| Educational guide Faculty of Medicine and Health Sciences |
english |
| Bachelor's Degree in Medicine (2009) |
 Subjects |
| FOODS FOR SPECIFIED HEALTH USE |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | FOODS FOR SPECIFIED HEALTH USE | Code | 14204234 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1.Diet and chronic diseases |
1.1 Bioactive compounds present in foods 1.2 Foods and food groups 1.3 Dietary patterns and its relationship with chronic disease development |
| 2.Functional foods, nutraceuticals and dietary supplements |
2.1 Definition of the different concepts 2.2 Legislation: nutrition and health claims 2.3 PASSCLAIMS 2.4 Elaboration of study protocols and research projects 2.5 Recent publications 2.6 Traditional Nutrition versus optimized nutrition 2.7 Translational nutrition. |
| 3.Biomarkers |
3.1 Definition and classification of the different biomarkers 3.2 Disease biomarkers 3.3 Nutritional biomarkers. |
| 4.Omic technologies and foodomics |
4.1 Systems biology concept 4.2 Omic sciences application 4.3 Food bioactivity and its effect on human health. |
