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2023/2024

Nutrition

Code: 106099 ECTS Credits: 6
Degree Type Year Semester
2500891 Nursing FB 1 2

Contact

Name:
Mónica Amado Sanjuan
Email:
monica.amado@uab.cat

Teaching groups languages

You can check it through this link. To consult the language you will need to enter the CODE of the subject. Please note that this information is provisional until 30 November 2023.

Teachers

José Aguilera Ávila
Jose Rodriguez Alvarez
Enrique Claro Izaguirre
Sara Pablo Reyes
Victor Jose Yuste Mateos
Daniel Gomez Garcia
Aleix Fontanals Jimenez
Geneva Navarro Fernandez
Maria Antonia Baltrons Soler
Jordi Puig Pla

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

  • 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.
  • Take sex- or gender-based inequalities into consideration when operating within one's own area of knowledge.

Learning Outcomes

  1. Analyse differences by sex and gender inequality in ethiology, anatomy, physiology. Pathologies, differential diagnosis, therapeutic options, pharmacological response, prognosis and nursing care.
  2. 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.
  3. Design diets appropriate for healthy people and those with the most common health problems.
  4. Identify the most common nutritional problems and select the appropriate diet recommendations.
  5. 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.
  6. Recognise the nutrients and food products which contain or allow the nutritional requirements of healthy people and those with health problems. 
  7. 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 Mònica Amado Sanjuan 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. Vegetal fiber

- Lipids: saturated and unsaturated fats; essential lipids

- Proteins and amino acids

- vitamins

- Minerals and trace elements

- Water

 

Unit II. Macronutrients metabolism

- Introduction to the metabolism and homeostasis of energy

- Digestion, absorption and metabolism of nutrients

• Carbohydrates

• Lipids. Transport of lipids in the blood

• Proteins and other nitrogen compounds. Nitrogenous balance

• Metabolic interrelationships between tissues in the fasting-feeding cycle

 

Unit III. Assessment of nutritional status

• Anthropometry. Body mass index, waist and hip perimeters, skin folds

- Vegetable fiber

• Homeostasis of energy

- Biochemistry of energy transfers

- Energy expenditure

- Individual energy requirements

- Caloric value of nutrients

 

Unit IV. Food groups: composition, characteristics and importance for health

• Foods rich in carbohydrates and fibre: Group of cereals, tubers and pulses. Group of fruits, vegetables and vegetables

• Foods rich in protein and lipids: Milk group and derivatives. Group of meats, fish and eggs

• Other foods: Miscellaneous group: alcohol, additives, pollutants

 

Unit V. Nutritional balance

• Characteristics of nutritional balance.

• The need for healthy eating at every stage oflife. 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 1, 2, 5, 3, 4, 7, 6
THEORY (TH) 24.5 0.98 2, 5, 3, 4, 7, 6
Type: Supervised      
TUTORIES 1 0.04 1, 2, 5, 3, 4, 7, 6
Type: Autonomous      
COURSEWORKS/PERSONAL STUDY/ REASEARCH REVIEWS 95 3.8 1, 2, 5, 3, 4, 7, 6

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%, 10% each test), 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 for the content of the units V and VI,

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.

 Single Assessment:

 
The overall mark for the subject will consist of a final written test (70%) and the evaluation of practical cases corresponding to module V and VI (30%) through a written test. The evaluated content of each of the topics in the final written test (70%) must be higher than 3.5 for the content of the units (I, III and IV) higher than 3.5 for the content of the unit II and higher than 3.5 for the content of the units (V and VI) to be able to average the marks of each of the three blocs and obtain the overall grade of the exam.
 

To pass the subject through the single assessment: To obtain a minimum of 5 in the two written tests explained above. Students who have not passed the written tests with a minimum of 5 in both tests will have the opportunity to retake the exam with the same conditions.


Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
EVALUATION THROUGH CASES RESOLUTION 30% 1.5 0.06 1, 2, 5, 3, 4, 7, 6
EVALUATION THROUGH OBJECTIVE TESTS 20% 1.5 0.06 1, 2, 5, 3, 4, 7, 6
EVALUATION THROUGH OBJECTIVE TESTS 50% 1.5 0.06 1, 2, 5, 3, 4, 7, 6

Bibliography

Buiochemistry:

Feduchi. Bioquímica. Conceptos esenciales. 2021. 3ª edición. Editorial Médica Panamericana

Denise R Ferrier Bioquímica. 2017. 7ª edición Lippincott Williams & Wilkins.

Angel Gil. Tratado de Nutrición Tomo 1. Bases fisiológicas y bioquímicas de la nutrición. 2017. 3ª edición. Editorial Médica Panamericana

Grimm P. Nutrición. Texto y atlas. 2021. 8ª edición. Editorial Elsevier.

Thomson JL, Manore MM, Vaughan LA. Nutrición. 2008. Editorial Pearson Educación.

Diets and feeding:


Software

Non aplicable