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The basic training of future graduates in Human Nutrition and Dietetics necessarily includes the understanding of chemical concepts and the acquisition of skills for their application to practical cases in a professional future or in other areas of their studies. It's this basic training, which enables the construction of a solid conceptual framework, what defines the studies in the university.

. The student must be able to understand and describe the chemical compounds and their transformations.

. The student must be able to apply his knowledge to specific situations in his specialty.

. The student must know and apply the concepts specified in the theoretical and practical program.

. The student has to work (both individually and as a part of a team) in solving problems. This subject is (mainly) evaluated with exercises, where the student has to apply the correct formulas with the corresponding units and interpret the results.

1) The level of knowledge that the student must have in order to pass the course implies:

To understand and apply the concepts specified in the theoretical program.

To know the concepts used to interpret different aspects of chemical transformations (and products).

To know the basic scientific terminology of chemistry (both for organic and inorganic compounds).

2) The main teaching objectives to be achieved are:

To understand and describe the structure of various compounds.

To know the different characteristics (and intrinsic properties) of substances.

To know the chemistry of food.

In addition, students will learn to apply this knowledge in the interpretation of specific situations.

General
CG3. Recognize one's own limitations and the need to maintain and update one's professional competence, with special recognize one's own limitations and the need to maintain and update professional competence, giving special importance to learning, in an autonomous and continuous way, new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
Basic 
CB2 The students have to know how to apply their knowledge to their work or vocation in a professional manner and possess the competencies and the skills that are usually demonstrated through the development and defense of arguments and problem solving within their field of study.
Transversal
CT5. To acquire essential notions of scientific thinking.
Specific
CE1. To know the chemical, biochemical and biological fundamentals of application in human nutrition and dietetics.

• SUBJECT PROGRAMME:

  THEORY:

  Chapter 1. Introduction. Atomic Structure. Stoichiometry. Solutions. Gases.

  Chapter 2. Acid - base Reactions.

  Chapter 3. Solubility and Precipitation.

  Chapter 4. Introduction to Organic Chemistry. 

  Chapter 5. Functional groups.

  Chapter 6. Isomeries.

  Chjapter 7. Reactions in Organic Chemistry.

  PRACTICE:

  1. Safety and hygiene in the (chemistry) laboratory.

  2. Preparation and titration of solutions.

  3. Molecular models.

  4. Buffers.

  5. Computer programs to practice molecular geometry and equilibria.

The course is divided into theoretical classes (all students), along with problem solving sessions, questions, exercises and seminars (in smaller groups) and laboratory sessions (also in smaller groups). Sessions of seminars and laboratory will be in small groups for a better interaction between the teacher and students.

EXAM / ACTIVITY                                       % QUALIFICATION

1st Partial Ex.                                              20%

2nd Partial Ex.                                             50% (with final exam)

Seminars / Exercises                                  15%

Practical sessions                                       15%

Practical sessions are mandatory and both an exam (about the contents of each practical session) and the attitude in the laboratory will be evaluated in these activities.

The active participation of students will be taken into account in the seminar classes (in small groups) but also an additional academic work (dossier of exercises) will be evaluated. 

Those students who can demonstrate the impossibility of attending class during the course due to work reasons, can request at the beginning of the course (from the center's studies director) an alternative evaluation that will take place on the same day of the second partial exam and will count for 85% of the final qualification of the subject. These students must attend the practical sessions and evaluate themselves in a test-type exam that will count for the remaining 15% of the subject's qualification.

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SAÑA, J. - Química per a les ciències de la naturalesa i l'alimentació - Vicens Vives – 1993.

CASERO T., RIBA M., VILARÓ F., VILLORBINA G. Química Orgànica: Problemes Resolts. Col·lecció EINES 55. Univ. de Lleida. 2007.

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MASTERTON W.L., HULEY C.N.; Principios y reacciones. 4ª ed. THOMSON-PARANINFO. 2003.

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