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: Psychiatry, Radiology, Public Health, Nursing and Medicine
Areas: Preventive Medicine and Public Health
Center Faculty of Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
- To know the fundamentals of Public Health and Community Nutrition.
- To be able to participate in health promotion activities and prevention of disorders and diseases related to nutrition and lifestyles, carrying out food-nutritional education of the population.
THEORETICAL PART:
Block I. CONCEPTS. PUBLIC HEALTH. HEALTH PROMOTION. HEALTH MANAGEMENT
Concept of health. Determinants of health. Natural history of disease.
Public health. History, evolution and concept.
3. Health education as a tool for health promotion. Methods and means of health education. Food and nutrition education.
4. Health care systems.
5. WHO and other international organizations.
Block II. DEMOGRAPHY
6. Static demography and dynamic demography.
Block III. EPIDEMIOLOGY
7. Epidemiology: Historical evolution. Current concept and applications of epidemiology. Epidemiological method. Introduction to causality.
8. Measures of frequency. Measures of effect and impact.
9. Introduction to random and systematic errors. Validity and precision.
10. Analytical studies.
11. Descriptive epidemiological studies.
12. Diagnostic test studies.
13. Nutritional epidemiology.
Block IV. EPIDEMIOLOGY AND PREVENTION OF COMMUNICABLE DISEASES.
14. Epidemiology of communicable diseases. The epidemiological chain.
15. Prevention and control of communicable diseases.
16. Food safety. Action in the event of a food outbreak.
Block V. EPIDEMIOLOGY AND PREVENTION OF NON COMMUNICABLE DISEASES.
17. Non-communicable diseases. Main risk factors. Main non-communicable diseases related to nutrition and lifestyles.
18. Prevention and control strategies.
SEMINARS:
1. Social inequalities in health.
2. Resolution of typical problems related to frequency measurements.
3. Solving typical problems related to measures of effect.
4. Solving typical problems related to diagnostic tests.
5. Study of a food outbreak: a case study.
Basic bibliography:
De Irala J, Martínez-González MA, Seguí-Gómez M. Epidemiología Aplicada. 2º Ed. Barcelona: Ariel; 2008.
Hernández-Agudo A, Gil M, Delgado F, Bolúmar FG, et al. Manual de Epidemiología para grados en ciencias de la salud. 1ªed. Madrid: Médica Panamericana;2011.
Royo Bordonada MA, Damián Moreno J. Método epidemiológico. Escuela Nacional de Sanidad (ENS). Instituto de Salud Carlos III - Ministerio de Ciencia e Innovación. Madrid: ENS-Instituto de Salud Carlos III; Octubre de 2009. https://repisalud.isciii.es/bitstream/handle/20.500.12105/5271/M%c3%a9t…
Royo Bordonada MA. Nutrición en Salud Pública. 1ª ed. Madrid. Instituto de Salud Carlos III. Ministerio de Sanidad y Consumo; 2007. http://gesdoc.isciii.es/gesdoccontroller?action=download&id=14/09/2012-…
Salleras L. Educación Sanitaria. Principios, métodos, aplicaciones. Madrid: Ediciones Díaz de Santos S.A; 1985.
Serra Majem L, ArancetaBartrina J. Nutrición y Salud Pública. 2ª ed. Métodos, Bases científicas y aplicaciones: Barcelona. Masson; 2006.
Supplementary bibliography:
Agencia Española de Seguridad Alimentaria y Nutrición (AESAN): https://www.aesan.gob.es/AECOSAN/web/home/aecosan_inicio.htm
Ahlbom A. Alfredsson L. Alfvén T, et al. Fundamentos de epidemiología. 6ª ed. Madrid: Siglo XXI; 2007
Centres for Disease Control and Prevention de Estados Unidos (CDC): http://www.cdc.gov
European Centres for Disease Control and Prevention (ECDC): http://www.ecdc.europa.eu
European Food Safety Authority: http://www.efsa.europa.eu
Hernández Ávila M. Diseño y análisis de estudios. 1ª ed. México: Médica Panamericana; 2007.
Martínez Navarro F, Antó JM, Castellanos PL, et al. Salud Pública. Madrid: McGraw-Hill; 1998.
Ministerio de Salud, Servicios Sociales e Igualdad, portal de promoción de la salud y prevcención:
https://www.sanidad.gob.es/ciudadanos/proteccionSalud/home.htm
Organización Mundial de la Salud (OMS), temas de salud: https://www.who.int/health-topics
Organización Panamericana de la Salud. El control de las enfermedades transmisibles. 17 ed. OPS. 2001
https://www3.paho.org/hq/index.php?option=com_content&view=article&id=2…
Piédrola Gil. Medicina Preventiva y Salud Pública. 11ª ed. Barcelona: Elsevier Masson; 2008.
https://www.mscbs.gob.es/ciudadanos/proteccionSalud/home.htm
Basic skills:
CB1: That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study.
CB2: That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the elaboration and defense of arguments and the resolution of problems within their area of study.
CB3: That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
CB4: That students can transmit information, ideas, problems and solutions to both a specialized and non-specialized audience.
CB5: That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.
General competencies:
CG1 - Recognize the essential elements of the Dietitian-Nutritionist profession, including ethical principles, legal responsibilities and the practice of the profession, applying the principle of social justice to professional practice and developing it with respect for people, their habits, beliefs and cultures.
CG2: Develop the profession with respect for other health professionals, acquiring skills to work as a team.
CG3: Recognize the need to maintain and update professional competence, paying special importance to learning, autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
CG4: Know the limits of the profession and its competencies, identifying when interdisciplinary treatment or referral to another professional is necessary.
CG5: Communicate effectively, both orally and in writing, with people, health or industry professionals and the media, knowing how to use information and communication technologies, especially those related to nutrition and life habits.
CG6: To Know, critically evaluate and use and apply sources of information related to nutrition, food, lifestyles and health aspects.
CG7: Have the ability to prepare reports and complete records related to the professional intervention of the Dietitian-Nutritionist.
CG19: Know the national and international health organizations, as well as the different health systems, recognizing the role of the Dietitian-Nutritionist.
CG20: Know and intervene in the design, implementation and validation of nutritional epidemiological studies, as well as participate in the planning, analysis and evaluation of intervention programs in food and nutrition in different areas.
CG21: Be able to participate in health promotion activities and prevention of disorders and diseases related to nutrition and lifestyles, carrying out food-nutritional education of the population.
CG22: Collaborate in the planning and development of policies on food, nutrition and food security based on the needs of the population and health protection.
CG29: Acquire basic training for research activity, being able to formulate hypotheses, collect and interpret information to solve problems following the scientific method, and understanding the importance and limitations of scientific thinking in health and nutritional matters.
Transversal skills:
CT1: Capacity for analysis and synthesis.
CT2: Ability to organize and plan.
CT3: Ability to work in a team (included in CG2)
CT4: Demonstrate ethical commitment (included in CG1)
CT5: Ability to use information and communication technologies (included in CG5)
CT6: Ability to manage information (included in CG6)
CT7: Ability to solve problems
CT8: Ability to make decisions.
CT10: Capacity for critical reasoning and argumentation
CT12: Ability to use information in a foreign language
Specific competencies:
CE48: Know national and international health organizations and systems, as well as health policies.
CE49: Participate in the analysis, planning, intervention and evaluation of epidemiological studies and intervention programs in food and nutrition in different areas.
Theoretical classes (44 hours):
There will be lecture sessions supported by audiovisual media, to explain the contents detailed in the program of the subject. Support material will be made available to students in the virtual campus. The teacher will be able to raise questions, problems or practical examples on the subject during the class.
Seminars (5 hours):
It will be necessary for students to attend the seminars with the activity notebooks that will be available on the virtual campus from the beginning of the course. Seminar work may be either group or individual and will include the resolution of theoretical or practical problems, the realization of debates or arguments, the realization by students of oral presentations or the use of branching techniques in the classroom, among other methodologies. A final test of the seminars or some homework may be done through the virtual campus.
The evaluation of the student will be done through continuous evaluation and a final exam.
In order to achieve proficiency in this subject the student must pass the final exam.
FINAL EXAM
The final exam, complementary to the continuous evaluation, represents 75% of the global qualification of the subject and will consist of short answer and/or multiple choice questions. Students must have a score of 70% or higher of the maximum possible grade in this exam to average with the continuous evaluation and be able to pass the subject.
Competences assessed: CB1, CB5, CG4, CG7, CG19, CG20, CG21, CG22, CG29, CT2, CT8, CT10, CE48, CE49
CONTINUOUS EVALUATION
It represents 25% of the final grade. Attendance and participation in lectures and seminars will be taken into account, as well as the group and/or individual work proposed by the professor.
Competences assessed: CB1, CB2, CB3, CB4, CB5, CG1, CG2, CG3, CG5, CG6, CG20, CG29, CT1, CT3, CT4, CT5, CT6, CT7, CT10, CT12, CE49.
Students who do not pass the course will have to repeat the final exam. In the second opportunity, the grade obtained in the continuous evaluation, if any, will be maintained.
The total number of hours of student work is 150 hours, of which 38% are face-to-face and 62% are student work hours. It is estimated that the student will dedicate 3 hours per week to the revision of the theory given in class, the realization of problems proposed in class and the consultation of the recommended bibliography.
The preparation of the subject can be done based on the notes that the student collects during the expository activities and seminars and based on the various materials and documents that the teacher shares through the virtual campus.
The recommended bibliography can be used not only as a source of consultation and clarification of doubts that may arise when studying the topics, but also as a basis for the preparation of written reports and other productions.
Class attendance and active participation of students is important.
Classes may be given in Spanish and Galician. The support teaching material for the teaching of the lectures will be posted on the Virtual Campus. The evaluation of contents is not limited to those included in the support teaching material.
The Virtual Campus will serve as a means of communication between the teacher and the students and any notice or announcement related to the course will be published in the Virtual Campus.
For cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for the evaluation of the academic performance of students and review of grades” (available at: https://minerva.usc.es/xmlui/bitstream/handle/10347/12984/XA0824.PDF?se…) will apply, which establishes the impossibility of passing the course.
For those students who are granted a waiver, the evaluation system will be as follows: Final exam grade (75%), and the evaluation of the interactive sessions (seminars) by means of a paper or alternative test (25%), leaving without effect the evaluations developed in person in the sessions for which dispensation is granted.
The student who presents any type of functional diversity or difficulty for a daily monitoring of the subject, whether this difficulty is permanent or temporary, must justify this situation through a document issued by the service accredited by the USC for this purpose and report their case to the corresponding teacher within the first two weeks of the semester, so that both parties can agree as soon as possible the work plan of the student in the subject and, if necessary, make the curricular and/or evaluative adaptations that were relevant to address each particular situation, so that the student in question could succeed in the subject.
Cristina Candal Pedreira
- Department
- Psychiatry, Radiology, Public Health, Nursing and Medicine
- Area
- Preventive Medicine and Public Health
- c.candal.pedreira [at] usc.es
- Category
- Professor: Intern Assistant LOSU
| Tuesday | |||
|---|---|---|---|
| 13:00-14:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 13:00-14:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 13:00-14:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 01.19.2026 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 01.19.2026 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.30.2026 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |