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

  • Spanish
  • Catalan

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.


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.


Evaluation system

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 1 - Anatomo-physiopathology:


Evaluation system

Minimum weighting

Maximum weighting

SE1. Exam



SE2. Individual works



SE3. Teamwork



SE4. Classroom participation




A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

The total or partial copy in any of the learning activities means 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.

According to UPF regulations, students who have the option of retrieving the subject are those who have obtained a “suspended” grade, which are the only ones that can be modified in the recovery process.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.



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


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.

Anguera, Marta; Geis, Angels; Vendrell, Roser; Iglesias Jaume; Cuenca, Noemi. How children and adolescents should eat. Psychosocial and nutritional aspects of
food. Lleida: Pagès Editors; 2014.

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

Catalan Diabetes Association

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