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 
Cristina Ferreiro Cassanello 
Maria Roca Fontbona 
Mireia Arús Figa 
Mireia Rodriguez Solé 

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

  • RAE27- It will evaluate the nutritional status of subjects and/or groups, both healthy and sick, planning the corresponding nutritional strategy.
     

  • RAE28- You will identify the pathophysiological knowledge of diseases related to nutrition, the patient's dietetic and nutritional problems, as well as risk factors and inappropriate practices in the field of clinical nutrition/sports nutrition.
     

  • 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.
     

  • RAE31- You will recognize the hospital organization and the different phases of the food service and will participate with the multidisciplinary team of a hospital nutrition unit.
     

Presentation of the subject

The diet therapy 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:

  • Understand the main diseases related to nutrition and their risk factors, in order to properly apply the principles of diet therapy.
  • Develop the ability to design therapeutic objectives and develop dietary intervention plans adapted to each clinical situation.
  • Learn more about the signs and symptoms characteristic of various pathologies and confidently handle the associated medical language.
  • Provide objective criteria of good practice and ethical aspects related to current treatments in clinical nutrition.

Contents

  • Topic 1. Pediatric diet therapy
  • Topic 2. Congenital disorders of metabolism
  • Topic 3. Upper digestive system disorders
  • Topic 4. Lower digestive system disorders
  • Topic 5. Hepatobiliary and pancreatic disorders
  • Topic 6. Respiratory pathologies. 
  • Topic 7. Nutritional support in the surgical patient
  • Topic 8. Cardiac pathologies. 
  • Topic 9. Acute and chronic renal pathology.
  • Topic 10. Nutritional support in neurological patients
  • Topic 11. Infectious diseases.
  • Topic 12. Oncology
  • Topic 13. Intensive care.
  • Topic 14. Organization of the nutrition service

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 face-to-face exam of the subject.

20%.

40%.

EP2

Oral, individual and/or group presentations.

15%.

60%.

EP3

Presentation of the written memory, of individual or group work.

15%.

60%.

 

Evaluation of the virtual modality

Code

Evaluation system

Minimum weighting

Maximum weighting

EV1

Examination through the e-Campus,

5%

15%.

EV3

Adequate use of the virtual campus and ICT applied to your subject Participation in the activities and/or debates raised in the e-Campus

10%.

25%.
  • 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 A. Treatise on Nutrition. 3rd ed. Madrid: Editorial Médica Panamericana; 2017

Tomo 2 on Molecular bases of nutrition;

Tomo 4 on human nutrition in the state of health;

Volume 5 on Nutrition and Disease.

Mahan LK, Raymond JL, eds. Krause dietotherapy: 15th edition. Barcelona: Elsevier; hit 2021

Salas J, Bonada A, Trallero R, Saló E, eds. Nutrition and clinical dietetics. 4th ed. Barcelona: Elsevier; 2019.