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: 

Núria Mallén Esplugas
Alicia Costa Izurdiaga 

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

  • RAE5- Identify the different educational methods and communication techniques applied in health sciences, food and human nutrition.
     

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

  • 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.
     

  • 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 Nutritional Education subject offers a practical and applied approach to the knowledge acquired in other subjects within the Degree in Human Nutrition and Dietetics such as Community Nutrition, with the aim of preparing future professionals to intervene effectively in the promotion of healthy eating habits.

This training focuses on the development of food education strategies as a fundamental tool to promote healthy lifestyles and prevent nutrition-related diseases. Nutritional education is part of health promotion actions and is considered a key piece in the field of public health, especially in contexts such as primary care or schools.

The dietitian-nutritionist plays an essential role, both in the planning and implementation of programs aimed at various groups, adapting the contents and methodologies to the specific needs of each group. In addition, emphasis is placed on the use of therapeutic communication and health education as essential resources to generate responsible and sustainable changes in eating behavior, both on an individual and collective scale.

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

Module 1. Fundamentals of nutritional and health education 

Module 2. Planning and methodology of nutrition education programs 

Module 3. Areas of application and specific groups 

Module 4. Communication and motivational skills 

Seminars: 1,2,3 and 4 

Activities and evaluation system

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 5 - Basic training  

Evaluation of the face-to-face modality: 

Code   

Evaluation system 

Minimum weighting 

Maximum weighting 

EP1  

Final exam 

20% 

40% 

EP2 

Group oral presentations  

15% 

60% 

EP3 

Presentation of a partial and/or final group written report 

15% 

60% 

 

Evaluation of the virtual modality: 

Code   

Evaluation system 

Minimum weighting 

Maximum weighting 

EV1  

Questionnaires through the E-Campus  

5% 

15% 

EV3 

Participation in activities or debates proposed at ECampus 

15% 

40% 

 

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

Aranceta J. Community nutrition. 2nd ed. Barcelona: Mason; 2014 

Glad to go Nutrition education: linking research, theory, and practice (3rd edition). Sudbury, Mass. Jones and Bartlett Publishers. 2016 

Luis CHJ. Community Nutrition: Method and Strategies. Barcelona: Elsevier; 2023.