Diet & Health

eit Health_90Diet & Health is an online course proposed in streaming by Universitat de Barcelona in the framework of the Cook2Health programme (EIT-Health Innovation by design), coordinated by Seb Group.

Programme

The objectives of this course are in line with the overall objectives of the Master in Development and Food Innovation.

  • Teaching plan
  1. Presentation of the subject. Mediterranean diet and health. Pyramid of scientific evidence. Methodological tools. Type of current studies in Mediterranean Diet.
  2. Effect of Mediterranean diet and olive oil on cardiovascular risk. Scientific evidence and mechanisms..
  3. Cancer and Nutrition: epidemiological evidence today.
  4. PREDIMED Study: Primary prevention of cardiovascular disease with a Mediterranean diet.
  5. Mediterranean Diet and Exercise .
  6. Nutritional Genomics, Mediterranean Diet and Nutrition.
  7. metabolomics and personalized nutrition.
  8. Tomato, NUTS, Bread, Legumes and Mediterranean Diet.
  • Curriculum structure
  1. Learning activities (20 h): Lectures (15h); Lecture with practical component (5h)
  2. Other (56h): Supervised project (24h); Independent learning (31h)

Total number of hours (75h).

Learning outcomes
  • Referring to knowledge
  1. Acquire the necessary knowledge on current scientific evidence that support the benefits of a healthy Mediterranean dietary pattern
  2. Acquire knowledge about the roles of nutrients typical of the Mediterranean Diet with its functional properties.
  3. Encounter the main concepts of the Mediterranean diet and the importance in the context of a balanced diet.
  • Referring to abilities and skills
  1. Conduct critical analysis to interpret publications related the Mediterranean diet and its beneficial effects on health.
  2. Use different tools to search for information sources (databases, electronic journals library catalogs, etc.)
  3. Demonstrate to be conscious that knowledge and experience is limited and to know where to look for targeted advice
  4. To enable students to interpret and apply basic scientific methodology related to the subject
  • Referring to attitudes, values ​​and norms
  1. Positive and constructive attitude of tolerance and respect for other people’s ideas
  2. Ability to argue, persuade, ask moderate and reach a consensus.
  3. Apply leadership skills to create a good working environment.
  4. Encourage the development of skills and attitudes to deal with problems and decisions of future professionals.
Competence to be gained by the personal work
  1. Understand current scientific evidence that support the healthy effect of Mediterranean Food
  2. Ability to approach the advantages of Mediterranean Food
  3. Understand the governing principles to establish scientific evidence
  4. Ability to search for information related to the Mediterranean diet
  5. Evaluate the published information that can be interpreted in the context of the Mediterranean Diet and Health
Bibliography

Estruch R, Ros E, Salas-Salvadó J, Covas MI, Corella D, Arós F, Gómez-Gracia E, et al. Primary prevention of cardiovascular disease with a Mediterranean diet. PREDIMED Study Investigators. 2013;368(14):1279-90. doi: 10.1056/NEJMoa1200303. Epub 2013 Feb 25.

http://www.ncbi.nlm.nih.gov/pubmed/23432189

Deadline for applications

March 21- April 30, 2016

Dates

May 3 – 13, 2016

More information

Cristina ANDRES LACUEVA <candres@ub.edu>
Faculty of Pharmacy, Dept. of Nutrition and Bromatology
University of Barcelona

Partner institutions

cook2health

Cook2Health is an EIT Health Programme on Innovation by Design (Challenge 1: Promote healthy living,) which associate five Partner Institutions: SAS–SEB Developpement, Université Grenoble Alpes, Universitat de Barcelona, Aberytswyth University and Agir@Dom. Cook2Health aims to allow, through the development of new devices and services, optimal monitoring of health and wellbeing of European consumers through a unique approach integrating nutrition as a major component of the medical environment.