Clinical nutrition

To know the nutritive needs of the human body and the Dietary Reference Intakes, in the various stages of life.
Know the nutrients, dietary sources and dietary recommendations.
Understanding the relationship between diet and health, promoting dietary education and the importance of diet and healthy lifestyle
In the prevention of diseases and the protection of health.
To know the necessary tools for the realization, the evaluation and the interpretation of the diets according to the available criteria and the necessities
Individuals and / or groups.
Saber interpret and manage the databases and tables of food composition.
To know the essential characteristics of the different disorders of the alimentary conduct (TCA).
To know and know how to apply the practices in clinical nutritional practice.

Unit 1.- General concepts of nutrition. Physiological bases of nutrition. Pathophysiology of fasting; Metabolic adaptations to fasting and stress.
Assessment of nutritional status in the adult and in the child. Nutritional requirements in health and disease states.
Unit 2.- Nutrition in the state of health.
Unit 3.- Diet as an element of disease prevention.
Unit 4.- Nutrition in the different epochs of life: Childhood. Adolescence. Adult. Pregnancy. Menopause. Senescence. Clinical Aspects.
Unit 5.- Nutrition and obesity. Clinical point of view.
Unit 6.- Eating Disorders. Clinical Aspects.
Unit 7.- Diabetes. Clinical Aspects.
Unit 8.- Cholesterol. Clinical point of view.
Unit 9.- HTA. Clinical Aspects.
Unit 10.- Cancer. Clinical point of view.
Unit 11.- Chronic lung disease. Clinical point of view.
Unit 12.- Cardiopathy. Clinical point of view.
Unit 13.- Hepatopathy. Clinical point of view.
Unit 14.- Renal insufficiency. Clinical Aspects.
Unit 15.- Neurological diseases.
Unit 16.- Intestinal disease: Intolerance to gluten. Inflammatory bowel disease. Irritable colon. Eosinophilic esophagitis. Short bowel. Intolerances
Food. Clinical Aspects.
Unit 17.- Food in the sport. Clinical point of view.
Unit 18.- Artificial nutritional support: Access routes in artificial nutrition. Indications of artificial nutrition. Types of artificial nutritional support.
Enteral nutrition. Parenteral nutrition. Clinical point of view.
Unit 19.- Nutrition in situations of catastrophe: Wars. Epidemics. Natural disasters. Clinical Aspects.
Unit 20.- Community nutrition: Nursing homes. Orphanages. Refugee centers. Clinical Aspects.

- Salas-Salvadó, J.; Bonada, A.; Trallero, R.; Saló, M.E.; Burgos, R. Nutrición y dietética clínica (3ª ed). Elsevier Masson. 2014.
- Hernández, M; Sastre, A. Tratado de Nutrición. Eds. Díaz de Santos. Madrid. 1999.
- Gil Hernández, A. Tratado de Nutrición (4 tomos). (2ª ed) Ed. Médica Panamericana. Madrid. 2010.
- Mahan, L.K.; Scott-Stump, S; Raymond, J.L. Krause Dietoterapia (13ª ed). Elsevier. 2012.

- Moreno Esteban, B; Monereo Megías, S; Álvarez Hernández, J. Obesidad. La epidemia del siglo XXI (2ª ed). Ed. Díaz de Santos. 2000.
- Sociedad Española de Nutrición Comunitaria. Guías Alimentarias para la Población Española. 2001.
- Vázquez Martínez, C.; De Cos, A.; López-Nomdedeu C. Alimentación y Nutrición: Manuel teórico-práctico. Ed. Díaz de Santos. 2014.
- Cervera, P.; Clapes, J.; Rigolfas. R. Alimentación y dietoterapia. McGraw Hill-Interamericana. 2014.
- Celaya Pérez, s. Vías de Acceso en Nutrición Enteral (2ª ed). Editorial Multimedia. 2001.
- Guías clínicas de la European Society for Clinical Nutrition and Metabolism. Accesibles online en http://www.espen.org/education/espen-guidelines
· Guías clínicas de la American Society for Parenteral and Enteral Nutricion. Accesibles en
http://www.nutritioncare.org/Guidelines_and_Clinical_Resources/Clinical…

CG1 - To know the relationship between food, nutrition and health of consumers in different life situations and / or
Psychological, necessary for the development of the various functions of a professional oriented to the improvement of health and safety
Food.
CG9 - Handle the sources of information specialized in nutrition and food, its technology and its security.
CG11 - Acquire training to develop the research activity, being able to formulate hypotheses, collect and interpret the
Information for solving problems following the scientific method, and understanding the importance and limitations of dåel
Scientific thinking in aspects related to nutrition, safety and food technology.
CB6 - Possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of
Ideas, often in a context of research
CB7 - Students are able to apply the acquired knowledge and problem-solving skills in environments
New or little known within broader (or multidisciplinary) contexts related to their area of ​​study
CB8 - Students are able to integrate knowledge and face the complexity of making judgments from
Information that, incomplete or limited, includes reflections on the social and ethical responsibilities associated with the
Application of their knowledge and judgments
CB9 - That the students know how to communicate their conclusions and the last knowledge and reasons that support them to publics
Specialized and non-specialized services in a clear and unambiguous manner
CT1 - Ability to analyze and synthesize.
CT3 - Ability to work in a team.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from diverse sources.
CT9 - Capacity to transmit knowledge.
CT10 - Ability for critical reasoning and argumentation, and self-critical ability.
CT11 - Capacity for autonomous learning.
CT12 - Ability to use information in a foreign language.
CE7 - To know the clinical aspects of nutrition applied to different stages of life, to physical activity and to different pathological states.

Classes
Seminars
Group Tutorials
Individual works
Group work
Individual Tutorials

Continuous evaluation: 50%
Written works: 50%

In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades" will apply.

TRAINING ACTIVITY HOURS PRESENCIALITY
Lectures 75 33.3
Seminars 65 30.8
Tutorials 6 50
Exams 4 50

It is taught in Spanish