
Nutrition
Code: 106099Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Nursing | FB | 1 |
Contact lecturer
- Name :
- Monica Amado Sanjuan
- Email :
- monica.amado@uab.cat
Teaching staff
- Caterina Checa Jimenez
- Jose Manuel Lopez Blanco
- Alfredo Jesús Miñano Molina
- Montserrat Solé Piñol
- José Rodriguez Alvarez
- Maria Antonia Baltrons Soler
- Jordi Puig Pla
Group languages
You can consult this information at the end of the document.
Prerequisites
Non aplicable
Objectives
This course aims to provide the necessary knowledge of biochemistry and nutrition in order to help people manage the need to eat by consensus and agree on a balanced diet or therapeutic diet that they need according to the health situation, age, gender, social and cultural factors.
The knowledge of this subject is built on the bases provided by the Structure of the Human Body, Function of the Human Body, Ethical and Methodological Bases of Nursing and Culture, Society and Health. The theoretical contents of this subject are taught during the second semester of the first academic year.
At the same time, this subject serves as a theoretical basis for other subjects of higher courses such as: Pharmacology, Nursing Care in Adults I and II, Nursing Care in the Process of Aging, Nursing Care in Childhood, Adolescence and Women and Nursing Care in Complex Situations.
Learning outcomes
- CM04 (Make appropriate dietary recommendations for healthy or health-impaired people.) Make appropriate dietary recommendations for healthy or health-impaired people.
- KM06 (Recognise risk factors that can influence health and disease states at different stages of the life cycle.) Recognise risk factors that can influence health and disease states at different stages of the life cycle.
- KM08 (Describe the immediate principles, cycles and basic recommendations in dietetics and nutrition.) Describe the immediate principles, cycles and basic recommendations in dietetics and nutrition.
- KM09 (Identify the most prevalent nutritional problems.) Identify the most prevalent nutritional problems.
- KM10 (Identify the nutritional needs of healthy or health-impaired individuals.) Identify the nutritional needs of healthy or health-impaired individuals.
- SM01 (Use scientific evidence in professional practice.) Use scientific evidence in professional practice.
- SM02 (Establish healthy eating principles based on knowledge of nutrients and nutritional needs.) Establish healthy eating principles based on knowledge of nutrients and nutritional needs.
- SM03 (Establish strategies to promote and reinforce healthy eating behaviour patterns at different stages of the life cycle.) Establish strategies to promote and reinforce healthy eating behaviour patterns at different stages of the life cycle.
Contents
The content of the subject is taught by lecturers from the departments of nursing and biochemistry of the Faculty of Medicine. The subject is coordinated by Professor Mònica Amado from the Department of Nursing. The Biochemistry part is coordinated by Professor José Manuel López Blanco from the Department of Biochemistry.
Unit I. Energy and nutrients
• Structure and properties of nutrients. Requirements and general recommendations
- Simple and complex carbohydrates. Dietary fiber
- Lipids: saturated and unsaturated fats; essential lipids
- Proteins and amino acids
- Vitamins
- Minerals and trace elements
- Water
Unit II. Assessment of nutritional status
• Anthropometry. Body mass index, waist and hip circumferences, skinfold thickness
Unit III. Metabolism of macronutrients
- Introduction to metabolism and energy homeostasis
- Digestion, absorption and metabolism of nutrients
• Carbohydrates
• Lipids. Transport of lipids in the blood
• Proteins and other nitrogenous compounds. Nitrogen balance
• Metabolic interrelationships between tissues in the feeding–fasting cycle
Unit IV. Food groups: composition, characteristics and importance for health
• Foods rich in carbohydrates and fiber: Group of cereals, tubers and legumes. Group of fruits, vegetables and greens
• Foods rich in proteins and lipids: Group of milk and dairy products. Group of meat, fish and eggs
• Other foods: Miscellaneous group: alcohol, additives, contaminants
Unit V. Healthy eating
• Characteristics of nutritional balance.
• The need for healthy eating at each stage of life. Biological, psychological, social and cultural factors that influence eating behavior.
• Food composition tables. Food portions. Eating behavior. Dietary assessment.
• Oral, enteral and parenteral routes. Dysphagia
• Nutritional status assessment scales.
Unit VI. Therapeutic diets
• Introduction to diet therapy.
• Characteristics of the diet. Assessment of needs, identification of problems. Formulation of objectives. Proposal and justification of educational interventions for the assisted person and their family. Planning the diet together with the person. Implementation of a diet. Issues related to adherence to therapeutic diets. Evaluation. Continuity of care to maintain adherence to the diet.
• Nutritional needs of people with the most prevalent and/or high-impact health problems.
• Food handling and regulation: most prevalent issues.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| COURSEWORKS/PERSONAL STUDY/ REASEARCH REVIEWS | 95 | 3.8 | |
| SEMINARIES (SEM) | 25 | 1 | |
| THEORY (TH) | 24.5 | 0.98 | |
| TUTORIES | 1 | 0.04 |
THEORY and SEMINARS
The content of Modules I, II, III and IV is delivered by teaching staff from the Department of Biochemistry through participatory theoretical classes and, in parallel, case discussion seminars are conducted in order to mobilize the necessary knowledge according to each case.
The content of Modules V and VI is delivered by the Department of Nursing through participatory theoretical classes and seminars in which balanced diets and therapeutic diets are addressed.
Recording, taking photographs or disseminating any theoretical or seminar content is not permitted without the authorization of the teaching staff.
TUTORIALS
Individual tutorials may be arranged by contacting the teaching staff in advance through the Virtual Campus.
Tutorials in Biochemistry: contact Professor José Manuel López Blanco.
Tutorials in Diets: contact Professors Caterina Checa and/or Mònica Amado.
USE OF AI
Restricted use:
For this subject, the use of Artificial Intelligence (AI) technologies is permitted exclusively for support tasks, such as bibliographic or information searches, text correction or translation, infographics, conceptual map design, etc. Students must clearly identify which parts have been generated using this technology, specify the tools used, and include a critical reflection on how these have influenced the process and the final outcome of the activity. Lack of transparency in the use of AI in this assessed activity will be considered a breach of academic honesty and may result in a partial or total penalty in the activity grade, or more severe sanctions in serious cases.
Single assessment
This subject/module does not provide for a single assessment system.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| EVALUATION THROUGH OBJECTIVE TESTS | 25% | 1.5 | 0.06 | CM04, KM06, KM08, KM09, KM10, SM01, SM02, SM03 |
| EVALUATION THROUGH OBJECTIVE TESTS | 10% | 0.5 | 0.02 | CM04, KM06, KM08, KM09, KM10, SM01, SM02, SM03 |
| EVALUATION THROUGH OBJECTIVE TESTS | 50% | 1.3 | 0.052 | CM04, KM06, KM08, KM09, KM10, SM01, SM02, SM03 |
| EVALUATION THROUGH CASES RESOLUTION (SEMINARS) | 15% | 1.2 | 0.048 | CM04, KM06, KM08, KM09, KM10, SM01, SM02, SM03 |
The occurrence of any irregularity in an assessment activity (academic fraud, plagiarism, or improper use of AI, unless such use is expressly authorized in the course guide) that may lead to a significant change in the grade implies that this activity will be graded with a 0. In cases where the course guide establishes that passing the subject requires obtaining a minimum grade in this assessment activity, or where multiple irregularities occur in the assessment activities of the same subject, the final grade for the subject will be 0. Additionally, a disciplinary process may be initiated against any student who incurs any of these irregularities.
CONTINUOUS ASSESSMENT CRITERIA:
The average grade for the subject will be calculated based on the marks obtained in 4 assessed activities:
Exam 1, in which the theory and the seminar of Units I and II are assessed. It consists of a written exam using objective tests with multiple-choice items and/or essay-type questions and may account for 10% of the final grade. The continuous assessment mark will only be considered if it is higher than the mark obtained in Exam 2 and, therefore, contributes to increasing the final grade. The person responsible for this component will oversee the entire assessment process.
Exam 2, in which all the theory and seminars of Units I, II, III and IV are assessed. It consists of a written exam using objective tests with multiple-choice items and/or essay-type questions and may account for 50% of the final grade. The person responsible for this component will oversee the entire assessment process.
Exam 3, in which Units V and VI are assessed. It consists of a written exam using objective tests with multiple-choice items and/or essay-type questions, with a total weight of 25% of the final grade. The person responsible for this component will oversee the entire assessment process.
Five diet seminars (group work, information search, and PowerPoint presentations with classmates), with a total weight of 15% of the final grade. Attendance at all five seminars is mandatory, as each one is assessed at the time it takes place. Non-attendance, whether justified or not, at two seminars will result in failing the seminar component. NON-attendance at one of the seminars will result in a grade of 0 for that seminar, which will be included in the calculation of the final grade together with the rest of the seminars.
Once the seminars have started, it is not permitted to change group or subgroup.
Late submission of seminar assignments will be penalized in the final grade.
REQUIREMENTS TO PASS:
To pass the subject under continuous assessment, the final grade resulting after applying the corresponding percentages to Exams 1 and 2 must be equal to or higher than 5.0 out of 10. Likewise, the final grade of Exam 3 must be equal to or higher than 5.0 out of 10.
To pass the diet seminars, it is necessary to obtain a grade equal to or higher than 5.0 out of 10.
The final grade will be calculated using the following formula:
Final grade calculation: Exam 1 (10%) + Exam 2 (50%) + Exam 3 (25%) + Diet seminars (15%).
RESIT EXAMINATION
Students who have not obtained a grade equal to or higher than 5.0 after applying the corresponding percentages in Exams 1 and 2 may resit this part of the subject (Units I–IV) in an exam that will represent 60% of the grade. Students who have not obtained a grade equal to or higher than 5.0 in Exam 3 (Units V and VI) may resit this part of the subject in an exam that will represent 25% of the grade. The remaining 15% corresponds to the grade obtained in the diet seminars. The resit exams will consist of objective tests with multiple-choice items and/or essay-type questions on the failed part(s).
Students who do not take Exams 2 and 3, nor the resit exam, and miss two or more seminars will be considered NOT ASSESSED.
Students who fail both parts of the subject must take a final exam in which the first part (Units I–IV) represents 60% of the grade, while the second part (Units V and VI) represents 25% of the grade. If students pass both parts with a 5.0, the average will be calculated together with the seminar grade (15%). To pass the subject, it is essential to pass all parts with a minimum of 5/10.
Resit criteria:
Regarding the first part of the subject (Units I–IV): any student may renounce all grades obtained in the partial theory exams and take the final resit exam, with the regulations applicable to this exam.
Regarding the second part of the subject (Units V and VI), only those students who have obtained a failing grade (between 0 and 4.9) in the theoretical assessment corresponding to this part of the subject may take the resit. Renouncing previously passed grades will not be allowed; therefore, students who have passed Units V and VI may not take the resit to improve their grade.
Bibliography
Biochemistry:
· Feduchi. Bioquímica. Conceptos esenciales. 2015. 2ª edición. Editorial Médica Panamericana. Enllaç al texte/llibre
· Denise R Ferrier Bioquímica. 2018. 7ª edición Lippincott Williams & Wilkins. Enllaç al texte/llibre
· Thomson JL, Manore MM, Vaughan LA. Nutrición. 2008. Editorial Pearson Educación. Enllaç al texte/llibre
Diets and feeding:
1. Greer FR. Diagnosis and prevention of iron deficiency and iron-deficiency anemia in infants and young children (0–3 years of age). Pediatrics. 2010;126(5):1040-1050.
2. Asociación Española de Pediatría de Atención Primaria. Guía de recomendaciones para la alimentación en la primera infancia (0–3 años) [Internet]. Disponible en: https://www.aepap.org/sites/default/files/curvas_oms.pdf
3. Agencia Española de Seguridad Alimentaria y Nutrición. Recomendaciones de consumo de pescado por presencia de mercurio [Internet]. Disponible en: https://www.aesan.gob.es/AECOSAN/docs/documentos/publicaciones/seguridad_alimentaria/RECOMENDACIONES_consumo_pescado_MERCURIO_AESAN_WEB.PDF
4. Colli G. Alergia a la leche de vaca: ¿nunca podrá tomar leche? [Internet]. Disponible en: https://www.gloriacolli-pediatra.com/alergia-a-leche-de-vaca-nunca-podra-tomar-leche/
5. Generalitat de Catalunya. Alimentació en l’embaràs, part i postpart [Internet]. Disponible en: https://canalsalut.gencat.cat/ca/salut-a-z/e/embaras-part-i-postpart/alimentacio/
6. World Health Organization. Nutrition [Internet]. Disponible en: https://www.who.int/topics/nutrition/es/
7. World Health Organization. Noncommunicable diseases [Internet]. Disponible en: https://www.who.int/topics/noncommunicable_diseases/es/
8. BEDCA. Base de datos española de composición de alimentos [Internet]. Disponible en: https://www.bedca.net/
9. Moreiras O, Carbajal A, Cabrera L, Cuadrado C. Tablas de composición de alimentos. 18a ed. Madrid: Ediciones Pirámide; 2016.
10. Sociedad Española de Dietética y Ciencias de la Alimentación. La rueda de los alimentos [Internet]. Disponible en: https://nutricion.org/inicio/recursos-y-utilidades/la-rueda-de-los-alimentos/
11. Generalitat de Catalunya. Disfàgia [Internet]. Disponible en: https://canalsalut.gencat.cat/ca/salut-a-z/d/disfagia/
12. Departament de Salut. Atenció a la disfàgia orofaríngia [Internet]. Disponible en: https://canalsalut.gencat.cat/web/.content/_AZ/D/disfagia/atencio_disfagia_orofaringia.pdf
13. Agència de Salut Pública de Catalunya. Guia pràctica de masticació fàcil [Internet]. Disponible en: https://salutpublica.gencat.cat/web/.content/minisite/aspcat/promocio_salut/alimentacio_saludable/02Publicacions/pub_alim_gent_gran/guia_practica_masticacio.pdf
14. Institut Català de la Salut. Sonda nasogàstrica [Internet]. Disponible en: https://ics.gencat.cat/web/.content/Documents/assistencia/procediments-infermeria/sondatge/Annex1_Sonda_nasogastrica.pdf
15. Institut Català de la Salut. Alimentació enteral [Internet]. Disponible en: https://ics.gencat.cat/web/.content/Documents/assistencia/procediments-infermeria/sondatge/Annex2_Alimentacio_enteral.pdf
16. Elsevier. La nutrición enteral [Internet]. Disponible en: https://www.elsevier.es/es-revista-medicina-integral-63-articulo-la-nutricion-enteral-13038580
17. AIFICC. Malnutrició [Internet]. [citat 2026 abr 23]. Disponible en: https://www.aificc.cat/wp-content/uploads/2019/07/malnutricio.pdf
18. Federación de Asociaciones de Celíacos de España [Internet]. Disponible en: https://celiacos.org/
19. Sociedad Española de Diabetes [Internet]. Disponible en: https://www.sediabetes.org/
20. National Cancer Institute. Consejos de alimentación para pacientes con cáncer [Internet]. [citat 2026 abr 23]. Disponible en: https://www.cancer.gov/espanol/publicaciones/educacion-para-pacientes/consejos-de-alimentacion
21. Nutrición360. Dieta para diabetes tipo 2 [Internet]. Disponible en: https://nutricion360.es/nutricion-salud/diabetes/dieta-para-diabeticos-tipo-2
22. SEEDO. Posicionamiento sobre obesidad [Internet]. Disponible en: https://seedo.es/images/site/version_completa_POSICIONAMIENTO_SEEDO_16_05_2016.pdf
23. Sociedad Española de Endocrinología y Nutrición [Internet]. Disponible en: https://www.seen.es
24. Sociedad Española de Patología Digestiva [Internet]. Disponible en: https://www.saludigestivo.es
25. Institut Català d’Oncologia. Guia de recomanacions generals per a pacients oncològics [Internet]. [citat 2026 abr 23]. Disponible en: https://ico.gencat.cat/web/.content/minisite/ico/ciutadans/documents/arxius/Guia-1_REcomanacions-generals_-CAT.pdf
26. CODINUCAT. Abordatge dietètic de la diarrea [Internet]. Disponible en: https://www.codinucat.cat/wp-content/uploads/2022/11/DIARREA_1_DEF.pdf
27. CAMFiC. Recomanacions dietètiques en patologia digestiva [Internet]. Disponible en: http://gestor.camfic.cat/uploads/ITEM_15024.pdf
Software
Non aplicable
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 101 | Catalan/Spanish | second semester | morning-mixed |
| (SEM) Seminars | 101 | Catalan/Spanish | second semester | morning-mixed |
| (TE) Theory | 102 | Catalan/Spanish | second semester | morning-mixed |
| (SEM) Seminars | 102 | Catalan | second semester | morning-mixed |
| (TE) Theory | 103 | Catalan | second semester | afternoon |
| (SEM) Seminars | 103 | Catalan | second semester | morning-mixed |
| (SEM) Seminars | 104 | Catalan/Spanish | second semester | morning-mixed |
| (SEM) Seminars | 105 | Catalan | second semester | morning-mixed |
| (SEM) Seminars | 106 | Catalan | second semester | morning-mixed |
| (SEM) Seminars | 107 | Catalan/Spanish | second semester | morning-mixed |
| (SEM) Seminars | 108 | Catalan | second semester | morning-mixed |
| (SEM) Seminars | 109 | Catalan/Spanish | second semester | afternoon |
| (SEM) Seminars | 110 | Catalan | second semester | afternoon |
| (SEM) Seminars | 111 | Catalan | second semester | afternoon |
| (SEM) Seminars | 112 | Catalan | second semester | afternoon |