TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Third term

Credits: 6

Teaching staff: 

Alicia Costa Izurdiaga
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.
     

  • 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.
     

  • RAE30- Design therapeutic diets for subjects and/or groups, which will be implemented and evaluated.
     

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

  • RAE25- Will design total diet studies.
     

  • 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 4 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:

  • Describe the eating habits of individuals and groups, assessing possible interventions on them.
  • Make personalized diets adapted to the different stages of the life cycle and special physiological situations.
  • Adapt the nutrition of individuals and groups to a balanced diet in the different stages of the human life cycle.
  • Working with ICTs to prepare diets.

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. General principles of dietetics.

Topic 1. Menu planning for groups

Topic 2. Nutritional coaching

Topic 3. Dietary interview

Topic 4. Dietary advice

 

Block II. Dietetics and physiological states throughout life

Topic 4. Diet during pregnancy and breastfeeding.

Topic 5. The child's diet during the first year of life.

Topic 6. Diet during childhood and adolescence.

Topic 7. Nutrition and menopause.

Topic 8. Dietetics applied to sport.

Topic 9. Dietetics applied to older adults (>65 years).

 

Block III. Dietetics and socio-cultural factors

Item 10. Vegan and vegetarian diet.

Topic 11. Alternative diets.

Topic 12. “Miracle” diets

Topic 13. The planetary diet proposed by FAO-WHO.

 

Seminars

Seminar 1. Simulation of dietary advice

Seminar 2. Pregnancy clinical case

Seminar 3. Method Baby Led Weaning (BLW)

Seminar 4. Clinical case in sports nutrition

Seminar 5. Clinical case of aging

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 Partial and final face-to-face exam of the subject. questionnaires
of true or false, multiple adoption, pairing of elements,
short or developmental answers		 20%. 40%.
EP3 Presentation of the written report, partial and/or final, of works
individual or group, evaluating the appropriateness of the proposed topic,
methodology, results, bibliography and conclusions		 15%. 60%.

 

 

 

 

 

 

 

 

 

Evaluation of the virtual modality
Code Evaluation system Weighting
minimum		 Weighting
maximum
EV2 Oral presentations of cases or synchronous or asynchronous practical exercises by the evaluating student: suitability to the proposed topic, methodology, results, bibliography and conclusions, as well as the ability to understand and present in writing and orally 5% 15%.

 

 

 

 

 

 

  • 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

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

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

Composition tables for gluten-free products (2018) and sports nutrition supplements (2019)