Guías Docentes Electrónicas
1. General information
Course:
HUMAN NUTRITION
Code:
58324
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2022-23
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22 
Year:
3
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer: GIUSEPPE FREGAPANE QUADRI - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
Marie Curie, 1a planta
Q. ANALÍTICA Y TGIA. ALIMENTOS
3439
giuseppe.fregapane@uclm.es

Lecturer: MANUELA VANESSA MANCEBO CAMPOS - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
MARIE CURIE/PLANTA PILOTO
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34 926 29 52 59
MVanesa.Mancebo@uclm.es

Lecturer: MARIA DESAMPARADOS SALVADOR MOYA - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
Marie Curie, 1a planta
Q. ANALÍTICA Y TGIA. ALIMENTOS
3422
amparo.salvador@uclm.es

2. Pre-Requisites

The knowledge previously acquired in the subjects of the basic module Fundamentals of Physiology and Biochemistry and those of the module of Food Science and Structure and properties of the food components and of Bromatology are required..

3. Justification in the curriculum, relation to other subjects and to the profession

The subjet of Human Nutrition and Dietetics of the Nutrition and Health module, integrated by the subjects of Human Nutrition and Dietetic and community nutrition has as general aims the acquisition of basic and specialized knowledge on the nutrients in relation with the human nutrition, as well as of the individual nutrition in the different stages of life and the nutrition of communities. Equally understands the study of the nutrition as preventive factor of multiple pathologies and the evaluation of the nutritional status of individuals and collectivities.

A marked interest exists at present for the human nutrition having had become clear its influence on both in the body maintenance and restoration of the health, the prevention of diseases, and in the attainment of the ideal physical and intellectual performance. This interest demands the professionals' preparation with a scientific confirmed and current formation.


4. Degree competences achieved in this course
Course competences
Code Description
CB02 Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area.
CB03 Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues.
CB04 Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences.
CB05 Have developed the necessary learning abilities to carry on studying autonomously
E05 To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods
E11 To qualify to be able to evaluate the effects of processing on the components and properties of foods
E18 To adquire knowldege on food legislation and normalization. To counsel legaly, scientifically and technocally the food industry and consumers.
E22 To perform formation of staff in the food sector
E24 To assure and improve the nutritional quality and the health properties of ingredients and foods
E25 To establish and calculate patterns of healthy nutrition, as well as to develop menu scheduling for communities
E26 To evaluate habits and food intake and the nutritional status at individual or community level
E27 To schedule and develop programs for nutritional education and promotion and prevention of health
G05 To understand and to use the English language, both written and spoken, applied to the area of the Food Science and Technology. (To be able to acquire this hability, a series of actions that will be specified in every module will be peformed).
G06 To dominate the Technologies of the Information and the Communication (TIC) to user's level, which allows to work in virtual spaces, Internet, electronic databases, as well as with common software packages (e.g. Microsoft Office).
G07 To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making.
G09 To develop the motivation for quality, the capacity to adapt to new situations and the creativity.
5. Objectives or Learning Outcomes
Course learning outcomes
Description
To achieve that the student is capable of seeking and selecting information in the area of these disciplines and that he is capable of interpreting it and to present it adequately both in oral as written forms, in Spanish and Englis languages.
To achieve that the student is capable of evaluating the nutritional value, the functional properties and the nutritional importance of the foods. Also it is aimed that the student knows the effects of the food processing on the components of nutritional interest and that he can assure and to improve the nutritional quality and the healthy properties of ingredients and foods.
It is aimed that the student acquires the concepts and basic principles of the human nutrition, dietetics and community nutrition and to develop in the student the aptitude to propose and solve practical cases, as well as of interpreting the obtained results.
In the area of the community nutrition and public health to achieve that the student is capable of: planning and developping programs of nutritional education and of promotion and of prevention in health; to establish and to calculate food healthy guidelines, as well as to develop the planning of menus for collectivities; to evaluate the habits and the food intake and the nutritional status of individual and collectivities and to develop epidemiological studies.
Additional outcomes
Not established.
6. Units / Contents
  • Unit 1: Fisiology of nutrition
  • Unit 2: Energy metabolism I: expenditure and demand of energy
  • Unit 3: Energy metabolism II: metabolic pathways and regulation
  • Unit 4: Carbohydrate and fiber
  • Unit 5: Lipids: body fat and dietary fat
  • Unit 6: Proteins
  • Unit 7: Liposoluble vitamins
  • Unit 8: Hidrosoluble vitamins
  • Unit 9: Macrominerals
  • Unit 10: Oligoelements
  • Unit 11: Water and electrolytes
  • Unit 12: Functional components. Antinutrients
  • Unit 13: Practical activities and problem solving
7. Activities, Units/Modules and Methodology
Training Activity Methodology Related Competences (only degrees before RD 822/2021) ECTS Hours As Com Description
Class Attendance (theory) [ON-SITE] Lectures 1.4 35 Y N
Laboratory practice or sessions [ON-SITE] Practical or hands-on activities 0.4 10 Y Y
Group tutoring sessions [ON-SITE] Group tutoring sessions 0.1 2.5 Y N
Study and Exam Preparation [OFF-SITE] Self-study 0.8 20 Y N
Final test [ON-SITE] Assessment tests 0.1 2.5 Y N
Workshops or seminars [ON-SITE] Workshops and Seminars 0.4 10 Y N
Other off-site activity [OFF-SITE] Combination of methods 2.8 70 Y N
Total: 6 150
Total credits of in-class work: 2.4 Total class time hours: 60
Total credits of out of class work: 3.6 Total hours of out of class work: 90

As: Assessable training activity
Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).

8. Evaluation criteria and Grading System
Evaluation System Continuous assessment Non-continuous evaluation * Description
Test 40.00% 40.00% Written examen on practical activities
Test 60.00% 60.00% Written examen on theoretical knowledge
Total: 100.00% 100.00%  
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).

Evaluation criteria for the final exam:
  • Continuous assessment:
    Defined in Campus virtual.
  • Non-continuous evaluation:
    Defined in Campus virtual.

Specifications for the resit/retake exam:
None
Specifications for the second resit / retake exam:
None
9. Assignments, course calendar and important dates
Not related to the syllabus/contents
Hours hours

10. Bibliography and Sources
Author(s) Title Book/Journal Citv Publishing house ISBN Year Description Link Catálogo biblioteca
Brody, Tom Nutritional biochemistry Academic Press 0-12-134836-9 1999  
Krause, Marie V. (1906-1994) Nutrición y dietoterapia de Krause McGraw-Hill Interamericana 970-10-3204-7 2005  
Martínez, J. Alfredo Fundamentos teórico-prácticos de nutrición y dietética McGraw-Hill Interamericana 84-486-0207-2 2000  



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