Diet Therapy III

Sustainable Development Goals (SDG)

• 3. Good health and well-being

Objectives

The subject Dietotherapy III is part of the subject Dietotherapy and Clinical Nutrition, included in the Nutrition Sciences, Dietetics, Health and Community Nutrition module, which is part of the training compulsory for the degree in Human Nutrition and Dietetics. There are no prerequisites, but it is recommended to have taken the subjects of Fundamentals of Dietetics and Dietetics and Life Cycle,ÂPathophysiology I and II and Diet therapy I and II.

This subject develops dietary and nutritional treatments for different pathologies.

The objectives to be achieved are:

• Assess the patient's nutritional status.
• Know how to plan 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 bases of clinical nutrition to dietotherapy.
• LO2. Knows, detects early and evaluates deviations due to excess or deficiency, quantitative and qualitative, in the nutritional balance.
• LO3. Plans, carries out and interprets the assessment of the nutritional status of subjects or groups with pathology.
• LO4. Identifies the patient's dietary and nutritional problems as well as risk factors and inadequate practices.
• LO5. Prepare and interpret a dietary history in sick individuals.
• LO6. Correctly interprets a clinical history.
• LO7. Interprets and integrates clinical, biochemical and pharmacological data in the nutritional assessment of the patient and in their dietetic and nutritional treatment.
• LO8. Plans, implements and evaluates therapeutic diets for individuals.
• LO9. Prescribes specific treatment corresponding to the dietitian-nutritionist's area of competence.
• RA10. Participates in the multidisciplinary team of a nutritional support unit.

Competencies

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 oncology patient
10. Infectious diseases: nutritional care for patients with HIV

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 within the school period.
• Complementary evaluation period, in which the student can be evaluated again for the tasks, activities or tests that he or she did not pass satisfactorily within the framework of the first period.

Ordinary period

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

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

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. In relation to the exam block, the average grade must be equal to or greater than 5 and no exam must have a grade lower than 4.5. Likewise, in order to make a weighted average, the retrievable activities must have a minimum grade of 5.

Complementary evaluation period

Students who do not pass some of the activities considered retakeable may retake them during this period, as long as the total of the parts of the subject not passed does not represent 50% of the final grade.

The final grade for this period is obtained by taking the weighted average of the grades obtained during the regular period and the complementary assessment, if some activities have been made up. The subject is passed if a grade of ≥5 is obtained.

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

Teaching takes place 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.