Foods and health

-To know the nutritive needs of the human organism.

- Know the nutrients, dietary sources and Recommended Dietary Intake.

- Understand the relationship between food and health. Know the importance of promoting food education, diet and healthy lifestyle in disease prevention and health protection

- Use and how to interpret tables of food composition and those of recommended intakes of nutrients and energy to design, evaluate and interpret diets according to current criteria and individual and / or group needs.

Program of lectures
Item 1: Food and health: the concept of human nutrition and and importance of healthy eating.
Item 2: Health diet. Dietary Reference Intakes. Nutritional goals.
Item 3: Energy needs: lipids and carbohydrates. Food sources.
Item 4: Plastic needs: proteins and amino acids. Food sources.
Item 5: Protector needs: Food sources
Program classes interactive
The lectures will be completed with 3 interactive classes. In them, students will complete the knowledge acquired in the lectures, work will be presented, and questions and problems related to the subject they will work on previously will be solved:
1. Nutrient recommendations. Dietetic reference values (DRVs): AR/PRI/AI/RI/UL (EFSA and USDA).
2.Dietary Guidelines. Establishment of portions, quantity / weight ratio.
3. Calculation of energy needs and basal metabolism.

Practical classes
management and comparative study of Food composition tables off and on-line and diet calculators
Modification of nutrients in food processing
Evaluation and adaptation of the personal diet.

Básica
- GIL, A. Tratado de Nutrición Tomos I a IV (2017) 3ª ed. Ed. Panamericana (on-line).
- MATAIX, J. Tratado de Nutrición y alimentación. Vol. I y II (2015). Ed. Ergon

ASTIASARAN ANCHIA, I; LASHERAS ALDAZ, B: ARIÑO PLANA, A; MARTINEZ HERNANDEZ, J.A. Alimentos y nutrición en la práctica sanitaria (2003) Ed. Diaz de Santos.
BIESALSKI, H.K, GRIMN, P y NOWITZKI-GRIMM, S. Texto y Atlas de Nutrición (2021) 8ªed. Ed. Elsevier.
CERVERA, P.; CLAPES, F. y RIGOLFAS, R. Dietética y dietoterapia (2004) 4ª ed. Ed. Graw-Hill Interamericana.
CESNID (Centre d’Enseyament Superior de Nutrició i Dietética). Tablas de composición de alimentos por medidas caseras de consumo habitual en España (2008) Ed. Mc Graw-Hill Interamericana.
CUERVO, M.; RUIZ DE LAS HERAS, A. Alimentación Hospitalaria. 2. Dietas hospitalarias (2003). Ed. Díaz de Santos.
MAHAN, I.K.; RAYMON, J. Krause Dietoterapia (2013) 13ªed. Ed. Elsevier.
MATAIX, J. Y LLOPIS, J. Manual gráfico e contido nutricional de pratos galegos (1993). Ed. Carrefour Galicia.
MATAIX, J. Tabla de composición de alimentos españoles (1993) Universidad de Granada.
MATAIX, J. Tratado de Nutrición y alimentación. Vol. I y II (2009). Ed. Ergon.
MOREIRAS, O.; CARBAJAL, A.; CABRERA, L.; CUADRADO, D. Tablas de composición de alimentos (2005) 9ª ed. Ed Pirámide.
Agencia Española de Seguridad Alimentaria y Nutrición (AESAN): https://www.aesan.gob.es/AECOSAN/web/home/aecosan_inicio.htm
Base de datos española de composición de alimentos: http://www.bedca.net/
European Food Safety Authority (EFSA): https://www.efsa.europa.eu/
DOUE: https://eur-lex.europa.eu/legal-content/ES/
United States Department of Agriculture (USDA): http://www.usda.gov/wps/portal/usda/usdahome
The Food and Nutrition Information Center (FNIC): https://www.nal.usda.gov/fnic

3.1 General competences.
CG1 - To know the relationship between food, nutrition and health of consumers in different vital and / or psychological situations, necessary for the development of the various functions of a professional oriented to the improvement of food health and safety.
CG9. Intervene in the activities of health promotion, disease prevention at the individual level, family and community; with a comprehensive view and multi-process health and disease.
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 research context.
CB7 - Students should be able to apply acquired knowledge and problem solving skills in new or unfamiliar environments 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 based on one that, incomplete or limited, includes reflections on the social and ethical responsibilities linked to the application of their knowledge and judgments.


Transversal competences.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from diverse sources.
CT7 - Ability to solve problems.
CT8 - Ability to make decisions.
CT9 - Capacity to transmit knowledge.
CT11 - Capacity for autonomous learning.
CT12 - Ability to use information in a foreign language.
CT14 - Ability to apply knowledge to practice

A) Lectures Lesson taught by the teacher in laying out the theoretical contents of the subject. The corpotative tools for teaching and the USC virtual platform will be used in the development of theoretical teaching..

B) Interactive lessons: Class theory/practice where are proposed and resolved applications of theory, problems,exercises, work will be proposed .The student participates actively in these classes in different ways: delivery of exercises to the teacher, solving exercises in the classroom, presentation and discussion of group work . The teacher can have the support of audiovisual and computer and the students can use in the presentation of the work.

C) Practice with computer classes: This includes practical classes in which students use computers. The student participates actively in these kinds of different forms and submit to teacher for evaluation results. Attendance at these classes is mandatory.

D) virtual platform USC to support and complement the theoretical and practical teaching and as an important element of communication with the student. It is made available to students with the resources and skills needed for the study of matter.

E) tutorials: Tutorials scheduled by the teacher.

Continuous evaluation. Will take into account the regular assistance and the active participation in the theoretical classes, interactive and the realisation of individual works and/or in group to the hour to realise the global evaluation of the asignatura.
SE3.Theoretical classes. Competitions purchased: CB1, CB3; CG1; CG9; CE1, CE2, CE3; CT5, CT6, CT11, CT12.
SE4 Works. Competitions purchased. CB1, CB2; CG9; CT5, CT6, CT7, CT8, CT9, CT11, CT12, CT14.
SE5 Practical Competitions purchased: CB2; CG9; CE4; CT5, CT6, CT7, CT8, CT9, CT11, CT12, CT14.
SE6 Presentation of the practices
will mark the participation in the classes, the realisation and exhibition of the works, as well as the activities developed in practices and the presentation of the same.

Dimensions evaluated continuous evaluation (%)
SE4 Works and exhibition: max.: 35
SE5 and SE6 Practices: max. 30
Presentation of the practices: max.:35
SE3 continuous Evaluation:100


The student must obtain five points out of ten to pass the subject. Students who for justified reasons can not attend or perform any of the programmed activities will be called for an exam. The exam will be written and on the contents of all the teaching given.

Exam rating: max. 40 %

“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.

PRESENCE IN THE CLASS WORK: HOURS
lectures : 9
Laboratory and interactive classes. 6
tutorials: 3


Total hours of classroom work: 24

STUDENT PERSONNEL WORK : HOURS

Individual self-study or group :27
Laboratory and interactive classes 24

Total hours of personal work: 51



Total: 24 +51= 75 hours

It is advisable to attend lectures and study material prior to attending interactive classes and practices, which are an application of theoretical knowledge. Students should understand and solve the issues proposed in the lectures, so they can raise their concerns to the teacher in the interactive classes.
It is essential to use the virtual USC where Professor include material deemed necessary for students, as well as announcements and tasks along the way. In addition, students can consult at any time directly with the teacher your questions or suggest any explanation.
For computer practices is necessary to understand and manage the theoretical concepts prior nutritional and dietary, which allow the student to the development and / or evaluation of the different diets under study. Any doubt that might arise before or during practice should be discussed with the teacher

The classes will give in Spanish.

“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.