ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Hours of tutorials: 3 Expository Class: 33 Interactive Classroom: 15 Total: 51
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: First Semester
Teaching: Sin docencia (Extinguida)
Enrolment: No Matriculable
The objetives of the subject Nutrition, in the context of the degree in Biochemistry, has as main objective that the student accomplish knowledge on:
1. Human metabolism and energy balance
2. Nutrients, daily needs, their bioavailability and uses in human nutrition in different stages of life
3. Qualitative and quantitative aspects of food.
4. Interpretation and management of databases and food composition tables.
THEORETICAL CONTENTS:
1.- Human nutrition. Contents of the subject, history of human nutrition, basic concepts and application needs.
2.- Nutrients. Carbohydrates, proteins, fats, vitamins, minerals, water and electrolytes. For each of the nutrients the following aspects will be studied:
Definition, classification and biological functions.
Role in metabolism
Physiological processes that allow its nutritional use
Dietary recommendations for replacement
Study of food sources
Diseases related to excess and defect
3.- Energy metabolism.
Definition of energy expenditure and how it is distributed
Extent
Respiratory quotient
Energy value of food (combustion)
Dietary recommendations
4.- Nutritional recommendations in the human life cycle. Nutrition during pregnancy, the first year of life, school age and nutrition for seniors.
5.- Bromatology. Analysis of the major components of food. Legal aspects of food. Nutrition labeling.
PRACTICAL CONTENT:
SEMINARS
- Students, in working groups, will investigate a topic related to human nutrition and they must give an oral presentation of their research.
- Seminars with experts in Human Nutrition (according to availability).
PROGRAM OF PRACTICAL CLASSES
1.- Food labelling. Legislative aspects of food.
2.- Analysis and characterization of bioactive components of food.
Reading and interpretation of the results.
3. Practices on metabolism and energy balance
4. Bioavailability of nutrients
Questions about the practices: the students will deliver the results of the group and individually they will answer questions related to the practices.
BASIC BIBLIOGRAPHY:
•BENYON, S.(1998). Lo esencial en metabolismo y nutrición. Cursos Crash de Mosby. Harcourt Brace España. Madrid.
•CERVERA, P.; CLAPER, J. y 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. Tomos I y II. C.O.F. Madrid.
•KATHLEEN MAHAN,L. And SYLVIA SCOOT-STUMP.(1998). 9ª edición.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 y 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). Nutriciión y alimentación humana. TRATADO DE NUTRICIÓN I y II. Ed. Ergon. Barcelona
•Gil. A. Tratado de Nutrición.
•J. Mataix. Ergon 2000. Nutrición y alimentación humana.
•J.E. Brown. Nutrición en las diferentes etapas de la vida.
COMPLEMENTARY BIBLIOGRAPHY:
•Sociedad Española de Nutrición Básica y aplicada https://www.sennutricion.org/es/inicio
•Organización Mundial de la Salud https://www.who.int/es
•Agencia Española de Seguridad Alimentaria y Nutrición www.aesan.msc.es
•Sociedad Española de Nutrición Comunitaria SENC www.nutricioncomunitaria.con
•Federación Española de Sociedad de Nutrición, Alimentación y Dietéticawww.fesnad.org
•Asociación Española de Diplomados Enfermería de Nutrición y Dietética www.adenyd.org
•Asociación Española de Dietistas y Nutricionistas www.aedn.es
•Sociedad Española de Dietética y Ciencias de la Alimentación www.sedca.org
BASIC AND GENERAL COMPETENCES:
CG2 - Think in an integrated way and approach problems from different perspectives both at the technical-professional level,
as its relation to social/economic problems involving a biochemist.
CB5 - That students have developed those learning skills necessary to undertake further studies
with a high degree of autonomy
TRANSVERSAL COMPETENCES:
CT2 - Ability to organize and plan.
CT3 - Ability to work in a team.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from various sources.
CT11 - Capacity for autonomous learning
SPECIFIC COMPETENCES:
CES16 - Know the nutritional needs of the human body at all stages of life. Know the use
nutritional value/bioavailability of nutrients contained in food.
Expository classes, seminars as well as practices will be carried out on-site at the times and places indicated in the calendar of the Biochemistry Degree.
All teaching will be supported by University of Santiago de Compostela Virtual Campus platform. All students enrolled in the subject will have access to this platform. On this platform, in Nutrition subject section, advertisements, content and additional material, bibliography, cited regulations, and guides for carrying out the tasks can be found. Likewise, the Teams application will be used in those cases that the teacher considers appropriate.
The expository classes will be taught on-site in the classroom using audiovisual presentations and other materials to support the presentation.
The seminars will consist of the presentation by the student of a topical issue proposed by the teacher. The teacher will present several topics and the student must choose one of them to present in class.
Tutorship to maintain direct communication between students and between students and the teacher will be carried out through the USC Virtual Campus forum. Additionally, meetings with the teams application, email and face-to-face could also be orginished by the tearcher.
Evaluation of the student will be carried out taking into account the continuous evaluation (30% of the final classification) and the final exam (70% of the final grade), the student must have passed the final exam to add the continuous evaluation mark.
1. The continuous evaluation includes the evaluation of the student in the expository classes, seminars and practices:
•Student evaluation in expository classes (5% of the final grade) the student's attitude will be assessed (punctuality, use of mobile devices,...), attendance and participation in class, test performance and work proposed by the teacher
•Evaluation of seminars (10% of the final grade) the student's attitude will be assessed (punctuality, use of mobile devices, computer, tablet or mobile, …), attendance and participation. From the exposition of the topic, aspects such as: Organization of the presentation, attitude, punctuality, ability to answer questions and critical capacity will be taken into account.
•Evaluation of practices (15% of the final grade). Attendance at practices and delivery of the practice notebook IS MANDATORY TO PASS THE SUBJECT. The student's attitude (punctuality, use of mobile devices, computer, tablet or mobile, ...) and participation will be valued. Students must submit the notebook after completing the practices of the subject, through the practice tool of the virtual campus. A well-organized, presentable and legible practice notebook will be delivered.
Evaluated competences: CG2, CB5, CT2, CT3, CT5, CT6
2. Evaluation of the final exam (70% of the final grade). The exam will consist of short questions and/or simple or multiple answer multiple choice questions. The student must obtain a SCORE HIGHER THAN 50% of the maximum possible mark of the exam so that said score is taken into account in the final grade of the subject.
Evaluated competences: CT6, CT11, CES16
The subject consists of 6 ECT, that is, 150 hours of student work. These hours include all student activities that are distributed as follows:
• Expository Class: 33 hours
• Interactive Classes 15 hours (3 hours of seminars and 12 of practices)
• Group tutorials: 3 hours
• Student Work: 99 hours
*Show attention and interest while attending face-to-face classes.
* Realization of schemes and summaries: understand and memorize them.
*Read, understand and complement the class material with the indicated bibliography.
*Use tutorials to resolve doubts about the subject.
*The student must know how to consult and handle current legislation
* Adhere to the activities to which the student is entitled, according to the regulations for the evaluation of academic performance and grades, during the review of exams.
*To find out the continuous assessment mark, if the student wishes, they can have the information before the final exam. The mark will only be given in person, previously requesting it to the professor of the subject.
The course is taught in the two official languages of the Autonomous Community (Galician and Spanish), with the possibility of occasional communication in English or French with students who need it.
Cristina Asuncion Fente Sampayo
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- cristina.fente [at] usc.es
- Category
- Professor: University Professor
Alberto Cepeda Sáez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822410
- alberto.cepeda [at] usc.es
- Category
- Professor: University Professor
Beatriz Isabel Vázquez Belda
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822405
- beatriz.vazquez [at] usc.es
- Category
- Professor: University Lecturer
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
- 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
| Wednesday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 2P CLASSROOM 5 SECOND FLOOR |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 2P CLASSROOM 5 SECOND FLOOR |
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 2P CLASSROOM 5 SECOND FLOOR |
| 12.22.2023 10:00-14:00 | Grupo /CLE_01 | 2P CLASSROOM 3 SECOND FLOOR |
| 12.22.2023 10:00-14:00 | Grupo /CLE_01 | 2P CLASSROOM 4 SECOND FLOOR |
| 06.13.2024 10:00-14:00 | Grupo /CLE_01 | 2P CLASSROOM 3 SECOND FLOOR |
| 06.13.2024 10:00-14:00 | Grupo /CLE_01 | 2P CLASSROOM 4 SECOND FLOOR |