ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 74.25 Hours of tutorials: 2.25 Expository Class: 18 Interactive Classroom: 18 Total: 112.5
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Center Faculty of Nursing
Call: First Semester
Teaching: Sin Docencia (En Extinci贸n)
Enrolment: No Matriculable (S贸lo Planes en Extinci贸n)
1. To know the specific terminology and concepts of the subject.
2. To know the physiological basis of feeding and nutrition in health human beings.
3. To know the characteristics and properties of food and nutrients.
4. To know the nutritional needs of people, in terms of macro and micronutrients, along the life cycle.
5. To know the healthy and balanded diet concept for the individual, depending on age, activity and state of health or disease.
6. To know and know how to manage food composition tables and software, as well as diet calculations.
7. To be able to design and calculate a diet according to the characteristics of a health or sick person.
8. To be able of doing nutrition and diet enquiries.
9. To know the principles of manipulation and conservation of food, as well ase its risks for health.
10. To know and know how to use the methods for assessment of nutritional status.
11. To know how to detect the main nutritional disorders, both by excess or deficiency, as well as the basis for their dietetic treatment.
12. To be able to assess feeding habits by means of scientific evidence-based strategies.
13. To know the principles of the nutrition protocols in several clinical situations, with special reference to: obesity, diabetes, celiac disease, food alergy, oncologic diseases, renaal failure and metabolid disorders.
14. To know the principles and basis of safe artificial nutrition procedures (enteral and parenteral).
15. To know the scientific, psycological and socio-cultural basis of Health Education applied to Nutrition and to the promotion of health diet in the Comunity.
THEORETICAL PROGRAM:
Module I: GENERAL CONCEPTS OF HUMAN NUTRITION. ENERGY AND NUTRIENTS
1.1. Nutriton history and concepts
1.2. Nutrition biochemical basis
1.3. Nutrition physiologic basis
Module II: FOOD HYGIENE
2.1. Foods, their composition and quality
2.2. Management and conservation of food. Guides and risks for health
2.3. Dietetic planning and promotion of nutritional welfare. Nutritional risk factors
Module III: FEEDING IN HEALTH
3.1. Nutritional requirements and scientific basis of healthy diet
3.2. Nutrition of pregnant, infant, child and adolescent
3.3. Nutrition of the adult and elderly
Module IV: NUTRITIONAL ASSESSMENT IN HEALTH AND DISEASE
4.1. Methods of assessment of nutritional status
4.2. Nutrients ingestion assessment
4.3. Nutritional assessment in disease
Module V: NUTRITION IN DISEASE
5.1 Malnutrition
5.2. Obesity
5.3. Other nutritional disordes in clinics: eating behaviour disorders, digestive diseases, oncology, intensive care, surgery, cardiovascular disorders
5.4. Diet therapy adapted to clinical situation: food alergy, celiac disease, diabetes, liver, renal or heart failure
5.5. Enteral and parenteral artificial nutrition
5.6. Products and devices for artificial nutrition
INTERACTIVE TEACHING PROGRAM:
SEMINARS
1. Nutrition physiology and biochemistry. Miths and realities
2. Foods and drinks composition
3. Nutritional risk factors
4. Eating habits
5. Tables, software and information sources about food composition
6. Practical management of food composition information sources
7. Eating enquiries
8. Balanced diet design
9. Nutritional advices to breast feeding mother
LABORATORIOS
1. Valoraci贸n del estado nutricional. M茅todos cl铆nicos
2. Valoraci贸n del estado nutricional. M茅todos bioqu铆micos
3. Alimentaci贸n enteral. Sondas y sus problemas
4. Alimentaci贸n enteral g谩strica y transpil贸rica
5. Manejo seguro de los sistemas de alimentaci贸n enteral
6. Nutrici贸n parenteral. Manejo segurao de las v铆as y sus soluciones
7. Controles de enfermer铆a en pacientes con nutrici贸n artificial
8. Detecci贸n y soluci贸n de problemas en pacientes con nutrici贸n enteral
9. Detecci贸n y soluci贸n de problemas en pacientes con nutrici贸n parenteral
General references:
- Gil Hern谩ndez A. Tratado de Nutrici贸n. Tomo I: Bases fisiol贸gicas y bioqu铆micas de la nutrici贸n. 2陋ed. Ed. M茅dica Panamericana, Madrid, 2010.
- Gil Hern谩ndez A. Tratado de Nutrici贸n. Tomo II: Composici贸n y calidad nutritiva de los alimentos. 2陋ed. Ed. M茅dica Panamericana, Madrid, 2010.
- Gil Hern谩ndez A. Tratado de Nutrici贸n. Tomo III: Nutrici贸n humana en el estado de salud. 2陋ed. Ed. M茅dica Panamericana, Madrid, 2010.
- Gil Hern谩ndez A. Tratado de Nutrici贸n. Tomo IV: Nutrici贸n cl铆nica. 2陋ed. Ed. M茅dica Panamericana, Madrid, 2010.
- Tojo R. Tratado de nutrici贸n pedi谩trica. Ed. Doyma SL, Madrid, 2001.
- Comit茅 de Nutrici贸n de la AEP. Manual pr谩ctico de nutrici贸n en Pediatr铆a. Ed. Erg贸n, Madrid, 2007.
- V谩zquez D, De Cos AI, L贸pez-Nomdedeu C. Alimentaci贸n y nutrici贸n. Manual te贸rico-pr谩ctico. 2陋ed. Ed. D铆az de Santos, Madrid, 2005.
- Salas-Salvad贸 J, Bonada Sanjaume A, Trallero Casa帽as R, Sal贸 Sola ME, Burgos Pel谩ez R. Nutrici贸n y diet茅tica cl铆nica. 2陋ed. Ed. Elsevier Espa帽a, SL, Barcelona, 2008.
- Serrano-R铆os M. Nutrici贸n y alimentaci贸n. Nuevas perspectivas. Ed. McGraw-Hill Interamericana, Madrid, 2008.
- Mart铆n Salas C, D铆az G贸mez J. Nutrici贸n y diet茅tica. Ed. DAE, Madrid, 2009.
- Mataix J. Nutrici贸n y alimentaci贸n humana. 2陋 ed. Ergon, Madrid, 2009.
- Dudek SG. Nutrition essentials for nursing practice. 6th Ed. Ed. Wolters Kluwer / Lippincott Williams & Wilkins, Philadelphia, 2010.
- Astiasiaran I, Mart铆nez A. Alimentos. Composici贸n y propiedades. McGraw-Hill Interamericana, Madrid, 2000.
- Shils ME. Nutrici贸n en salud y enfermedad. McGraw-Hill Interamericana, Madrid, 2002.
- Mart铆nez JA, Del Puy M. Fundamentos de nutrici贸n y diet茅tica. Bases metodol贸gicas y aplicaciones. Ed. M茅dica Panamericana, Madrid, 2011.
Specific references:
- Grande Covi谩n F. Desarrollo hist贸rico del conocimiento cient铆fico de la nutrici贸n. En: Fundaci贸n Pr铆ncipe de Asturias, ed. La nutrici贸n y la salud. Oviedo, 1993.
- Gibney M, MacDonald I, Roche HM. Nutrition & Metabolism. 2陋ed. Londres, Blackwell Publishing Company, 2009.
- Nelson DL, Cox MM. Lehninger Principios de Bioqu铆mica. 4陋 ed. Barcelona, Omega, 2006.
- Bruce M, Koeppen BM, Stanton BA. Berne and Levy physiology. 6陋ed. St. Louis, Elsevier-Mosby, 2008.
- Abbas AK, Lichtan AH. Inmunolog铆a celular y molecular. 6陋ed. Amsterdam, Eslevier, 2008.
- Johnson LR. Gastrointestinal physiology. 7陋ed. St. Louis, Elsevier-Mosby, 2007.
- Belitz HD, Grosch W, Schieberle P. Food chemistry. 4陋ed. Berlin, Springer, 2009.
- Tojo R, Pav贸n P. Alimentaci贸n do neno escolar. Xunta de Galicia, 1984.
- Aranceta J, Serra L. Leche, l谩cteos y salud. Madrid, Ed. M茅dica Panamericana, 2005.
- Lawrence RA, Lawrence RM. Lactancia materna. 6陋ed. Barcelona, Elsevier, 2007.
- Ballabriga A, Carrascosa A. Nutrici贸n en la infancia y la adolescencia. 3陋ed. Madrid, Ergon, 2006.
- Aranceta J, P茅rez-Rodrigo C. Frutas, verduras y salud. Barcelona, Masson, 2006.
- Redondo L. La fibra terap茅utica. 2陋ed. Barcelona, Glosa, 2002.
- Aparicio R, Harwood J. Manual del aceite de oliva. Madrid, Mundi-Prensa, 2003.
- Ashurst PR. Chemistry and technology of soft drinks and fruit juices. 2陋ed. Oxford, Blackwell, 2005.
- Moll M, Moll N. Compendio de riesgos alimentarios. Madrid, AMV, 2006.
- Camean A, Repetto M. Toxicolog铆a alimentaria. Madrid, D铆az de Santos, 2006.
- Barasi ME. Human nutrition. A health perspective. 2陋ed. Londres, Arnold, 2003.
- Agencia Espa帽ola de Seguridad Alimentaria. H谩bitos saludables de alimentaci贸n y actividad f铆sica. Estrategia NAOS. Madrid, Ministerio de Sanidad y Consumo, 2006.
- Maughan RJ. Nutrition in Sports. London, Blackwell Science, 2000.
- De Torres ML, L贸pez-Pardo M, Dom铆nguez A, de Torres C. La enfermera de nutrici贸n como educadora y formadora asistencial en atenci贸n primaria y en el 谩mbito hospitalario: teor铆a y pr谩ctica. Nutr Clin Diet Hosp 2008;28:9-19.
Subject's specific competences (Decret CIN/2134/2008, + Nurse Degree Title ANECA white book)
To know the nutritional requirements and to assess the nutritional status of healthy and sick persons along their life cycle, with the aim of promote and reinforce the patterns of healthy eathing habits.
To identify macro and micronutrients as well as the food that contain them.
To identify the most prevalent nutritional problems and to select adequate diet recommendations.
Expositive teaching:
It will be based on lectures, made by the teacher with the health of the available didactic material. Each lecture will last one hour, including at least 10 minutes for explanation of potential doubts. A logical sequence will be followed in the presentation of the topics. Lectures will be complemented by aditional material for the students' individual homework.
As it is a subject in extinction, expository teaching is not offered.
Seminars interactive teaching-learning:
Sessions deboted to specific topics, that may complement or develop specific aspects already introduced by the expositive teaching lectures. Active students' participation will be promoted, as well as team work and the discussion based on scientific and rational arguments.
Laboratory interactive learning:
Workshops or skillstations will be carried out. In such sessions the students will perform essential activities or procedures in the field of clinical nutrition. They will be based on simulations of feeding or nutritional problems or in the put in practice and detection of eventual problems during artificial nutrition procedures.
As it is a subject in extinction, interactive teaching is not offered.
Two assumptions are considered:
a) Those students who have already done and passed the interactive classes in past courses are exempt from doing them.
b) Those students who did not take the interactive classes in past courses, will attend the corresponding ones of the equivalent subject of the new study plan.
It is essential that the student contact the coordinator of the subject at the beginning of the academic year to facilitate the incorporation.
The subject's final score will be the sum of the marks obtained in the theoretic test and the individual activities of the student, with the following porcentual value:
- Final multiple choice questionnaire (MCQ) test: 60%
- Individual student's papers and activities: 20%
- Active participation (presence, seminars and laboratories): 20%
Minimum requisites to pass the subject: Two conditions must be fulfilled:
- To obtain more than 55% of the total possible points in the final multiple choice questionnaire test.
- To obtain more than 55% of the total possible score corresponding to personal tasks and active participation.
The final multiple choice questionnaire test will include questions from all the subject's program (lectures, seminars and laboratories) and will consist of at least of 50 questions with 4 options and only one correct answer. Three errors will discount one point.
WORK AT THE SCHOOL:
- Lectures: 18 hours
- Seminars: 9 hours
- Laboratory: 9 hours
- Mentorship: 4,5 hours
- Assessment: 2 hours
Total of work at school: 42,5 hours
INDIVIDUAL WORK, AT HOME-LIBRARY:
- Individual study of lectures: 27 hours
- Recommended readings, library activities and other activities, for seminars: 24 hours
- Individual work for skillstations: 19 hours
Total individual work out-of-school: 70 hours
1. Active presence and participation in all the subject's activities.
2. Study and preparation of topics in a systematic and continued way.
3. To comment the doubts with the teacher.
4. To try to interconnect contents, looking for their usefulness and relevance for profesional work.
5. To consider the study as a learning tool that is complementary to the other subjects and not a simple list of topics that must be studied in order to pass an exam.
6. To go regularly to the library to know and review the relevant references for each topic.
7. To visit the suggested web pages in order to obtain additional information and tools to make diet calculations and to give nutritional advices.
8. To search in daily real life nutritional situations and problems that may be stimulus for the study of the subject.
9. To be actively engeged in seminars and laboratories, as a method to obtain the best results from these sessions and to acquire the abilities that will be needed in the future work life.
10. By means of constructive critics, to try make inputs that could improve the contents and dynamics of the subject.
Marcos Pazos Couselo
- Department
- Psychiatry, Radiology, Public Health, Nursing and Medicine
- Area
- Nursing
- marcos.pazos [at] usc.es
- Category
- Professor: Temporary PhD professor
| 01.17.2025 10:00-12:00 | Grupo de examen | Classroom 2.01 |
| 01.17.2025 10:00-12:00 | Grupo de examen | Classroom 5 - Roberto Novoa Santos |
| 01.17.2025 10:00-12:00 | Grupo de examen | Classroom 6 - Roberto Novoa Santos |
| 06.30.2025 12:00-14:00 | Grupo de examen | Classroom 5 - Roberto Novoa Santos |
| 06.30.2025 12:00-14:00 | Grupo de examen | Classroom 6 - Roberto Novoa Santos |