Course Description

Course Name

Food Science and Nutrition (in English)

Session: VSVS1121

Hours & Credits

45 Contact Hours

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.

Overview

Prerequisite: open to all language levels; taught in English.

Students: ISA students

Contact hours: 45

Course Description: Studying nutrition from the anthropological perspective provides a comprehensive framework used to compare differences in the field of food and nutrition. Why does one eat what they eat in certain places and why is it cooked the way it is? After this introduction, the course progresses to the Mediterranean diet with attention to tradition, ingredients, preparation, and presentation techniques in various cuisines. The course examines the evolution of eating habits, the nutrients that must be present in healthy and balanced food, nutritional diseases in the past and the present, food security, education initiatives and awareness in the field of food, and the impact on the public health system. Students in this course have the opportunity to carry out research. Students will be encouraged to submit their research for digital publication in a professional journal of international scope.

Learning Outcomes:

- Study the function that nutrients have on health.

- Study food from an anthropological perspective by analyzing the factors that influence eating habits.

- Analyze the Mediterranean diet.

- Study nutritional diseases.

Contents:

Module 1. NUTRIENTS

Classification of food and classification of nutrients.

Digestion and absorption of nutrients.

Sources and functions of nutrients.

Module 2. NUTRITION

Nutrition, malnutrition and eating habits.

Energy deficiency and energy excess.

Nutritional factors that affect growth and development. Nutrition during pregnancy, lactation, infancy and adolescents.

Dietary management.

Module 3. THE MEDITERRANEAN DIET

Choosing a healthy diet.

Approach to the Mediterranean diet from a historical, sociological, anthropologic and gastronomic view.

Analyses of food and nutrients that constitutes the Mediterranean Diet.

The role of the Mediterranean diet in the prevention of obesity and review of evidences for the health benefits of the Mediterranean diet and lifestyle.

Unit 4. FOOD SAFETY

Legislation.

Biological, chemical and physical hazards.

Temperature control.

Food storage.

Nutritional diseases.

Bibliography: along with selections from primary texts, students will be provided selections from other sources including:

Introduction to Food Science, Spring 2012 Course Manual, P.A. 0164, Designer Food: Mutant Harvest or Breadbasket of the World (Pence, 2002, Rowman & Littlefield Publishers, Inc.), and Food Bites: The Science of the Foods We Eat (Hartel and Hartel, 2008, Springer Science + Business Media). See the syllabus for reading assignments.

Course Evaluation:

20% Tasks and attendance

40% Final exam

30% Projects

10% Subjective evaluation

Final letter grades will be assigned using the following scale, expressed in terms of the percentage of total possible points earned:

10 = Matrícula de honor

9 – 9,9 = Sobresaliente

7 – 8,9 = Notable

5 – 6,9 = Aprobado

0 – 4,9 = Suspenso

Attending the course but not taking the exams = No presentado

Missing class more than permitted = No asistencia

Class Attendance: class attendance is obligatory, it is checked every class day and it is reflected in the course attendance sheet that is sent to the University.

An 85% of attendance is required for the successful completion of the course. Not missing any class will be considered positively.

If a student exceeds this limit, the grade in the transcript for this subject could appear as “not attended course”.

*Course content subject to change