Universitat Internacional de Catalunya
Nutrition
Other languages of instruction: Catalan, English
Teaching staff
Any queries will be resolved before or after class.
Introduction
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 will be studied, furthering in depth knowledge in key elements to comprehensively understand the interaction between diet and physiology, such as nutrient availability and body functions, dietary modulation of metabolic processes, or nutritional needs and recommendations at different physiopathological conditions. In addition, relevant and current topics in the field of nutritional sciences 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:
- To address basic concepts of human nutrition and body composition.
- To understand core mechanisms and regulatory elements affecting individual food intake and energy expenditure, as well as different approaches for its determination.
- To know the recommended dietary distribution of macro and micronutrients and integrate their main functions in the body.
- To explore the relationship between diet and regulation of gene expression and oxidative stress.
- To understand the concept of functional and genetically-modified foods and provide some examples.
- To know the basics of food safety and some methods for food preservation.
- To examine the changes in body composition and energy requirements in different physiological stages throughout life.
- To understand the principles that define a balanced diet and some tools for dietary evaluation.
- To provide different approaches for the assessment of individual nutritional status.
- To understand the basic principles of the concept of malnutrition and the magnitude of the problem.
- To explore some dietary-related pathologies, 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 health status.
- Have a holistic view of human nutrition and its relation to illness and well-being, and identify misconceptions spread in society.
- Have a science-based knowledge about fundamental mechanisms of food digestion and nutrient metabolism.
- Acquire and apply a critical understanding to evaluate different nutritional strategies and their impact on metabolism.
- Recognize the general and specific aspects in the field of nutrition and aging.
- Develop appropriate planning and organizational skills.
- Develop problem-solving skills.
- Develop the capacity for analysis and synthesis.
- Ability to carry out autonomous learning.
Learning outcomes of the subject
At the end of the course the student will acquire the basic knowledge described in the objectives of the subject as well as the enlisted competences.
Syllabus
Subject presentation
Lecture 1. Nutritional science. Basic concepts and scientific evidence.
Section 1. Nutritional Biology
Lecture 2. Energy balance. Regulation of food intake and energy expenditure.
Lecture 3. Macronutrients. Carbohydrates, Lipids and Proteins. Metabolic integration.
Lecture 4. Dietary organic microelements.
Section 2. Molecular Nutrition
Lecture 5. Diet and oxidative stress.
Lecture 6. Nutrition and microbiota.
Lecture 7. Nutritional regulation of gene expression.
Section 3. Nutritional Physiopathology.
Lecture 8. Nutritional needs throughout stages of the life cycle; Pregnancy and lactation, infancy, adolescence and aging.
Lecture 9. Assessment of body composition and nutritional status. Dietary balance/imbalance; malnutrition.
Lecture 10. Diet-associated pathologies; overfeeding and obesity.
Section 4. Food Science and Technology
Lecture 11. Functional and genetically-modified food. Food safety.
Section 5. Nutritional immunology
Lecture 12. Nutritional modulation of immune system. Food allergies and intolerances.
All classes will be taught by the associate lecturers Pau Gama and Sílvia Ballesta.
The classes are given in Catalan/Spanish.
Teaching and learning activities
In person
Lectures: 50 minutes presentation of a theoretical topic by the lecturer.
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 lecturer, and the answers will be discussed. The lecturer 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:
- Resolution of Case methods: 20 %
- Final exam: 80 %
2) Students in the second or subsequent sitting: the mark for Case methods resolution 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) Class attendance:
- Lectures attendance is not compulsory but recommended to follow the course properly. In any case, attendees will have to follow the rules indicated by the lecturers.
- Attendance to Case methods is compulsory in order to be evaluated for this part of the course. A maximum of one (1) non-attendance to these sessions will be allowed, and must be duly justified.
2) Resolution of Case methods (20%):
- 5 sessions are scheduled (1 for each thematic block). During the sessions, professor will propose different activities to perform in groups, where the students will play a more active role throught their participation. By participation is meant an active involvement with new and interesting ideas as well as relevant contributions that help to improve session standards.
- When required, working groups will be randomly defined by lecturers at the begining of each session.
- At the end of the session, students must perform a corresponding task in an autonomous way that will be sumitted online (virtual campus) within the deadline fixed by the professor. For the seminars corresponding to thematic blocks 4 and 5, the report will be submitted before starting the session.
- Each seminar is equally weighted to contribute towards the mark; 20% (4% of the final course grade). The assessment shall take into account; 1) the submitted report and 2) student participation during the seminar. If the report is not submitted within the deadline, the seminar will be scored a zero (0) and taken into account for the average mark. A minimum mark of 5 in the Resolution of Case methods must be achieved in order to average with the final exam and pass the subject.
3) Final exam (80%):
- Final exam will consist on a series of multiple choice questions, counting +1 for correct answers and -0.25 for errors.
- 20% of the multiple choice questions may imply concepts that have not been explained directly in lectures but have been addressed in an autonomous way for the resolution of Case methods (course materials available on campus).
- A minimum mark of 5 in the final exam must be achieved in order to average with the continuous assessment marks (resolution of Case methods) and pass the subject.
4) 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 lecturers 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
- E1 02/06/2023 16:00h
- E2 28/06/2023 A15 11:00h