The knowledge acquired previously in the compulsory subjects of 'Human Nutrition' and 'Dietary and Community Nutrition' is required.

The knowledge and competences acquired in the topic of 'Human Nutrition and Dietetics', integrated by the subjects of 'Human Nutrition' and 'Dietary and Community Nutrition', are completed and expanded with the subject of Food and Health.
It is intended that the student acquires the basic principles of the complex relationship between Food and Health and develops the ability to pose and solve practical cases, as well as being able to assess the bioactivity and beneficial properties for the health of food and its components.
In the field of clinical dietetics we want to get the student to know the main disorders and diseases related to food and their nutritional treatment and be able to plan and develop programs of food-nutritional education and promotion and prevention in health.

Course competences
Code	Description
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
E18	To adquire knowldege on food legislation and normalization. To counsel legaly, scientifically and technocally the food industry and consumers.
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
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.

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.
In the area of the clinical dietetics to achieve that the student knows the main disorders and diseases related to the nutrition and their nutritional treatment and that he is capable of planning and developing programs of nutritional education and of promotion and of prevention in health.
It is aimed that the student acquires the basic principles of the complex relation between nutrition and Health and to develop in the student the aptitude to propose and solve practical cases.
Additional outcomes
Not established.

• Unit 1: Promotion and prevention in health.
• Unit 2: Enriched and functional foods
• Unit 3: Pre and probiotic foods.
• Unit 4: Eating disorders (obesity, anorexia and bulimia).
• Unit 5: Energy and protein malnutrition.
• Unit 6: Allergies and Food Intolerances.
• Unit 7: Metabolic Dissoders. Nutrition and Genetics.
• Unit 8: Fundamentals of clinical dietetics.
• Unit 9: Resolution of practical cases

Training Activity	Methodology	Related Competences (only degrees before RD 822/2021)	ECTS	Hours	As	Com	Description
Class Attendance (theory) [ON-SITE]	Lectures		1.28	32	Y	N
Problem solving and/or case studies [ON-SITE]	project-based learning		0.4	10	Y	N	Essential questions will be resolved for the correct application of theoretical concepts, in groups and with real cases.
Group tutoring sessions [ON-SITE]	Group tutoring sessions		0.2	5	Y	N	We will share doubts about the contents and they will be resolved with the help of the teacher and classmates.
Project or Topic Presentations [ON-SITE]	Workshops and Seminars		0.24	6	Y	Y	The work done will be presented in class to teachers and classmates.
In-class Debates and forums [ON-SITE]	Debates		0.16	4	Y	N
Progress test [ON-SITE]	Assessment tests		0.12	3	Y	N	Exam with multiple choice questions, short answers and to develop and resolution of cases.
Other off-site activity [OFF-SITE]	Combination of methods		2.8	70	Y	N	Group work, individual case resolution, comments on information provided, information search, analysis and synthesis, etc. will be carried out.
Study and Exam Preparation [OFF-SITE]	Self-study		0.8	20	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).

Evaluation System	Continuous assessment	Non-continuous evaluation *	Description
Test	60.00%	60.00%	Level of knowledge acquired through the answers to written exams, which will include different issues that allow assessing the ability to reason, synthesize and relate the different parts of the program.
Portfolio assessment	40.00%	40.00%	Individual portfolio of the student, formed by the activities carried out (cases and practical activities, individual or group work, etc.).
Total:	100.00%	100.00%

Not related to the syllabus/contents
Hours	hours

Author(s)	Title	Book/Journal	Citv	Publishing house	ISBN	Year	Description	Link	Catálogo biblioteca
	Genética, nutrición y enfermedad			EDIMSA	978-84-00-08662-6	2008
	Nutrición y dietética clínica			Masson	978-84-458-1843-5	2008
Jim Smith and Edward Charter	Functional Food Product Development			Wiley-Blackwell	978-14-0517-8761	2010
Julia Buckroyd	Anorexia y bulimia			Martínez Roca	84-2702236-0	1997
Mahan & Raymond	Krause. Dietoterapia 14 Ed.			ELSEVIER	978-8-49-113084-0	2017		https://tienda.elsevier.es/krause-dietoterapia-9788491130840.html?gclid=EAIaIQobChMIp-KNhI_K6gIVSrTVCh3-agYjEAQYASABEgL_VfD_BwE&gclsrc=aw.ds#panel1
Susan Albers	Mindfulness y alimentación			ONIRO	978-84-9754-467-2	2010
Tiina Mattila-Sandholm and Maria Saarela	Functional dairy products			Woodhead Publishing Limited	1 85573 584 9	2003