Basic Nutrition

Sustainable Development Goals (SDG)

• 2. Zero hunger

Objectives

The subject Basic Nutrition is part of the subject Nutrition and Pharmacology, included in the Nutrition Sciences, Dietetics, Health and Community Nutrition module corresponding to the Compulsory Training of the degree in Nutrition Human and Dietetics.

There are no prior requirements, but it is recommended to have taken Biochemistry and Study of the Human Body I.

The general objectives of this subject are:

• Know all the processes that encompass human nutrition and understand how these impact on the functioning of the human body and the state of health of people.
• Know the functions of different nutrients in the human body and relate them to body needs and daily nutrient recommendations in healthy people.

Learning outcomes

• LO1. Know the bases and foundations of food and human nutrition.
• LO2. Describe the physiological and metabolic processes through which people receive, transform and use nutrients and relate each nutrient to the functions it performs in the body.
• LO3. Relate the nutritional requirements of each stage of the life cycle to the physiological and metabolic changes that occur in each of them.
• LO4. Knows the basics of nutritional balance and its regulation.
• LO5. Evaluates globally the learning processes carried out in accordance with the plans and objectives set and establishes individual improvement measures.
• LO6. Prepares reports and written documents (mainly of a technical nature) with spelling and grammar correction in Catalan, Spanish and English.

Competencies

Specific skills

• Apply basic knowledge of anatomy, physiology, chemistry, biochemistry, biology, anthropology and psychology to human nutrition and dietetics.
• Combine basic knowledge of science and foodstuffs, considering bio-psycho-social aspects, in assessing the nutritional status and dietary and nutritional problems of healthy children, pregnant women, sportsmen and women, etc., and sick individuals.
• Know the principles of human nutrition and food in order to understand the functions, metabolic use, equilibrium and regulation of nutrients.

Basic skills

• Students have the ability to gather and interpret relevant data (usually within their field of study) in order to make judgments that include reflection on relevant social, scientific and ethical issues.

Core skills

• Use oral, written and audiovisual forms of communication, in one's own language and in foreign languages, with a high standard of use, form and content.

Content

1. Introduction
   1. Basic concepts
   2. Physiological bases of nutrition
   3. Biochemical bases of nutrition
2. Carbohydrates
   1. Types of carbohydrates and functions
   2. Digestion, absorption, distribution and metabolism of carbohydrates in the absorptive period
   3. Metabolism in the interdigestive period
   4. Dietary fiber
3. Lipids
   1. Types of lipids and functions
   2. Fatty acids: types and health repercussions
   3. Essential fatty acids: metabolism and functions
   4. Digestion, absorption and distribution. Lipoproteins: types and functions
   5. Lipoprotein metabolism
   6. Metabolism in the absorptive period and in the interdigestive period
4. Proteins
   1. Functions of proteins and amino acids. Essential amino acids
   2. Digestion, absorption and distribution
   3. Amino acid metabolism
   4. Metabolism in the absorptive period and in the interdigestive period
   5. Protein quality and requirements
5. Ethanol metabolism
   1. Alcoholic beverages
   2. Ethanol consumption and effects
   3. Absorption and distribution and metabolism of ethanol
   4. Effects of moderate and chronic consumption
6. Energy metabolism
   1. Energy units and energy content of foods
   2. Methods for measuring energy expenditure
   3. Energy balance and weight regulation
7. Chronobiology and chrononutrition
   1. Circadian rhythm and circadian system
   2. Chronodisruption
   3. Chronobiology of adipose tissue
   4. Chrononutrition
   5. Chronometer
8. Oxidative stress
   1. Reactive oxygen species (ROS): production and cytotoxicity
   2. Antioxidant defense systems
   3. General characteristics of vitamins
9. Water-soluble vitamins
   1. Absorption, transport, metabolism, storage and excretion
   2. Functions of each vitamin in the body
   3. Recommended intake
   4. Deficiency and toxicity
10. Fat-soluble vitamins
    1. Absorption, transport, metabolism, storage and excretion
    2. Functions of each vitamin in the body
    3. Recommended intakes
    4. Deficiency and toxicity
11. Water, electrolytes and major minerals
    1. Electrolytes: sodium, potassium and chloride
    2. Alteration of the hydroelectrolytic balance
    3. Calcium and phosphorus
    4. Magnesium
    5. Sulfur
12. Trace elements
    1. Absorption, transport, metabolism, storage and excretion
    2. Functions of each element in the organism
    3. Recommended intakes
    4. Deficiency and toxicity

Evaluation

According to the Academic Regulations for undergraduate studies at UVic-UCC, there is only one official call for applications that provides for two different evaluation periods:

• Ordinary period, which takes place as part of the training process and during the school period.
• Complementary evaluation period, in which the student can be evaluated again for the tasks, activities or tests that he or she has not passed satisfactorily within the framework of the first period.

Ordinary period

Continuous evaluation of the activities carried out by the student is carried out through:

1. Evaluation of the topics: 50%; recoverable
1. Midterm exam 1: 25%
2. Midterm exam 2: 25%
2. Individual activities and quizzes in the classroom and/or online: 35%; non-returnable
3. Collaborative work: 15%; non-refundable

The final grade for the subject is the result of the weighting of the grades obtained in each of the parts. The subject is passed if a grade of ≥5 is obtained.

For pass the subject The following points must be met:

1. That the note of each midterm exam is equal to or greater than 4.5.
2. That the weighted average of the two midterm exams is equal to or greater than 5.0.
3. That the weighted average of all activities (recoverable and non-recoverable) is equal to or greater than 5.0.

Students who study the face-to-face mode they both have face-to-face exams.

Students who study the blended learning modality They take the first exam online and the second in person.

Complementary evaluation period

Students who do not pass some of the activities considered remediable may remediate them during this period, provided that they do not represent more than 50% of the grade. To pass the subject, the same conditions must be met as in the ordinary period.

The complementary assessment tests are face-to-face for both modalities (face-to-face and semi-face-to-face).

Important

Plagiarism or copying someone else's work is penalized in all universities and, according to the UVic-UCC coexistence rules, constitute serious or very serious faults. Therefore, during the course of this subject, plagiarism or the improper appropriation of texts or ideas from other people (see What is considered plagiarism?) and the improper or undeclared use of artificial intelligence in an activity automatically result in suspension or other disciplinary measures.

To cite texts and materials appropriately, you must consult the academic citation guidelines and guidelines available on the UVic Library website.

Methodology

Face-to-face mode

• Content presentation (class group)
• Carrying out activities based on the study topics (independent and individual work)
• Carrying out work to expand content (group work)
• Carrying out online questionnaires
• Group tutorials for correcting exercises / resolving doubts (class group)
• Study of the syllabus (independent and individual work)

Blended learning

• Presentation of key and extension concepts (class group)
• Carrying out activities based on the study topics (independent and individual work)
• Carrying out work to expand content (group work)
• Carrying out online questionnaires
• Group tutorials for correcting exercises / resolving doubts (class group)
• Study of the syllabus (independent and individual work)

Bibliography

Key references

• Byrd-Bredbenner, C., Berning, J., Kelley, D., Abbot, J.M. (2022). Wardlaw's Perspectives in Nutrition (12 ed.). McGraw Hill.
• Gil Hernández, A. (2010). Tratado de Nutrición: Tomo I. Bases Fisiológicas y Bioquímicas de la Nutrición (2 ed.). Medica Panamericana.
• Gil Hernández, A. (2017). Tratado de Nutrición: Tomo I. Bases Fisiológicas y Bioquímicas de la Nutrición (3 ed.). Medica Panamericana.

Further reading

Teachers will provide complementary bibliography and compulsory reading throughout the course via the Virtual Campus.