Educational guide | ||||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2024_25 | |||||||||||||||||||||||||||||||||||||||
Subject | EATING, NUTRITION AND HEALTH | Code | 00914168 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
3 | Optional | Fourth | First |
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Language |
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Prerequisites | ||||||||||||||||||||||||||||||||||||||||
Department | HIGIENE Y TECNOLOG. ALIMENTOS |
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Coordinador |
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rmcapg@unileon.es caloc@unileon.es spanm@unileon.es |
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Lecturers |
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Web | http://www.eiaf.unileon.es/ ; https://www.unileon.es/estudiantes/oferta-academica/grados/grado-en-ingenieria-agraria | |||||||||||||||||||||||||||||||||||||||
General description | Factors that influence the nutritional quality of foodstuffs in the context of the Agro-food Engineering. Nutritional quality is a major aspect to consider when selling the products made by the food industry. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A15370 | |
C2 | CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study. |
C3 | CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature. |
C4 | CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience |
Learning aims |
Competences | |||
A15370 |
C2 C3 C4 |
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A15370 |
C2 C3 C4 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Laboratory practicals | 5 | 0 | 5 | ||||||
Problem solving, classroom exercises | 2 | 0 | 2 | ||||||
Assignments | 3 | 12 | 15 | ||||||
Personal tuition | 1 | 0 | 1 | ||||||
Lecture | 16 | 33 | 49 | ||||||
Mixed tests | 3 | 0 | 3 | ||||||
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies |
Description | |
Laboratory practicals | |
Problem solving, classroom exercises | |
Assignments | |
Personal tuition | |
Lecture |
Personalized attention |
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Assessment |
Description | Qualification | ||
Assignments | 35 % (1) (1).- en conjunto. =========== |
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Problem solving, classroom exercises | 35 % (1) (1).- en conjunto. =========== |
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Mixed tests | 60 % =========== |
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Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic |
Cervera, P., Clapés, J. y Rigolfas, R., Alimentación y Dietoterapia, 3ª ed., McGraw / Interamericana, Madrid, 1998 Astiasarán, I. y Martínez, J.A., Alimentos: composición y propiedades, McGraw / Interamericana, Madrid, 2000 Larrañaga, I.J., Carballo, J.M., Rodríguez, M.M. y Fernández, J.A., Dietética y Dietoterapia, McGraw / Interamericana, Madrid, 1997 Mataix-Verdú, J. y Carazo, E., Nutrición para educadores, Díaz de Santos, Madrid, 1995 García-Arias, M.T. y García-Fernández, M.C. (dir.), Nutrición y Dietética, Universidad de León, León, 2003 Mataix-Verdú, J., Nutrición y Dietética: Aspectos sanitarios, Consejo General de Colegios Oficiales de Farmacéuticos, Madrid, 1993 Mahan, L.K. y Escott-Stump, S., Nutrición y Dietoterapia, de Krause, 10ª ed., McGraw / Interamericana, Madrid, 2001 Hernández, M. y Sastre, A., Tratado de Nutrición, Díaz de Santos, Madrid, 1999 |
Complementary |
Moreiras, O., Carvajal, A., Cabrera, L. y Cuadrado, C., La composición de los alimentos, Pirámide, Madrid. Ed. anteriores editadas por la Univ. Complutense (Madrid). Hay ed. posteriores, 2001 Moreiras, O., Carvajal, A., Cabrera, L. y Cuadrado, C., La composición de los alimentos. Guía de prácticas, 19 ed. revisada y ampliada, Pirámide, Madrid, 2018 Mataix-Verdú, F.J. (dir.), Tabla de composición de alimentos, Universidad de Granada, Granada, 2011 Ministerio de Sanidad y Consumo, Tablas de composición de alimentos españoles, Ministerio de Sanidad y Consumo, Madrid, 1999 Mataix-Verdú, J. y cols. (ed.), Tablas de composición de los alimentos españoles, 3ª ed., Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada. Hay ed. más modernas, 1998 |
Recommendations |
Subjects that it is recommended to have taken before | |||||
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