UMH - HUMAN PHYSIOLOGY

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HUMAN PHYSIOLOGY

Course

Code: 1546

Degree: Bachelor's in Food Science and Technology

School of Engineering of Orihuela

Year: Year 2 of Bachelor's in Food Science and Technology

Semester: Spring

Type: Required

Language: Spanish

ECTS credits: 4.5

Lecture: 3

Laboratory: 1.5

Hours: 112.5

Directed: 45

Shared: 33

Autonomous: 34.5

Subject matter: Nutrition and Health

Module: Nutrition and Health

Degree website

Department: Agro-Food Technology

Area: FOOD TECHNOLOGY

Course instructors are responsible for the course content descriptions in English.

Description

Cell and tissue structure. Biological control systems (homeostasis, neuronal, sensory, hormonal, etc.). Body functions: circulation, respiration, renal system, digestive system, reproduction, defenses. Bone and muscular systems.

Faculty

Name	Coordinator	Lecture	Laboratory
PEREZ ALVAREZ, JOSE ANGEL	■	■	■
VALERO CASES, ESTEFANIA		■	■

Professional interest

The study of the physiological basis of food upon consumers health gives a good basis of Food Science and Technology students to process, control or develop new foods that can improve consumers health and wellness.

Competencies and learning outcomes

General competencies

Knowledge about technical, scientific, and technological disciplines that enable learning new methods and technologies, as well as providing high versatility for adapting to new situations.
Capacity to design, plan, organize, and control systems, processes, and components that meet the needs of society within the actual surrounding conditions.
Ability to develop projects within the field.
Capacity for continuous improvement, experimentation, and innovation.
Capacity to use tools for solving problems within the field.
Critical and analytical skills in the relevant specialty area.
Capacity to evaluate, optimize, and compare criteria in decision making.
Capacity to write, represent, analyze, and interpret technical documentation and relevant data within the field of knowledge.
Ability to prepare reports and expert opinions based on critical analysis of facts in the field.
Ability to carry out environmental impact studies and life cycle analyses of that projected.
Ability to communicate and convey knowledge in expert and non-expert environments.
Ability to work on teams and in human resources management.
Capacity to update knowledge independently with a constant willingness to do so.

Specific competencies

Characterize and identify all the factors that influence nutrition and the nutritional status.
Capability of setting guidelines and healthy food strategies applicable both collectively and individually.
Ability to assess the nutritional status both individually and collectively.
Make and put a food education program into practice, adapting it to different groups.
Know food ingredients as well as their nutritional and functional properties.
Evaluate and make decisions in the overall food manufacturing process.
Knowledge on how to determine the factors that affect the quality and safety of foods as well as their modification by technological processes.
Understand the structure and function of the mechanisms of physiological regulation in processes of food ingestion, digestion, and absorption.
Understand the physiological basis of metabolic regulation and its importance within the context of human food.
Understand the physiological basis of application in human nutrition and dietetics.
Understand the importance of hormonal control in the maintenance of homeostasis and metabolic integration.

Objectives (Learning outcomes)

01Knowing the basic physiology function of the human body from the molecular to the whole organism, at different stages of life
02Determining the mechanisms by which nutrients in foods affect different physiological functions.
03Describing the homeostatic processes by which the human body reacts to adverse situations caused by food (eg, increased blood glucose).
04Identifying the pathologies associated with food at physiological level.
05Knowing and understanding the mechanisms by which biologically active compounds (eg, compounds with antioxidant activity in food) act at the physiological level.
06The student will be able to understand the processes of ingestion, digestion and absorption of food and nutrients as well as the mechanisms of physiological control.

Teaching units

Association between objectives and units

Objective/Unit	U1	U2	U3
01
02
03
04
05
06

Schedule

Week	Teaching units	Directed hours	Shared hours	Autonomous hours	Total hours
1	U1	3	3	3	9
2	U1	5	3	4	12
3	U1	4	3	3	10
4	U1	4	3	3	10
5	U1	4	2	3	9
6	U2	6	4	4	14
7	U2	4	2	2.5	8.5
8	U2	3	2	2	7
9	U2	3	3	2	8
10	U2	3	3	2	8
11	U3	3	3	3	9
12	U3	3	2	3	8

Basic bibliography

Complementary bibliography

Methodology and grading

Methodology

Case studies: Learning through the analysis of actual or simulated cases in order to interpret and resolve them by employing various alternative solution procedures.
Cooperative learning: Develop active learning through cooperative working strategies among students and promote shared responsibility to reach group goals.
Lecture: Pass on knowledge and activate cognitive processes in students, encouraging their participation.
Solving exercises and problems: Exercise, test, and apply previous knowledge through routine repetition.

Grading

Continuous assessment of the theoretical and practical throughout the course work 30% of the final score: Practices: delivery of the internship report, according to the guidelines indicated in class. Practices assistance is MANDATORY. Tasks: Continuous assessment of theoretical work
Group seminars: 20% of the final score. The seminars will be evaluated by written / oral tests and evaluation of the exhibition / discussion of the works. Attendance at the seminars is MANDATORY. Participation in the discussion and presentation of the works will be assessed.
Final exam with multiple choice questions and / or essay questions and worked on material learned in lectures, workshops and seminars: 50% of the final score. The student will need to obtain, in this exam, a minimum grade of 4.5 to be able add the remaining percentages of the subject.
To pass the subject it is necessary to approve all the modules.

Assessment test characteristics

Final exam with multiple-choice questions and questions of development on the subject learned and worked in theoretical classes, practices and seminars: 50% of the final mark. It is necessary to approve the 3 modules

Correction criteria

It will be necessary for the student to take, in this examination, a minimum note of 4.5 to be able to apply and add the remaining percentages of the subject. To approve the subject it is necessary to approve all the modules

Additional requirements

None aditional requirements are needed

Research: HUMAN PHYSIOLOGY