TecnoCampus Foundation
eCampus
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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Second term

Credits: 6

Teaching staff: 

Alicia Costa Izurdiaga
Mireia Arús Figa 
Núria Mallén Esplugas 

Academic year: 2024

Teaching course: 2

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

Competencies / Learning Outcomes

Specific skills

  • RAE27- It will evaluate the nutritional status of subjects and/or groups, both healthy and sick, planning the corresponding nutritional strategy.
     

  • RAE29- You will prepare the dietary history of healthy and sick people, using the terminology used in health sciences and interpreting the clinical, biochemical and pharmacological data in the nutritional assessment of the sick person and in their dietary and nutritional treatment.
     

  • RAE31- You will recognize the hospital organization and the different phases of the food service and will participate with the multidisciplinary team of a hospital nutrition unit.
     

  • RAE32- You will identify the different techniques and products of basic and advanced nutritional support.
     

  • RAE37- Will be able to prescribe specific treatment, corresponding to the Dietitian-Nutritionist's field of competence.
     

  • RAE38- You will be able to act according to the scientific principles that underpin the intervention of the Dietitian-Nutritionist, subjecting your professional action to scientific evidence.
     

Presentation of the subject

The subject of dietetics is compulsory, and belongs to Subject 4, Sciences of Nutrition, Dietetics and Health.

The objective of the subject is to contribute to the training of the student in the following aspects:

  • To introduce the student to the overall assessment of the different pathological situations that contemplates their nutritional assessment, indication of support and choice of the most appropriate nutritional therapy.
  • Incorporate the nutritional diagnosis in the clinical history. Promote the recognition of malnutrition situations, in degree and type.
  • Acquire knowledge in metabolic, organic or functional, systemic or localized pathologies related to their etiopathogenesis, diagnosis, evolution and nutritional impact.
  • Provide objective criteria of good practice and ethical aspects related to current treatments in clinical nutrition.

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Contents

Topic 1. Nutrition and clinical dietetics

Nutrition in disease and its prevention. Metabolic adaptation to fasting and stress. The nutritional diagnosis in the clinical history. Indications and characterization of medical and nutritional treatment, oral nutritional supplements

Topic 2. Artificial nutrition

enteral nutrition parenteral nutrition Home artificial nutrition

Topic 3. Nutrition in inborn errors of metabolism

Nutritional support

Topic 4. Overweight and obesity

Pubic health and excess weight. Diagnostic process. Comorbidities of obesity. Therapeutic management of obesity, pharmacological treatment and bariatric surgery. Other methodologies

Topic 5. Diabetes mellitus

Diabetes, typology. Nutritional support. Food recommendations. Enteral nutrition in the patient with diabetes

Unit 6. Nutrition and dyslipidaemias

Topic 7. Nutrition and cardiovascular diseases

Heart failure, congenital heart disease, cardiac cachexia

Topic 8. Nutritional support in the surgical patient

Topic 9. Nutrition in eating disorders (ED)

Anorexia nervosa, bulimia nervosa and binge eating disorder

Unit 10. Nutrition in diseases of the respiratory system

Cystic fibrosis and COPD

Topic 11. Nutrition and oropharyngeal and upper digestive tract pathologies

Topic 12. Nutritional support in prevalent intestinal pathologies: inflammatory bowel disease, ischemic colitis

Topic 13. Nutritional support in pancreatic pathology.

Topic 14. Nutrition in acute and chronic kidney disease.

Topic 15. Nutritional support in oncological diseases.

Topic 16. Nutritional support in CNS and peripheral diseases.

ALS, Parkinson's disease, Alzheimer's. Stroke and other diseases.

Topic 17. Nutritional support in palliative care patients

Ethics and nutritional support

Seminars 1, 2, 3, 4 and 5

Activities and evaluation system

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 4, Nutrition, Dietetics and Health Sciences.

Evaluation of the face-to-face modality
Code Evaluation system Weighting
minimum		 Weighting
maximum
EP1 Final exam 20% 40%
EP2 Oral presentations, individual and/or group, by the student, assessing the adequacy of the proposed topic, methodology, results, bibliography and conclusions, as well as the ability to understand and present both in written and oral form. 15% 60%

 

 

 

 

 

 

 

Evaluation of the virtual modality
Code Evaluation system Weighting
minimum		 Weighting
maximum
EV1 Examination through the e-Campus 5% 15%
EV3 Adequate use of ICT applied to your subject (attendance at synchronous classes, viewing audiovisual material, participation in debate forums, solving online quizzes). Participation in activities and/or debates raised in the e-Campus. 10% 25%

 

 

 

 

 

 

 

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.
In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.
According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.
The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Bibliography

Basic

MAHAN L. Kathleen.; SCOOT-STUMP S, Nutrition and diet therapy of Krause, ElsevierMasson.

MATAX Jose. , Human Nutrition and Food, latest edition available, Ergon

SALAS-SALVADÓ Jordi.; BONADA Anna.; TRALLERO Rose.; SÁLÓ Engracia , Nutrition and clinical dietetics, Elsevier

Complementary

GIL Angel., Treatise on Nutrition: Clinical Nutrition. SENPE Pan American Medical Publishing.