Degree | Type | Year | Semester |
---|---|---|---|
2502442 Medicine | OB | 2 | 2 |
Although no official requirements are defined for this subject, it is recommended that the student has Acquired sufficient knowledge about Medical Physiology I, a subject of the first semester of the second year, particularly about the physiology of the digestive system.
It is also necessary to have completed and achieved the basic knowledge in Biochemistry and Molecular Biology, Cell Biology and General Physiology, subjects of the first course.
It is also advisable for the student to integrate the knowledge acquired in this subject with those of others of the same course that have related contents: Medical Physiology II, Human Genetics and Medical Psychology.
The "Human Nutrition" is a compulsory subject that is programmed in the second year of the Bachelor 's Degree of Medicine. It has a total of 2.5 ECTS credits and is taught by the Medical Physiology Unit of the Department of Cell Biology, Physiology and Immunology. In this subject, the basic contents of nutrition and those of nutrition in special situations and in public health are developed. The student is also introduced in
the problem of the main nutritional imbalances. The training in Clinical and Hospital Nutrition will be carried out later, in the fifth year of the Bachelor 's Degree, within the subject of Endocrinology and Nutrition of the subject of "Medicine and Surgery" once the student has obtained the knowledge of the diseases that will be tributary of nutrition support and application of principles and dietary recommendations for the recovery and rehabilitation of the patient. Both blocks, basic and clinical, are intimately related and the teaching program and staff are coordinated between the two areas of knowledge in order to achieve teaching objectives.
The general objective of the subject of "Human Nutrition" is the acquisition of knowledge, practical skills and attitudes in the different disciplines of nutrition and, in particular, its basic aspects, nutrition in special situations and the potential of foods for the promotion of health, the improvement of well-being and the reduction of the risk of illness.
The knowledge acquired with this subject is essential for all medical specialties. Nutritional imbalances, specially malnutrition and obesity are serious public health problems, being real epidemic of the 21st century. This subject belongs to an area of knowledge that has a fundamental content and of great importance in the formation of the future doctor.
A. BASIC ASPECTS
1. Basic concepts: nutrition, feeding, nutrients, diet.
2. Energy and nutrient intake requirements and recommendations.
3. Energy metabolism.
4. The nutrients and their metabolism.
4.1. Water.
4.2. Carbohydrates.
4.3. Lipids.
4.4. Proteins.
4.5. Vitamins.
4.6. Minerals.
4.7. Conditionally essential nutrients.
5. Foods.
5.1. Components: nature, classification and functions.
5.2. Nutritional classification of foods.
5.3. Plastic foods.
5.4. Energy foods.
5.5. Mainly energetic foods.
5.6. Regulatory foods.
5.7. Complementary foods.
6. Characteristics of a healthy diet.
7. Food guidance and food composition tables (TCA).
8. New tendencies in human feeding.
9. Regulation of the energy balance.
10. Nutrigenetics, nutrigenomics, nutriepigenetics and nutraceutics.
B. NUTRITION IN SPECIAL PHYSIOLOGICAL SITUATIONS
1. Pregnancy and Breastfeeding.
2. Early childhood, second childhood and adolescence.
3. Age and old age.
4. Exercise and sports
C. INTRODUCTION TO THE MOST PREVALENCE NUTRITIONAL IMBALANCES
1. Evaluation of the state and the nutritional risk.
1.1. Nutrition status information.
1.2. Assessment of nutritional status: anthropometric parameters, body composition, and method; laboratory procedures.
1.3. Assessment of weight imbalances.
1.4. Malnutrition: energy, protein.
2. Eating disorders and metabolic nutritional consequences.
2.1. Anorexia nervosa.
2.2. Bulimia.
2.3. Binge Eating Disorder.
2.4. Others: orthorexia, vigorexia, pica, rumination.
3. Obesity.
3.1. Concept and classification.
3.2. Anthropometric indexes.
3.3. Generalized and central Obesity.
4. Fasting.
5. Nutrition and cardiovascular system.
5.1. Cholesterol and arteriosclerosis metabolism. Healthy dietary recommendations.
5.2. Hyperlipidaemia. Importance of diet in the prevention of dyslipidaemia.
5.3. Nutrition and blood pressure. Healthy dietary recommendations
6. Nutrition and metabolic aspects related to alcoholic beverages and their excessive consumption.
7. Nutrition and endocrine pancreas.
7.1. Diabetes mellitus and metabolic syndrome.
D. NUTRITION AND PUBLIC HEALTH
1. Healthy lifestyle and nutrition education for health.
2. Interactions between drugs and nutrients.
3. Nutrition and health claims of foods.
- Theory classes:
Systematic explanation of the subject topics, giving relevance to the most important concepts. The student acquires the basic scientific knowledge of the subject in theory classes, which will be complemented by self-study of the themes of the subject program.
- Laboratory practices:
Practical sessions for the observation and performance of procedures, the practical learning of physiological techniques and their medical application. Group work and active self-learning are promoted.
- Case-based learning:
Presentation, discussion and exposition of cases and problems of relevance for learning the subject. The knowledge acquired in theory classes, practices and personal study is applied to the resolution of practical cases about real situations and scenarios.
- Supervised teaching:
Availability of supervised teaching for helping in the autonomous study of human nutrition concepts and their application for the resolution of cases.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
CASE RESOLUTION WORK (PA) | 2 | 0.08 | |
LABORATORY PRACTICES (PLAB) | 3 | 0.12 | |
THEORY (TE) | 17 | 0.68 | 5 |
Type: Supervised | |||
TUTORIALS | 9 | 0.36 | |
Type: Autonomous | |||
SELF-STUDY / PREPARATION OF CASE-BASED WORK AND PRACTICES | 28 | 1.12 |
The acquisition of the competences will be evaluated, including the learning of the nutrition of the human organism, the training to distinguish between the normality and the dysfunction, and the capacity of integration of theoretical and practical concepts.
1. Evaluation model:
- The theoretical and practical (laboratory and case practices) syllabus will be assessed.
- To pass the subject, it is necessary to obtain a minimum mark of of 5.0.
- Throughout the course, there will be several tests, a partial exam, and a final exam.
2. Continuous evaluation:
- The continuous evaluation will consist in:
a) A partial exam session to evaluate the different sections of the program:
A. Basic concepts of nutrition
B. Nutrition in special situations
D. Introduction to the most prevalent nutritional imbalances
C. Nutrition and public health
This exam will have two parts and its mark will be 90% of the overall final grade (45% each part). The exam will have:
- multiple choice questions to evaluate the theoretical concepts; the mark of the theory block will be 75% of the overall final grade;
- multiple choice questions and / or short written questions of the concepts learned and trained in laboratory practices and case-based study; the mark of the practice block will be 15% of the overall final grade.
b) Tests throughout the course on the knowledge obtained in the laboratory and the case-based study:
- Evaluation of laboratory practice concepts and of case resolution work by means of on-site tests and / or questionnaires conducted on the Moodle application.
The mark of this set of tests will be 10% of the final grade.
In order to pass the subject through continuous evaluation, it is necessary to obtain a minimum of 5.0 in section a) and a minimum of 5.0 in the overall final grade (90% partial exam + 10% section b).
3. Final exam
- A final examination for recovery will be carried out, in which the student will have to attend only if he has not passed the continuous evaluation of the same academic year.
- Students who have passed the continuous evaluation of the subject and want to attend this final exam to improve their qualification must request this option in the conditions and dates specified in the call. In this case, the final grade will be the highest mark obtained in either the continuous evaluation or the final exam.
- The final exam will consist in tests of multiple choice questions from all parts of the syllabus and will have the knowledge of:
- theory: the mark of this part will be 75% of the final grade;
- laboratory and case-based practices: the mark of this part will be 25% of the final grade.
The mark of this exam will be the 100% of the final grade.
To pass the subject through the final exam, it is necessary to obtain a minimum of 5.0 between the two parts.
It will be Considered as "not assessable" the student who does not take the scheduled partial and final exams.
4. Exams reviewing procedure:
Students may submit claims to the statement of the exam questions during the two days following the completion of the examination.
The revision will be carried out in the schedule that will be properly announced in Moodle application.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Written evaluation through objective tests: multiple choice questions and / or restricted questions essay tests and / or questionnaires in Moodle application | 25% | 1 | 0.04 | 1, 23, 8, 9, 10, 20, 21, 7, 22, 29, 28, 31, 36 |
Written evaluation through objective tests: multiple choice questions of theoretical knowledge | 75% | 2.5 | 0.1 | 3, 4, 2, 5, 11, 18, 17, 19, 12, 15, 14, 13, 16, 24, 26, 27, 25, 35, 33, 32, 34, 30, 37, 6, 39, 38 |
Specific bibliography:
- ESCOTT-STUMP S. Nutrición, diagnóstico y tratamiento. 6ª edición. Wolters Kluwer-Lippincott Williams & Wilkins 2010.
- GIL A. Tratado de Nutrición (3ª ed.). Ed. Médica Panamericana 2017.
- KATZ DL Nutrición en la práctica clínica. 2ª edición. Lippincott Williams & Wilkins 2.010.
- Mahan LK, Raymon JLS. KRAUSE'S Food & The nutrición care process (14 ed.). Elsevier 2.017.
- MARTÍNEZ HERNÁNDEZ, JA; PUY PORTILLO BAQUEDANO, M. de (dirs.). Fundamentos de Nutrición y Dietética: Bases metodológicas y aplicaciones. Editorial Medica Panamericana 2011. ISBN 978-84-9835-640-3 [Recurso electrónico] URL: http://www.medicapanamericana.com.are.uab.cat/VisorEbookV2/Ebook/9788498356403
- MATAIX J. Nutrición y Alimentación Humana. (2ª edición). Ergón 2009.
General bibliography:
- GUYTON AC, HALL JE. Tratado de Fisiología Médica (13ª ed.). Elsevier-Saunders, 2016.
- Tresguerres JAF. Fisiología Humana (4ª ed.). McGraw-Hill-Interamericana, 2010.
Internet resources
- Agencia Española de Seguridad Alimentaria y Nutrición: http://www.aesan.msc.es/
- Comisión Europea: Agricultura, pesca y alimentación: http://ec.europa.eu/news/agriculture/index_es.htm
- EUFIC - The European Food Information Council: https://www.eufic.org/en
- EFSA - European Food Safety Agency: http: //www.efsa.europa.eu/
- Organización Mundial de la Salud: http://www.who.int/es/
<spanstyle = "vertical-align: inherit;"> - Sociedad Española de Nutrición Comunitaria (SENC): https://www.nutricioncomunitaria.org/es/
The specific bibliography for the laboratory practice will be provided with the practical guide.