ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Hours of tutorials: 3 Expository Class: 33 Interactive Classroom: 15 Total: 51
Use languages Spanish (53.7%), Galician (46.3%)
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: Sin docencia (Extinguida)
Enrolment: No Matriculable
The course aims at teaching the student the cutting-edge techniques used in the assessment of nutritional status to design precision nutrition.
Theoretical contents:
- Course presentation.
- Nutritional assessment.
- Body composition.
- New trends in food: functional foods and novel foods.
- Precision nutrition: nutrigenetics, nutrigenomics, epigenetics.
- Microbiome and nutrition.
Seminar contents:
- Students will carry out individual or group work that will have as its themes aspects related to the contents of the subject and that they must present and/or defend in class.
Practical contents:
- Assessment of nutritional status
- Functional food design
- DNA extraction techniques
- Methods of genetic analysis
Reading and interpretation of the results. Questions about the practices (lab notebook or report): students will deliver their results in groups and/or individually, and will answer questions related to the practices during their development.
Basic literature:
-Principles of nutrigenetics and nutrigenomics: fundamentals of individualized nutrition. Edited by Raffaele Caterina, Alfredo Martinez, Martin Kohlmeier. Academic Press, Elsevier. ISBN: 978-0-12-804572-5. https://doi.org/10.1016/C2015-0-01839-1.
-Nutrigenetics: applying the science of personal nutrition. Edited by Martin Kohlmeier. Academic Press, Elsevier. ISBN: 978-0-12-385900-6. https://doi.org/10.1016/C2010-0-67181-1.
-Guía de la alimentación funcional: los probióticos en la alimentación humana. 1ª edición. Edited by Lluis Serra Majem and Javier Aranceta Bartrina. Barcelona: Elsevier Masson.
-Nutrición molecular. Edited by Daniela Gordillo Bastidas and Elizabeth Gordillo Bastidas. 1ª edición. México : McGrawHill Interamericana Editores.
-Alimentos funcionales. Edited by Manuela Juárez, Agustín Olano, Federico Morais. Madrid, D. G. de Industria Agroalimentaria y Alimentación; Federación Española Ciencia y la Tecnología: Federación Española de Industrias de la Alimentación y Bebidas
Complementary literature:
-The MGnify resource: https://www.ebi.ac.uk/metagenomics
-Guo, Mingruo. Human Milk Biochemistry and Infant Formula Manufacturing Technology. Edited by Mingruo Guo. Second edition. Duxford, United Kingdom: Elsevier, Woodhead Publishing, 2021. Available with USC credentials at: https://iacobus.usc.gal/permalink/34CISUG_USC/o7pcup/alma99101346676280…
-National Center for Biotechnology Information). Available at: https://www.ncbi.nlm.nih.gov/
-Krause. Mahan. Dietoterapia. Editado por Janice L Raymond y Kelly Morrow. 15.ª Edición. España: Elsevier. Available with USC credentials at: https://www-clinicalkey-com.ezbusc.usc.gal/student
- Genética médica. Edited by Jorde Lynn. 6.ª edición España: Elsevier. Available with USC credentials at: https://www-clinicalkey-com.ezbusc.usc.gal/student
Basic and general competences:
CG4 - Have an integrated view of cell functioning (including metabolism and gene expression), covering its regulation and the relationship between the different cellular compartments.
CB5 - That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy
Transversal competences:
CT3 - Ability to work in a team.
CT5 - Ability to use information and communications technologies (ICTs)
CT11 - Capacity for autonomous learning.
Competences specific to the optative subjects:
CEOP1: Knowing the latest techniques used in nutritional assessment to design precision nutrition.
1st) Lectures.
2nd) Interactive teaching: practices in the laboratory and/or in the computer room, with problem solving and/or practical cases. Attendance at practices is mandatory.
3rd) Interactive teaching: individual or small group seminars, with exposition and defense.
4th) Individual or group work during lectures, including response to questions raised by the teacher; stimulation of the active participation of the students (continuous assessment activities).
5th) Tutoring in small groups (or individual if requested).
6th) Virtual Campus. The fundamental virtual support tool for the teaching-learning process in this course is the Virtual Campus of the University of Santiago de Compostela. Through this institutional platform, announcements will be made, content and additional material will be deposited for consultation, bibliography, regulations, guides for carrying out the work, the delivery of tasks will be organized, and all other information that circumstances might require will be transmitted through this virtual campus.
Voluntary assistance to companies and public or private facilities related to the contents of the subject is contemplated, according to availability. The occasional participation of experts in advanced human nutrition is contemplated, according to availability, in the form of collaboration during the interactive teaching of seminars.
The follow-up of all the activities will be carried out by programming deliveries and participation lists. Communication between students and teacher/s may be carried out in person, through the Virtual Campus forum, or by email.
CONTINUOUS ASSESSMENT (50%).
- The student's attitude and effort to learn, solve problems and reason, critically and argumentatively, will be evaluated while attending classroom activities (15%). Evaluated competencies: CG4, CB5, CT3, CT5, CT11, CEOP1.
- The completion of practices is mandatory to pass the course. In addition, the results of practical learning reflected in the report or practice notebook (20%) will be evaluated. Evaluated competencies: CG4, CB5, CT3, CT5, CT11, CEOP1.
- Evaluation of the interactive work in seminars (15%), including its delivery, presentation and/or oral defense. Evaluated competencies: CG4, CB5, CT3, CT5, CT11, CEOP1.
FINAL EXAM (50%).
- Evaluation of the knowledge about the contents of the course in a written final exam (a minimum score of 45% in required in this exam to be further assessed and add the note obtained during the continuous evaluation). Evaluated competencies: CG4, CB5, CT3, CT5, CT11, CEOP1.
In the evaluation of the second opportunity, all the scores obtained by the student will be maintained, except for the final exam.
OTHER INFORMATION.
For cases of fraudulent completion of exercises or tests, the provisions of the "Regulations for the Evaluation of Students' Academic Performance and the Review of Grades" will apply. The follow-up of all the activities, except for the final written exam, will be carried out by scheduled deliveries and participation lists.
The subject consists of 6 ECTS credits, which include the following contact hours (51 hours):
• Lectures: 33 hours
• Interactive seminars: 3 hours
• Interactive practices: 12 hours
• Tutorials in small groups: 3 hours
Study time and individual work: 99 hours, of which 24 will be dedicated to preparing the practice report in the form of individual work, 3 hours for final exam and its review, and the rest for the assimilation of theoretical contents and completion of academic works of continuous evaluation.
The distribution of the training activity in total student work hours is: (25 x number of ECTS) 150 hours.
- Have a knowledge base on genetics, animal physiology, microbiology, molecular biology, metabolic biochemistry, nutrition, instrumental analysis, genomic analysis and bioinformatics.
- Show attention and interest while attending classes.
- Make diagrams and summaries, understand them and memorize them.
- Work on the contents day by day.
- Use the tutorials to solve doubts about the contents.
- Consult the bibliography and other sources of information recommended by the teacher.
The course is taught in the two official languages of the autonomous community (Galician and Spanish), with the possibility of occasional communication in English with students who need it. Part of the didactic material will be delivered in English, as well as part of the bibliography.
Patricia Regal López
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822484
- patricia.regal [at] usc.es
- Category
- Professor: Temporary PhD professor
Alexandre Lamas Freire
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- alexandre.lamas [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 | ||
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| 17:00-18:00 | CLE_01 | 2P CLASSROOM 4 SECOND FLOOR |
| Friday | ||
| 17:00-18:00 | CLE_01 | 2P CLASSROOM 4 SECOND FLOOR |
| 05.16.2024 16:00-20:00 | CLE_01 | 2P CLASSROOM 4 SECOND FLOOR |
| 06.26.2024 10:00-14:00 | CLE_01 | 2P CLASSROOM 4 SECOND FLOOR |
| Teacher | Language |
|---|---|
| CARDELLE COBAS, ALEJANDRA | Spanish |
| LAMAS FREIRE, ALEXANDRE | Spanish |
| REGAL LÓPEZ, PATRICIA | Galician |
| Teacher | Language |
|---|---|
| LAMAS FREIRE, ALEXANDRE | Spanish |
| CARDELLE COBAS, ALEJANDRA | Galician |
| REGAL LÓPEZ, PATRICIA | Galician |
| Teacher | Language |
|---|---|
| LAMAS FREIRE, ALEXANDRE | Spanish |
| CARDELLE COBAS, ALEJANDRA | Galician |
| REGAL LÓPEZ, PATRICIA | Galician |
| Teacher | Language |
|---|---|
| LAMAS FREIRE, ALEXANDRE | Spanish |
| CARDELLE COBAS, ALEJANDRA | Galician |
| REGAL LÓPEZ, PATRICIA | Galician |
| Teacher | Language |
|---|---|
| LAMAS FREIRE, ALEXANDRE | Spanish |
| CARDELLE COBAS, ALEJANDRA | Galician |
| REGAL LÓPEZ, PATRICIA | Galician |