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
To train the students in the theoretical and practical knowledge of the nutritional and dietary characteristics of the different stages of life, their evolution and development over time, their importance for a specific period of life and their impact in the following stages.
To train the students in the theoretical and practical knowledge of the nutritional and dietary characteristic during physical activity.
1. Nutrition during pre-pregnancy and pregnancy. Nutritional needs of the mother during lactation. Recommended food groups.
2. Nutrition during the first year of life. Breast milk. Formulas. Feeding evolution during the first year of life. Complementary feeding. Guidelines.
3. Nutrition during early childhood, preschool and school age.
4. Nutrition during adolescence. Physiological changes and nutritional needs of the adolescent.
5.Nutrition during menopause.
6. Nutrition in the elderly. Concept of aging. Physiological changes related to nutrition. Nutritional Needs. Recommended Foods.
7. Balanced nutrition and physical activity. Hydration in sport. Ergogenic aids.
8. Diet in training. Dietary Guidelines and hydration in competition: Before, during and after.
9. Nutritional and dietary planning in specific sports.
*Outdoors: Visits related to the subject.
-Nutrición y alimentación humana. J. Mataix. Ergon 2000.
-Tratado de Nutrición. Angel Gil. 2010. - Nutrición y Terapéutica Dietética. V.L. Kerschner. Manuel Moderno. México, 1984
-Fundamentos teóricos–prácticos de Nutrición y Dietética. Alfredo Martínez, J.
-Nutrición en las diferentes etapas de la vida. J.E. Brown.
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:
CE27 - Evaluating and calculating nutritional requirements in health status and disease at any stage of the life cycle.
CE28 - Identifying the basis of a healthy diet (adequate, balanced, varied and adjusted).
CE31 - Students must be able to plan, perform and interpret the evaluation of the nutritional status of individuals and / or groups, both healthy (in all physiological situations) and ill.
CE34 - Developing and interpreting a dietary history in healthy population and in diseased subjects, and a medical history. To learn how to understand and use the terminology used in health sciences.
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 EXHIBITION SESSIONS:
The exhibition classes will be given in the classroom and at the time established by the centre and will be held on a regular basis.
The PRACTICAL SESSIONS:
The laboratory practices will be given in the laboratory and computer room, in the groups and at the times established by the centre and will be carried out on a regular basic
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. - CB2 - CB3 - CB4 - CB5 - CG1 -CG2 -CG3 - CG4 - CG5 - CG6 -CG7 - CG12 - CG13 -CG14 -CG15 - CG16 -CG17 -CG18 -CG29 - CT1-CT7-CE27 CB1: appraise the competencies - CE28 - CE31 - CE34 -CE44
(SE4) Evaluation of work: the result of the work proposed by the profesor.Se appraise the competencies will be assessed: - CB2 - CB3 - CB4 - CB5 -CG2 -CG3 - CG4 - CG5 - CG6 CB1 - CG7 - CG13 -CG14 -CG15 - CG16 -CG17 -CG18 -CG29 - CT1-CT7-EC27 - EC28 - CE31 - CE34 -CE44
Hands-on learning outcomes will be assessed (includes SE5 SE6). They appraise competencies: - - CG6 --CG14 -CG15 - CG16 - CT1-CT7-EC27 - EC28 - CE31 - CB2 CE34
- 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 EVALUATION (related to the Final Exam)
The Final Exam will be held in person.
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.
- Design outlines and summaries: reasonably understand and memorize them. Use the tutorials to solve doubts about the subject.
- Check bibliography related to the subject, specially legislation.
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
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- cristina.fente [at] usc.es
- Category
- Professor: University Professor
Alberto Cepeda Sáez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822410
- alberto.cepeda [at] usc.es
- Category
- Professor: University Professor
Carolina Graciela Nebot Garcia
- 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
| Tuesday | |||
|---|---|---|---|
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Friday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 06.03.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.03.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.10.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |