TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Second term

Credits: 6

Teaching staff: 

Alicia Costa Izurdiaga
Carla Estany Quera 
Maria Diez Hernandez 
Mireia Arús Figa 
Núria Mallén Esplugas 

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

  • 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.
     

  • 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 clinical nutrition subject is mandatory and belongs to Subject 4, Nutrition, Dietetics and Health Sciences.

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

Bloc 1Clinical nutrition in pathologies and disorders prevalent

  • Topic 1. Overweight and obesity. Diagnostic process. Comorbidities of obesity. Therapeutic management of obesity, pharmacological treatment. Other methodologies.
  • Topic 2. Diabetes Mellitus: types. Nutritional support. Dietary recommendations. Enteral nutrition in patients with diabetes.
  • Topic 3. Dyslipemia and cardiovascular diseases
  • Topic 4. Arterial hypertension
  • Topic 5. Metabolic syndrome

Bloc 2 Nutrition and clinical dietetics

  • Topic 6. Nutritional support for gastrointestinal symptoms: dysgeusia, asialy, mucositis, oropharyngeal dysphagia, ulcer, reflux, diarrhea, constipation, ...
  • Topic 7. Food allergies and intolerances. Role of the immune system. celiac disease
  • Topic 8. Nutritional support in intestinal disorders: inflammatory bowel disease, ischemic colitis.
  • Topic 9. Diagnosis of malnutrition
  • Topic 10. Nutritional support in hyperuricemia
  • Topic 11. Nutritional support in diseases of the respiratory system.
  • Topic 13. Nutritional support in pancreatic pathology.
  • Topic 12. Osteoporosis and osteopenia
  • Item 14. Thyroid alterations

Seminars:

  • Seminar 1. Methodology in collecting data from the clinical history for nutritional diagnosis.
  • Seminar 2. Analysis, evaluation and development of therapeutic diets.
  • Seminar 3. Workshop on developing diets for people with diabetes.
  • Seminar 4. Artificial nutrition workshop.
  • Seminar 5. Practical oncology workshop

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 face-to-face exam of the subject. True-or-false, multiple-choice, matching items, short answers or development quizzes. 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%.
EP3 Presentation of the written report, partial and/or final, of individual or group work, evaluating the adequacy to the proposed topic, methodology, results, bibliography and conclusions. 15%. 60%.

 

 

 

 

 

 

 

 

 

 

 

Evaluation of the virtual modality
Code Evaluation system Weighting
minimum		 Weighting
maximum
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 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

Mahan LK, Raymond JL. Krause: nutrition and diet therapy. 16th ed. Barcelona: Elsevier Masson; 2020

Rodota L, Castro M. Clinical nutrition and diet therapy. Autonomous City of Buenos Aires: Médica Panamericana; 2012

Salas-Salvadó J, Babio NE, Bonada i Sanjaume A, Saló i Solà ME, Burgos Peláez R, Cárdenas Lagranja G, et al. Clinical nutrition and dietetics. 5th ed. Barcelona: Elsevier; 2025.

Complementary

Gil Hernández Á, Álvarez Hernández J, Bordejé Laguna L, Cuerda Compés C, Maldonado Lozano J, Martínez-Olmos MÁ, et al. Nutrition treatise. Volume 5: Nutrition and disease. 4th ed. Madrid: Editorial Médica Panamericana; 2024.