ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 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: Second Semester
Teaching: With teaching
Enrolment: Enrollable
Objectives:
· To understand the elements involved in the design of food policies, plans and campaigns or nutrition education.
· Learn to design a nutrition education project aimed at different groups of people
· Know and apply the methods and resources more employees in health education
· Learn the techniques of assessment of nutritional status in populations and their application in the field work, interpretation of results and analysis
operating results.
Theoretical contents:
1. Communitarian nutrition and nutritional education. Concept and introduction
2. Programs of education and nutritional intervention. Strategies and detection of needs
3. Evaluation of nutritional status in population groups
4. Present Spanish diet. strengths and weaknesses
5. Nutritional objectives for the spanish population
6. Nutritional education during sanitary planification. Legislation and planned programs
7. General and nutritional labelling of foods. Healthy and Nutritional declarations
Practical Contents (interactive)
Item 1. workshop of nutritional labelling.
Item 2. Data search in community nutrition. Critical interpretation and validity.
Item 3. Study of food consumption: a study of intake.
Item 4. Example of nutritional intervention program.
Content Seminars and work done by students:
Topics: The topics of the seminars will be decided by the teacher at the start of each course. These seminars will focus on the same topic and will be conducted in groups of three students. In addition, at the request of the student, students will conduct case studies on topics proposed by the teacher in order to increase the final calification.
Basic Bibliography:
-Aranceta Bartrina, J. Nutrición Comunitaria 3/E. Elsevier España. Madrid. 2012
-Food and Nutrition Board NRC (National Research Council) Recommended Dietary Allowances, 10 ed Washington DC Nacional Academy Press, 1989.
-Martinez JA, Astiarán I y Madrigal H. Alimentación y Salud Pública, 2/E. McGrow-Hill/ interamericana. Madrid. 2002.
-Mataix J Quiles JL Rodríguez Huertas J. Aporte de grasa En Guías alimentarias
para la población Española. Madrid Sociedad Española de Nutrición Comunitaria (SENC) 2001.
-Martí-Henneberg C, Capdevilla F. Ingesta alimentaria y nutricional de niños y adolescentes en España En Tojo Ed Tratado de Nutrición Pediátrica Barcelona Doyma.2001.
-Mataix J. (Ed) . Nutrición y alimentación humana. Ergón. Majadahonda. 2002.
-Serra L, Aranceta J. Objetivos nutriconales para la población española. Consenso
de la Sociedad Española de Nutrición Comunitaria. En: Guías Alimentarias para la población española. Madrid .Sociedad Española de Nutrición Comunitaria (SENC). 2001.
-Serra L, Ribas L, Román B. Recomendaciones sobre la ingesta de hidratos de carbono en la población española. En: Guías alimentarias para la población española Madrid Sociedad Española de Nutrición Comunitaria (SENC) 2001.
-Serra L, Aranceta J Nutrición y Salud Pública. 2/E. Masson. Barcelona. 2006.
-Sociedad Española de Nutrición Comunitaria. Documento de Consenso: Guías
Alimentarias para la población española. SG. Editores. Barcelona. 1995.
-Soriano JM. Nutrición Básica humana. Servicio de Publicaciones de la Universidad de Valencia. Valencia. 2006
Complementary Bibliography:
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 - To demonstrate 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 - To 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 - To 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 - To can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
CB5 - To have developed those skills needed to undertake further studies with a high degree of autonomy.
General skills:
CG5: To effectively communication, 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: To meet, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects
Transversal competences:
CT1: Capacity for analysis and synthesis
CT7: Capacity for solving problems
Specific skills:
CE42: To planify and carry out dietetic-nutritional education programs in sane and illness people.
CE50: To design and conduct nutritional assessments to identify the needs of the population in terms of food and nutrition, and to identify the determinants of nutritional health.
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.
CE44: To manage basic tools in TICs, commonly employed in the field of feeding, nutrition and dietetics.
It will be employed the virtual campus of USC to support teaching.
The lectures (theoretical), seminars and tutorials will be held at the times indicated, within the hours provided, using appropriate hygienic measures. All the teaching will be supported by a Virtual Help Course in the platform that the USC has for virtual teaching, where it will be possible to locate announcements, contained and additional material, bibliography, cited regulations, and guides for the accomplishment of the tasks.
The practical classes will be carried out in person, at the scheduled times, using appropriate hygienic measures.
The assessments shall be carried out in person.
Grading system:
The students assessment will be carried out by continuous assessment, writing works, seminars and practices notebooks and final exam.
Lectures. Continuous assessment (10% of the final grade) will be done by assessing attendance, participation and attitude in the classes. He will be punished with the loss of all points earned during classes using mobile devices for purposes other classes.
Competencies evaluated: CB4.
Seminars and work (10% of the final grade) will consist of the oral presentation of a group work on topics proposed by the teachers responsible for the matter.
Competencies evaluated: CB2, CB3, CB4, CE42, CE44, CG5, CG6, CT1, CT7.
The evaluation of the lab notebook (10% of the final grade) will consist of the evaluation of the lab notebook that students must turn in group after completion of the practices of the subject.
Attendance at practices is mandatory to pass the course (ME3).
Competencies evaluated: CB3, CB5, CG5, CG6, CE42, CE50, CE44, CE52.
The final exam (70% of the final grade) will consist of short questions and / or multiple choice type test. The mistakes of test questions not deducted points. The student must obtain more than 40% of the maximum possible score for this test score for that score is taken into account in the final grade for the course. In the event that a student does not achieve the grade established as a minimum requirement in the exam, he/she will receive as a final grade only the grade corresponding to the continuous evaluation.
Competencies evaluated: CB1, CB4, CB5, CT1, CT7, CE50, CE44, CE53.
-At the second opportunity the evaluation achieved in the continuous assessment will be maintained.
-Only the evaluation of the practical classes will be maintained from one course to the next, and in no case will the evaluation of the interactive sessions (seminars) or attendance be maintained.
-In the case of fraudulent exercises or tests, the provisions of the regulations on the evaluation of students' academic performance and qualifications will apply.
Students who meet the legal requirements established by the USC may request a waiver of class attendance. In the event that the student is excused from class attendance, only the grade of the final exam (90%) and the evaluation of the practice notebook (10%) will be evaluated, leaving without effect the evaluations corresponding to the attendance of the expository sessions and the activities developed in the interactive sessions.
It is recommend at least 25 hours of study for each ECTS credit (at least 150 hours in total). It is recommend reading scientific articles and regular consultation of the bibliography as the basis for the study of the signature.
- Showing attention and interest during attendance at face-to-face classes.
- Making outlines and summaries: understanding and memorizing them. Use the tutorials to solve doubts about the subject.
- Consult the bibliography, especially the legislation in force.
- During the revision of exams, to follow the activities to which the student is entitled according to the regulations for the evaluation of academic performance and grades.
- To know the continuous assessment grade, if the student wishes, he can do it before the final exam exclusively in a face-to-face way, requesting it previously to the coordinating teacher of the subject.
Teach in spanish
Jose Manuel Miranda Lopez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- josemanuel.miranda [at] usc.es
- Category
- Professor: University Lecturer
| Tuesday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Friday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 05.26.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 4 GROUND FLOOR |
| 05.26.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.26.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 07.08.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 4 GROUND FLOOR |
| 07.08.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |