General information

Subject type: Basic

Coordinator: Carolina Chabrera Sanz

Trimester: Second term

Credits: 4

Teaching staff: 

Jordi Sarola Gassiot
Maria Dolors Muns Cornellas 

Teaching languages

Oral face-to-face classes will be taught in Catalan.


Basic skills
  • CB4_That students can convey information, ideas, problems and solutions to an audience, both specialized and non-specialized

  • CB3_That students have the ability to gather or interpret relevant data (usually within their area of ​​study), to make judgments that include reflection on relevant social, scientific or ethical issues

Specific skills
  • CE2_Know the use and indication of health products related to nursing care

  • CE5_Know and assess the nutritional needs of healthy people with health problems throughout the life cycle, to promote and strengthen patterns of healthy eating behavior. Identify the nutrients and foods in which they are found. Identify the most prevalent nutritional problems and select the appropriate dietary recommendations.

General competencies
  • CG6_Basing nursing interventions on scientific evidence and available media

Transversal competences
  • CT 1 Develop the ability to assess inequalities based on sex and gender, to design solutions


This course aims to review basic principles of metabolism and energy, as well as knowledge about food and nutrients. The student must understand the basics of nutritional status and dietary care, knowing the role of nutrients in maintaining health and the nutritional repercussions of diseases.

We will explore what the current hospital kitchen is like and the types of diets we find in hospitals. We will also look at artificial foods such as enteral and parenteral food.

We will continue with dietary recommendations for high-prevalence pathologies, such as obesity, hypertension and cardiovascular disease, dyslipidemia, diabetes and cancer.

We will delve into dietary guidelines and recommendations for the different stages of life: the baby, the child, the adolescent, the pregnant woman, the nursing woman and the elderly.

In recent years we have been immersed in the pandemic of food intolerances and allergies. Certain foods can cause uncomfortable symptoms due to their incorrect and / or difficult digestion. Other foods trigger exaggerated immune system responses that put a person’s life at risk. It is necessary to see what foods cause them, what their characteristics and symptoms are, as well as specific diets.

In the seminars we will work on a practical level the alternative foods that we find in an increasingly important part of the population. You need to know their foods and ingredients to be able to know if we are talking about a nutritionally balanced diet or a nutrient-free diet. 

The gender perspective will be an aspect that the teaching staff will take into account by making an inclusive and non-sexist use of language and promoting the equal participation of everyone in a respectful and inclusive environment both in lectures and in seminar sessions. The different nutritional and dietary responses in both women and men will become visible. Female bibliographic references will be provided in the classroom to the extent that the subject allows it and the full first name of the authors will be used. Regarding the images of the content in the teaching material, the non-perpetuation of stereotypes will be encouraged.

Learning outcomes

Learning outcomes

LO 4. Know and identify the nutrients and foods in which they are found.
LO 5. Identify and assess the nutritional needs of people in a situation of health and illness.
LO 22. Understand the therapeutic characteristics of foods according to their nutritional content, as well as the impact they have on people's health.
LO 23. Know the food combinations that make it possible to build therapeutic diets according to the different pathologies, habits and preferences.
LO 24. Assess food cultural habits and behaviors, using existing assessment tools that are best suited to individual and / or group characteristics.
LO 25. Identify diagnoses and specific nursing interventions in the care of people with nutritional problems.


Working methodology

The methodology of the subject will be done through the contact hours in the classroom and the time of autonomous work, with the support of the virtual learning environment.


Teaching methodologies

MD1. Expository class sessions
MD2. Seminars
MD3. Work in group
MD6. Face-to-face tutorials in groups or individually
MD11. Self-employment

In both face-to-face and independent work sessions, the student will work individually and in work groups.


The first day will be presented and explained the operation of individual activities and seminars.


Topic 1. Introduction and basic concepts.

Topic 2. Nutrients: macronutrients and micronutrients, dietary fiber and water.

Item 3. Food groups.

Item 4. Balanced diet.

Item 5. The hospital kitchen.

Item 6. Power systems.

Subject 7. Dietary recommendations and alimentary advice in pathologies of big prevalence.

Item 8. Food at different stages of life.

Item 9. Allergies, intolerances and food autoimmune diseases.


Seminars 1 and 2. The seminar sessions will explain different concepts needed to use them in a practical way and related to topics covered during the course.


Learning activities

training activities

Typology Activity




AF1. Master class




AF5. Seminars




AF6. Teamwork




AF7.Individual work




AF9. Personal study




Evaluation system

The evaluation of the subject is continuous, through different tools to assess the different skills needed to pass the subject.
The assessment of competencies will be done through the following activities:
- A final exam.
- Free from the problems posed in the seminars.
- Delivery of individual works.

In the evaluation of the competences will take into account the presence of the student in class and his implication during the seminars, as well as the
individual interventions in the different exercises in the Virtual Classroom.

Assessment systems

Evaluation system


Assessed skills

SE1. Individual final exam


CB3, CE2, CE5, RA4, RA5, RA22, RA23, RA25

SE2. Individual works


CB3, CB4, CB5, CG6, RA24

SE3. Teamwork


CB3, CB4, CE2, CE5, CG6, RA4, RA5

SE4. Participation in the classroom


CB3, CB4, CE5, RA4, RA23, RA25

According to article 5 of Royal Decree 1125/2003, the results obtained for the student will be graded according to the numerical scale from 0 to 10, with the corresponding qualitative grade: failed, approved, notable, excellent , honors. The individual exam in recovery period will weigh 50%.

Qualification system (Royal Decree 1125/2003, of 5 September) that establishes that the European system of qualifications to the university degrees
of official character and validity throughout the state territory:
0 - 4,9: Suspension
5,0 - 6,9: Approved
7,0 - 8,9: Notable
9,0 - 10: Excellent

When the subject's grade is Excellent (grade above 9 points), the subject's teachers may consider whether the student chooses to obtain the honors matriculation (MH) grade.

In accordance with current regulations, you can only opt for recovery, if the subject has been suspended. If the qualification is Not presented, it will not be possible to opt for it (upon recovery).

The student's final grade will be obtained through a continuous assessment valued at 50% and a final assessment (theoretical exam 50%). The exam will be face-to-face and will be averaged with the rest of the continuous assessment grades (mandatory group work and individual work). The exam will weigh 50% of the assessment and must be passed with a minimum of 5 points out of a total of 10 points to be able to evaluate the entire subject.

All works must be submitted through the Virtual Classroom on the date indicated. No late work will be accepted. Seminars will be mandatory and represent 25% of the grade; the individual works will be compulsory and will represent 25% of the grade and will correspond to a series of activities (discussion of related bibliographic sources, audiovisual material, etc.) through the Virtual Classroom. The average mark obtained in the continuous assessment will average the mark of the final exam. To take the exam you will need to have passed both the final exam and the continuous assessment.

For continuous assessment submissions to the Virtual Classroom you need to make sure you have your internet connection, power source and other technical issues under control. In the event that they cannot be done due to technical issues, it will be necessary to prove this reliably as the activities will not be reactivated and the grade will be suspended.

The total or partial copy in any of the learning activities will mean a "Not Presented" in the subject, without option to present in the proof of recovery and without prejudice of the opening of a file for this reason.



Cuervo, Marta, Ruiz de las Heras, Aranzazu. Hospital Nutrition 2. Hospital Diets. Madrid: Díaz de Santos, 2010.

De Luís, Daniel; Bellido, Diego Diet therapy, Clinical Nutrition and Metabolism. Madrid: Díaz de Santos; 2010

Gil, Angel Nutrition Treaty. Volume IV Clinical Nutrition. Madrid: Acción Médica; 2010


Anguera, Marta; Geis, Angels; Vendrell, Roser; Iglesias Jaume; Cuenca, Noemi. How children and adolescents should eat. Psychosocial and nutritional aspects of
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Mataix, Jose. Human Nutrition Tomo II Physiological and Pathological Situations. Majadahonda: Ergon; 2009

Roca, Judith, Ruiz, Francisca. The Oncological Patient. Integral Attention to the Person. Madrid: Formación Alcalá; 2009

Salas-Salvadó, Jordi; Bonada and Sanjaume, Anna; Trallero Casañas, Roser; Saló and Solà, M Engràcia; Burgos Pelaez, Roser. Nutrition and Clinical Dietetics. 4th ed. Barcelona: Elsevier, 2019.

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Diabetes and nutrition

European Federation of Associations of Dietitians

Alicia Foundation

Government of Catalonia. Food.

Spanish Scientific Society of Dietetics and Nutrition

Spanish Society of Endocrinology and Nutrition

Spanish Society of Nutrition

Spanish Society of Community Nutrition

Spanish Society of Parenteral and Enteral Nutrition

Food and Agriculture Organization of the United Nations. Nutrition