TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Teaching staff: 

Sandra Montoro Gutierrez
Alicia Costa Izurdiaga 
Andrea Gonzalez Contijoch 
Ines Navarro Blanch 

Academic year: 2025

Teaching course: 3

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

  • RAE33- Will plan transition and dietetic and nutritional education programs for healthy and sick subjects.
     

  • RAE39- You will be able to participate in the analysis, planning, intervention and evaluation of epidemiological studies and intervention programs in food and nutrition in different areas.
     

  • RAE41- Will design dietary and nutritional education programs and training in nutrition and dietetics, as well as their implementation.
     

  • RAE42- Will be able to participate in the planning of food-nutrition policies for the food and nutritional education of the population.
     

  • RAE43-Will be able to intervene in promotion, prevention and protection projects with a community and public health focus.
     

  • 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 dietetics subject is mandatory, and belongs to Subject 5, Public health and community nutrition.  

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

  • Know the national and international health organizations, as well as the different health systems, recognizing the role of the dietitian-nutritionist
  • Understand and intervene in the design, conduct and validation of nutritional epidemiological studies, as well as participate in the planning, analysis and evaluation of food and nutrition intervention programs in different areas.
  • Be able to participate in health promotion activities and prevention of disorders and diseases related to nutrition and lifestyles, carrying out food and nutritional education for the population. 
  • Collaborate in the planning and development of policies on food, nutrition and food safety based on the needs of the population and health protection.
  • Know the main characteristics of community nutrition.
  • Identify the areas of action and target groups for community nutrition actions.
  • Become familiar with local, national and international food policies.
  • Review different programs implemented in the field of community nutrition.

Contents

Block 1. Basics of community nutrition.

  • Topic 1. Concept and functions of Community Nutrition.
  • Topic 2. Determinants of health.
  • Topic 3. Public policies and food policies
  • Topic 4. Community nutrition and public health
  • Topic 5. Assessment of nutritional status in populations
  • Topic 6. Evaluation of food consumption in populations
  • Topic 7. Nutritional recommendations, nutritional goals and food guides
  • Topic 8. Variability in human nutrition. Food consumption models
  • Topic 9. Food systems. Influence of the environment on the eating habits of the population
  • Topic 10. Nutritional excesses and deficiencies: prevalence, causes and prevention
  • Topic 11. Nutritional situation of the different population subgroups in our country

Block 2. Food policies at international, national and local levels.

  • Topic 12. Planning, programming and evaluation in community nutrition
  • Topic 13. Nutrition programs in Spain. International nutrition programs
  • Topic 14. Food, sustainability and environment

 

Block 3. Studies, programs and actions developed in community nutrition:

  • Topic 15. Review and contrast the objectives, target group and applicability of different community nutrition programs.
  • Topic 16. Review health promotion guides: nutrition and physical activity.

Block 4. Multidisciplinary approach to community nutrition programs: role of the dietitian/nutritionist as a health agent in a community nutrition team.

Seminars 1-3

Activities and evaluation system

The system for assessing the skills and learning outcomes of this subject includes different assessment activities for Subject 5, Public Health and Community Nutrition.

Evaluation of the face-to-face modality
CODE EVALUATION SYSTEM MINIMUM WEIGHTING MAXIMUM WEIGHTING
EP1 Partial and final in-person exam for the subject. True or false, multiple choice, matching, short answer or development questions. 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 appropriateness of the proposed topic, methodology, results, bibliography and conclusions. 15%. 60%.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Evaluation of the virtual modality
CODE EVALUATION SYSTEM MINIMUM WEIGHTING MAXIMUM WEIGHTING
EV1 Exam through e-Campus, midterm and final. True or false, multiple choice, matching, short answer or development questions. 5% 15%.
EV3 Appropriate use of the virtual campus and ICT applied to their subject (attendance at synchronous classes, viewing of audiovisual material, participation in debate forums, resolution of online questionnaires). Participation in the activities and/or debates proposed on the e-Campus 10%. 25%.

 

 

 

 

 

 

 

 

 

 

Evaluation activities:

Seminars 1, 2 and 3

Group work and oral presentation

Virtual self-assessment questionnaires

Evaluation questionnaires associated with a reading, audiovisual material or podcast

A quantitative (0 to 10) and qualitative (fail, pass, outstanding, excellent, honors) grading system 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 greater 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 evaluation 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 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

Aranceta J, Castillo Hernández JL. Community nutrition: methods and strategies. 2nd ed. Barcelona: Elsevier; 2023. ISBN: 9788490228999

Aranceta J. Community nutrition. 4th ed. Barcelona: Elsevier; 2021. ISBN: 9788413823836

Gil Hernández A. Treatise on nutrition. Tomo IV: Human nutrition in the state of health. 4th ed. Madrid: Editorial Médica Panamericana; 2021. ISBN: 9788411061643