Nutrition and Dietetics are terms which are used without distinction; there are some subtle differences between them, though. Nutrition deals with nutrients making up foods, and consists of a series of involuntary phenomena taking place after ingestion. Dietetics, on the other hand, refers to a string of voluntary and conscious acts, aimed at choosing, preparing and ingesting food, phenomena closely related to the sociocultural and economic environment, and determining the dietetic habits and lifestyle.
The degree in Human Nutrition and Dietetics studies the relationship existing between food and health, and their influence in an ideal diet. In this regard, students will combine the theory taught in class with practice, which will be carried out in the University's labs.
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| First Year
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| First semester | Definition | ECTS | Hs per week |
| Bromatology and Food Technology (A) | Core | 6,00 | 4 |
| Biochemistry (A) | Core | 4,50 | 3 |
| Structure and Function of the Human Body (A) | Core | 5,00 | 3 |
| Applied Chemistry | Core | 6,00 | 3 |
| Food Microbiology (A) | Core | 4,50 | 2 |
| Elective | Elective | 4,00 | -- |
| Subtotal: | 30,00 | 15 | |
| Second semester | Definition | ECTS | Hs per week |
| Bromatology and Food Technology (A) | Core | 6,00 | 4 |
| Biochemistry (A) | Core | 4,50 | 3 |
| Structure and Function of the Human Body (A) | Core | 5,00 | 3 |
| Public Health | Core | 6,00 | 3 |
| Food Microbiology (A) | Core | 4,50 | 2 |
| Elective | Elective | 4,00 | -- |
| Subtotal: | 30,00 | 15 | |
| Second Year
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| First semester | Definition | ECTS | Hs per week |
| Dietetics (A) | Core | 6,00 | 4 |
| Endocrine and Metabolic Dysfunctions (A) | Compulsory | 4,50 | 3 |
| Nutrition (A) | Core | 5,00 | 3 |
| Physiopathology | Core | 6,00 | 3 |
| Accounting and Management of Food Resources (A) | Compulsory | 4,50 | 2 |
| Elective | Elective | 4,00 | -- |
| Subtotal: | 30,00 | 15 | |
| Second semester | Definition | ECTS | Hs per week |
| Dietetics (A) | Core | 6,00 | 4 |
| Hospital Organization | Compulsory | 6,00 | 4 |
| Endocrine and Metabolic Dysfunctions (A) | Compulsory | 4,50 | 3 |
| Nutrition (A) | Core | 5,00 | 3 |
| Accounting and Management of Food Resources (A) | Compulsory | 4,50 | 2 |
| Elective | Elective | 4,00 | -- |
| Subtotal: | 30,00 | 16 | |
| Third Year
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| First semester | Definition | ECTS | Hs per week |
| Culinary Technology | Core | 7,00 | 5 |
| Food Quality Control (A) | Compulsory | 6,00 | 4 |
| Dietotherapy (A) | Core | 4,50 | 3 |
| Food Toxicology (A) | Core | 4,50 | 3 |
| Food and Culture | Core | 4,00 | 3 |
| Economy and Food Management | Core | 4,00 | 3 |
| Subtotal: | 30,00 | 21 | |
| Second semester | Definition | ECTS | Hs per week |
| Food Quality Control (A) | Compulsory | 6,00 | 4 |
| Dietotherapy (A) | Core | 4,50 | 3 |
| Food Toxicology (A) | Core | 4,50 | 3 |
| Deontology | Core | 6,00 | 3 |
| Optional | Optional | 9,00 | -- |
| Subtotal: | 30,00 | 13 | |
| First Cycle
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| Second semester | Definition | ECTS | Hs per week |
| Nutrition and Sport | Optional | 4,00 | 3 |
| Nutrition and Geriatrics | Optional | 4,00 | 3 |
| Pediatric Nutrition | Optional | 4,00 | 3 |
| Annual subject (A) |
Core; 4,50 ECTS/semester; 3 Hs per week
Description:
1.- Carbohydrates. 2.- Lipids. 3.- Proteins. 4.- Enzymes. 5.- Laws of Thermodynamics. 6.- Catabolism and Anabolism. 7.- Metabolism of Carbohydrates 8.- Metabolism of Lipids. 9.- Metabolism of Nitrogenous Compounds.
Co-ordinator: Carlos Santiago Romero Magdalena
Core; 6,00 ECTS/semester; 4 Hs per week
Description:
1.- INTRODUCTION. 2.- THE SPANISH AND EUROPEAN FOOD LEGISLATION. 3.- FOOD COMPONENTS. 4.- ADDITIVES. 5.- FOOD QUALITY CONTROL. 6.- MEAT AND MEAT PRODUCTS. 7.- FISH AND FISH PRODUCTS. 8.- EGGS AND EGG PRODUCTS. 9.- MILK. 10.- DAIRY PRODUCTS. 11.- CEREALS. 12.- LEGUMINOUS PLANTS. 13.- VEGETABLES. 14.- FRUIT, NUTS AND DRIED FRUIT. 15.- NATURAL AND ARTIFICIAL SWEETENERS. 16.- SPICES AND DRESSING. 17.- ANIMAL AND PLANT FATS. 18.- INDUSTRIAL FATS. 19.- ALCOHOLIC DRINKS. 20.- SOFT DRINKS. 21.- STIMULATING FOOD. 22.- NEW FOOD. 23.- PRESERVATION BY HEAT. 24.- PRESERVATION BY FREEZING. 25.- OTHER METHODS OF PRESERVATION. 26.- CANNING AND BOTTLING, STORAGE AND TRANSPORT. PRACTICAL TRAINING. Centesimal composition. Analysis of oils, milk, water, alcoholic and soft drinks, cereals...
Co-ordinator: Pablo Veiga Herreros
Core; 5,00 ECTS/semester; 3 Hs per week
Description:
Study of basic concepts of Anatomy and Human Physiology.
Co-ordinator: Ana María Arcas Sánchez
Core; 4,50 ECTS/semester; 2 Hs per week
Description:
Introduction to Microbiology. Bacterial Structure. Bacterial Physiology. Bacterial Genetics. General Virology. General Micology. General Parasitology. Sterilization and Disinfections. Antimicrobials. Relationship Host-Microorganism. Immune Response. Bacterial Agents. Viral Agents. Prions. Toxigenic Fungi. Toxigenic Algae. Parasites. Growth of Microorganisms in Foods. Microbiology of Food Preservation. Microbiology of the Main Foods. Fermented Foods.
Co-ordinator: Juan Ramón Maestre Vera
Compulsory; 4,50 ECTS/semester; 2 Hs per week
Description:
Unit 1.- FOOD MANAGEMENT. Unit 2.- FOOD SYSTEMS. Unit 3.- MENU MANAGEMENT AND PLANNING. Unit 4.- BUYING and STOCKTAKING. Unit 5.- PRODUCTS and PROFITS. Unit 6.- OUTPUT and SERVICE MANAGEMENT. Unit 7.- RELATIVE VARIABLES RELATED TO BUSINESS SUCCESS. Unit 8.- ANALYSIS of COSTS and BUDGETS. Unit 9.- ACCOUNTING and MANAGEMENT REPORTS. Unit 10.- BUYING INCENTIVES IN THE FOOD MARKET. Unit 11.- COMMERCIAL DESIGN AND PLANNING IN FOOD INDUSTRY.
Co-ordinator: Miguel Herrera Ubeda
Compulsory; 4,50 ECTS/semester; 3 Hs per week
Description:
Study of the most frequent metabolic alterations in clinical practice (obesity, diabetes, hiperlipidemy, high blood pressure, congenital metabolopathies), as well as their main clinical profiles.
Co-ordinator: Alfredo Entrala Bueno
Core; 6,00 ECTS/semester; 4 Hs per week
Description:
PART I: GENERAL PRINCIPLES. Unit 1: Introduction to Dietetics. Unit 2: Recommended Dietary Intake. Unit 3: Food and Nutrition Policies. Unit 4: Food Composition Tables. PART II: NUTRITIONAL BALANCE: A BALANCED DIET. Unit 5: Basics of a Balanced Diet. Unit 6: Importance of a Balanced Diet in Disease Prevention. Unit 7: The Mediterranean Diet. Unit 8: The Antioxidant Diet. PART III: THEORETICAL GROUNDING IN DIET DESIGN. Unit 9: General Basics. Unit 10: Nutritional Requirements: Energy Expenditure and Basal Metabolism. Unit 11: Assessment of Nutritional State: Body Mass Index, Food Intake Analysis, Food Surveys, Anthropometric, Biochemical and Clinical Studies. Unit 12: Calories and Lipids in Diets. Unit 13: Ideal Calorie Distribution In Diets. Unit 14: Nutrient Density. Unit 15: Eating Disorders (ED). Unit 16: Exchange Diets. PART IV: DIETS ACCORDING TO DIFFERENT GROUPS: Unit 17: Collective Diets: Food and Menus according to Culture and Economy. Unit 18: Collective Diets during Infancy, at School and University. Unit 19: Collective Diets for Senior Citizens. Unit 20: Diets in Healthcare Centres. PART V: ALTERNATIVE PATTERNS OF FOOD CONSUMPTION. Unit 21: Consumption Patterns According to Different Populations. Unit 22: Vegetarian Diets. Unit 23: Alternative Food Models: the Macrobiotic and Dissociated Diets. PART VI: FOOD AND NUTRITION EDUCATION: A PREVENTIVE HEALTH MEASURE. Unit 24: Food Education as a Preventive Health Measure. Unit 25: Nutrition Labelling. PRACTICAL TRAINING: Dietary Reference Intakes. Interpretation of Food Pyramids, Nutritional Requirements and Basal Metabolism. Food Intake Assessment. Food Surveys. Dietetic Study. Calorie and Lipid Calculations in Ideal Diets. Handling Food Composition Data. Diet Designing for Healthy People According to their Physical Condition. Design of Exchange Diets. Menus for Schools, Geriatric and Healthcare Centres. Critical Diet Assessment. Drawing up of Nutrition Education Programs.
Co-ordinator: Ester Laina Mateo
Core; 5,00 ECTS/semester; 3 Hs per week
Description:
1. GENERAL VIEW OF NUTRITION. 2. PROTEINS AND AMINOACIDS. 3. LIPIDS. 4. DIETETIC FIBER. 5. WATER AND ELECTROLYTES. 6. VITAMINS. 7. MINERALS. 8. IMPORTANT ORGANIC COMPOUNDS FOR NUTRITION. 9. ALCOHOL AND NUTRITION. 10. FACTORS HAVING AN INFLUENCE ON THE ABSORPTION AND METABOLISM OF NUTRIENTS. 11. INTAKE CONTROL. 12. NUTRITION AND GROWTH. 13. CHILDREN AND TEENAGERS’ NUTRITION. 14. NUTRITION AND PREGNANCY. 15. NUTRITION AND LACTATION. 16. NUTRITION AND AGING. 17. NUTRITION AND PHYSICAL ACTIVITY. 18. UNDERNUTRITION AND MALNUTRITION. 19. OVERNUTRITION. 20. NUTRITION AND IMMUNITY. 21. NUTRITION AND GENETICS. 22. OXIDATIVE STRESS AND ANTIOXIDANT DEFENSE. 23. FUNCTIONAL FOOD. 24. ENTERAL NUTRITION. 25. PARENTERAL NUTRITION.
Co-ordinator: Carlos Iglesias Rosado
Compulsory; 6,00 ECTS/semester; 4 Hs per week
Description:
1.- Quality. 2.- Historical Evolution of the Quality Concept. 3.- Business Excellence. 4.- Leadership and Quality Management. 5.- Strategic Planning and Quality. 6.- Process Management. 7.- Food Quality. 8.- Food Safety and Quality: Food-Related Risks. 9.- Legislation and Quality. 10.- Traceability. 12.- HACCP System. 16.- ISO Standards: Concept and Historical Evolution. 17.- ISO Standards in Food. 18.- ISO 9000 2000 Standards. Implementation. 19.- ISO Standard: Audit. 20.- Total Quality. 21.- The EFQM Model. 22.- Leadership. 23.- Policy and Strategy. 24. People. 25.- Alliances and Resources. 26.- Processes. 31.- Self-Assessment in EFQM (Excellence Model). 32.- Quality Management Club.
Co-ordinator: José Romero Vivas
Core; 4,50 ECTS/semester; 3 Hs per week
Description:
Part 1.- INTRODUCTION TO DIETOTHERAPY. CLINICAL NUTRITION UNITS, AND CLINICAL AND AMBULATORY DIETETICS. Part 2.- NUTRITIONAL STRATEGIES IN HEALTHCARE CENTRES. Part 3.- DIETOTHERAPY IN HEALTHCARE CENTRES. Part 4.- NUTRITIONAL INTERVENTION IN PATHOLOGIES INVOLVING CARDIOVASCULAR RISK. Part 5.- NUTRITIONAL INTERVENTION IN OTHER PHYSIOPATHOLOGICAL SITUATIONS. Part 6.- NUTRITIONAL INTERVENTION IN SPECIAL SITUATIONS OF INTOLERANCE AND ALLERGY. Part 7.- MASS MEDIA AND DIETOTHERAPY. PRACTICAL TRAINING.
Co-ordinator: Victoria Galarza Rubio
Core; 4,50 ECTS/semester; 3 Hs per week
Description:
UNIT 1.- INTRODUCTION. UNIT 2.- TOXICOKINETICS. UNIT 3.- TOXICODYNAMICS. UNIT 4.- ASSESSMENT OF TOXICITY IN CHEMICAL SUBSTANCES. UNIT 5.- TOXICITY OF CHEMICAL POLLUTANTS IN FOOD.
Co-ordinator: Felipe Morcillo Alonso
| First semester |
Core; 6,00 ECTS; 3 Hs per week
Description:
Unit 1.-THE COMPOSITION OF MATTER. Unit 2.-NOMENCLATURE IN INORGANIC AND ORGANIC CHEMISTRY. Unit 3.- CHEMICAL REACTIONS: ESTECHIOMETRY. Unit 4.-THERMOCHEMISTRY. Unit 5.- SOLUTIONS. Unit 6. CHEMICAL KINETICS. Unit 7.- CHEMICAL BALANCE. Unit 8.- ACID-BASE BALANCES. Unit 9.- SOLUBILITY BALANCES. Unit 10.- ELECTROCHEMISTRY.
Co-ordinator: Marta Muñoz Hernández
Core; 6,00 ECTS; 3 Hs per week
Description:
GENERAL ASPECTS. Concepts. Genetics. Immunology. DIGESTIVE SYSTEM: Digestive Function. Digestion and Absorption. Study of Syndromes of Pathologies in the Digestive Tract. Syndromes of Misdigestion and Malabsorption. Hepatic Physiopathology. Pancreatic Failure. RESPIRATORY SYSTEM. Respiratory Function. Shortage of Breath. Physiopathology of Pulmonary Circulation. CIRCULATORY SYSTEM. Cardiocirculatory Physiology. Control of Blood Pressure. Heart Physiopathology. KIDNEY AND URINARY TRACK: Renal Physiopathology. BLOOD: Blood Physiopathology. Anaemias. ENDOCRINOLOGY. General Structure of the Endocrine System. METABOLISM. Disorders in the Hydroelectrolitic Balance. NERVOUS SYSTEM. Physiopathology of the Nervous System.
Co-ordinator: José Romero Vivas
Core; 4,00 ECTS; 3 Hs per week
Description:
INTRODUCTION. BASIC CONCEPTS. FOOD HABITS. PHYSIOLOGY OF FOOD. ANTHROPOLOGY OF FOOD. FOOD ON THE THRESHOD OF THE 21ST CENTURY. HISTORY OF FOOD. SPANISH DIET IN ITS RECENT HISTORY. The 20th century. TODAY’S DIET. DIET, ETHNICITY AND MIGRATION. CULTURAL ASPECTS OF MEAT INTAKE. VEGETARIAN DIETS. A SENSIBLE DIET OR LIFESTYLE? OTHER LESS FRECUENTLY USED DIETS. CRISIS OF THE SOCIOALIMENTARY CHAIN. FOOD AND CONSUMPTION RISKS. NEW CONCERNS IN NUTRITION. PATHOLOGY OF FOOD BEHAVIOUR. MEANS OF ADVERTISING and their influence on food habits. MYTHS AND MISTAKES IN DIET AND NUTRITION.
Co-ordinator: Javier Hernández González
Core; 4,00 ECTS; 3 Hs per week
Description:
1.- Historical Evolution of the Economic Activity. Social Milestones 2.- The Enterprise and its Environment. 3.- Business Organization. 4.- Business Management. 5.- The Market: The Agroalimentary Market. 6.-Company’s Departments. 7.- Technical Department. 8.- R+D+I (Research+Development+Innovation) in the Agroalimentary Industry. 9.- Marketing Department. 10.- Commercial Department. 11.- Production Department. 12.- Distribution and Logistics in Agroalimentary Companies. 13.- Financial Department. 14.- Legal Department and HR Department. 15. Clinical Nutrition Market.
Co-ordinator: Ricardo Sanchis Cienfuegos-Jovellanos
Core; 7,00 ECTS; 5 Hs per week
Description:
Part 1.- GENERAL PRINCIPLES OF CULINARY TECHNOLOGY. Unit 1.- Concept and Aims of Culinary Technology. Home and Business Cooking. Unit 2.- Culinary Terminology. Unit 3.- Current Systems of Collective Restoration. Unit 4.- The Culinary Environment. Part 2.- OPERATIONS AND PROCESSES IN CULINARY TECHNOLOGY. Unit 5.- Preservation of Ingredients. Unit 6.- Culinary Operations at Room Temperature. Unit 7.- Culinary Heat Processes: Cooking Processes. Unit 8.- Cooking in a Non-Liquid Medium. Unit 9.- Cooking in a Fatty Medium. Unit 10.- Cooking in a Liquid Medium. Unit 11.- Mixed Cooking. Unit 12.- Special Cooking. Unit 13.- Tools and Machinery.
Co-ordinator: Miguel Herrera Ubeda
| Second semester |
Core; 6,00 ECTS; 3 Hs per week
Description:
1.- Concept of Health, Public Health and Community Health. Factors Determining the State of Health. 2.- Nutrition and Public Health. Community Nutrition. Nutritional Problems. 3.- Health Education. 4.- Nutritional Education. 5.- Epidemiology. 6.- Measuring in Epidemiology: Measures of Frequency and Association. Effect Measures. 7.-Epidemiological Studies. Slants. 8.- Assessment of Diagnostic Tests. 9.- Epidemiological Surveillance. 10.-Epidemiology and Prevention of Transmissible Diseases. Food Intoxication and Toxiinfections. 11.- Eating Disorders. 12.- Nutrition Policies. 13.- Assessment of Food Consumption.
Co-ordinator: José Manuel Blanco Canseco
Compulsory; 6,00 ECTS; 4 Hs per week
Description:
Unit 1.- Introduction. Unit 2.- Hospital Organization. Unit 3.- Legislation in Hospitals. Unit 4.- Medical Service. Unit 5.- Nursing Service. Unit 6.- Nursing Auxiliary Service. Unit 7.- Information Systems. Unit 8.- NEW WAYS OF HOSPITAL ORGANIZATION. Unit 9.- Hospital Management. Unit 10.- Quality. Unit 11.- Accreditation of Health Centres. Unit 12.- Management of Clinical Units. Unit 13.- Management of Nutrition Services.
Co-ordinator: Ricardo Sanchis Cienfuegos-Jovellanos
Core; 6,00 ECTS; 3 Hs per week
Description:
Unit 1: ETHICS AND BIOETHICS: GENERAL ASPECTS. Unit 2: DEONTOLOGY. Unit 3: JUDICIAL FRAMEWORK OF HND. Unit 4: CONSUMERS AND USERS’ RIGHTS. Unit 5: FOOD LAW: GENERAL SAFETY OF PRODUCTS. Unit 6: FOOD LAW: FOOD PRODUCTION AND HYGIENE. Unit 7: FOOD LAW: FOOD LABELING AND ADVERTISING. Unit 8: FOOD LAW: RETAILERS AND OFFICIAL CONTROL. Unit 9: LEGAL RESPONSIBILITY I. Unit 10: LEGAL RESPONSIBILITY II. Unit 11: JOB SEARCH AND CONTRACT.
Co-ordinator: María Luisa de Torres Soto
| Optional subjects |
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First Cycle
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| Second semester |
Optional; 4,00 ECTS; 3 Hs per week
Description:
1.- Growth and Nutrition. 2.- Assessment of the Nutritional State in Children. 3.- Physiology of Digestion and Absorption. 4.- Nutritional Needs in Infancy. 5.- Diet in the First Year of Life. 6.- Diets for One- to Three-Year-Olds. 7.- Diets for Preschool and School Children. 8.- Diets for Teenagers. 9.- Food Disorders in Adolescence. 10.- Acute Diarrheas. Chronic Diarrheas. 11.- Inflammatory Intestinal Diseases. Short Bowel Syndrome (SBS). 12.- Metabolism Errors. Diabetes Mellitus. Hypercholesterolemy. 13.- Obesity. 14.- Constipation. 15.- Side Effects of Food. 16.- Children’s Oncology. 17.- Chronic Renal Failure. 18.- Special Formulae. Enteral Nutrition. 19.- Parenteral Nutrition.
Co-ordinator: Javier Hernández González
Optional; 4,00 ECTS; 3 Hs per week
Description:
Unit 1. Nutricional Assessment. Study of the Body Composition. Unit 2. Proteic Metabolism during Exercise. Unit 3. Lipolysis in Relation to Exercise. Unit 4. Metabolism of Carbohydrates during Exercise. Unit 5. Micronutrients. Unit 6. Water in Health and Sports. Dehydration and Hyperthermia. Unit 7. Pre-, Per- and Post-Competitive Diets. Unit 8. Diets for Endurance Sports. Unit 9. Requirements for Sports. Unit 10. Diet in Sports with Special Requirements. Unit 11. Ergogenic Help. Unit. 12. Sport and Nutritional Needs in Special Stages of Life. Unit 13. Nutritional Alterations in Sportsmen.
Co-ordinator: Carlos Iglesias Rosado
Optional; 4,00 ECTS; 3 Hs per week
Description:
1. Epidemiology and Demography of Aging. 2. Definition of Geriatrics, Geriatric Care. Levels of Geriatric Care. 3. Theories of Aging, the Environment and Genetics. 4. Physiological and Pathological Aging. 5. Comprehensive, Physical, Mental and Social Geriatric Assessment. 6. Nutritional Assessment in Elderly Patients. 7. Drugs and Nutrition. 8. Nutrition in Healthy Elderly People. 9. Nutrition for Elderly People Suffering from the Most Prevailing Pathologies. 10. Diet Adaptation. 11. Artificial Nutrition. 12. Nutritional Handling in Special Situations. 13. Methods of Enteral Nutrition. 14. Parenteral Nutrition. 15. Principles of Bioethics in Geriatrics.
Co-ordinator: José Luis Tobaruela González