K1: Evaluates the information obtained using a critical sense and establishes working hypotheses. K2: It gathers knowledge in various aspects necessary for the development of professional activities. K39: It considers human nutrition as a means of building and preserving the structure of the organism and enabling its physiological functions through the transformation of energy from food. S1: It uses different techniques to find, manage and integrate available digital information. S2: Prepares reports to effectively communicate project knowledge, objectives and results to specialised and non-specialised audiences. S11: Develops work skills and interpersonal relations in a work environment, using information and communication tools and techniques for data analysis and the elaboration of oral and written reports, public presentations and other training and professional activities. S12: Appropriately uses the scientific and technical vocabulary of the different fields of biomedicine and the scientific method to analyse data and design experimental strategies. C1: Participates in the activities of integrated scientific working groups C2: Use the knowledge acquired for conflict resolution, learning, teamwork and negotiation processes. C3: Accepts the role of the student as a professional learner fostering university civic co-existence C4: Demuestra un comportamiento profesional adecuado, identificando los grandes principios bioéticos.

1. Physiological and metabolic bases of nutrition. The digestive process. Regulation of food intake. 2. Nutrients: concepts and classification of nutrients. 3. energy Components of energy expenditure Factors influencing energy expenditure. Estimation of energy requirements 4. Recommended energy and nutrient intakes. Nutritional targets vs. recommended daily intakes (RDI). 5. Food. Components: nature, classification and functions. 6. Dietary guidelines and food composition tables (FCF). 7. Balanced diet. Guidelines for the preparation of diets. 8. New trends in human nutrition. Genetically modified foods. Functional foods. 9. Nutrition in special physiological situations. 10. Nutrition and public health 11. Food and health. 12. Interactions between nutrients and drugs. 13. Introduction to nutrigenomics, nutrigenetics and nutriepigenetics.

CLASSROOM LECTURES FACE-TO-FACE CLASSES: REDUCED (WORKSHOPS, SEMINARS, CASE STUDIES) STUDENT INDIVIDUAL WORK LABORATORY SESSION FINAL EXAM SEMINARS AND LECTURES SUPPORTED BY COMPUTER AND AUDIOVISUAL AIDS. PRACTICAL LEARNING BASED ON CASES AND PROBLEMS, AND EXERCISE RESOLUTION. INDIVIDUAL AND GROUP OR COOPERATIVE WORK WITH THE OPTION OF ORAL OR WRITTEN PRESENTATION. INDIVIDUAL AND GROUP TUTORIALS TO RESOLVE DOUBTS AND QUERIES ABOUT THE SUBJECT. INTERNSHIPS AND DIRECTED LABORATORY ACTIVITIES.