Universitat Internacional de Catalunya
Nutrition
Other languages of instruction: English, Spanish,
Teaching staff
Faculty involved:
Dra. Sara Hurtado Barroso
Dra. Silvia Ballesta Purroy
Any queries will be resolved before or after class.
Introduction
The Nutrition course aims to provide students with the scientific foundations of human nutrition and, particularly, to raise awareness about the impact of nutritional imbalances on body composition and physiology, both at the cellular and systemic levels.
Basic concepts of human nutrition will be studied, delving into key elements to understand the interaction between diet and physiology, such as the availability and function of nutrients in the body, the diet-related modulation of metabolic processes, and nutritional needs and recommendations across different life stages and specific pathologies.
Additionally, relevant and current aspects in the field of nutritional sciences will also be addressed. During the course, students are expected to achieve the competencies outlined 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 are:
- To promote a comprehensive understanding of the foundations of nutrition, including the roles of macronutrients, micronutrients, body composition, and dietary needs in various contexts.
- To explain the importance of nutrition across different life stages and special cases.
- To introduce students to advanced research areas such as immunonutrition, microbiota, genetic engineering applied to nutrition, and regulation of gene expression, aiming to prepare them to contribute to innovative solutions linking diet, health, and genetics.
- To foster analytical and problem-solving skills in clinical cases and issues related to nutrition.
Competences/Learning outcomes of the degree programme
- CN04 - Identify the basic principles of human nutrition and its relationship with illness and well-being, and identify erroneous concepts that have been disseminated in society.
- CP02 - Apply scientific methodology to interpret practical or theoretical data by evaluating situations and results from a critical and constructive point of view.
- CP05 - Apply biological foundations in the search for practical solutions to health problems, following ethical standards and scientific rigour and respecting fundamental equal rights between men and women, and the promotion of human rights and the values inherent in a peaceful society of democratic values that includes inclusive, non-discriminatory language without stereotypes.
- HB02 - Apply the principles of organic chemistry and biochemistry to the study of the structure and function of biomolecules and their metabolism.
Learning outcomes of the subject
Upon completing the course, students should be able to:
- Identify the basic principles of nutrition, including the functions of macronutrients and micronutrients, energy requirements, and nutritional status assessment.
- Design balanced and healthy dietary strategies tailored to different contexts and physiological conditions.
- Evaluate practical cases and real-world situations related to diets, pathologies, and dietary myths, proposing evidence-based solutions.
- Describe how nutrition impacts the microbiota, immune system, and gene expression, and its relationship with specific conditions such as obesity.
- Demonstrate the ability to integrate knowledge on emerging topics like immunonutrition, food-drug interactions, and genetic engineering, applying them in research and professional practice.
Syllabus
Subject 1. Introduction to nutrition
Subject 2. Macronutrients and energy requirements
Subject 3. Body composition, nutritional status assessment, and dietary balance
Healthy Plate (case method)
Subject 4. Micronutrients and other bioactive compounds
Myths and truths (case method)
Subject 5. Types of foods
Subject 6. Types of diets
Clinical cases: diets (case method)
Subject 7. Nutrition across different physiological stages
Clinical cases: food, supplements, and medication interactions (case method)
Subject 8. Nutrition and the microbiota
Subject 9. Immunonutrition, allergies, and food intolerances
Subject 10. Diet-related pathologies: obesity
Nutrition and genetic engineering (case method)
Subject 11. Nutritional regulation of gene expression
Classes will be conducted by Dr. Sara Hurtado and Dr. Sílvia Ballesta in Catalan and Spanish.
Teaching and learning activities
In person
Lectures (20 hours): Theoretical topics presented by instructors.
Case Methods (10 hours): Real or hypothetical situations are presented. Students work on questions in small groups or actively interact with instructors, discussing responses. Instructors actively intervene and provide new insights if needed.
Virtual Learning (EV): Online materials accessible anytime to aid self-learning of course-related concepts.
Evaluation systems and criteria
In person
1) Students in the first sitting:
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Case Methods (20%)
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Final Exam (80%)
Students who contribute interesting ideas or ask relevant questions that enhance class quality (lectures or case methods) may receive a 5% excellence bonus. Only actively participating students are eligible.
2) Students in the second or subsequent sitting: case method grades will be retained, but students may attend classes again to obtain a new grade if desired.
General points to bear in mind about the assessment system:
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Class Attendance:
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Attendance for lectures is not mandatory but recommended for optimal learning. Participants must adhere to instructors' rules.
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Attendance for Case Methods is mandatory. A maximum of one absence with a valid justification is allowed.
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Case Methods (20%):
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Five sessions are scheduled, involving group activities and active participation.
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Groups will remain the same throughout the course.
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The case method "Nutrition and Genetic Engineering" will integrate content from "Genetic Engineering and Experimental Models."
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Each session contributes equally to the grade, assessed based on the report submitted and participation. A minimum score of 5 is required to pass this component.
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Final Exam (80%):
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Multiple-choice questions (+1 for correct answers, -0.25 for incorrect answers).
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Covers topics from lectures and case methods.
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A minimum score of 5 is required to pass.
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Electronic Devices:
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Misuse of devices may result in expulsion. Recording and sharing materials for non-educational purposes is prohibited.
Bibliography and resources
- GIL, A. Tratado de Nutrición. Editorial Médica Panamericana, 2024.
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Tomo I - Bases fisiológicas y bioquímicas de la nutrición
Tomo II - Bases moleculares de la nutrición
Tomo III - Composición y calidad nutritiva de los alimentos
Tomo IV - Nutrición humana en el estado de salud
Tomo V - Nutrición y enfermedad - RODOTA, L.P. & CASTRO M.E. Nutrición Clínica y Dietoterapia. Editorial Médica Panamericana, 2019.
- Nutrición. Janice L. Thompson, Melinda M. Manore y Linda A. Vaughan. Pearson Educación S.A. 2008.