Universitat Internacional de Catalunya

Nutrition

Nutrition
3
13477
2
Second semester
FB
BIOLOGY
Main language of instruction: Spanish

Other languages of instruction: Catalan, English

Teaching staff


Mrs. BALLESTA PURROY, Silvia - sballesta@uic.es

Any queries will be resolved before or after class.

Introduction

In the event that the health authorities announce a new period of confinement due to the evolution of the health crisis caused by COVID-19, the teaching staff will promptly communicate how this may effect the teaching methodologies and activities as well as the assessment.


The subject of Nutrition aims to provide students with the scientific foundations of human nutrition and, in particular, to raise awareness of the impact of nutritional alterations on body composition and physiology, both at the cellular and organic levels.

Basic concepts of human nutrition, nutrient availability and body functions, the food pyramid and food composition, nutritional education, nutritional education needs and recommendations at different stages of life as well as intake regulation will be studied. Also, some pathology associated with diet will be covered.

During the teaching process, the student will be expected to achieve the competencies listed in the syllabus.

Pre-course requirements

There are no specific prerequisites, although a basic understanding of physiology, endocrinology, biochemistry, and metabolism is recommended.

Objectives

The main objectives of the subject of nutrition are:

  • Understand the basic concepts of human nutrition and body composition.
  • Understand approaches to the calculation of energy requirements and influential factors.
  • Know the recommended distribution of macro and micronutrients in the diet, as well as their main functions in the body.
  • Understand the principles that define a balanced diet and some of the tools for evaluating a diet.
  • Understand the main mechanisms of regulating food intake.
  • Understand the relationship between diet and regulation of gene expression and oxidative stress.
  • Understand the concept of functional and GM foods and some examples.
  • Provide the basics of food safety and know some of the methods of food preservation.
  • Understand changes in body composition and energy requirements in different physiological stages throughout life.
  • Understand the different approaches to assessing nutritional status.
  • Understand the basic principles of the concept of malnutrition and the magnitude of the problem.
  • Understand some diet-related pathology, both at the level of allergy and intolerance, as well as the diseases associated with the metabolic syndrome, their compilations and the magnitude of the problem.

Competences/Learning outcomes of the degree programme

  • Recognize the basic biological concepts and the language of biomedical sciences in the state of health.
  • Have a holistic view of human nutrition and its relation to illness and well-being, and identify misconceptions spread in society.
  • Understand the scientific foundations and fundamental mechanisms of food digestion and nutrient metabolism. Apply critical strategies for labeling daily consumer products. Apply critical strategies for labeling daily consumer products.
  • Understand different types of food plans and their impact on metabolism. Recognize the general and specific aspects related to the head of nutrition and aging.
  • Develop appropriate planning and organization skills.
  • Develop problem-solving skills. Develop capacity for analysis and synthesis.
  • Ability to carry out autonomous learning.

Learning outcomes of the subject

At the end of the course, the student:

  • Understand the scientific basis and fundamental mechanisms of food digestion and nutrient metabolism.
  • Apply critical strategies for labelling daily consumer products.
  • Understand different types of food plan and their impact on metabolism.
  • Acquire the basic knowledge that is described in the objectives of the subject.

Syllabus

Topic 1: What is nutrition?

Unit 2: Body composition.

Topic 3: Energy needs of the body.

Topic 4: Macronutrients. Carbohydrates.

Topis 5: Macronutrients. Lipids.

Topic 6: Macronutrients. Protein needs.

Topic 7: Organic micro-components of the diet.

Topic 8: Oxidative stress.

Topic 9: Dietary balance.

Topic 10: Assessment of a diet.

Topic 11: Regulation of food intake.

Topic 12: Nutritional regulation of gene expression.

Topic 13: Functional and GM foods.

Topic 14: Food security. Food preservation.

Topic 15: Nutrition in different physiological states. Pregnancy and lactation. Childhood, school age, adolescence and ageing.

Topic 16: Assessment of nutritional status.

Topic 17: Desnutrition.

Topic 18: Pathologies associated with diet.

Topic 19: Food allergies and intolerances.

 

All classes will be given by the associate lecturer Sílvia Ballesta.

The classes will be taught in Catalan.

Teaching and learning activities

In person



Lectures: 50 minutes presentation of a theoretical topic by the teacher.

Case Studies or Case Methods (CM): A Real or Imaginary Situation. Students will work on the questions posed in small groups or with interaction with the teacher, and the answers will be discussed. The teacher is actively involved and, if necessary, provides new knowledge.

Virtual education (VE): Online material that students can consult from any computer, at any time which will contribute to the self-learning of concepts related to the subject.

Evaluation systems and criteria

In person



1) Students in the first sitting:

- Class participation and attitude: 10%

- Resolution of case methods: 30%

- Final exam: 60%

 2) Students in the second or subsequent sitting: the mark for participation and attitude in class and case methods will be saved, although, whenever the students wish, they can repeat the attendance in class and obtain a new mark.

 

General points to bear in mind about the assessment system:

1) In the final exam, it will be necessary to obtain a minimum mark of 4.5 to be able to average with the continuous assessment marks (class participation and attitude, resolution of case methods).

2) The exam will be in the form of a test with 4 answer options, counting +1 for correct answers and -0.25 for errors.

3) 10% of the exam questions could be of concepts that have not been explained directly in the classroom but that appear in the recommended bibliography, as well as in articles discussed, the press or recommended virtual material.

4) Participation in class means the contribution of interesting ideas or pertinent questions that help to improve the quality of the session, be it lecture or case method.

5) Attendance in class:

- Regular attendance at theory classes and case studies is recommended. 

- Attendance at lectures is not required but attendees will have to follow the rules indicated by the teachers.

- Attendance at case methods is optional. In order to be evaluated in this part of the course, it is mandatory to attend a minimum of 3 sessions and carry out the activities proposed in the session.

6) Misuse of electronic devices such as cell phones, tablets or laptops can lead to expulsion from the class. Abuse refers to the recording and dissemination of both students and teachers during the different lessons, as well as the use of these devices for recreational and non-educational purposes.

Bibliography and resources

  • GIL, A. Tratado de Nutrición. Madrid: Panamericana, 2017.
  • GARROW, J. S.; JAMES, W. P. T.; RALPH, A. Human Nutrition and Dietetics. London: Churchill Livingstone, 2000.
  • GIBNEY, M.J., VORSTER, H.H.; KOK, F.J. Introducción a la Nutrición Humana. Zaragoza: Acribia, 2004.
  • SHILS, M.E.; OLSON, J. A.; SHIKE, M.; ROSS, K. Modern Nutrition in health and disease. Baltimore : Williams and Wilkins, 2006.

Evaluation period

E: exam date | R: revision date | 1: first session | 2: second session:
  • E1 25/05/2021 I3 16:00h
  • E2 22/06/2021 16:00h
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