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
The main objective of the course Human Nutrition, within the context of the Degree in HUMAN NUTRITION AND DIETETICS, is that the students acquire basic knowledge on:
1. Study of the nutritional requirements of the human organism in each stage of life
2. Use and bioavailability of the nutrients present in food
3. Different nutrients, daily needs, new uses, and effect of different technological processes in their use in the human body
UNIT 1. INTRODUCTION.
Content:
- Introductory session
- Basic Concepts
- Contents
- Need of application
- History
-Digestive system and digestion
- Bibliography
UNIT 2. CARBOHYDRATES
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 3. PROTEINS
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 4. FATS
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 5. VITAMINS. I PART
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 6. VITAMINS. II PART
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 7. FALSE VITAMINS
UNIT 8. MINERALS. I PART
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 9. MINERALS. II PART
Content:
- Definition, classification and biological functions.
- Role in the metabolism.
- Physiological processes which allow their nutritional use.
- Dietary recommendations for their replacement.
- Study of food sources.
- Related diseases (deficiency or excess).
UNIT 10. WATER AND ELECTROLYTES
Content:
- Body temperature regulation and cell life
- Relationship with minerals
UNIT 11. DIETARY FIBRE
Content:
- Types and characteristics.
- Related diseases.
UNIT 12. ETHYL ALCOHOL
Content:
- Physiological and biochemical processes which allow their nutritional use and factors which modify it.
- Interaction between alcohol and nutrients.
UNIT 13. ENERGETIC METABOLISM
Content:
- Definition of energetic waste and how it is distributed.
- Measurements
- Respiratory quotient
- Energetic value of food (combustion).
- Dietary recommendations.
SEMINARS/LECTURES
Work developed in groups (on-site and independent) on the basis of Nutrition.
PROGRAM OF PRACTICAL LESSONS.
Introduction to nutritional or dietary intake assessment:
- Practical application of twenty-four hour diet recalls
- One-day diet adjustment
- Adjusting the diet: the Iron (Fe) case.
- Searching for legislation related Human Nutrition.
- Preparation of a list of foods for exchanges.
Lab notebook: students (group) will present a series of responses to questions related to the practical lessons
BENYON, S. (1998). Lo esencial en metabolismo y nutrición. Cursos Crash de Mosby. Harcourt Brace España. Madrid.
CERVERA, P.; CLAPER, J. & RIGOLFAS, R. (1999). Alimentación y dietoterapia. McGraw-Hill Interamericana de España, SAU. Madrid.
CONSEJO GENERAL DEL COLEGIOS OFICIALES DE FARMACEUTICOS. (1993). Nutrición y dietética. Aspectos sanitarios. Volumes I & II. C.O.F. Madrid.
KATHLEEN MAHAN, L. & SYLVIA SCOOT-STUMP.(1998). 9th edition. Nutrición y Dietoterapia de krause. McGraw – Hill Interamerica.
MATAIX, F.J.; MAÑAS, M.; MARTÍNEZ DE VICTORIA, E.; LLOPIS, J. (1992). Tablas de composición de alimentos españoles. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Granada.
A.Sastre & M. Hernández Rodríguez. (1999). Tratado de Nutrición. Díaz de Santos. Zaragoza
L. Serra, J. Aranzeta, J. Mataix. (1995). Guías alimentarias para la población española. Documento de consenso. SENC. SG editores. Barcelona
MATAIX, J. (2002). Nutrición y alimentación humana. TRATADO DE NUTRICIÓN I & II. Ed. Ergon. Barcelona
GIL. Tratado de Nutrición
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:
CE6 - To learn the basics and fundamentals of food and human nutrition.
CE26 - To know the nutrients, their functions and metabolic use. The basics of nutritional balance and regulation.
CE44 - Manage basic ICTs tools commonly used in the field of Food, Nutrition and Dietetics.
CE30 - Knowledge and early detection and evaluation of deviations by excess or deficiency, quantitative and qualitative, in the nutritional balance.
CE47 - Student must be able to substantiate the scientific principles underlying the intervention of the Dietitian-Nutritionist, subordinating his performance to the scientific evidence.
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.
Continuous Assessment (30%):The realization of the practices is compulsory to pass the subject.
t- (SE3) he student's attitude and effort proving to learn, solve problems and think critically and argumentative during their assistance in all activities will be evaluated. Competencies evaluated: CB1 -CB2 - CB3 - CB4 - CB5 - CG1 - CG2 - CG3 -CG4 - CG5 - CG6 - CG7 - CG12 - CG13 -CG14 - CG15 - CG16 - CG17 - CG18 -CG29 - CT1-CT7-CE6 -CE26 - CE44 -CE30 - CE47 -
- (SE4) Evaluation of work: the result of the work proposed by the profesor. Competencies evaluated: CB1 -CB2 - CB3 - CB4 - CB5 - CG1 - CG2 - CG3 -CG4 - CG5 - CG6 - CG7 - CG12 - CG13 -CG14 - CG15 - CG16 - CG17 - CG18 -CG29 - CT1-CT7-CE6 -CE26 - CE44 -CE30 - CE47 -
Hands-on learning outcomes will be assessed (includes SE5 SE6). Competencies evaluated: -CB2 CB1 - CB5 - CG1 - CG12 - CG13 -CG14 - CT1-CT7--CE26 CE6 - CE44 -CE30 - CE47 -
- Examination (70%) will be made a final examination (SE1) in which knowledge about the contents of the subject (75%) (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 subject consists of 6 ECTS credits, including the following hours:
Lectures: 25 h
Seminars: 4 h
Laboratory: 11 h
Group tutorials: 6 h
Group work: 5 hours
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 literature
Language: Spanish
(Possible communication in Galician and/or English and/or French and/or Portuguese with students who need it).
TEACHING METHODOLOGY
The activities are always carried out according to the schedule established by the center.
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
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- cristina.fente [at] usc.es
- Category
- Professor: University Professor
Alberto Cepeda Sáez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822410
- alberto.cepeda [at] usc.es
- Category
- Professor: University Professor
Alexandre Lamas Freire
- 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
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
Nerea Gonzalez Rodriguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- nerea.gonzalez [at] usc.es
- Category
- Xunta Pre-doctoral Contract
| Tuesday | |||
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| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Wednesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Thursday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Friday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| 05.22.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.22.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 07.04.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 07.04.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |