ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 97 Hours of tutorials: 6 Expository Class: 28 Interactive Classroom: 19 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 general objectives of the subject are:
· Familiarize yourself with the different collective catering systems.
· Being able to apply knowledge of nutrition, dietetics, diet therapy and hygiene in the design and evaluation of menus for different communities
· Acquire knowledge about the design, organization, management and evaluation of the different services related to mass catering.
Knowing how to intervene in promotion, prevention and protection projects with a community and public health approach
Theoretical contents:
Chapter 1. Introduction. Collective restoration models. Legislation relating to collective catering: European, national and regional.
Chapter 2. Menu designs for communities. Elaboration of diets in canteens for healthy adults: companies. Elaboration of diets for school canteens. Elaboration of diets for canteens of nursing homes.
Chapter 3. Planning of facilities, premises, materials and restoration equipment. Circuit design. Flowcharts. Supply System.
Chapter 5. Modification of food by culinary techniques. Repercussions on the nutritional value
Seminars and students work:
The theme of the seminars will be established by the teacher at the beginning of each course. Taking into account current issues related to the subject. Throughout the semester, the teacher will carry out tests in the classroom so that students can assess their knowledge of the subject.
Additionally, and at the request of the student, students may carry out monographic works on topics proposed by the teacher in order to raise their grade.
Practical contents:
Menu design for different groups.
Presentation of practical cases of collective restoration. Evaluation of facility design, training of food handlers, culinary techniques, distribution process. Experimental elaboration in food plant of the designed menus.
Visits: It could be the posibility to visits colective canteens (hospitals, educational centre, residences,...), they will be conditioned by the availability of the companies and by the budget to transport the students. These visits will be voluntary.
Basic bibliography:
BENYON, S.(1998). Lo esencial en metabolismo y nutrición. Cursos Crash de Mosby. Harcourt Brace España. Madrid.
CERVERA, P.; CLAPER, J. y RIGOLFAS, R. (1999). Alimentación y dietoterapia. McGraw-Hill Interamericana de España, SAU. Madrid.
CONSEJO GENERAL DEL COLEGIOS OFICIALES DE FARMACEUTICOS. (1993). Nutrición y dietética. Aspectos sanitarios. Tomos I y II. C.O.F. Madrid.
KATHLEEN MAHAN,L. And SYLVIA SCOOT-STUMP.(1998). 9ª edición.Nutrición y Dietoterapia de krause. McGraw – Hill Interamerica.
MATAIX, F.J.; MAÑAS, M.; MARTÍNEZ DE VICTORIA, E.; LLOPIS, J. (1992). Tablas de composición de alimentos españoles. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Granada.
A.Sastre y M. Hernández Rodríguez. (1999). Tratado de Nutrición. Díaz de Santos. Zaragoza
L. Serra, J. Aranzeta, J.Mataix. (1995). Guías alimentarias para la población española. Documento de consenso. SENC. SG editores. Barcelona
MATAIX, J. (2002). Nutriciión y alimentación humana. TRATADO DE NUTRICIÓN I y II. Ed. Ergon. Barcelona
Complementary bibliography:
www.restauracioncolectiva.com
bisaludpublica [at] jet.es (bisaludpublica[at]jet[dot]es) Unidad de Nutrición Comunitaria Bilbao
senba [at] retemail.es (senba[at]retemail[dot]es) Sociedad Española de Nutrición Básica y aplicada
www.who.org Organización Mundial de la Salud
www.aesan.msc.es Agencia Española de Seguridad Alimentaria y Nutrición
www.nutricioncomunitaria.con Sociedad Española de Nutrición Comunitaria SENC
www.fesnad.org Federación Española de Sociedad de Nutrición, Alimentación y Dietética
www.adenyd.org Asociación Española de Diplomados Enfermería de Nutrición y Dietética
www.aedn.es Asociación Española de Dietistas y Nutricionistas
www.seh.lelha.org Sociedad Española de Hipertensión
www.sedca.org Sociedad Española de Dietética y Ciencias de la Alimentación
Basic skills:
CB1: Students have demonstrated knowledge and understanding in a field of study that part of the basis of general secondary education, and is typically at a level which, although it is supported by advanced textbooks, includes some aspects involving knowledge of the forefront of their field of study.
CB2: Students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through devising and sustaining arguments and solving problems within their field of study.
CB3: Students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical.
CB4: That students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
CB5: That students have developed those skills needed to undertake further studies with a high degree of autonomy.
General skills:
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 professional practice and developing it with respect for people, their habits, beliefs and cultures.
CG3: Recognizing the need to maintain and update professional skills, paying particular importance to learning autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
CG5: It communicates effectively, both orally and in writing with people, health professionals or industry and the media, knowing how to use information and communications technology especially those related to nutrition and habits of life
CG6 meet, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects
Transversal skills:
CT1: Capacity for analysis and synthesis
CT7: Capacity for solving problems
Specific skills:
CE51: To design, intervene and implement programs for dietary and nutritional education and training in nutrition and dietetics.CE52 - Collaborate in planning and nutritional food for the food and nutritional education of the population policy.
CE53 - To acquire the capacity to intervene in projects of promotion, prevention and protection with a community health approach and pública.
The expository classes, the seminars and as well as the practices will be carried out in person at the indicated times, within the scheduled hours, in the degree calendar.
All teaching will be supported by the Virtual Campus platform that USC has and to which all students enrolled in the subject will have access. On said platform, in the collective restoration subject section, advertisements, content and additional material, bibliography, cited regulations, and guides for carrying out the tasks can be found. Likewise, the Teams application will be used in those cases that the teacher considers appropriate.
The expository classes will be taught in the classroom in person using audiovisual presentations and other support materials.
The seminars will consist of the presentation by the student of a topical issue proposed by the teacher. The teacher will present several topics and the student must choose one of them.
The practical classes will be held in the computer room and groups of two or more students will be formed. The objective of the practice is to carry out a work and action plan, as a nutritionist, for the evaluation and improvement of the conditions of a dining room of a determined community. Attendance at practices will be mandatory to pass the subject.
The evaluations will be carried out in person. On the dates, times and classrooms indicated by the center.
To carry out tutorials, 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 the Teams application, by email or with previously agreed face-to-face meetings.
The evaluation of the student will be carried out taking into account the continuous evaluation (30% of the final classification) and the final exam (70% of the final grade), the student must have passed the final exam to add the continuous evaluation mark.
1. The continuous evaluation includes the evaluation of the student in the expository classes, seminars and practices:
*Student evaluation in expository classes (5% of the final grade) the student's attitude will be assessed (punctuality, use of mobile devices,...), attendance and participation in class, performance of tests and works proposed by the teacher
*Evaluation of seminars (10% of the final grade) the student's attitude will be valued (punctuality, use of mobile devices, computer, tablet or mobile, …), attendance and participation. From the exposition of the topic, aspects such as: Organization of the presentation, attitude, punctuality, ability to answer questions and critical capacity will be taken into account.
* Evaluation of practices (15% of the final grade). Attendance at practices and delivery of the practice notebook IS MANDATORY TO PASS THE SUBJECT. The student's attitude (punctuality, use of mobile devices, computer, tablet or mobile, ...) and participation will be valued. Students must submit the practice notebook after completing the practices of the subject, through the virtual campus tool. A well-organized, presentable and legible practice notebook must be submitted. Evaluated competences: CB3, CB5, CG5, CG6, CE42, CE50, CE44, CE52
2. Evaluation of the final exam (70% of the final grade). The exam will consist of short questions and/or simple or multiple answer multiple choice questions. The student must obtain a SCORE GREATER THAN 50% of the maximum possible mark of the exam so that said score is taken into account in the final grade of the subject. Evaluated competences: CB1, CB4, CB5, CT1, CT7, CE50, CE53. In the SECOND CHANCE, the assessment achieved in the continuous evaluation will be maintained.
The assessment obtained in the continuous evaluation of the previous course (practical classes, seminars, expository classes) will be maintained from one course to the next, it will not be possible to partially raise the grade of some parts of the continuous evaluation.
In cases of FRAUDULENT PERFORMANCE OF EXERCISES OR TESTS, the provisions of the "Rules for evaluating the academic performance of students and reviewing grades" will apply.
The subject consists of 6 ECT, that is, 150 hours of student work. These hours include all student activities that are distributed as follows:
· Expository Class: 26 hours
· Interactive Classes 19 hours (9 hours of seminars and 10 of practices)
· Group tutorials: 6 hours
Student Work: 99 hours
- Show attention and interest while attending face-to-face classes. Realization of schemes and summaries: understand and memorize them.
- Read, understand and complement the class material with the indicated bibliography.
- Use tutorials to solve doubts about the subject.
-The student must know how to consult and handle current legislation
- Adhere to the activities to which the student is entitled to according to the regulations for the evaluation of academic performance and grades during the review of exams.
- To know the continuous assessment grade, if the student wishes, they can do it before the final exam exclusively in person, previously requesting it from the coordinating professor of the subject.
s
Language : Spanish
If any student requires it, the Galician, English or French can occasionally be used
In accordance with the General Instruction No. 1/2017 of the Secretaria General, no exemption is granted in this area, and it is necessary to attend all activities in person.
The activities of the continuous evaluation will only be conducted within the lecture period within the schedules set for this subject by the Univeristy of Santiago de Compostela
The subject will not be passed if the student does not attend to the practices or do not pass them, to pass the subject it is mandatory to pass the practical lectures.
Carolina Graciela Nebot Garcia
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carolina.nebot [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 | |||
|---|---|---|---|
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| Wednesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| Thursday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| 12.20.2024 10:00-14:00 | Grupo /CLE_01 | ASSEMBLY HALL |
| 06.09.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.09.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |