Diet Therapy III

Sustainable Development Goals (SDG)

• 3. Good health and well-being

Objectives

The subject Dietotherapy III is part of the subject of Dietotherapy and Clinical Nutrition, included in the module of Nutrition Sciences, Dietetics, Health and Community Nutrition, which is part of the compulsory training of the degree in Human Nutrition and Dietetics . There are no pre-requisites, but it is recommended to have taken the courses Fundamentals of Dietetics and Dietetics and Life Cycle, Physiopathology I and II and Dietotherapy I and II .

In this subject, the dietary and nutritional treatments of different pathologies will be developed.

The objectives to be achieved are:

• Assess the patient's nutritional status.
• Knowing how to plan the dietary and nutritional intervention according to different pathologies.
• Evaluate the dietary intervention and plan the patient's follow-up and discharge.

Learning outcomes

• RA1. Apply the basics of clinical nutrition to diet therapy.
• LO2. Knows, detects early and evaluates deviations due to excess or deficiency, quantitative and qualitative, of the nutritional balance.
• LO3. Plans, carries out and interprets the evaluation of the nutritional status of subjects and/or groups with pathology.
• LO4. Identifies the patient's dietary and nutritional problems as well as risk factors and inappropriate practices.
• LO5. Prepares and interprets a dietary history in sick individuals.
• LO6. Correctly interprets a clinical history.
• LO7. Interprets and integrates clinical, biochemical and pharmacological data in the patient's nutritional assessment and in their dietetic and nutritional treatment.
• LO8. Plans, implements and evaluates therapeutic diets for individuals.
• RA9. Prescribes the specific treatment corresponding to the area of competence of the dietitian-nutritionist.
• RA10. Participates in the multidisciplinary team of a nutritional support unit.

Skills

General skills

• Demonstrate commitment to the profession and its values, with continuous improvement in practice, striving for excellence in the care of individuals, families and the community.
• Interact with others with empathy, demonstrating skill in interpersonal relationships.
• Meet the health needs of the population and the challenges of the profession itself through innovative and flexible attitudes.

Specific skills

• 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.
• Design and implement feeding plans for individuals and groups, composed of both healthy children, pregnant women, sportsmen and women, etc., and sick individuals, with due consideration of different nutritional techniques and support products for use by dietitians and nutritionists.

Basic skills

• Students can apply their knowledge to their work or vocation in a professional manner and have competencies typically demonstrated through drafting and defending arguments and solving problems in their field of study.

Core skills

• Display professional skills in complex multidisciplinary contexts, working in networked teams, whether face-to-face or online, through use of information and communication technology.
• 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. Eating disorders
2. Rheumatological diseases
3. Neurological diseases: cerebrovascular accident, dementia diseases...
4. Nutritional care for the burned patient
5. Inborn errors of metabolism: definition, classification, epidemiology, etiology, diagnosis, complications and treatment
6. Food allergies and intolerances: definition, classification, epidemiology, etiology, diagnosis, complications and treatment
7. Chrononutrition
8. Nutrigenomics and nutrigenetics. Personalized diets
9. Nutritional treatment of the oncological patient
10. Infectious diseases: nutritional care for patients with HIV

Evaluation

According to the UVic Regulations, approved by the University's Board of Directors, there will only be one official call that will cover two different evaluation periods:

• Ordinary period, which will take place during the academic period.
• Complementary assessment period.

ordinary period

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

• Resolution of cases and activities: 40% (non-refundable)
• Attendance at practical sessions: 10% (non-refundable)
• Exams: 50% (recoverable without the right to raise a grade)
  • 1st partial exam: 20%
  • 2nd partial exam: 30%

The final mark of the subject is the result of the weighting of the marks obtained in each of the parts. The subject is passed if a grade ≥5 is obtained. In relation to the exam block, the average grade of the exams must be equal to or higher than 5 and that no exam has a grade below 4.5. Also, to be able to make a weighted average, the recoverable activities must have a minimum grade of 5.

Complementary evaluation period

The student who does not pass some of the activities considered recuperable, may retake them during this period, as long as the total of the unpassed parts of the subject does not account for 50% of the final grade.

The final grade in this period is obtained by making the weighted average of the grades obtained during the ordinary period and complementary assessment in those activities that have been recovered. The subject is passed if a grade ≥5 is obtained

important

Plagiarism or copying someone else's work is penalized at all universities and, according to the University of Vic - Universitat Central de Catalunya Coexistence Rules , constitute serious or very serious offences. That is why in the course of this subject the plagiarism or misappropriation of other people's texts or ideas (see What is considered plagiarism? ) and the improper or undeclared use of artificial intelligence in a activity automatically result in a suspension or other disciplinary measures.

To facilitate the appropriate citation of texts and materials, it is necessary to consult the guidelines and guidelines for academic citation available on the website of the UVic Library.

Methodology

Teaching will be done through lectures, solving exercises and practical cases in the classroom as well as mandatory practical activities in the taste laboratory.

Bibliography

Key references

• Gil, A. (2010). Tratado de Nutrición. Tomo III (2 ed.). Editorial Médica Panamericana.
• Salas-Salvadó, J. (2019). Nutrición y dietética clínica (4 ed.). Elsevier.

Further reading

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