: https://www.seen.es
• Hipotiroidismo. American Thyroid Association (ATA), available at: https://www.thyroid.org/hipotiroidismo/
• Guías de práctica clínica en la osteoporosis posmenopáusica, glucocorticoidea y del varón. (2014) Sociedad Española de Investigación Ósea y del Metabolismo Mineral, available at: https://www.seiomm.org
• Consenso sobre la evaluación y el tratamiento nutricional de los trastornos de la conducta alimentaria: anorexia nerviosa, bulimia nerviosa, trastorno por atracón y otros. SENPE (2017) Nutrición Hospitalaria, vol. 34 Supl. 5: 1-97, disponible en: https://www.senpe.com
• Gómez Candela, C. et al. (2019) Guía de Nutrición clínica Hospital Universitario de La Paz, available at: https://prelo.usc.es/
BASIC AND GENERAL competencies:
CB1 - Students have demonstrated knowledge and understanding of an area of study which is at the core of general secondary education, and is often at a level which, while supported by advanced textbooks, also includes some aspects involving knowledge from the cutting edge of their field of study
CB2 - Students are able to apply their knowledge to their work or vocation in a professional way and possess the skills usually demonstrated by developing and defending arguments and solving problems within their area of study
CB3 - Students have the ability to gather and interpret relevant data (usually within their area of study) to make judgments that include reflection on relevant social, scientific or ethical issues
CB4 - That students can convey information, ideas, problems and solutions to both specialized and non-specialized audiences
CB5 - Students have developed those learning skills necessary to undertake further study with a high degree of autonomy
CG1 - Recognizing 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 individuals, their habits, beliefs and cultures.
CG2 - Developing the profession with respect for other health professionals, acquiring skills for teamwork
CG3 - Recognise the need to maintain and update professional competence, giving special importance to the learning, in an autonomous and continuous way, of new knowledge, products and techniques in nutrition and feeding, as well as to the motivation for quality.
CG4 - To know the limits of the profession and its competences, identifying when an interdisciplinary treatment or referral to another professional is necessary.
CG5 - To communicate effectively, both orally and in writing, with people, health professionals or industry and the media, knowing how to use information and communication technologies, especially those related to nutrition and life habits.
CG6 - Knowing, critically evaluating and knowing how to use and apply the sources of information related to nutrition, food, life styles and health aspects.
CG7 - Have the capacity to elaborate reports and fill in records related to the professional intervention of the Dietitian-Nutritionist.
CG12 - Know the nutrients, their function in the organism, their bioavailability, the needs and recommendations, and the bases of the energetic and nutritional balance.
CG13 - Integrating and evaluating the relationship between food and nutrition in health and pathological situations.
CG14 - Applying scientific knowledge of physiology, pathophysiology, nutrition and food to dietary planning and advice for individuals and communities throughout the life cycle, both healthy and ill.
CG15 - Designing and carrying out protocols for evaluating nutritional status, identifying nutritional risk factors.
CG16 - Interpreting nutritional diagnosis, evaluating nutritional aspects of a clinical history and carrying out a dietary action plan.
CG17 - Knowing the structure of hospital food services and food and nutrition units, identifying and developing the functions of the Dietitian-Nutritionist within the multidisciplinary team.
CG18 - Intervening in the organization, management and implementation of the different modalities of hospital food and nutritional support and outpatient dietetic-nutritional treatment.
CG29 - Acquiring basic training for research activity, being able to formulate hypotheses, collect and interpret information for problem solving following the scientific method, and understanding the importance and limitations of scientific thinking in health and nutritional matters.
TRANSVERSAL competences:
TC1 - Analysis and synthesis skills
CT2 - Ability to organize and plan
CT3 - Ability to work in a team (included in CG2)
TC5 - Ability to use information and communication technologies (included in CG5)
CT6- Information management capability (included in CG6)
TC8: Decision-making capacity
TC9: Knowledge transfer capability (included in CG5)
CT10: Capacity for critical reasoning and argumentation
CT11: Capacity for autonomous learning (included in CG3)
CT13: Demonstrating initiative and entrepreneurship
SPECIFIC competencies:
CE36 - Apply the basics of clinical nutrition to diet therapy.
CE35 - To interpret and integrate clinical, biochemical and pharmacological data in the nutritional assessment of the patient and in his dietetic-nutritional treatment.
CE37 - Plan, implement and evaluate therapeutic diets for subjects and/or groups.
CE44 - Manage the basic tools in ICTs used in the field of Food, Nutrition and Dietetics.
The contents are structured in different topics presented in lectures, during which the foundations of the course are established. The students will complete and complement their training by carrying out non-attendance group work (autonomous training), developing topics proposed by the teacher and following his or her guidelines; once the work has been completed, it will be defended with an oral presentation. The practical activities are carried out in groups and are considered fundamental complements to the theory. A notebook or report of practices (of the group) reflecting the results and conclusions of the same will be hand in for evaluation. The individual and group tutorials will be carried out face-to-face at the indicated times (official calendar) or by telematic means through the tools of the Virtual Help Course (USC Virtual Campus), depending on the circumstances and the teacher's assessment.
The fundamental virtual support tool for the teaching-learning process in this course is the Virtual Campus of the University of Santiago de Compostela. Through this institutional platform, announcements will be made, contents and additional material will be deposited for consultation, bibliography, regulations, guides for carrying out the work, delivery of tasks, and all other information required by the circumstances. For certain activities, a working group may be set up in Microsoft Teams.
The monitoring of all activities will be carried out through the programming of deliveries and participation lists.
Direct communication between students and between students and teachers, can be carried out through the Virtual Campus forum, through Microsoft Teams or by e-mail.
CONTINUOUS EVALUATION (30 %).
- The student's attitude and effort to learn, to solve problems and to reason in a critical and argumentative way during his/her attendance to the classroom activities will be evaluated (5 %). Evaluated competences: CB2, CG2, CG3, CT2, CT3, CT8, CT10, CT11, CT13
- The completion of the internship is compulsory to pass the course; in addition, the results of the practical learning reflected in the report or internship notebook will be evaluated (20 %). Competences assessed: CB2, CB4, CB5, CG1, CG3, CG4, CG6, CG7, CG12, CG13, CG14, CG16, CT1, CT2, CT3, CT5 (included in CG1), CT6, CT8, CT9 (included in CG5), CT10, CT11, CT13, CE35, CE36, CE37, CE44.
- Evaluation of the work (5 %) proposed by the teacher and their presentation or oral defense. Evaluated competences: CB2, CB4, CB5, CG3, CG4, CG6, CG12, CG13, CG14, CG16, CT1, CT2, CT3, CT5, CT6, CT8, CT9 (included in CG5), CT10, CT11, CE35, CE36, CE37.
FINAL TEST (70 %).
Evaluation of the knowledge about the contents of the course (the minimum requirement to consider this test is 45 % of its score). Evaluated competences: CB2, CB4, CB5, CG1, CG2, CG3, CG4, CG6, CG7, CG12, CG13, CG14, CG16, CT1, CT10, CT11, CE35, CE36, CE37, CE44.
In the evaluation of the second opportunity call, all the scores obtained by the student will be kept except for the final exam/test.
OTHER INFORMATION.
In the case of fraudulent exercises or tests, the provisions of the "Regulations for the Evaluation of Students' Academic Performance and the Review of Grades" will apply.
The monitoring of all activities, except for final tests, will be carried out through the programming of deliveries and participation lists.
The course consists of 6 ECTS credits, which include the following classroom hours:
- Master Classes or lectures: 32 hours
- Seminars: 5 hours
- Laboratory practical sessions: 12 hours
- Group Tutorials: 2 hours
- Exams and exam review: 2 hours
The distribution of the training activity in total student work hours is (25 x no. of ECTS) 150 hours.
- Prior knowledge in human dietetics and physiopathology.
- Show interest and pay attention during class attendance.
- Making outlines and summaries: understanding and memorizing them.
- Use the tutorials to solve doubts.
- Work daily, not last minute.
- Consult the bibliography, and the articles and other sources of information recommended by the teacher.
The course is taught in the two official languages of the autonomous community (Galician and Spanish), with the possibility of occasional communication in English with students who need it.
Patricia Regal López
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822484
- patricia.regal [at] usc.es
- Category
- Professor: University Lecturer
Alejandra Cardelle Cobas
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- alejandra.cardelle [at] usc.es
- Category
- Professor: Temporary PhD 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 | |||
|---|---|---|---|
| 13:00-14:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 13:00-14:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 13:00-14:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 4 GROUND FLOOR |
| Friday | |||
| 13:00-14:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 4 GROUND FLOOR |
| 05.19.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.19.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.20.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |