TecnoCampus Foundation
eCampus
University Business
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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Second term

Credits: 6

Teaching staff: 

Alicia Costa Izurdiaga
Blanca Esteve Esparrica 
Maria Diez Hernandez 

Academic year: 2025

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

  • RAE6- Will explain the bases and foundations of food and human nutrition by preparing dietary plans.
     

  • RAE24- Will calculate nutritional requirements in health and illness at any stage of the life cycle, following the basics of healthy eating and evaluating its application.
     

  • 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.
     

  • RAE35- You will use the basic ICT tools in the field of Food, Nutrition and Dietetics.
     

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

  • RAE26- Will detect quantitative and qualitative deviations in the nutritional balance early and will carry out their evaluation.

  • RAE47. He will identify and problematize the biases, stereotypes and gender roles in his discipline and in the exercise of his profession.

Presentation of the subject

The subject of dietetics 1 is mandatory, and belongs to Subject 4, Nutrition, Dietetics and Health Sciences. The main objective is to provide students with the knowledge and skills necessary to identify, assess and plan healthy dietary guidelines adapted to different contexts and populations. Through a theoretical and practical approach, key aspects in the development of the clinical practice of the dietitian-nutritionist are worked on, such as the use of food composition tables, the use of computer tools for nutritional calculation and the application of food guides.

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

  1. Identify and classify the main food sources of nutrients
  2. Know the recommended intakes of different population groups
  3. Familiarize yourself with the use of food composition tables
  4. Know the home measures of usual use and consumption.
  5. Identify the usual ingredients and weights of a recipe.
  6. Learn to adjust diets based on established nutritional goals.
  7. Plan healthy eating guidelines for healthy people based on recommended consumption portions.
  8. Know and work with ICT for diet preparation and food education tools

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

Block I. Nutritional status and assessment of the diet

  • Topic 1. Basic concepts of dietetics. Indicators of nutritional status. Eating behavior and eating patterns.
  • Topic 2. Assessment of food intake. Methods for quantifying individual and collective food consumption. Surveys and food intake records. Retrospective and prospective methods. Dietary survey. 
  • Topic 3. Nutritional needs and recommendations. Estimation of energy needs.
  • Topic 4. Recommended intakes and nutritional goals
  • Topic 5. Dietary guidelines. Balanced, adapted, varied and sufficient diet. Foods as a source of nutrients. Equivalence tables.
  • Topic 6. Diet assessment. Diet assessment methodology. Diet quality index. Dietary patterns of daily life. Diet assessment report. Nutritional objectives.
  • Topic 7. Food composition tables. Ingredients and weights commonly used in a recipe. Weight changes due to cooking. Substitute foods. Nutritional modifications produced by technological or culinary processes. Bioavailability of nutrients.
  • Topic 8. Healthy eating in a healthy adult population. Home measures and usual consumption portions.

Block II. Planning and preparation of diets

  • Topic 9. Diet planning and design I. Diets by portions. Qualitative method.
  • Topic 10. Diet planning and design II. Diets by weight. Quantitative method. Diets by exchange. Computer science applied to dietetics. Local installation programs, mobile applications and online platforms.
  • Topic 11. Dietary intervention. Eating behavior patterns. Diet modification techniques. Dietary intervention case studies seminars.
  • Topic 12. Menu design: diet, recipe and gastronomy. Hourly and weekly distribution of the diet.

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 Minimum weighting Maximum weighting
EP1 Final in-person exam of the subject. True or false, multiple choice, matching, short or development answers. 20%. 40%.
EP2 Oral presentations, individual and/or group, by the student, evaluating the suitability of the proposed topic, the methodology, the results, the bibliography and the conclusions, as well as the ability to understand and present both in writing and orally. 15%. 60%.
EP3 Presentation of the written report, partial and/or final, of individual or group work, evaluating the adequacy of the proposed topic, methodology, results, bibliography and conclusions. 15%. 60%.
EP4  Activities proposed within the classroom evaluating participation, debate and/or attendance. Rubric(s) specified by the evaluator 5% 15%.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Evaluation of the virtual modality
Code Evaluation system Minimum weighting Maximum weighting
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%.

 

 

 

 

 

 

 

 

 

Evaluation activities:

  • Practical classes
  • Group work and oral presentation
  • Virtual self-assessment questionnaires

 

  • 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.
  • The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use.

Bibliography

Basic

Farran A., Fernández R., Gorgori A., Junyent S. Standard food composition tables - TECA. Madrid: McGraw Hill; 2022.

Spanish Federation of Societies of Nutrition, Food and Dietetics (FESNAD). Reference Dietary Intakes (IDR) for the Spanish population. Pamplona: EUNSA; 2010

GIL, Angel. Nutrition Treaty. Tomo I, II, III, IV. Madrid, 2018.

Photographic guide of food portions consumed in Spain. Granada: FINUT, Ibero-American Nutrition Foundation; 2019

Institute of Medicine of The National Academies. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington: National Academies Press; 2005

Human Nutrition and Dietetics: Coordinated by Jordi Salas-Salvadó and Nancy Babio. URV editions. 1st edition, 2010. ISBN 978-84-8424-135-5.

Palma I., Farran A., Cantós D. Tables of composition of foods for household measures of habitual consumption in Spain. Barcelona: Editions of the University of Barcelona; Madrid: McGraw-Hill-Interamericana de España; 2008

Spanish Community Nutrition Society. Guide to healthy eating. Madrid: SENC; 2018

Spanish Community Nutrition Society. Food guides for the Spanish population: the new healthy food pyramid. Madrid: Spanish Community Nutrition Society; 2016