28221 - NUTRITION AND HEALTH

Subject type: Basic

Coordinator: Carolina Chabrera Sanz

Trimester: Second term

Credits: 4

Academic year: 2025

Teaching course: 2

• 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. The final exam will be in Catalan.

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 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. 

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.

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

CONTENTS

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

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.
 

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

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.

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.

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
food. Lleida: Pagès Editors; 2014.

Catalan Diabetes Association

http://www.acdiabetis.org/

Diabetes and nutrition

http://www.acdiabetis.org/

European Federation of Associations of Dietitians

http://www.efad.org/everyone

Food and Agriculture Organization of the United Nations. Nutrition

http://www.fao.org/nutrition/en/

Alicia Foundation

http://www.alicia.cat/ca/

Government of Catalonia. Food.

canalsalut.gencat.cat/ca/vida-saludable/alimentacio/

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.

Spanish Scientific Society of Dietetics and Nutrition

http://www.sedyn.es/es/

Spanish Society of Endocrinology and Nutrition

http://www.seen.es/inicio.aspx

Spanish Society of Nutrition

http://www.sennutricion.org/es/inicio

Spanish Society of Community Nutrition

www.nutricioncomunitaria.org/es/

Spanish Society of Parenteral and Enteral Nutrition

http://www.senpe.com/