Nutrition
Code: 106099 ECTS Credits: 6| Degree | Type | Year | Semester |
|---|---|---|---|
| 2500891 Nursing | FB | 1 | 2 |
Contact
- Name:
- Nina Granel Gimenez
- Email:
- Nina.Granel@uab.cat
Use of Languages
- Principal working language:
- catalan (cat)
- Some groups entirely in English:
- No
- Some groups entirely in Catalan:
- Yes
- Some groups entirely in Spanish:
- No
Teachers
- José Rodríguez Álvarez
- Miguel Jiménez Pera
- Jorge Casino Antón
- Victor Jose Yuste Mateos
- Jose Ramon Bayascas Ramirez
- Olga Mestres Soler
- Maria Antonia Baltrons Soler
Prerequisites
Non aplicable
Objectives and Contextualisation
This course aims to provide the necessary knowledge of biochemistry and nutrition in order to help people manage the need to eat by consensus and agree on a balanced diet or therapeutic diet that they need according to the health situation, age, gender, social and cultural factors.
The knowledge of this subject is built on the bases provided by the Structure of the Human Body, Function of the Human Body, Ethical and Methodological Bases of Nursing and Culture, Society and Health. The theoretical contents of this subject are taught during the second semester of the first academic year.
At the same time, this subject serves as a theoretical basis for other subjects of higher courses such as: Pharmacology, Nursing Care in Adults I and II, Nursing Care in the Process of Aging, Nursing Care in Childhood, Adolescence and Women and Nursing Care in Complex Situations.
Competences
- Generate innovative and competitive proposals for research and professional activities.
- Offer technical and professional health care and that this adequate for the health needs of the person being attended, in accordance with the current state of scientific knowledge at any time and levels of quality and safety established under the applicable legal and deontological rules.
- Protect the health and welfare of people or groups attended guaranteeing their safety.
- Students must be capable of collecting and interpreting relevant data (usually within their area of study) in order to make statements that reflect social, scientific or ethical relevant issues.
Learning Outcomes
- Analyse differences by sex and gender inequality in ethiology, anatomy, physiology. Pathologies, differential diagnosis, therapeutic options, pharmacological response, prognosis and nursing care.
- Describe safety rules to consider before clinical situations caused by problems related to drug administration.
- Describe the nutritional needs of healthy people and those with health problems throughout the life cycle, to promote and reinforce the steps to take for healthy eating behaviour.
- Explain the physiological functioning of the human body and the homeostatic mechanisms that regulate it.
- Identify the most frequent problems that occur when people with health problems do not follow the planned therapeutic diet, proposing effective interventions to get them to do so.
- Identify the physiological functioning of the human body, and health problems resulting from functional disturbances.
- Students must be capable of collecting and interpreting relevant data (usually within their area of study) in order to make statements that reflect social, scientific or ethical relevant issues.
Content
The content of the subject is taught by teachers from the nursing and biochemistry departments of the Faculty of Medicine. The subject is coordinated by Nina Granel from the Nursing Department and María Antonia Baltrons from the department of Biochemistry.
Unit I. Energy and nutrients
• Structure and properties of nutrients. General requirements and recommendations
- Simple and complex carbohydrates
- Lipids: saturated and unsaturated fats; essential lipids
- Proteins and amino acids
- vitamins
- Minerals and trace elements
- Water
- Vegetable fiber
• Homeostasis of energy
- Biochemistry of energy transfers
- Energy expenditure
- Individual energy requirements
- Caloric value of nutrients
Unit II. Digestion, absorption and metabolism of nutrients
• Carbohydrates
• Lipids. Transport of lipids in the blood
• Proteins and other nitrogenous compounds. Nitrogen balance
• Metabolic interrelationships between tissues in the feeding-fasting cycle
Unit III. Assessment of nutritional status
• Anthropometry. Body mass index, waist and hip circumferences, skinfolds
Unit IV. Food groups: composition, characteristics and importance for health
• Foods rich in proteins and lipids: Group of milk and derivatives. Group of meats, fish and eggs.
• Foods rich in carbohydrates and fiber: Group of cereals, tubers and legumes. Group of fruits, vegetables and greens.
• Other foods: Miscellaneous group: alcohol, additives, contaminants.
Unit V. Nutritional balance
• Characteristics of nutritional balance.
• The need for healthy eating at every stage of life. Biological, psychological, social and cultural factors that influence eating behavior.
• Food composition tables. Food rations. Eating behavior. Feeding assessment.
• Oral, enteral and parenteral route. Disphagia
• Nutritional Assessment scales.
Unit VI. Therapeutic diets
• Introduction to diet therapy.
• Diet characteristics. Assessment, Problems identification. Objectives formulation. Propose and justify educational interventions for the assisted person and the family. Prepare the diet with the person. Carrying out a diet. Problems of the performance of therapeutic diets. Evaluation. Continuity of care of the person served to maintain adherence to the diet.
• The need for food for people with more prevalent and/or high impact health problems.
• Oral, enteral and parenteral route. Disfagia.
• Food handling and regulation: most prevalent problems
Methodology
THEORY AND SEMINARS
The content of module I, II and III and IV is taught by professors from the Biochemistry department through participative theoretical classes and, in parallel, case discussion seminars are held in order to mobilize the necessary knowledge according to each case.
The content of modules V and VI is taught by the Nursing Department through participatory theory classes and seminars that work on balanced diets and therapeutic diets.
TUTORIES
Individualized tutories can be arranged by previously contacting the teachers through the Virtual Campus.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Activities
| Title | Hours | ECTS | Learning Outcomes |
|---|---|---|---|
| Type: Directed | |||
| SEMINARIES (SEM) | 25 | 1 | |
| THEORY (TH) | 24.5 | 0.98 | |
| Type: Supervised | |||
| TUTORIES | 1 | 0.04 | |
| Type: Autonomous | |||
| COURSEWORKS/PERSONAL STUDY/ REASEARCH REVIEWS | 95 | 3.8 |
Assessment
The overall mark of the subject will consist of the average of the marks obtained from 2 small written tests of continuous evaluation (20%), a final written test (50%) and the evaluation of practical cases corresponding to modules V and VI (30 %).
The evaluated content of each of the topics in the final written test (50%) must pass the minimum mark of 3.5 to be able to average the marks of each of the topics and obtain the overall mark of the exam.
To pass the course through continuous evaluation: Obtain at least a 5 in the average mark of the written tests, and a minimum of 5 in the evaluation of practical cases of modules V and VI, in order to calculate the final note. Attendance at the seminars corresponding to modules V and VI will be compulsory. Students who present a total of more than 2 absences will fail the part corresponding to modules V and VI. Students who have not passed the written tests with a minimum of 5 may take a final recovery test.
The exam date will be determined by the UAB exam calendar for the current course.
Assessment Activities
| Title | Weighting | Hours | ECTS | Learning Outcomes |
|---|---|---|---|---|
| EVALUATION THROUGH CASES RESOLUTION | 30% | 1.5 | 0.06 | 1, 3, 2, 5, 4, 6, 7 |
| EVALUATION THROUGH OBJECTIVE TESTS | 20% | 1.5 | 0.06 | 1, 3, 2, 5, 4, 6, 7 |
| EVALUATION THROUGH OBJECTIVE TESTS | 50% | 1.5 | 0.06 | 1, 3, 2, 5, 4, 6, 7 |
Bibliography
- ORTEGA ANTA RM. Nutriguía : Manual de Nutrición Clínica. Editorial Médica Panamericana; 2015. http://search.ebscohost.com.are.uab.cat/login.aspx?direct=true&db=edsmep&AN=edsmep.978.8.49.835957.2&site=eds-live. Accessed July 10, 2020.
- FEDUCHI. Bioquímica. Conceptos esenciales. 2015. 2ª edició. Editorial Médica Panamericana
- DENISE R. FERRIER. Bioquímica. 2017. 7ª edició. Lippincott Williams & Wilkins
- ANGEL GIL. Tratado de Nutrición Tomo 1. Bases fisiológicas y bioquímicas de la nutrición. 2017. 2ª edició. Editorial Médica Panamericana
- BAYNES J, DOMINICZAK MH. Bioquímica Médica.2015. Editorial Elsevier.
- BIESALSKI HK, GRIMM P. Nutrición.Texto y atlas. 2016. Editorial Elsevier
Software
Non aplicable