Universitat Internacional de Catalunya
Nutrition and Health
Other languages of instruction: English, Spanish,
Teaching staff
Coord: Dra Andrea Miranda (aemiranda@uic.es)
Teaching Assist: Dra Samantha Álvarez
Introduction
Nutrition is the science that studies how the body uses food energy for human development, and the interaction between food, health and disease. One of the cornerstones of good health and disease prevention is achieving an optimal diet both in its components and quality.
Diet is important due to its influence on growth, development, functioning and health. Lifestyles, nutrition and habits, will have a great influence on personal and population health. Basic nutritional knowledge in the medical profession is essential to face challenges in daily practice and disease prevention.
In this course, we aim to introduce to the field of nutrition. We will study the different processes from ingestion-absorption to the interaction between health and disease. Emphasis will be placed on the food-health relationship and on the development of nutritional interventions at the population level.
Pre-course requirements
No compulsory requirements on previous courses.
The course will carry on competences gained in Introduction to Epidemiology and IMM2.
Objectives
Overall objective
Understanding the importance of food and its relationship with health status.
Specific objectives
- Identifying diet as an element of prevention and health promotion
- Identifying the different components and interactions in feeding processes and their impact on health
- Differentiating the epidemiological designs and nutritional interventions
- Deciding about specific diets in the clinical population
Competences/Learning outcomes of the degree programme
- 10 - To understand and recognise the agents and risk factors which determine health status, and learn how they determine the symptoms and natural development of acute or chronic diseases in individuals and populations.
- 23 - Communicate effectively and clearly, both orally and in writing with patients, family members, media and other professionals.
- 25 - Recognize the determinants of public health; genetic and sex-dependent lifestyle, demographic, environmental, social, economic, psychological and cultural determinants.
- 28 - Obtaining and using epidemiological data and assess trends and risks in health related decision-making.
- 31 - Understand, critically evaluate and know how to use sources of clinical and biomedical information to obtain, organize, interpret and communicate scientific and health care information.
- 34 - Ability for critical thinking, creativity and constructive skeptisim with a focus on research within professional practice.
- CB-2 - To know how to apply and incorporate knowledge, an understanding of it and its scientific basis and the ability to solve problems in new and loosely defined environments, including multidisciplinary contexts that include both researchers and highly specialised professionals.
- CTP-3 - To develop critical thinking and reasoning as well as self-assessment skills.
- CTS-2 - To demonstrate sensitivity to environmental issues and act accordingly.
Learning outcomes of the subject
Upon course completion, students must be able to:
1- Identifying and analyzing different aspects influencing community health, disease prevention and promotion of healthy habits and lifestyles.
2- Reading and building critical thinking regarding nutritional studies
3- Describing nutritional intervention strategies / policies and identifying opportunities for improving health in individuals and populations.
4- Understanding the importance of doctor counseling in nutritional decision-making as primary and secondary prevention strategies.
Syllabus
|
Session |
Topic |
Contents |
|
Bloque I: Concepts on health and nutrition |
||
|
Session1 |
Introduction to nutrition. Basic concepts |
Food and nutrients dietary patters and diets |
|
Session2 |
Food metabolism and interactions |
Bioavailability of nutrients Energy expenditure nutritional requirements |
|
Session3 |
Diet as a health determinant |
Nutrition from a Public Health perspective Dietary habits Nutritional transition |
|
Session4 |
Clinical Nutrition |
Clinical cases and nutritional plans |
|
Bloque II: Foos and its consequences on health |
||
|
Session5 |
Introduction to nutritional epidemiology |
Study design in nutritional epidemiology |
|
Session6 |
Measuring nutrition |
Questionnaires and biomarkers Errors and biases |
|
Session7 |
Prevention |
Preventive interventions: Metabolic Syndrome Chronic disease Cancer |
|
Session8 |
Health policies |
Water fluoridation Iodization of salt Sugary drinks Nutritional labeling |
|
Session9 |
Critical reading |
A critical review of literature in nutritional epidemiology |
|
Session10 |
Final presentation |
|
Teaching and learning activities
Online
In order to achieve learning results and competences, the following teaching methodologies will be used:
1. Theoretical classes (CM): Masterclasses where the teacher will teach the theoretical topics and related participatory practices are carried out.
2. Project Learning(Pr): Final work in small groups (3-4 approx). Students will carry out a project based on the critical review of the available evidence, being able to choose between:
- Evaluation of the effectiveness of an established nutritional intervention
- Design of nutritional intervention and expected results
- Risk assessment of food and its impact on health
A specific list of topics to choose from will be provided, but students are encouraged to choose a specific topic.
3. Virtual learning (Vi): Moodle of the subject where the communication between the teacher and students will take place through interactive forums
In addition, the necessary material will be uploaded to develop the subject: a program of the subject, slides of masterclasses, compulsory and recommended readings, etc.
4. Study and self-learning (AA): Independent study and work, where, based on the readings (compulsory and recommended) and activities, the student is responsible for their own organization regarding the information they collect.
|
Activities |
Place |
Place |
Type |
Duration |
|
Masterclass (CM) |
Online |
Moodle |
Individual |
14 |
|
Project learning (Pr) |
Online |
Moodle |
Group |
6 |
|
Self-study (AA) |
Non-face-to face |
- |
Individual |
20 |
|
|
|
|
Total online |
20 |
|
|
|
|
Total no non-face-to-face |
20 |
|
|
|
|
Total (2 ECTS x 20 estimated hours ) |
40 |
Evaluation systems and criteria
Online
1) Final work 50%
2) Resolution of problems/cases (RP): 30%
The critical reading of scientific articles and answers to specific questions will be evaluated. The choice of scientific articles, discussion and relevance to session topics will be evaluated.
3) Class paricipation: 20% of the grade for the course
Bibliography and resources
- Walter Willett. Nutritional Epidemiology, Third Edition. Oxford University.Press, 2012
- WHO/FAO. Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series 916. 2003.
- Rothman K. Modern Epidemiology. 3 ed. Philadelphia, PA: Lippincott Williams & Wilkins. Bullis, R. K. 2008.