Universitat Internacional de Catalunya - BarcelonaNutrition and Health
Main language of instruction: Catalan
Other languages of instruction: English, Spanish,
Head instructor
Office hours
Coord: Dra Andrea Miranda (aemiranda@uic.es)
Teaching Assist: Dra Samantha Álvarez
Nutrition is the science that studies how the body uses food energy for human development, and the interaction between food, health and disease. One of the cornerstones of good health and disease prevention is achieving an optimal diet both in its components and quality.
Diet is important due to its influence on growth, development, functioning and health. Lifestyles, nutrition and habits, will have a great influence on personal and population health. Basic nutritional knowledge in the medical profession is essential to face challenges in daily practice and disease prevention.
In this course, we aim to introduce to the field of nutrition. We will study the different processes from ingestion-absorption to the interaction between health and disease. Emphasis will be placed on the food-health relationship and on the development of nutritional interventions at the population level.
No compulsory requirements on previous courses.
The course will carry on competences gained in Introduction to Epidemiology and IMM2.
Overall objective
Understanding the importance of food and its relationship with health status.
Specific objectives
Upon course completion, students must be able to:
1- Identifying and analyzing different aspects influencing community health, disease prevention and promotion of healthy habits and lifestyles.
2- Reading and building critical thinking regarding nutritional studies
3- Describing nutritional intervention strategies / policies and identifying opportunities for improving health in individuals and populations.
4- Understanding the importance of doctor counseling in nutritional decision-making as primary and secondary prevention strategies.
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Session |
Topic |
Contents |
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Bloque I: Concepts on health and nutrition |
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Session1 |
Introduction to nutrition. Basic concepts |
Food and nutrients dietary patters and diets |
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Session2 |
Food metabolism and interactions |
Bioavailability of nutrients Energy expenditure nutritional requirements |
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Session3 |
Diet as a health determinant |
Nutrition from a Public Health perspective Dietary habits Nutritional transition |
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Session4 |
Clinical Nutrition |
Clinical cases and nutritional plans |
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Bloque II: Foos and its consequences on health |
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Session5 |
Introduction to nutritional epidemiology |
Study design in nutritional epidemiology |
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Session6 |
Measuring nutrition |
Questionnaires and biomarkers Errors and biases |
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Session7 |
Prevention |
Preventive interventions: Metabolic Syndrome Chronic disease Cancer |
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Session8 |
Health policies |
Water fluoridation Iodization of salt Sugary drinks Nutritional labeling |
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Session9 |
Critical reading |
A critical review of literature in nutritional epidemiology |
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Session10 |
Final presentation |
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