ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 97 Hours of tutorials: 5 Expository Class: 31 Interactive Classroom: 17 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: First Semester
Teaching: With teaching
Enrolment: Enrollable
The student will be prepared/trained to elaborate and evaluate advanced therapeutic diets. Thus, the course will provide with knowledge on techniques, products and new trends on advanced nutritional support.
THEORY (Expositive lectures)
Subject 1. Enteral nutrition.
Subject 2. Parenteral nutrition.
Subject 3. Fasting and aggression.
Subject 4. Special dietetic preparations (modified reciped products, hidrolized products...)
Subject 5. Dietetic products and Phytotherapy. Regulation and use.
Subject 6. Functional foods. Types and tendencies in functional feeding. Legal foundations, concept, justification and aspects.
Subject 7. Elements used in functional foods. Intestinal ecology, prebiotic, probiotic and sinbióticos, antiox, Omega 3, CLA, etc.
Subject 8. Methods and techniques in nutrigenomics, metabolomics, etc. Biomarkers and molecular targets.
PRACTICAL LESSONS (interactive classes)
1. To interpret the dietetic legislative aspects in special, dietetic products and of phytotherapy.
2. Design of a functional food (patty hamburguer omega-3 enriched)
3. Evaluation of commercial kit assays for advanced nutritional support.
Visits related to the subject
Bibliography will be updated in presencial classes as well as each academic course.
• Cervera, P.; Clapés, J. y Rigolfas, R. 2010. Alimentación y dietoterapia: (nutrición aplicada en la salud y la enfermedad).4ª ed. McGraw-Hill Interamericana.
• De Lorenzo, D. (coord) y cols. Nutrigenómica y Nutrigenética, hacia la nutrición personalizada. 2011. Librooks Barcelona.
• Escott-Stump, S. Nutrición, diagnóstico y tratamiento. Ed. Mc Graw-Hill. México. 2005.
• Gibney, M.J.; Elia, M.; Ljungqvist, O.; Dowset, J. Nutrición Clínica Ed. Acribia. Zaragoza. 2007.
• Gil Hernández, A. Tomo I: Bases fisiológicas y bioquímicas de la nutrición (Tratado de Nutrición). Ed. Acción Médica-Grupo. Madrid. 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.
• Mataix J. Nutrición y alimentación humana. Tomo II (2ª ed.) Ergon. Madrid. 2009.
• 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.
• Russolillo, G.; Marques, I. Álbum fotográfico de porciones de alimentos. Ed. ICM. Madrid. 2008.
• 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.
General skills or competences:
CB1 - Students must demonstrate knowledge and understanding in a field of study that assumes a general secondary education, and it is typically at a level which, although it is supported by advanced textbooks, includes also some aspects that imply knowledge of the forefront of their field of study
CB2 - Students must be able to apply their knowledge to their work or vocation in a professional manner and must have the
competences typically demonstrated through arguments (elaboration and defense) and solving problems within their field of study
CB3 - Students must have the ability to gather and interpret relevant data (usually within their field of study) in order to express judgments that include reflection on relevant social, scientific or ethical issues
CB4 - Students must be able to communicate information, ideas, problems and solutions to both specialist and non-specialized public
CB5 - Development of the learning skills that are necessary to undertake further studies with a high degree of autonomy
CG1 - Recognize the essential elements of the profession of Dietitian-Nutritionist, including ethical principles, legal responsibilities and exercise of the profession, applying the principle of social justice to the professional practice, and
developing it with respect for people, their habits, beliefs and cultures.
CG2 - Developing the profession with respect for other health professionals, acquiring skills for teamwork.
CG3 - Recognizing the need to maintain and regularly update professional skills, paying particular importance to learning, autonomously and continuously, including new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
CG4 - to know the limits of the profession and its competences, identifying when interdisciplinary treatment is necessary or the referral to another professional.
CG5 - To communicate effectively, both orally and in writing, with people, health or industry professionals, and the media, knowing how to use the Information and Communication Technologies, especially those related to nutrition and lifestyle.
CG6 - Understanding, critically evaluating and knowing how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
CG7 - Ability to elaborate reports and complete records relating to professional intervention of the Dietitian-Nutritionist.
CG12 - Knowledge on nutrients, their function in the body, their bio-availability, requirements and recommendations, and the basis energy and nutritional balance.
CG13 - Integrate and evaluate the relationship between diet and nutrition in health and disease states.
CG14 - Apply scientific knowledge of physiology, pathophysiology, nutrition and food, to plan and advice individuals and groups, throughout the life cycle, both healthy and sick populations.
CG15 - Design and implementation of protocols for assessment of nutritional status, identifying nutritional risk factors.
CG16 - Interpretation of nutritional diagnosis, evaluation of nutritional aspects of a medical history and design of a plan of dietary intervention.
CG17 - Students must know the structure of food services and power supply units and hospital nutrition, identifying and
developing the functions of a Dietitian-Nutritionist within the multidisciplinary team.
CG18 - Students must participate in the organization, management and implementation of the different types of food and nutritional support, in both hospital and outpatient dietetic-nutritional treatment.
CG29 - Basic training for the research activity, being able to formulate hypotheses, collect and interpret information for problem solving using the scientific method, and understanding the importance and limitations of scientific thinking in health and nutrition.
Transversal competences:
CT1: Capacity for analysis and synthesis
CT7: Capacity for solving problems
Specific skills/competences:
CE40 - The students will learn about the different techniques and products of basic and advanced nutritional support.
CE41 - Students must be able to develop and implement plans of dietary and nutritional transition.
CE31 - how to plan, perform and interpret the evaluation of the nutritional status of individuals and / or groups, both healthy (in all physiological situations) population and patients.
CE44 - Manage basic ICTs tools commonly used in the field of Food, Nutrition and Dietetics.
The contents are mainly structured in lectures (ME1) where basically the fundamentals of the subject are set. These lectures will be displayed using the classic and audiovisual tools available in the classroom. An important aspect is that students must complete the aspects covered in theory with the completion of works in groups (ME6) and off-campus classes (autonomous training), proposed by the teacher, so it will be a very interesting part to intellectual training of students. In this work, the group will have to take conclusions, thus fostering the ability to defend one's own choices and self-criticism.
Laboratory Practices (ME3), to be held in groups, are considered an important part of the student's training since they are essential complements of the theory. Students will have to prepare and present a lab notebook (ME7) reflecting the results thereof.
Individual tutorials (ME8) and group tutorials (ME4) will be held at the times indicated, or there is a possibility of on-line tutorials/questions through the tools of the Virtual Help Course. All the teaching activity will be supported by a Virtual Help Course in the platform for virtual teaching of the University of Santiago de Compostela, where you can find ads, content and additional material, literature, regulations cited, guidelines for carrying out the work, e-mail, etc.
The MAGISTRAL SESSIONS:
The classes will be given in the classroom and at the time established by the centre and will be held on a regular basis.
To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.
The realization of the practices is compulsory to pass the subject.
- (SE3) Continuous Assessment (30%): the student's attitude and effort proving to learn, solve problems and think critically and argumentative during their assistance in all activities will be evaluated. Competencies evaluated: CB1 - CB2 - CB3 - CB4 - CB5 -CG1 - CG2 -CG3 - CG4 - CG5 -CG6 - CG7 - CG12 - CG13 -CG14 - CG15 - CG16 - CG17 -CG18 -CG29 - cT1 CT7-CE40 - CE41 - CE31 - CE44 -
- (SE4) Evaluation of work: the result of the work proposed by the profesor.Se will assess your lab notebook will be evaluated. Competencies evaluated: CB1 - CB2 - CB3 - CB4 - CB5 -CG1 - CG2 -CG3 - CG4 - CG5 -CG6 - CG7 - CG12 - CG13 -CG14 - CG15 - CG16 - CG17 -CG18 -CG29 - cT1 CT7-CE40 - CE41 - CE31 - CE44 -
Hands-on learning outcomes will be assessed (includes SE5 SE6) Competencies evaluated: CG3 - CG6 - CG7 - CG13 -CG14 - CG15 - CG16 - CG17 -CG18 -CG29 - cT1 CT7-CE40 - CE41 - CE31 - CE44
- Examination (70%) will be made a final examination (SE1) in which knowledge about the contents of the subject(required a minimum score of 45% for the rest of merit value) is evaluated.
The evaluation of the call second chance: all the scores by the student except the Final Exam (70%) will remain.
The Final Exam will be telematic.
The subject consists of 6 ECTS credits, including the following hours:
Lectures: 25 h
Seminars: 4 h
Laboratory: 11 h
Group tutorials: 6 h
Group Works: 5h
Testing/exams and review: 4 h
The distribution of the training activity in total working hours of the student is (25xECTS) 150 hours.
- Show interest and attention in class.
- Prepare outlines and summaries: reasonably understand and memorize them. Use the tutorials to solve doubts about the subject.
- Check bibliography related to the subject and articles suggested by the professors.
Language: Spanish
(Possible communication in Galician and/or English and/or French and/or Portuguese with students who need it).
Important notes:
For the cases of fraudulent performance of all these exercises and tests indicated here, the provisions of: “Regulations for the assessment of two academic performance and revision of qualifications" will apply.
Cristina Asuncion Fente Sampayo
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- cristina.fente [at] usc.es
- Category
- Professor: University Professor
Alexandre Lamas Freire
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- alexandre.lamas [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
Alejandra Cardelle Cobas
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- alejandra.cardelle [at] usc.es
- Category
- Professor: Temporary PhD professor
| Tuesday | |||
|---|---|---|---|
| 10:00-11:00 | Grupo /CLE_01 | Galician, Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| Thursday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish, Galician | 0P CLASSROOM 7 GROUND FLOOR |
| 01.21.2025 10:00-14:00 | Grupo /CLE_01 | ASSEMBLY HALL |
| 06.17.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.17.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |