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Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Body composition laboratory
Code, if applicable
OPAP-002
Semester(s) in which the module is taught
3rd.
Upgrade date July 2015
Person responsible for the module
Erik Ramírez López
Lecturer Erik Ramírez López
Language Spanish
Relation to curriculum
Elective/Application
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week
Teaching method Lecture, seminar, practice.
Workload Contact study: 80 H Self-study: 40 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
To integrate the practice with a short article in electronic format about the evaluation of body composition in an individual of any age group.
CONTENT
Content History of body composition
Models of body composition
Electrical bioimpedance and anthropometry
Densitometry
Dual x-ray absorptiometry
Hydrometry
Model 3 and 4 compartments
Imaging Techniques
Other indirect techniques for estimation of body composition.
ASSESSMENT
Final evaluation components
Practice 50% Exams 20% Evidence 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability
Apply techniques of assessment of body composition in order to expand the Nutritional Diagnostic and/or establish more accurate methods of assessment of nutritional status in individuals and populations.
Reading list
1. Bland JM, Altman DG. Applying the right statistics:
analyses of measurement studies. Ultrasound Obstet Gynecol 2003;22:85-93
2. Heymsfield, S., Lohman, T., Wang, Z., & Going, S. (2007). Composición Corporal. México: Mc Graw-Hill/Interamericana de México.
3. Heyward H., V. (2008). Evaluación de la aptitud física y prescripción del ejercicio . Madrid, España : Editorial Médica Panamericana .
4. Poblano Alcalá, A. (2016). Somatotipo, composición corporal y energía en gimnastas: Estudio nutricional y físico. EAE.
5. Ramírez E, Valencia ME, Moya-Camarena SY, Alemán-Mateo A, Méndez RO. Four-compartment model and
validation of deuterium dilution technique to estimate fat-free mass in Mexican youth. Nutrition. (en prensa).
6. Sirvent Belando, J., & Garrido Chamorro, R. (2009). Valoración Antropométrica de la Composición Corporal. Alicante: Universidad de Alicante .
7. Suversa Fernández , A., & Haua Navarro, K. (2009). Manual de Antropometría. México: Universidad Iberoamericana .
Journal Sources 1. Investigacion y Ciencia. Barcelona. 2. International Society for Clinical Densitometry. (2007).
Official Positions 3. ISCD. (2014). DXA Report Examples & Samples
Web Sources 1. Bioelectrical impedance analysis to estimate body
composition in children and adolescents: a systematic review and evidence appraisal of validity, responsiveness, reliability and measurement http://www.ncbi.nlm.nih.gov/pubmed/23848977
2. International Society for Clinical Densitometry http://www.iscd.org
3. Body Composition Monitors. TANITA http://www.Tania.com/en/products/184-catld.520093811.html
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Cell and molecular biology
Code, if applicable
OBAV-001
Semester(s) in which the module is taught
1st.
Upgrade date June 2015
Person responsible for the module
Zacarías Jiménez Salas
Lecturer Zacarías Jiménez Salas, Eduardo Campos Góngora
Language Spanish
Relation to curriculum
Mandatory/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 2 H in classroom 4 H out of classroom, 6 H per week
Teaching method Lecture, excercise
Workload Contact study: 80 H Self-study: 40 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student will develop skills to understand the structure and function of the molecular components that make up the cell and thus achieve an integrated vision of its operation. The student will acquire a self-learning ability, using logical, formal and mathematical language, as well as the ability to analyze data and draw conclusions from the results of scientific work and the relevant decision-making. Through the use of border
knowledge, the student be able to analyse biochemical processes and molecular nutrition, the application of the scientific research method, as well as the use of knowledge with academic and professional commitment in teaching activities.
CONTENT
Content
Identify the characteristics that define a living being and the levels of biological organization.
Identify the structure and function of the plasma membrane and understand the different types of transport.
Analyze the structure and function of the membrane´s organelles
Establish the relationships between structure and function of nucleic acids
Understand the regulation of the expression of the genes
Learn about the different stages of the cell cycle and its regulation
Learn about different methods employed for analysis of the cellular components
Identify some applications of Molecular Biology ASSESSMENT
Final evaluation components
Participation: 10% Evidence: 20% Integrating Product: 30% Exams: 40%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability Develop skills to understand the structure and function of the molecular components that make up the cell and thus achieve an integrative vision of its functioning.
Reading list
1. Alberts, B., Johnson, A., Lewis, J., Raff, M., Roberts, K., Walter, P. (2002). Molecular Biology of the Cell. (4th. Edition) New York and London: Garland Science.
2. Brown, T. A. (2008). Genomas. (3ª ed.) Editorial Médica Panamericana. U.K.
3. Cooper, G.M. (2000). The Cell, a Molecular Approach. (2nd. Edition) Sinauer Assoc. Inc.
4. Karp, G. (2009). Biología Celular y Molecular. 5° Edición. McGraw-Hill /Interamericana, México.
5. Lewin, B. (2008) Genes IX. Ed. Marban S. L. 6. Lodish, H., Berk, A., Matsudaira, P., Kaiser, C., Krieger, M.,
Scott, M., Zipursky, S. L., Darnell, J. E. (2005). Biología Celular y Molecular, 5a edición, Ed. Médica Panamericana.
7. Plattner, H., Hentschel, J. (2014) Biologia Celular. (4ª Ed.) Editorial Médica Panamericana.
Journal Sources 1. Cell. Journal Cell. http://www.cell.com/cell/home 2. Eukaryotic Cell. Journal of American Society for
Microbiology. http://ec.asm.org/ 3. The journal of Cell Biology: JCB. http://jcb.rupress.org/
Web Sources 1. National Center for Biotechnology Information:
http://www.ncbi.nlm.nih.gov/ 2. Stanford University: http://highwire.stanford.edu 3. The NCBI Handbook (2013). (2nd edition). Bethesda (MD):
National Center for Biotechnology Information. U.S. http://www.ncbi.nlm.nih.gov/books/NBK143764/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Childhood obesity
Code, if applicable
OPB-002
Semester(s) in which the module is taught
2nd
Upgrade date November 2015
Person responsible for the module
Elizabeth Solís Pérez.
Lecturer Elizabeth Solís Pérez, Manuel López-Cabanillas Lomelí
Language Spanish
Relation to curriculum
Elective / Basic Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week
Teaching method Lecture, excercise
Workload Contact study: 80 H Self-study: 40 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
To previously complete credits of the first semester.
Module objectives/intended learning outcomes
To be able to relate in multidisciplinary teams in the areas of public health, nutrition and endocrinology, to investigate the factors that predispose, influence or determine the obesity that affects the children´s population, considering its biological, social and cultural environment, allowing the student to identify the needs, risks and consequences to health in this age group
and above all to plan proposals for a solution, while respecting ethical principles.
CONTENT
Content
Analyze the current epidemiological situation and changes in the prevalence at the global level with the main factors involved and their impact.
Describe the physiopathological aspects of childhood obesity and its association with genetic, biological and environmental factors.
Evaluate the relationship of cardiovascular and metabolic risk factors with abdominal obesity in childhood and its study through clinical, anthropometric and biochemical indicators.
Analyze the metabolic complications associated with insulin resistance in the child with obesity in the short and long term.
Recognize the health impact from obesity in this age group and the need to implement strategies for its control and prevention.
Systematize the integrated care approach in the management and multidisciplinary follow up in the treatment of the child with obesity.
ASSESSMENT
Final evaluation components
Participación: 10% Evidence: 30% Integrating Product: 40% Exam: 20%
Study and examination requirements and forms of examination
Written exam, Intehrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability Diagnose, prevent and manage childhood obesity, considering the context where the student will act.
Reading list 1. American Academy of Pediatrics. (2004). Manual de
Nutrición Pediátrica, (5ª ed), Intersistemas, USA.
2. American Dietetic Association (2010). Pediatric Weight Management Toolkit. The Gold Standard Companion to ADA´s Evidence-Based Nutrition Practice Guideline. USA.
3. Ballabriga, A., Carrascosa, A. (2006) Nutrición en la Infancia y Adolescencia, (3ª ed.) Ergon, Barcelona.
4. Diario Oficial de la Federación. (2013). Norma Oficial Mexicana NOM-043-SSA2-2012, Servicios básicos de salud. Promoción y educación para la salud en materia alimentaria. Criterios para brindar orientación.
5. González, M. (2009) Obesidad Infantil: Nutrición Inteligente. España. Editorial Grupo Alcalá
6. Hassink, S. (2010) Obesidad Infantil. Editorial Médica Panamericana.
7. Mullem, M.C., Shield, J. (2004). Childhood and Adolescent Overweight: The Health Professional´s Guide to Identification, Treatment and Prevention. USA, ADA.
Journal Sources 1. Anderson, S. E., Whitake, R. C. (2010). Household
Routines and Obesity in US Preschool-Aged Children. Pediatrics. 125, 420-428.
2. Hoelscher, D. (2013). Position of the Academy of Nutricion and Dietetics: Interventions for the Prevention and Treatment of Pediatric Overweight and Obesity. Journal of the Academy of Nutrition and Dietetics.
3. Mancipe, S., García, S., Correa, B.J.F. Meneses-Echavez, E., Gonzalez-Jiménez, J., Rio Valle, S. (2015). Efectividad de las intervenciones educativas realizadas en América Latina para la prevención del sobrepeso y obesidad infantil en niños escolares de 6 a 17 años: una revisión sistemática. Revista Nutricional Hospitalaria.
Web Sources 1. American Academy of Pediatrics https://www.aap.org/en-
us/Pages/Default.aspx 2. Centro Nacional para la Prevención de Enfermedades
Crónicas y Promoción de la Salud (CDC) http://www.cdc.gov/growtcharts
3. Healthy Schools for Healthy Kids. The Robert Wood Johnson Foundation http://www.rwjf.org/content/dam/farm/meetings_and_conferences/speeches_and_presentations/2012/rwjf400374
4. Physical Activity Guidelines for Americans. http://www.health.gov/paguidelines/guidelines/default.aspx
5. United States Department of Agriculture Dietary Reference Intakes. http://fnic.nal.usda.gov/dietary-guidance/dietary-reference-intakes.
6. World Health Organization Growth Reference 5-19 years 2007 http://www.who.int/growthref/tools/en/#
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Design of experimental diets laboratory
Code, if applicable
OPAP-001
Semester(s) in which the module is taught
3rd.
Upgrade date June 2016
Person responsible for the module
Manuel López-Cabanillas Lomelí
Lecturer Manuel López-Cabanillas Lomelí, Blanca Edelia González Martínez
Language Spanish
Relation to curriculum
Elective/ Aplication
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week
Teaching method Lecture, excercise.
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Mastering the concepts and current methods in the design of experimental diets used in clinical studies referred in the scientific research for the resolution of nutritional problems.
CONTENT
Content
Nutrimental needs for humans
Differences in the needs according to age groups
Needs under special conditions
Nutrimental Needs in experimental animals
Physiological factors
Environmental Factors
Pathological Factors
Other factors
Characteristics of the ingredients
Nutrient values
Use in diets
Types of experimental design
Experimental Units
Number of observations
Controls
Interpretation of results
Establishment of characteristics of the diet
Dietary Calculation
Evaluation of the diet
Use of software in the formulation of the diet
Techniques in vitro and in vivo for digestive use of nutrients
Techniques in vitro and in vivo for the metabolic use of nutrients
ASSESSMENT
Final evaluation components
Participation: 20% Presentation and discussion of scientific articles: 30% Magistral presentation: 20% Integrating Product: 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage
APPLICATION AND READING LIST
Applicability Dominate the current concepts and methods in the design of experimental diets used in clinical studies.
Reading list
1. Bennett, B. T., Brown, M. J., Schofield, J. C. (1994). Elementos esenciales para la investigación animal, una guía para la investigación personal. USDA, USA
2. Berdanier, C. D., Dwyer, J. T., Feldman, E. B. (2007). Handbook of nutrition and food. (2da ed.). Editorial CRC Press Taylor & Francis Group
3. Carbajal, A. (2013) Manual de Nutrición y Dietética. Madrid, España. Universidad Complutense de Madrid.
4. Harris, M., Ross, E. B., Wenner-Gren Foundation for Anthropological Research. (1987). Food and evolution: Toward a theory of human food habits. Philadelphia: Temple University Press.
5. Miján de la Torre, A. (2002). Técnicas y Métodos de
Investigación en Nutrición Humana . Barcelona : Editorial
Glosa .
6. Martín, I.; Plasencia, D.; González, P. (2001) Manual de Dietoterapia. La Habana, Cuba. Editorial Ciencias Médicas
7. Red Colombiana de CICUALES. (2017). Alimentación de
los Animales de Laboratorio. Obtenido de Alimentación de
los Animales de Laboratorio:
http://www.redcicuales.org/desde-el-
bioterio/alimentaciondelosanimalesdelaboratorio
Journal Sources 1. European Journal of Clinical Nutrition 2. International Journal of Food Sciences & Nutrition 3. Journal of Food & Nutrition Research
Web Sources 1. http://mosaicscience.com/stories 2. http://oacu.od.nih.gov/ARAC/documents/Diet_Control.pd
f 3. http://ora.research.ucla.edu/OARO/Pages/animal-use-
protocols/experimental-design.aspx 4. http://www.testdiet.com/ 5. http://isogenic.info/html/6__experimental_unit.html
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Development and production of new food
Code, if applicable
OPAV-002
Semester(s) in which the module is taught
2nd
Upgrade date November 2015
Person responsible for the module
Blanca Edelia González Martínez
Lecturer Blanca Edelia González Martínez, Jesús Alberto Vázquez Rodríguez
Language Spanish
Relation to curriculum
Elective/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week.
Teaching method Lecture, excercise
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Develop the innovative capacity of the students through a design and development of a new food project, including its evaluation. Build innovative proposals for the resolution of problems, using the research methods and techniques for the generation and application of knowledge, always with an attitude of commitment
and respect for the opinions of peers and with the practice of the values promoted by the U.A.N.L.
CONTENT
Content
Consumers and their expectations
Market Research
Innovation, imitation and redesign of food products
Study of successful cases o Functional fats o Probiotics
Experimental Methodology o Formulation of food o Physical-chemical, microbiological and sensory
product evaluation o Shelf Life and marketing o Marketing Strategies o Evaluation of market penetration of the product
Ethical Issues
ASSESSMENT
Final evaluation components
Evidencias: 40% Integrating Product: 60%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability Develop the innovative capacity through a project of design and development of a new food including its evaluation.
Reading list
1. Albert, J. (2010). Innovations in food labelling. Cambridge, England. Food and Agriculture Organization of the United Nations and Woodhead Publishing Limited.
2. Fernández del Hoyo, A. P. (2013). Innovación y gestión de
nuevos productos . Madrid: Ediciones Pirámide .
3. Kotler, P., (2008). Principios de Marketing. Madrid. Ed. Pearson.
4. Lerma Kirchner, A. E. (2010). Desarrollo de Nuevos Prodcutos: Una Visión Integral . México: Cengage Learning .
5. Moskowitz, H. R., Porretta, S. & Silcher, M. (2005). Concept
Research in Food Product Design and Development.
Blackwell Publishing.
6. Schnarch Kirberg, A., (2004). Desarrollo de nuevos productos. (4ᵃ ed.) Editorial Mc Graw Hill.
7. Schnarch Kirberg, A. (2001). Nuevo producto creatividad innovación y marketingg. (3ᵃ ed.) Editorial Mc Graw Hill.
Journal Sources 1. Food Research International 2. International Journal of Postharvest Technology and
Innovation 3. Nutrition & Food Science Web Sources 1. http://www.alfaeditores.com/revistasvirtuales 2. http://www.fao.org/ 3. http://www.usda.gov/ 4. http://www.salud.gob.mx/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Energy expenditure
Code, if applicable
OPAV-001
Semester(s) in which the module is taught
2nd
Upgrade date December 2015
Person responsible for the module
Erik Ramírez López
Lecturer Erik Ramírez López
Language Spanish
Relation to curriculum
Elective/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week.
Teaching method Lecture, excercise
Workload Contact study: 60hs Self-study: 60hs Overall: 120hs
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Understand and apply the methods to assess the condition of the nutritional status of each patient with the best techniques for diagnosis and appropriate nutritional care.
CONTENT
Content Components of energy consumption
Direct and indirect calorimetry
Doubly labelled Water
Estimate of the energy requirements
Techniques for assessing physical activity and to estimate energy expenditure in field studies.
Measurement of the cardiorespiratory resistance
Assessment of the aerobic-anaerobic capacity
Measurement of muscle strength and high performance
Measurement of the flexibility
Protocols of effort tests in treadmill and cycle ergometer
Calculation of energy in foods ASSESSMENT
Final evaluation components
Participation: 20% Exam: 15% Evidence: 50% Case study: 15%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability
Know and apply techniques of evaluation of the energy expenditure in order to expand the Nutritional Diagnostic and/or establish methods to assess energy expenditure in individuals and populations.
Reading list
1. Ainsworth, B. E. (2009). How do I measure physical activity in my patients? Questionnaires and objective methods Br. J. Sports Med. 43: 6– 9.
2. Chan, L. N., Li, F., Haugen, H. A. (Aug 2007) Indirect Calorimetry: A Practical Guide for Clinicians Heather A. Haugen. Nutr Clin Pract. 22: 377 - 388.
3. Franco Monsreal , J., Villa Ruano , F., & Pacheco, Y. (2012). Gasto Energético Por Ecuaciones Predictivas Y Calorimetría Indirecta. Madrid : Editorial Académica Española .
4. Gil, Á. (2010). Tratado de Nutrición Tomo I Bases Fisiológicas y Bioquímicas de la Nutrición . Madrid : Editorial Panamericana .
5. Haub, M. D. (2008) Sports Nutrition: Energy Metabolism and Exercise. JAMA. 29; 2330-2331.
6. McMillan, N. (2006) Nutrición Deportiva. Chile. Editorial Universitaria Valparaiso
7. Mora Rodríguez, R. (2009). Fisiología del Deporte y el ejercicio . Buenos Aires : Editorial Médica Panamericana .
Journal Sources 1. Boletín del OIDEA. (2014). Por el hilo se saca el ovillo:
Contribución de las técnicas isotópicas a la Nutricion. Vol 55-1
2. IAEA Bulletin. (2014). Contributing Solutions for Nutrition. Vol. 55-1
3. Introducción a la determinación de la composición corporal mediante la técnica de dilución de deuterio con análisis de muestras de saliva por espectrometría infrarroja por transformada de Fourier. OIEA, VIENA, 2013
Web Sources 1. ReeVue. Indirect Calorimeter
http://korr.com/products/medical.metabolic-rate-analysis-system/
2. COSMED. The Metabolic Company http://www.cosmed.com/en/products/indirect-calorimetry/quark-rmr-indirect-calorimetry-lab
3. International Atomic Energy Agency http://www.iaea.org
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Functional foods and health
Code, if applicable
OPB-001
Semester(s) in which the module is taught
2nd.
Upgrade date December 2015
Person responsible for the module
Manuel López-Cabanillas Lomelí
Lecturer Manuel López-Cabanillas Lomelí, Blanca Edelia González Martínez
Language Spanish
Relation to curriculum
Elective/ Basic Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom 3 H out of classroom, 6 H per week
Teaching method Lecture, excercise
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester.
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student, with the skills acquired in the learning unit, may develop intervention strategies in food, nutrition and nutritional care with ethics and social commitment to the resolution of the food and nutritional problems.
CONTENT
Content
Definition and history
Types of functional foods
Current Trends
Production and consumption in different markets
National Legislation
Legislation of different countries
Legislation of functional organisms
Statements on health
Requirements for approving health declarations
Chemical structures of functional foods
Classification according to their chemical nature
Description, effects, mechanisms, evidence, food availability, requirement for the proven effect, forms of consumption
Probiotics
Fiber (glucans, fructans, galactosans, resistant starch, others) and lipids (polyunsaturated, sterols, other)
Pigments, carotenoids, lycopene, flavonoids, anthocyanins
Other substances: Catechins, isoflavones, ligans, polyols, polyphenols, other
In vitro tests
Tests with animal models
Clinical Studies
Immune System. Available evidence, the effects of the pro- and prebiotics. Integration with other functional components
Other systems: vision, joints, osteoporosis, menopause, dental
Aging and general welfare. Physical and intellectual performance
Position and attitudes of the operators of health on the functional foods
ASSESSMENT
Final evaluation components
Evidence: 50% Exam: 15% Integrating Product: 35%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability
Analyze the effects to the health of the existing functional foods, through the study of bioactive compounds and its action on the human physiology, as well as perform basic research and/or applied to a high level in the area of food and nutrition.
Reading list
1. Aranceta Bartrina, J. (2010). Alimentos funcionales y salud en la etapa infantil y juvenil / Nutritional . Madrid : Editorial Panamericana .
2. Fernández, C. (2006) Educación Alimentaria y Nutricional. Ministerio de Educación, Presidencia de la Nación.
3. Garti, N. (2008). Delivery and controlled release of bioactive in foods and nutraceuticals. Published by CRC Press Taylor & Francis Group.
4. Guía Práctica Mundial de Gastroenterología: Probióticos y Prebióticos . (2011). Probióticos y prebióticos . World Gastroenterology Organisation .
5. Hendler, S., Rorvik, D. (2008). PDR for Nutritional Supplements (2a. ed.) PDR Network Editorial Thomson Reuters.
6. Menéndez Patterson, M. A. (2013). Los alimentos funcionales : nuevos alimentos para un nuevo estilo de vida. Ediciones Trea.
7. Young, W. (2009). Bioactive Components in Milk and Dairy Products. Editorial Wiley Blackwell. DOI: 10.1002/9780813821504
Journal Sources 1. International Journal of Food Sciences & Nutrition 2. Journal of Functional Foods in Health and Disease 3. Journal of Food and Nutrition Web Sources 1. Functional Food Center: http://functionalfoodscenter.net 2. United States Department of Agriculture
http://www.usda.gov/wps/portal/usda/usdahome 3. European Food Safety Authority:
http://www.efsa.europa.eu/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Genetics and nutrition
Code, if applicable
OPB-002
Semester(s) in which the module is taught
2nd
Upgrade date January 2016
Person responsible for the module
Zacarías Jiménez Salas
Lecturer Zacarías Jiménez Salas
Language Spanish
Relation to curriculum
Elective/ Basic Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week.
Teaching method Lecture, excercise
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student will examine the most recent advances in genetics, positioned as a central science in the area of health and its impact in the field of nutrition in the genomics era, which results in the generation of a new area of science: Nutrigenomics. In this way we can understand the interaction between genes and nutrition that affect health and disease of the individual.
CONTENT
Content
Analyze the concept of molecular genetics from its origins
Understand the structure and function of nucleic acids
Compare the different types of mutations and identify their functional consequences in the nutrition
Establish similarities and differences between nutrigenomics and nutrigenetics
Describe the molecular basis of gene-nutrient interaction
Identify and analyze the social implications of advances in the understanding of the genetics associated with nutrition
ASSESSMENT
Final evaluation components
Participation: 10% Evidence: 30% Integrating Product: 30% Exams: 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, digital Library of the UANL, power point slides, webpage
APPLICATION AND READING LIST
Applicability Understand the structure and function of genes as well as their interaction with nutrients to achieve an integrative vision of this interaction.
Reading list
1. Brigehus-Fluhe, R. & Joost, H. G. (2006). Nutritional genomics: Impact on health and disease. Ed. Wiley-VCH.
2. Brown, T. A. (2008) Genomas (3ᵃ Ed.) Ed. Médica Panamericana.
3. Hernández, A. (2012). Biología Molecular e ingeniería genética. España. Ed. Elsevier.
4. Klug, W.S., Commings, M.R., Spencer, C.A., & Palladino, M.A. (2013). Conceptos de genética. España. Ed. Pearson Educación.
5. Lewin, B. (2008) Genes IX. Ed. Marban S. L. 6. Lisker, R., Zentella, A., Grether, P. (2013). Introducción a la
genética humana. México. Ed. Manual Moderno. 7. Lucock, M. (2007) Molecular nutrition and genomics.
Nutrition and the ascent of humankind. Ed. Wiley- Liss.
Journal Sources
1. Journal of Nutrigenomic and Nutrigenetic 2. Plos Genetics 3. The American Journal of Human Genetics
Web Sources 1. National Center for Biotechonology Information:
http://www.ncbi.nlm.nih.gov 2. Stanford University: http://highwere.stanford.edu 3. The HUGO journal. http://www.thehugojournal.com
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Human nutrition and metabolism
Code, if applicable
OBB-002
Semester(s) in which the module is taught
1st.
Upgrade date June 2015
Person responsible for the module
Erik Ramírez López
Lecturer Erik Ramírez López Elizabeth Solís Pérez
Language Spanish
Relation to curriculum
Mandatory/ Basic Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week.
Teaching method Lecture, seminar, excercise, practice.
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student will use the knowledge to analyze biochemical, metabolic and molecular nutrition processes as well as evaluate the condition of the nutritional status of each patient and apply the research method for the resolution of nutritional problems.
The student will promote the advances of nutrition to the general population to improve their nutritional status.
CONTENT
Content
History of body composition
Models of body composition
Electrical bioimpedance and anthropometry
Densitometry
Dual x-ray absorptiometry
Hydrometry
Model of 3 and 4 compartments
Imaging Techniques
Other indirect techniques for estimating body composition
ASSESSMENT
Final evaluation components
Evidence 50% Clinical case 30% Exam 20%
Study and examination requirements and forms of examination
Written test, Integrating Product, clinical case.
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Know the metabolic processes of the macro nutrients and their impact on the health and illness of individuals.
Reading list
1. Bender, D.A. (2014). Introduction to Nutrition and Metabolism. USA. Editorial CRC Press.
2. Fauci, A., Kasper, D., Hauser, S., Longo, D., Jameson, J.L., Loscalzo, H.J. (2008). Principles of Internal Medicine, (17th. Ed.). United States of America. Ed. McGraw-Hill.
3. Fauci, A., Kasper, D., Hauser, S., Longo, D., Jameson, J.L., Loscalzo H.J. (2012). Principios de Medicina Interna. (18va Ed.) Ed. McGraw-Hill.
4. Gil, A. (2010). Tratado de Nutricion: Bases Fisiológicas y Bioquímicas de la Nutrición. Madrid. Ed. Médica Panamericana.
5. Guyton, A., Hall, J.E. (2011). Tratado de Fisiología Médica. España. Ed. Elsevier.
6. Mahan, K., Escott-Stump, S. & Raymond, J. (2013). Dietoterapia de Krause. (13va Ed.). España, Ed. Elsevier.
7. Melo, V., Cuamatzi, O. (2014) Bioquímica de los procesos metabólicos. (2da Ed.). Argentina. Editorial Reverté.
8. Sareen, S.G., Jack, L.S., Groff & James, L. (2012). Advance nutrition and human metabolism. Ed. Cengage Learning, Weimer.
Journal Sources 9. Journal of the American Dietetic Association 10. Journal of the Academy of Nutrition and Dietetics 11. The American Journal of Clinic Nutrition
Web Sources 12. Medline Plus “Carbohydrates”
https://www.nlm.nih.gov/medlineplus/carbohydrates.html 13. Academy of Nutrition and Dietetics
http://www.eatright.org/HealthProfessionals/content.aspx?id=5902
14. Organización Mundial de la Salud http://www.who.int/es/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Interaction of drugs and nutrients
Code, if applicable
OPAV-004
Semester(s) in which the module is taught
2nd
Upgrade date June 2016
Person responsible for the module
Ana Laura Isabel de la Garza Hernández
Lecturer Ana Laura Isabel de la Garza Hernández
Language Spanish
Relation to curriculum
Elective/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School 2 H in classroom, 4 H out of classroom, 6 H per week
Teaching method Lecture, seminar, excercise
Workload Contact study workload: 40 H Self-study workload: 80 H Overall workload: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Uses border knowledge of, multi-, inter- and transdisciplinary with a critical attitude to analyze the biochemical, metabolic and molecular nutrition processes.
CONTENT
Content
Effect of drugs in the absorption and metabolism of nutrients
Role of nutrients in detoxification
The use of nutrients as drugs
Mega doses of vitamins and toxicity
Combinations of drugs and diet in the treatment of diseases
Effect of nutritional status in the absorption of nutrients and drugs
ASSESSMENT
Final evaluation components
Evidence 65% Integrating Product 35%
Study and examination requirements and forms of examination
Integrating product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Identify drug interactions and nutrients to recommend adequate supplementation and avoid deficiencies
Reading list
1. Lasheras, B., Martinez, J.A., Astiasaran, I., Muñoz, M.,
Cuerto, M. (2004). Interacción fármacos-nutrientes. “Alimentación Hospitalaria 1. Fundamentos. Madrid, España.
2. Martinez, J.A., Esparza, M.L., Lasheras, B., Ariño, A.H. (1994). Interacciones Fármacos y Nutrición. “Medicamentos y nutrición en terapéutica”.
3. Pronsky, Z.M., Crowe, J., Epstein, S., Young, V., Patricia, J. (2008). Food Medication. (15va Ed.).
4. Shils, M., Shike, M.A., Ross, C., Caballero, B. & Cousins, R.J. (2006) Drog-Nutrient Interactions. (10va ed.) Modern Nutrition in Health and disease. (pp. 1440-1455). Ed. Lippincott Williams & Wilkins. Philadelphia
5. Sámano, M.T.S.M., Castrillón, E.V. & Martinez, J.A. (2004). Interacciones ente medicamentos y alimentos: aspectos actuales. In Anales de la Real Academia Nacional de Farmacia. (vol. 70, No. 1).
6. San Miguel, T. (2002). Interacciones entre medicamentos y alimentos en las dichas técnicas. Facultad de Farmacia. Universidad de Navarra.
7. Vidal, M.C., Bosch, J., Carbajal, A., Martinez, C. (2012). Manual Práctico de Nutricion y Salud “Interacciones entre alimentos y medicamentos” (pp. 153-182) Madrid España.
Journal Sources 1. British Journal of Pharmacology 2. Clinical Pharmacology 3. Expert Opinion on Pharmacotherapy
Web Sources
1. Future Medicine www.futuremedicine.com 2. WebMd “Drugs & Medications A-Z”
www.webmd.com/drugs/ 3. U.S. Food and Drug Administration www.fda.gov
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Intervention strategies in nutrition
Code, if applicable
OBAV-003
Semester(s) in which the module is taught
2nd
Upgrade date December 2015
Person responsible for the module
Manuel López-Cabanillas Lomelí
Lecturer Manuel López-Cabanillas Lomelí
Language Spanish
Relation to curriculum
Mandatory/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School 2 H in classroom, 4 H out of classroom, 6 H per week
Teaching method Lecture, seminar, excercise
Workload Contact study: 40 H Self-study: 80 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Develop strategies for intervention in food, nutrition and nutritional care with ethics and social commitment for the resolution of feeding and nutritional problems.
CONTENT
Content Health Promotion
Lifestyle
Strategies for the promotion and education
Types of interventions
Stages in the cycle of life
Specific nutritional needs in the cycle of life
Types of physical activity
Benefits of physical activity in different conditions of health and disease
Current Situation of obesity
Chronic Diseases - current statistics at the international, national and local levels
Current prevention programs
Food and Nutrition Programs at international, national and local levels
Food Guides
Food Standards
Implementation of the programs in different populations
Promotion and evaluation of the implementation
Health Teams
Role of the health team as an agent of change
Training in food and nutrition
Development and effective strategies of mass communication
Promotion of healthy eating habits
Trends in strategies between the business sector, government, and consumer advertising, to provide healthy foods
Protective Factors to health in the area of advertising
ASSESSMENT
Final evaluation components
Evidence 65% Integrating Product 35%
Study and examination requirements and forms of examination
Written test, Integrating product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability
Analysis of the nutritional strategies in the cycle of life, improving the institutional capacity and its programs in the preventive health, as well as stimulate the necessary resources that are geared to the promotion of healthy lifestyles with emphasis on diet and physical activity.
Reading list
1. Aranceta, J. (2013) Nutrición Comunitaria. España. Editorial Masson
2. Banco Mundial. (2006). Reposicionando la nutrición como prioridad para el desarrollo. Una estrategia para intervenciones de gran escala. (1ra ed.) Ediciones Mayol S. A., Banco Internacional de Reconstrucción y Fomento.
3. Basilio, E., Charro, A. L. (2007). Nutrición, Actividad Física Y Prevención de la Obesidad. Estrategia Naos. (1ra ed.). Editorial Médica Panamericana S.A.
4. Gómez, C. (2001) Nutrición en Atención Primaria. Madrid, España. Editorial Jarpyo.
5. Kaufman, M. (2007). Nutrition in Promoting the Public's Health: Strategies, Principles, and Practice. Boston, Editorial Ma. Jones & Bartlett.
6. Organización de las Naciones Unidas para la Alimentación y la Agricultura. (2014). La educación nutricional como estrategia para fortalecer a los agricultores familiares y beneficiar la alimentación y nutrición de la población. FAO Departments and Offices.
7. Owen, A. Y., Frankle, R. T. (1986). Nutrition in the Community. The art of delivering services. (2da ed.). Editorial St. Louis: Times Mirror/Mosby.
8. WHO. (2003) Diet, Nutrition and the Prevention of chronic diseases. WHO technical report Series 919, Geneve.
Journal Sources 1. International Journal of Food Sciences & Nutrition 2. Journal of Food & Nutrition Research 3. Nutrition & Food Science
Web Sources 1. Organización para la agricultura y la alimentación:
http://www.fao.org/home/en/ 2. Organización mundial de la salud: http://www.who.int/en/ 3. Banco Mundial: http://www.bancomundial.org/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Laboratory of Food Analysis
Code, if applicable
OBAP-001
Semester(s) in which the module is taught
1st.
Upgrade date June 2015
Person responsible for the module
Blanca Edelia Gonzales Martínez
Lecturer Blanca Edelia Gonzales Martínez
Language Spanish
Relation to curriculum
Mandatory/ Of application
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 4 H in classroom, 2 H out of classroom, 6 H per week.
Teaching method Lecture, seminar, excercise
Workload Contact study: 80 H Self-study: 40 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student will deeply analyse the food in the hygienic aspect - health, nutritional and sensorial shelf life of the product, serving this as a research basis for this area. Additionally, it will contribute to the specific competencies established in the graduate profile as a profound knowledge of nutrition in the food area, for teaching basic and/or applied research in the area of
food and nutrition. The analysis of food will allow the interaction with the various sectors of the society involved in the food and nutrition area for the decision-making that will improve the health conditions of the population.
CONTENT
Content
Quality of food
Sample and sampling: procedures and errors
Usual analytical methods. Validation of the method
Official Methods of food analysis. Regulation and standards
Microbiological analysis
Chemical Analysis
Sensory Analysis
Control and quality parameters.
Alterations, adulterations and most popular scams
Methods of analysis
Processing and interpretation of data
Basic statistical treatment
Interpretation of analytical results
ASSESSMENT
Final evaluation components
Practice log 20% Evidence 20% Exam 20% Integrating Product 40%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Analysis of food in the hygienic-sanitary aspects, nutritional and sensorial along the shelf life of food products, as well as perform basic research and/or applied at a high level in that area.
Reading list
1. Adrián, J., Potus, J., Poiffait, A. & Dauvillier, P. (2000) Análisis nutricional de los alimentos. Edit. Acribia, S. A. España.
2. Ibáñez, F. C. & Barcina, Y. (2001). Análisis sensorial de alimentos. Métodos y aplicaciones. Ed. Springer.
3. Lees, R. (2008). Análisis de los Alimentos. Métodos analíticos y de control de calidad. Ed. Acribia, S. A. España.
4. Matissek, R., Schnepel, F. & Steiner, G. (1998) Análisis de los alimentos. Fundamentos, métodos, aplicaciones. Ed. Acribia, S. A, España.
5. Nielsen, S. S. (2008). Análisis de los alimentos. Ed. Librería científica- Técnica. España.
6. Otles, S. (2008). Handbook of food analysis instruments. Ed. Librería científica- Técnica. España.
7. Penfield, M. P. (2008). Experimental food science, Ed. Librería científica- Técnica. España. 73.
Journal Sources 1. International Journal of Food Sciences & Nutrition 2. Journal of Agricultural and Food Chemistry 3. Journal of Food Composition & Analysis
Web Sources
1. Organización de las Naciones Unidas para la alimentación y la Agricultura: http://www.fao.org
2. U. S. Food and Drug Administration: http://www.fda.gor 3. AOAC. Internacional: http://www.aoac.org
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Molecular techniques in nutrition laboratory
Code, if applicable
OBAV-001
Semester(s) in which the module is taught
2nd
Upgrade date December 2015
Person responsible for the module
Eduardo Campos Góngora
Lecturer Eduardo Campos Góngora Zacarías Jiménez Salas
Language Spanish
Relation to curriculum
Mandatory/ Application
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School 4 H in classroom, 2 H out of classroom, 6 H per week.
Teaching method Lecture, seminar, excercise
Workload Contact study: 80 H Self-study: 40 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Students broaden their knowledge about the use and management of traditional and cutting edge molecular techniques in the study of nutrition, thereby leading to the development of various skills that will help you to be competent in the field of basic and applied research, as well as in the
proposed solutions for physiological and health problems. The skills acquired in this UA are in close relation with the acquired in other AU such as biochemistry, nutrition, nutrition and human metabolism and genetics and nutrition.This learning unit is part of the graduate profile because it allows the student to develop skills to understand the molecular bases of the techniques that have driven the advancement of scientific knowledge in the field of nutrition and phenomena associated with these processes in recent years.
CONTENT
Content
Introduction to the concepts of Molecular Nutrition.
Model organisms for molecular studies
Molecular nutrition studies in populations.
Population Genetics.
Bioinformatics programs, databases, specialized computer packages for the analysis and comparison of sequences.
Nucleotide sequences and/or aminoacids in GenBank.
Data of the results obtained in practice.
Structure and function of nucleic acids.
Cellular processes where nucleic acids are involved
Synthesis of DNA and RNA.
Cell cultures, extraction, amplification and cloning of nucleic acids, transformation and selection of transformed cells.
ASSESSMENT
Final evaluation components
Evidence 30% Lab Practice 30% Integrating Product 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Knowledge about the management and use of traditional and state of the art molecular techniques in the study of nutrition.
Reading list 1. Alberts, B., Johnson, A., Lewis, J., Raff, M., Roberts, K.,
Walter, P. (2002). Molecular Biology of the Cell. (4th. Ed.). New York and London: Garland Science.
2. Brown, T. A. (2008). Genomas. (3ª ed.) Editorial Médica Panamericana. (Traducido al español).
3. Green, M. R., Sambrook, J. (2012) Molecular Cloning, A Laboratory Manual. (4th Edition). Cold Spring Harbor Laboratory Press.
4. Lewin, B. (2008). Genes. (4ª ed.) McGraw Hill. ISBN: 978-970-10-6685-0.
5. Lodish, H., Darnell, J. (2005). Biología Celular y Molecular (5a. Ed.) Editorial Médica Panamericana. La cuarta edición de este libro puede revisar en línea en http://ncbi.nlm.nhi.gov/books/NBK21475
6. Mathews, C. (2006). Bioquímica. (3a Ed.). Pearson, Madrid. 7. Nelson, D., Cox, M. M. (2005). Khininger. Principios de
Bioquímica. (4a. Ed.) Omega, Barcelona.
Journal Sources 1. Cell. Journal Cell. http://www.cell.com/cell/home 2. Eukaryotic Cell. Journal of American Society for
Microbiology. http://ec.asm.org/ 3. The journal of Cell Biology: JCB. http://jcb.rupress.org/
Web Sources
1. National Center for Biotechnology Information: http://www.ncbi.nlm.nih.gov/
2. The Joint Genome Institute: http://www.jgi.doe.gov/ The NCBI Handbook (2013). (2nd edition). Bethesda (MD): National Center for Biotechnology Information.
3. U.S. http://www.ncbi.nlm.nih.gov/books/NBK143764/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Nutrition and cancer
Code, if applicable
OPAV-003
Semester(s) in which the module is taught
2nd
Upgrade date December 2015
Person responsible for the module
Edna Judith Nava González
Lecturer Edna Judith Nava González Ana Laura de la Garza
Language Spanish
Relation to curriculum
Elective/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
Escolarizada, 3 H presenciales, 3 H, no presenciales, 6 H a la semana.
Teaching method Lecture, seminar, excercise
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Acquire diverse fundamental competences of the integration of the genetic factors, metabolic environmental factors in carcinogenesis, in evaluation and in the process of the nutritional health of the patient with cancer, and the preventive
and therapeutic alimentation through bioactive components, functional foods and dietetics supplements.
CONTENT
Content
Epidemiology of the major human carcinomas
Etiology of human cancer
Process evaluation and nutritional care of the patient with cancer
Effects of nutrients in the prevention of cancer and in the carcinogenesis
Scientific advances in nutrition and cancer
ASSESSMENT
Final evaluation components
Evidence 40% Case study 30% Exams 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability
Evaluate the condition of the nutritional status of patients with cancer, perform the appropriate diagnosis procedure and nutritional care, and develop strategies for intervention in nutrition reaching an integrative vision of the resolution of problems.
Reading list
1. Berdanier, C.D., Dwyer, J.T., Feldman, E.B. (2010). Nutrición y Alimentos. (2da Ed.). Ed. Mc Graw-Hill.
2. Escudero de los Ríos, P.M. (2013). Oncología Tópicos selectos. (1ª Ed.). México. Rústica.
3. Gil, A. (2010). Tratado de Nutricion: Bases Fisiológicas y Bioquímicas de la Nutrición. Madrid. Ed. Médica Panamericana.
4. Instituto Nacional del Cáncer. (2018). La nutrición en el tratamiento del cáncer. Obtenido de La nutrición en el tratamiento del cáncer: https://www.cancer.gov
5. Marian, M., Roberts, S. (2010). Clinical Nutrition for Oncology Patients. Jones and Bartlett Publishers. USA.
6. Roth, R.A. (2009). Nutrición y Dietoterapia. (9na Ed.). México. Ed. Mc Graw-Hill.
7. Shankar, S., Srivastava, R.K. (2012). Nutrition, Diet and Cancer. (1a Ed.). Springer Netherlands.
Journal Sources 1. A Cancer Journal for Clinicians. Thun and the American
cancer society nutrition and physical Activity Guidelines Advisory Committee.
2. Nutritional and Cancer Journal. CA. Cancer Journal for Clinicians Support Care Cancer.
3. Oxford Journals. Medicine & Health. American Journal of Epidemiology
Web Sources 1. American Institute for Cancer Research www.aicr.org 2. National Cancer Institute www.cancer.gov 3. Sociedad Mexicana de Oncología A.C. www.smeo.org.mx
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Nutrition and disease
Code, if applicable
OBAV-002
Semester(s) in which the module is taught
2nd.
Upgrade date November 2015
Person responsible for the module
Ana Laura de la Garza Hernández
Lecturer Alexandra Tijerina Sáenz, Aurora de Jesus Garza Juárez, Elizabeth Solís Pérez, Dra. Ana Laura de la Garza Hernández
Language Spanish
Relation to curriculum
Mandatory/ Advanced Education
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week.
Teaching method Lecture, excercise
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
This learning unit is designed so the student can integrate the biochemical and physiopathological aspects with the nutritional implications that have an impact on the disease. Therefore, it will support the graduate profile in the construction of conceptual relationships that allow the Master of Nutrition Science to
develop research projects aimed at the resolution of nutritional problems. Likewise, he/she will contribute to the development of intervention strategies in feeding and nutrition.
Content
Nutrition, Diet and Health: Body Fluids and Water Balance, renal excretion of water, the regulation of water balance, abnormal states of osmolarity and volumes.
Nutritional Care Process
Lipid Nutrition and Cardiovascular Disease
Nutrition and Obesity
Nutrition and Diabetes
Nutrition and Hypertension
Nutrition and Cancer
Nutrition and AIDS
Nutrition in Metabolic Stress
Nutrition and Neurological diseases
Nutrition and metabolic and congenital disorders
Bone Health and Nutrition
Nutrition in gastrointestinal diseases
Nutrition and diseases of the bile ducts, and Exocrine pancreas
Nutrition and allergies ASSESSMENT
Final evaluation components
30% Evidence 30% Exams 20% Article discussion 20% integrating Product
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage.
APPLICATION AND READING LIST
Applicability Integrate the pathophysiological and biochemical aspects with the nutritional implications that have an impact on the disease.
Reading list 1. ADA International Dietetics & Nutrition. 2008. Terminology
(IDNT) Reference Manual. 1st Ed. USA.
2. Casanueva, E. (2008). Nutriología Médica. Fondo Nestlé para la Nutrición: Fundación mexicana para la salud. México: Médica Panamericana.
3. Gil, Á. (2010). Tratado de Nutrición Tomo IV Nutrición Clínica . Madrid: Editorial Panamericana
4. Gropper S. Smith JL. 2009. Advanced Nutrition and Human Metabolism, 5th Ed., Thomson Wadsworth, USA.
5. Mahan Kathleen and Escott-Stump Sylvia. 2008 Nutrición y Dietoterapia de Krause, Saunders, 12th Ed., USA.
6. NORMA Oficial Mexicana NOM-030-SSA2-1999, Para la prevención, tratamiento y control de la hipertensión arterial.
7. Shils M, Shike M., Ross AC, Caballero B, Cousins RJ. 2006. Modern Nutrition in Health and Disease. 10th Ed. Lippincott Williams & Wilkins. USA.
Journal Sources 1. WHO 2014. Obesity and overweight.
http://www.who.int/mediacentre/factsheets/fs311/en/ 2. WHO 2014. Mental disorders.
http://www.who.int/mediacentre/factsheets/fs396/en/ 3. WHO 2014. Diabetes.
http://www.who.int/mediacentre/factsheets/fs312/en/
Web Sources 1. PubliMed http://www.ncbi.nlm.nih.gov/pubmed/ 2. Dirección General de Bibliotecas UANL, Bases de Datos.
http://www.dgb.uanl.mx/?mod=bases_datos 3. World Health Organization
http://www.who.int/dietphysicalactivity/publications/trs916/summary/en/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Nutrition and feeding programs
Code, if applicable
OPAP-005
Semester(s) in which the module is taught
3rd.
Upgrade date January 2015
Person responsible for the module
Yolanda Elva de la Garza Casas
Lecturer Yolanda Elva de la Garza Casas Adriana Zambrano Moreno
Language Spanish
Relation to curriculum
Elective/Application
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 h out of classroom, 6 H per week.
Teaching method Lecture, seminar, excercise
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Develop strategies for the intervention in feeding, nutrition and nutritional care with ethics and social commitment for the resolution of food and nutritional problems.
CONTENT
Content
Food and nutritional situation of the population. Local, national, regional and global context.
Globalization, nutrition transition and social development of the countries
Policies and programs of food and nutrition, its history and evolution
Global Scope: international organisms in Mexico
Methodology for the design, implementation and evaluation of programs and nutritional interventions in populations
Nutrition Education, strategies and materials ASSESSMENT
Final evaluation components
Integrating Learning Product
Study and examination requirements and forms of examination
Written test/ Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Develop food and nutrition programs to help wing solving the problems of the population
Reading list
1. Barquera, S. (2001) Políticas y Programas de Alimentación y Nutrición en México. México. Centro de Investigación en Salud Poblacional.
2. Castillo, J. L. (2015) Nutrición Comunitaria: Métodos y estrategias (1ª Ed.). México. Ed. Elsevier.
3. Gonzales, R., Castro, J. M. E. & Moreno, L. (2011). Promoción de la salud en el ciclo de vida. (1ª ed.). México. Ed. McGraw-Hill.
4. Gonzales, R., Castro, J. M. E. & Moreno, L. (2011). La Salud Publica y el Trabajo en comunidad. (1ª ed.). México. Ed. McGraw-Hill.
5. Hernández, I., Gil de Miguel, A., Delgado, M., Bolúmar, F. (2011). Manual de epidemiología y la Salud Pública en Ciencias de la Salud. (2ª ed.). España. Editorial Panamericano.
6. McDonald, B. (2010) Food Security. Polity 1st Edition. 7. Suresh, D. (2014). Food Security, Poverty and Nutrition
Policy Analysis (2nd Ed.). USA. Ed. Elsevier.
Journal Sources 1. School Feeding Programs. UNESCO 2. he Nutrition, Feeding, and Swallowing Program 3. Políticas y Programas de Alimentación y Nutrición en
México
Webgrafía 1. Organización de las naciones unidas para la Alimentación y
Agricultura http://www.fao.org/home/es/ 2. Sociedad Española Nutrición comunitaria
http://www.nutricioncomunitaria.org/es/ 3. Revista española de nutrición comunitaria
http://www.renc.es/
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Nutrition biochemistry
Code, if applicable
OBB-001
Semester(s) in which the module is taught
1st.
Upgrade date June 2015
Person responsible for the module
Aurora de Jesús Garza Juárez
Lecturer Eduardo Campos Góngora Aurora de Jesús Garza Juárez
Language Spanish
Relation to curriculum
Mandatory/ Basic
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week
Teaching method Lecture, excercise
Workload Contact study workload: 60 H Self-study workload: 60 H Overall workload: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student will have the capacity of an autonomous and continuous learning, will handle the technologies of the information and develop a skill for logical, critical, creative and purposeful thinking. The student will apply teaching techniques in the area of food and nutrition.
CONTENT
Content
Composition and classification structure and function of carbohydrates, lipids and proteins.
Water as the universal solvent: properties and structure
Organization and composition of eukaryotic cells.
Cellular compartmentalization.
Cellular organelles: structure and function.
Integration and control of cellular functions.
Intracellular signaling.
Regulation of cell growth.
Composition of biological membranes.
Micelles and liposomes.
Structure and function of biological membranes.
Transport through membranes.
Structure and function
Types of proteins (fibrous protein, lipoproteins, glycoproteins)
Functional Role of proteins in the cell
Structural levels of the protein
Synthesis and transport of proteins
Classification and function of enzymes.
Enzymatic kinetics.
Reactions of oxidation-reduction.
Coenzymes: Structure and function.
Regulation of the enzyme activity, enzyme inhibition. An allosteric control and enzyme specificity
Sources of matter and energy, photosynthesis.
Phototrophic and chemotrophic organisms.
Autotroph and heterotrophic organisms.
Intermediary metabolism.
Energy production and systems for the use of energy.
Energy cycle of the cells.
Energy-rich components.
Immune regulating nutrients such as fatty acids, vitamins, minerals.
Disease and nutrition / nutrition and disease.
Functional Foods and the immune system.
Food Allergies
ASSESSMENT
Final evaluation components
Content and presentation of learning evidence 40% Oral presentation of assigned topics 20% Active Participation in class 10% Integrating product 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Analysis of the biochemical and molecular processes in nutrition.
Reading list
1. Alberts, B., Bray, D. (2006). Introducción a la biología celular. Ed. Médica Panamericana.
2. Alberts, B., Bray, D., Hopkin, K., Johnson, A., Lewis, J., Raff, M., Walter, P. (2013). Essential cell biology. Garland Science.
3. Cox, M.M. (2013). Lehninger principals of biochemistry. Freeman.
4. Feduchi Canosa, E. (2015). Bioquímica Conceptos Esenciales . Editorial Panamericana .
5. Macarulla, J.M., Goñi, F.M. (1994). Bioquímica humana: curso básico (vol. 5) Reverte.
6. Mc Kee, T. & Mc Kee, J. R. (2009). Bioquímica. Las bases moleculares de la vida. (4ª Ed.). Mc. Graw-Hill-Interamericana Editores, S.A. de C.V. México.
7. Murray, R.K. & Rivera, B. (2007). Harper´s illustrated biochemistry. Harper. Bioquímica ilustrada. México. Ed. Manual Moderno.
Journal Sources 1. ASN Launches Journal Mobile Websites
http://www.nutrition.org/ 2. JN The Journal of Nutrition http://jn.nutrition.org/ 3. The American Journal of CLINICAL NUTRICION
http://ajcn.nutrition.org/
Web Sources 1. US National Library of Medicine National Institutes of
Health http://www.ncbi.nlm.nih.gov/pubmed 2. Nature publishing group http://www.nature.com/index.html 3. Oxford Journals http://jb.oxfordjournals.org
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Nutritional care process
Code, if applicable
OPAP-003
Semester(s) in which the module is taught
3rd.
Upgrade date January 2015
Person responsible for the module
Manuel López Cabanillas L
Lecturer
Language Spanish
Relation to curriculum
Application Elective
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School: 4 H in classroom, 2 H out of classroom, 6 H per week
Teaching method Lecture, excercise
Workload Contact study workload: 80 H Self-study workload: 40 H Overall workload: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Know and apply the methods to evaluate the condition of the nutritional status of each patient with the best techniques for diagnosis and appropriate nutritional care.
CONTENT
Content
Introduction to the Nutritional Care Process: review of the new international concepts
Nutritional Evaluation
Nutritional Diagnosis
Nutritional Intervention
Monitoring and Evaluation
ASSESSMENT
Final evaluation components
Presentation of revised articles 50% Exams 20% Integrating Product 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages
APPLICATION AND READING LIST
Applicability Implement the process of nutritional care for proper nutritional care
Reading list
1. Folgueras, T. M. (2015). Gestión en nutrición Clínica. Nutrición hospitalaria, España, 31(s05), 5-10.
2. Herrera, M. (2010). Guía de la Asociación Americana de
Dietética para el cuidado y manejo. Anales Venezolanos de
Nutrición, 108-120.
3. Ichimasa, A., Review of the Effectiveness of the Nutrition Care Process 8Notrition and Food for Longevity: For the Well-Being of All: Proceedings of the 12th Asian Congress of Nutrition). Journal of nutritional science and vitaminology, 61, 41-43.
4. Lövestam, E., Orrevall, Y., Koochek, A., Karlström, B., Andersson, A. (2015). Evaluation of nutrition Care Process documentation in electronic patient records: Need of improvement. Nutrition & Dietetics, 72(1), 74-80.
5. Martinez-Cruz, N., Medina-García, C., Molina-Ayala, M. A., Muñoz-Manrique, C. G., Ortega-Gonzalez, C., Aguilera, Pérez, J. R…. Zúñiga-Gonzalez, S. A. (2015). Consenso de diagnóstico y tratamiento de la obesidad en la mujer en edad reproductiva y en el climaterio. Ginecología y Obstetricia de México, 83, 363-391.
6. Morán, J. M., Enciso, F. J., Benítez, B., Luengo, L. M., Piedra, M., Amado, J. A. (2015). Eficiencia, coste-efectividad y justificación de necesidad de inversión en terapia nutricional en un hospital de nivel III; papel conjunto del médico especialista en endocrinología y nutrición y la unidad de codificación. Nutrición hospitalaria. España, 31(4), 1868-1873.
7. Rosas, T. J. (2014) Proceso de evaluación y diagnóstico del estado de nutrición. Metodología y criterios de aplicación. En Bezares, V. R. Evaluación del estado de nutrición en el ciclo vital humano. (17-41). México, Editorial McGraw-Hill. Journal Sources
1. Academy of Nutrition and Dietetics 2. American Journal of Clinical Nutrition 3. Critical Care Nutrition
Web Sources 1. Centers for Diseases Control and Prevention. National
Health Care Surveys http://www.cdc.gov/nchs/nhis.htm 2. Evidence Analysis Library. Academy of Nutrition and
Dietetics. http://www.andeal.org/category.cfm?cid=14 3. International Classification of diseases 201. World Health
Organization. http://www.who.int/classifications/icd/ICD10Volume2_en_2010.pdf?ua=1
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Nutritional status evaluation laboratory
Code, if applicable
OBAP-003
Semester(s) in which the module is taught
3rd.
Upgrade date July 2016
Person responsible for the module
Alexandra Tijerina Sáenz
Lecturer Alexandra Tijerina Sáenz, Ana Laura de la Garza, Elizabeth Solís Pérez, María Alejandra Sánchez Peña
Language Spanish
Relation to curriculum
Mandatory /Application
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 3 H in classroom, 3 H out of classroom, 6 H per week
Teaching method Lecture, excercise, seminar
Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
To properly identify individuals and populations at risk as well as to develop strategies for the intervention in Nutrition and nutritional care, in addition to having the skills to perform applied research of high level in the area of nutrition and feeding.
CONTENT
Content
Evaluation of Nutritional Status (ENS)
Phases of ENS
Dietary adequacy in ENS:
Dietary record
Adequate intake of nutrients
Health Status in ENS:
Anthropometry
Biochemical information
Physical and clinical conditions
Physiopathologies
Behaviour and Functional Status:
Cognitive and social function
Emotional and psychological factors
Measures of quality of life
Degrees to get ready for the change
ASSESSMENT
Final evaluation components
Presentation of revised articles 20% Participation in lab practices 10% Exams 20% Delivery of lab reports 30% Integrating Product 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages
APPLICATION AND READING LIST
Applicability Develop intervention strategies in nutrition and nutritional care, in addition to having the knowledge to carry out applied research in the area of food and nutrition.
Reading list
1. AMMFEN (2014) Evaluación del Estado de Nutrición en el Ciclo Vital Humano. Editorial McGrawHill
2. Ávila, H., Tejero, E. (2008). Evaluación del estado de nutrición. En Casanueva, E., Kaufer-Horwitz, M., Pérez-Lizaur, A. B., Arroyo, P. (3ra ed.) Nutriología médica (747-783). México, Editorial Médica Panamericana.
3. Gibson, R. S. (2005). Principles of Nutritional Assessment. (2da ed ). USA, Published by: Oxford University Press
4. Macedo, G.; Altamirano, M. (2015) Manual de Prácticas de Evaluación del Estado Nutricional. Editorial McGrawHill.
5. Ravasco, P., Anderson, H., Mardones, F. (2010). Métodos de valoración del estado nutricional. Nutrición hospitalaria. (3ra) (25): 57-66.
6. Suverza, A. (2010) El ABCD de la Evaluación del Estado de Nutrición. Editorial McGrawHill.
7. Thompson, F. E., Subar, A. F., (2001). Dietary assessment methodology. In Coulston, A. M. Nutrition in the prevention and treatment of disease. (3-39).USA, Elsevier.
Journal Sources 1. American Journal of Clinical Nutrition
http://ajcn.nutrition.org/ 2. Nutrition Journal http://www.nutritionj.com/ 3. Nutrition in Clinical Practice http://ncp.sagepub.com/
Web Sources 1. CDC. National Center for Chronic Disease Prevention and
Health Promotion: Health-Related Quality of Life. http://www.cdc.gov/hrqol/spanish.htm
2. Gordon, M. Patrones funcionales. http://www.docvadis.es/aulasalud/document/aulasalud/patrones_funcionales/fr/metadata/files/0/file/patrones_funcionales-mgordon.pdf
3. Rodríguez, M. L. Aspectos médicos en el análisis funcional del comportamiento problemático. http://campus.usal.es/~inico/investigacion/jornadas/jornadas3/actas/simp8.pdf
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Research seminar I
Code, if applicable
OBINV-001
Semester(s) in which the module is taught
1st.
Upgrade date July 2015
Person responsible for the module
Rogelio Salas García, Manuel López-Cabanillas Lomelí
Lecturer Rogelio Salas García, Manuel López-Cabanillas Lomelí
Language Spanish
Relation to curriculum
Mandatory/ Research
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 2 H in classroom, 1 H out of classroom, 3 H per week
Teaching method Lecture, excercise, seminar
Workload Contact study: 40 H Self-study: 20 H Overall: 60 H per semester
Credit points 2
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
Acquire the research skills in the area of Nutrition
CONTENT
Content Concepts of research, the scientific method.
Research Lines in the FaSPyN: Master's Degree program in Nutrition Science.
Characteristics of a research project.
Characteristics and development of the theoretical framework.
Preliminary draft of the thesis. ASSESSMENT
Final evaluation components
Participation in class 5% Oral presentations 20% Exam 15% Document with theoretical frame of the research problem 15% Oral presentation of the theoretical frame of the research problema 15% Evidence Portfolio 30%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability
Develop skills for research in the area of nutrition, incorporate the scientific advances to the student´s own professional field, ability to collect and systematize the bibliography of research and professional discipline, ability to critically analyze the relevant bibliography and the ability to present as the final project of the course a preliminary draft of the thesis.
Reading list
1. Blackwell, J., Martin, J. (2011). A scientific approach to scientific writing. Springer Science &Business Media.
2. Bunge, M. (2004). La Investigación Científica. México. D.F. Ed. Trillas.
3. Cisneros, M., Olave, G. (2012). Redacción y publicaciones de artículos científicos: enfoque discursivo. Bogotá. Ed. Ecoe.
4. Day, R., Gastel, B. (2012). How to write and publish a scientific paper. Cambridge University Press.
5. Hernandez, R., Fernández, C., Baptista L, P. (1991). Metodología de la Investigación. México. McGraw-Hill.
6. Polit, D. F. (2000). Investigación científica en ciencias de la salud: principios y métodos. McGraw-Hill. México.
7. Susana, G. R. (2011). Manual de investigación documental y redacción. Mexico. Ed. Tillas.
Journal Sources 1. The American Journal of Clinical Nutrition 2. European Journal of Clinical Nutrition 3. Clinical Nutrition
Web Sources
1. University of OXFORD (2002-2015). http://onlinesupport.conted.ox.ac.uk/LearningSupport/PlanningAndWritingAnEssa y.php
2. The University of Sydney (2001) http://sydney.edu.au/science/biology/learning/generic_skills/Scientific_Writing.pdf
3. Scitable by Nature Education. (2014) http://www.nature.com/scitable/ebooks/english-communication-for-scientist-14053993/contents
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Research seminar II
Code, if applicable
OBINV-002
Semester(s) in which the module is taught
2nd.
Upgrade date January 2016
Person responsible for the module
Zacarías Jiménez Salas, Erik Ramírez López, Alexandra Tijerina Sáenz, Rogelio Salas García.
Lecturer Zacarías Jiménez Salas, Erik Ramírez López, Alexandra Tijerina Sáenz Rogelio Salas García.
Language Spanish
Relation to curriculum
Mandatory/Research
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 2 H in classroom, 1 H out of classroom, 3 H per week
Teaching method Lecture, excercise, seminar
Workload Contact study: 40 H Self-study : 20 H Overall : 60 H per semester
Credit points 2
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
Research seminar I and statistical methods.
Module objectives/intended learning outcomes
Develop necessary skills for research in the Nutrition area, which means the ability to define a specific problem, investigate and compile various sources that deliver relevant information to solve the problem, the ability to build an argument that can take charge of the problem as a whole, compose a text that is
coherent and logical, substantiate statements and arguments and properly use quotes, mainly.
CONTENT
Content
Identify and develop the main processes for the development and presentation of a research problem through the protocol of the thesis. For the foregoing, it is required that students can undertake a written report of the activities in class in the form of conceptual maps; report of the research protocol of the thesis in electronic written format, its exposure in electronic format; and the exposure in electronic format and in printed poster of an article of interest.
ASSESSMENT
Final evaluation components
Evidence 25% Research Protocol 50% Integrating Learning Product 25%
Study and examination requirements and forms of examination
Written test, Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages
APPLICATION AND READING LIST
Applicability
Develop skills for research in the area of nutrition, ability to define a specific problem, investigate and compile various sources that deliver relevant information to resolve a problem, ability to build an argument that could take care of the problem as a whole, compose a coherent and logical text, base statements and arguments and properly use quotes, among other.
Reading list
1. Blackwell, J., Martin, J. (2011). A scientific approach to
scientific writing. Springer Science &Business Media. 2. Bunge, M. (2004). La Investigación Científica. México. D.F.
Ed. Trillas. 3. Cisneros Estupiñan, M., Olave Arias, G. (2012). Redacción
y publicaciones de artículos científicos: enfoque discursivo. Bogotá. Ed. Ecoe.
4. Day, R., Gastel, B. (2012). How to write and publish a scientific paper. Cambridge University Press.
5. Hernandez, R., Fernández, C., Baptista, P. (1991). Metodología de la Investigación. México. McGraw-Hill.
6. Polit, D. F. (2000). Investigación científica en ciencias de la salud: principios y métodos. McGraw-Hill. México.
7. Susana, G. R. (2011). Manual de investigación documental y redacción. Mexico. Ed. Tillas.
Journal Sources 1. Clinical Nutrition 2. European Journal of Clinical Nutrition 3. The American Journal of Clinical Nutrition Web Sources 1. University of OXFORD (2002-2015).
http://onlinesupport.conted.ox.ac.uk/LearningSupport/PlanningAndWritingAnEssa y.php
2. The University of Sydney (2001) http://sydney.edu.au/science/biology/learning/generic_skills/Scientific_Writing.pdf
3. Scitable by Nature Education. (2014) http://www.nature.com/scitable/ebooks/english-communication-for-scientist-14053993/contents
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Statistical methods
Code, if applicable
OBB-003
Semester(s) in which the module is taught
1st.
Upgrade date July 2016
Person responsible for the module
Esteban Gilberto Ramos Peña
Lecturer Esteban Gilberto Ramos Peña, Mario Alberto González Medina
Language Spanish
Relation to curriculum
Mandatory/Basic
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School: 3 H in classroom, 3 H out of classroom, 6 H per week
Teaching method Lecture, excercise
Workload Contact study workload: 60 H Self-study workload: 60 H Overall workload: 120 H per semester
Credit points 4
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
N.A.
Module objectives/intended learning outcomes
The student will dominate the experimental design and statistical methods within the area of Nutrition, using analysis techniques of population data and samples through statistics, inference methods, hypothesis testing and regression analysis; concepts of probabilistic models of distributions, the logic of estimate. The
student will acquire a self-learning ability, using logical, formal and mathematical language, as well as the ability to analyze data and draw conclusions from the results of scientific work and relevant decision-making. He/She will apply the scientific research method in a critical way for the resolution of Nutrition problems, especially in the ability to formulate hypotheses and perform the appropriate experimental design for each problem in study, necessary activity in the development of research projects and the presentation and publication of research results.
CONTENT
Content
Introduction to Statistics in Nutrition
Descriptive Statistics
Probability and distribution models
Central limit theorem
Normal Standard Distribution
Experimental design. Types of designs
Sampling and sample size
Hypothesis Test
Regression Analysis
Non-parametric Statistics
Meta-analysis ASSESSMENT
Final evaluation components
Evidence 30% Exams 30% Integratin Product 40%
Study and examination requirements and forms of examination
Written test/ Integrating Product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Apply the knowledge of Biostatistics in tackling the various working fields; clinical nutrition, food services, community nutrition, as well as other emerging areas of professional action.
Reading list
1. Armitage, P. & Berry, G. (1996). Estadística Médica. Mac
Graw Hill. 2. Bilotti, J. A. (1994). Conferencia: Experiencias piloto en la
Enseñanza de la Estadística en el nivel primario en los
EE.UU. XXIV Coloquio Argentino de Estadística, Rosario. Córdoba, España.
3. Bordón, L. G. (1999). Estadística aplicada a Ciencias de la Salud: una herramienta de la investigación. (5ª. ed.)
4. Cochran, W. G. & Yates, F. (2008). Introduction to Design and Analysis of Experiments. Ed Springer. New York.
5. Kuehl, R. O. (2001). Diseño de experimentos: principios estadísticos de diseño y análisis de investigación. Thomson Learning, México.
6. Montgomery, D. C. & Danvers, M. A. (2009). Design and analysis of experiments. John Wiley and Sons.
7. Moschetti, E., Ferrero, S., Palacios, G. & Ruiz, M. (2000). Introducción a la Estadística para las Ciencias de la Vida. Editorial Fundación UNRC.
Journal Sources 1. Biostatistics 2. Statistical Applications in Genetics and Moleular Biology 3. Statistics Methods in Medical Research Web Sources 1. Institute for digital Research and Education UCLA
http://www.ats.ucla.edu/stat/ 2. Biostatech http://www.biostatech.com 3. CONACYT Métodos Estadísticos Básicos
http://www.cimat.mx/es/node/798
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Thesis I
Code, if applicable
OBINV-003
Semester(s) in which the module is taught
3rd.
Upgrade date July 2015
Person responsible for the module
Eduardo Campos Góngora, Blanca E. González Martínez, Zacarías Jiménez Salas, Erick Ramírez López, Alexandra Tijerina Sáenz, Elizabeth Solís Pérez, Manuel López Cabanillas Lomelí
Lecturer Eduardo Campos Góngora, Blanca E. González Martínez, Zacarías Jiménez Salas, Erick Ramírez López, Alexandra Tijerina Sáenz, Elizabeth Solís Pérez, Manuel López Cabanillas Lomelí
Language Spanish
Relation to curriculum
Mandatory/Research
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
Escolarizada, 18 H presenciales, 6 H no presenciales, 24 H a la semana.
Teaching method Lecture, excercise
Workload Contact study: 360 H Self-study : 120 H Overall: 480 H per semester
Credit points 12
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
Research seminar II
Module objectives/intend
The thesis is designed to help the student develop skills of research in the area of Nutrition, therefore a constant
ed learning outcomes
communication with the Thesis Director is important, because he/she will supervise the progress in the research project. The student will develop the ability of self-learning, to work independently and in a team, analyse and synthesize skills, the capacity for problem solving, ability for the transmission of ideas in oral and written form, to analyze data and draw conclusions from the results of research, analytical capacity for scientific papers, which will be derived from the new information technologies and preferably in English. To build innovative proposals for resolution of problems, using the research methods and techniques for the generation and application of knowledge and take the leadership in the development of thesis project to promote changes and create better living conditions, always with an attitude of commitment and respect for the opinions of their peers and with the practice of the values promoted by the U.A.N.L.
CONTENT
Content
Guide for the development of research projects proposed by the University
Technical Norm 313 of Health Secretariat
Design of Experiments
Development of pilot activities to the achievement of the research objectives
Presentation of the research project and the progress made in research seminars organized for that purpose.
ASSESSMENT
Final evaluation components
Methodology contribution to the Thesis 20% Seminar of Thesis Progress 20% Experimental and field work of the thesis 20% Progress in the concentration and data analysis 20% Progress on target objectives 20%
Study and examination requirements and forms of examination
Written test/Integrating product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Development of the general competencies such as: self-learning capacity, ability to work autonomously and in teams, capacity for
analysis and synthesis, capacity for the approach and the resolution of problems, ability for the transmission of ideas in oral and written form, ability to analyze data and draw conclusions from the results of the investigation.
Reading list
1. American Psychological Association. (2009). Publication manual of the American Psychological Association. (6th Ed.) Washington D.C.
2. Hernández, C. (2014) Manual Para la Elaboración de Tesis. Xalapa, México. Ediciones Universidad de Xalapa.
3. Hernández, S. R., Fernández, C. C., & Baptista, L. M. (2014). Metodología de la Investigación. México. Tomson Learing.
4. Kuehl, R. O. (2001). Diseño de experimentos: principios estadísticos de diseño y análisis de investigación. Edición: México: Thomson Learning, 142.
5. Montgomery, D. C. (2009), Design and analysis of experiments. Edición: Danvers, M. A. John Wiley and Sons.
6. Tamayo, M. (2001). El proceso de la investigación científica. Ed. Limusa.
7. Zapata, O. (2005). Herramientas para elaborar tesis e investigaciones. Ed. Paz México.
Journal Sources 1. Guide to undergraduate dissertations 2. International journal of educational research 3. Science Communication Web Sources 1. Highwire: http://highwere.stanford.edu 2. PubMed: http://ncbi.nlm.nih.gov 3. ImbioMed: http://imbiomed.com.mx
Module Specification
ABOUT THIS DOCUMENT
Master of Nutrition Science , Public Health and Nutrition Faculty, Universidad Autónoma de Nuevo León, Monterrey, México
GENERAL INFORMATION
Module designation
Thesis II
Code, if applicable
OBINV-004
Semester(s) in which the module is taught
4th.
Upgrade date January 2016
Person responsible for the module
Erik Ramírez López, Blanca Edelia González Martínez, Manuel López-Cabanillas Lomelí, Eduardo Campos Góngora, Zacarías Jiménez Salas, Elizabeth Solís Pérez.
Lecturer Erik Ramírez López, Blanca Edelia González Martínez, Manuel López-Cabanillas Lomelí, Eduardo Campos Góngora, Zacarías Jiménez Salas, Elizabeth Solís Pérez.
Language Spanish
Relation to curriculum
Mandatory/Research
TIMING,TEACHING, CREDITS AND OBJECTIVES
Type of teaching, contact hours
In School, 18 H in classroom, 12 H out of classroom, 30 H per week
Teaching method Lecture, excercise, seminar
Workload Contact study workload: 360 H Self-study workload: 120 H Overall workload: 480 H per semester
Credit points 12
Requirements according to the examination regulations
Minimum grade 80/100
Recommended prerequisites
Thesis I
Module objectives/intended learning outcomes
Ability for self-directed and continuous learning. Effective use and management of information and communication technologies. Ability for the development of various expressions of thought: logical, critical, creative and purposeful. Ability for the
generation and application of knowledge. Practice of ethical reflection and exercise of values promoted by the U.A.N.L. An inter, multi and transdisciplinary working capacity. Development of teaching activities, basic and applied research in the area of food and nutrition. Development of strategies for intervention in food, nutrition and nutritional care for the resolution of food and nutrition problems. Publication and promotion of research results to the scientific community. Communication and promotion of the Nutrition Science´s progress. Interaction with the different sectors of the society involved in the field of food and nutrition. Ability to take decisions that improve the health conditions of the population. Development of professional practice in accordance with ethical standards and principles, with an attitude of service and social commitment
CONTENT
Content
Practical development for the achievement of the objectives proposed in the research.
Presentation of the progress of the Thesis Project in research seminars.
Participation in conferences related to the area of development of the Master's Thesis
Report of the Research Project (Master's Thesis).
Elaboration of an article resulting from the Thesis research for publication in a popular Science Journal.
ASSESSMENT
Final evaluation components
Activity log 20% Evidence 30% Participation in a congress or a dissemination event 10% Integrating Product 25% Draft article, in compliance with the normas of th selected magazine 15%
Study and examination requirements and forms of examination
Written test/ Integrating product
MODE OF STUDY
Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.
APPLICATION AND READING LIST
Applicability Development of a thesis that should include planning, realization and presentation in the form of an individual research project.
The project must be associated with one of the lines of generation and application of knowledge that is cultivated by the academic bodies involved in the program.
Reading list
1. American Psychological Association. (2009). Publication manual of the American Psychological Assocoation. (6th ed.). Washington.
2. Hernandez, S. R., Fernandez, C. C., & Baptista, L. M. (2014). Metodología de la Investigacion. Ed. Mc Graw-Hill.
3. Kuehl, R. O. (2001). Diseño de experimentos: principios estadísticos de diseño y análisis de investigación. Edición: México [etc.]: Thomson Learning.
4. Montgomery, D. C. (2009). Design and analysis of experiments. Ed. Danvers, MA: John Wiley and Sons.
5. Polit, D. F., (2000). Investigacion Científica en Ciencias de la Salud. Principios y Métodos. Ed. Mc Graw-Hill.
6. Tamayo, M. (2001). El proceso de la investigación científica. Ed. Limusa.
7. Zapata, O. (2005). Herramientas para elaborar tesis e investigaciones. Ed. Pax México.
Journal Sources 1. International Journal of educational Research 2. Science Communication 3. Guide to undergradiate disseartations Web Sources 1. Highwire: http://highwire.stanford.edu/ 2. PubMed:
http://www.ncbi.nlm.nih.gov/sites/entrez?db=pubmed 3. ImbioMed Revista Biomédica
http://www.imbiomed.com.mx/1/1/articulos.php?method=showIndex&id_revista=22