Master's Degree in Food and Human Nutrition
Academic year 2019-20
El alumno tendrá que completar el total de 60 créditos, con la siguiente distribución:
- 24 créditos a obtener cursando las cuatro materias obligatorias indicadas en el plan de estudios y a su ficha correspondiente. Módulo 3: Necesidades nutricionales y metabólicas (Obligatorio para todos los itinerarios)
- 12 créditos a obtener por actividades prácticas ('Practicum') tutorizadas: estancias en centros de investigación, escuelas científicas y similares, según se detalla a su ficha correspondiente. Módulo 10: Prácticas y Trabajo (Obligatorio para todos los itinerarios)
- 12 créditos a obtener por el Trabajo de Fin de Máster autorizado según se detalla a su ficha correspondiente. Módulo 10: Prácticas y Trabajo (Obligatorio para todos los itinerarios)
- 12 créditos a obtener cursando dos materias a elegir de entre las asignaturas de uno del tres itinerarios ofrecidos (obligatoriamente del mismo itinerario): Itinerario Nutrición y Calidad de los Alimentos (NCA); Itinerario Nutrición Clínica (NCL); Itinerario Alimentación Aplicada al Turismo (AAT).
You can consult the teaching guides of the subjects taught at the University of Granada:
- Methods Used in Assessing Nutritional State
- Advanced Analytical Techniques in Nutritional Experimentation
- Introduction to Experimental Nutrition
- Modulation of gene expression mediated by nutrients (UGR)
- Endocrine and Toxic Disruptors in the Human Diet (UGR)
- Nutrition and the Digestive System: Digestive Secretions (UGR)
- Nutrition and the Digestive System: Absorption (UGR)
- Study of Minerals in Diet with an Anti-oxidant Effect (UGR)
- Bio-availability of Micronutrients (UGR)
- Advances in Diet and Nutrition
Subjects
- MODULE 1: The origin of eating: history, habits, and culture
- MODULE 2: Methodology for evaluating nutritional status
- MODULE 3: Nutritional and metabolic needs
- MODULE 4: Nutrition and health promotion
- MODULE 5: Metabolic and nutritional bases for pathological changes
- MODULE 6: Nutrition as a therapeutic tool or an adjuvant to therapy
- MODULE 7: Food and nutrition in the tourism industry
- MODULE 8: Quality control of food in the tourism industry
- MODULE 9: Basic concepts in nutrition
- Pathway: Nutrition and food quality
- Pathway: Clinical nutrition
- Pathway: Nutrition applied to tourism
- MODULE 10: Internships and work
MODULE 1: The origin of eating: history, habits, and culture
MODULE 2: Methodology for evaluating nutritional status
| Name | Credits | Period |
|---|---|---|
| 11684 - Epidemiology of nutrition | 6,0 | Annual |
| 11683 - Investigation Methodology | 6,0 | |
| 11685 - Methods Used in Assessing Nutritional State | 6,0 | |
| 11686 - Analítiques Techniques Methods in Nutritional Experimentation | 6,0 | |
| 11687 - Introduction to Experimental Nutrition | 6,0 |
MODULE 3: Nutritional and metabolic needs
MODULE 4: Nutrition and health promotion
| Name | Credits | Period |
|---|---|---|
| 11693 - Mediterranean diet and health | 6,0 | Annual |
| 11694 - Nutritional Education and Food Guides | 6,0 | Annual |
| 11695 - Complimentary diet and its design | 6,0 | Annual |
| 11696 - Diet and Sport | 6,0 | Annual |
| 11692 - Modulation of gene expression mediated by nutrients (UGR) | 6,0 |
MODULE 5: Metabolic and nutritional bases for pathological changes
| Name | Credits | Period |
|---|---|---|
| 11697 - Oxidative stress and ageing | 6,0 | Annual |
| 11698 - Molecular and nutritional basics of cancer | 6,0 | Annual |
| 11699 - Endocrine and Toxic Disruptors in the Human Diet (UGR) | 6,0 | |
| 11700 - Nutrition and the Digestive System: Digestive Secretions (UGR) | 6,0 | |
| 11701 - Nutrition and the Digestive System: Absorption (UGR) | 6,0 |
MODULE 6: Nutrition as a therapeutic tool or an adjuvant to therapy
| Name | Credits | Period |
|---|---|---|
| 11703 - Nutrition and Processes of Pathological Calcification | 6,0 | 1st semester |
| 11702 - Nutrition, Factors of Cardiovascular Risk and Metabolic Syndrome | 6,0 | Annual |
| 11704 - Enteral, Parenteral and Artificial Nutrition | 6,0 | Annual |
| 11705 - Potential Anti-carcinogens and Health | 6,0 | Annual |
| 11706 - Food-Medicine Interaction | 6,0 | Annual |
| 11707 - Study of Minerals in Diet with an Anti-oxidant Effect (UGR) | 6,0 |
MODULE 7: Food and nutrition in the tourism industry
| Name | Credits | Period |
|---|---|---|
| 11709 - Set Menus, Á la Carte Menus and buffets | 6,0 | Annual |
| 11710 - Nutrition and Food in Special Groups | 6,0 | Annual |
| 11708 - Group Catering: Principles and Applications for the Tourist Industry | 6,0 | |
| 11711 - Traditional Food in the Mediterranean: the Balearic Islands, Andalusia and | 6,0 |
MODULE 8: Quality control of food in the tourism industry
| Name | Credits | Period |
|---|---|---|
| 11713 - Food Allergies, Infections, Contaminants and Poisonings | 6,0 | Annual |
| 11712 - Quality Control in Food Preparation Centres | 6,0 | |
| 11714 - Basic Regulations for Preventing Occupational Hazards and for Safety at Wor | 6,0 | |
| 11715 - Food and Selective Restaurant Inspections | 6,0 |
MODULE 9: Basic concepts in nutrition
| Name | Credits | Period |
|---|---|---|
| 11719 - Metabolic Interrelationships of Nutrients Inter-organic Cycles | 6,0 | Annual |
| 11720 - Nutritional Quality and Value of Food | 6,0 | Annual |
| 11716 - Physiology of Digestion | 6,0 | |
| 11717 - Macronutrients and Micronutrients Energetics of Nutrition | 6,0 | |
| 11718 - Bio-availability of Micronutrients (UGR) | 6,0 | |
| 11721 - Health Education | 6,0 | |
| 11722 - Lifestyles and Health | 6,0 | |
| 11723 - Advances in Diet and Nutrition | 6,0 |
Pathway: Nutrition and food quality
| Name | Credits | Period |
|---|---|---|
| 11680 - Nutrition in the age of the great ancient and medieval civilisations | 6,0 | Annual |
| 11681 - Flow of people and food across continents: The globalisation of food | 6,0 | Annual |
| 11682 - Nutritional behaviour | 6,0 | Annual |
| 11684 - Epidemiology of nutrition | 6,0 | Annual |
| 11693 - Mediterranean diet and health | 6,0 | Annual |
| 11694 - Nutritional Education and Food Guides | 6,0 | Annual |
| 11695 - Complimentary diet and its design | 6,0 | Annual |
| 11696 - Diet and Sport | 6,0 | Annual |
| 11719 - Metabolic Interrelationships of Nutrients Inter-organic Cycles | 6,0 | Annual |
| 11720 - Nutritional Quality and Value of Food | 6,0 | Annual |
| 11683 - Investigation Methodology | 6,0 | |
| 11685 - Methods Used in Assessing Nutritional State | 6,0 | |
| 11686 - Analítiques Techniques Methods in Nutritional Experimentation | 6,0 | |
| 11687 - Introduction to Experimental Nutrition | 6,0 | |
| 11692 - Modulation of gene expression mediated by nutrients (UGR) | 6,0 | |
| 11716 - Physiology of Digestion | 6,0 | |
| 11717 - Macronutrients and Micronutrients Energetics of Nutrition | 6,0 | |
| 11718 - Bio-availability of Micronutrients (UGR) | 6,0 | |
| 11721 - Health Education | 6,0 | |
| 11722 - Lifestyles and Health | 6,0 | |
| 11723 - Advances in Diet and Nutrition | 6,0 |
Pathway: Clinical nutrition
Pathway: Nutrition applied to tourism
| Name | Credits | Period |
|---|---|---|
| 11709 - Set Menus, Á la Carte Menus and buffets | 6,0 | Annual |
| 11710 - Nutrition and Food in Special Groups | 6,0 | Annual |
| 11713 - Food Allergies, Infections, Contaminants and Poisonings | 6,0 | Annual |
| 11708 - Group Catering: Principles and Applications for the Tourist Industry | 6,0 | |
| 11711 - Traditional Food in the Mediterranean: the Balearic Islands, Andalusia and | 6,0 | |
| 11712 - Quality Control in Food Preparation Centres | 6,0 | |
| 11714 - Basic Regulations for Preventing Occupational Hazards and for Safety at Wor | 6,0 | |
| 11715 - Food and Selective Restaurant Inspections | 6,0 |
MODULE 10: Internships and work
| Name | Credits | Period |
|---|---|---|
| 11724 - Practical Placements | 12,0 | Annual |
| 11725 - Final Master's Project | 12,0 | Annual |