Estudia

1. 1. Fundamentals of Nutrition and Healthy Eating • Concepts of food, nutrition and dietetics • Macronutrients and micronutrients • Energy balance and nutritional requirements • Principles of healthy eating • International dietary guidelines

2. 2. Menu Design in Hospitality • Nutritional balance in hotel food services • Healthy breakfast buffet design • Menu planning and nutritional quality • Food choice and customer satisfaction

3. 3. Nutrition for Different Guest Profiles • Nutritional needs of older adults • Texture-modified menus and dysphagia-friendly meals • Healthy menus for children and families • Nutrition for athletes and active travellers • Hydration and recovery strategies

4. 4. Inclusive and Special Diets • Flexitarian, Vegetarian and plant-based diets • Gluten-free and lactose-free diets • Food allergies and intolerances • Inclusive menu planning in hospitality

5. 5. Religious and Cultural Dietary Requirements • Halal dietary requirements • Kosher dietary requirements • Hindu and Buddhist dietary traditions • Cultural sensitivity in international hospitality

6. 6. Sustainable Nutrition and Future Food Trends • Sustainable diets • Local and seasonal food • Food waste reduction strategies • Alternative proteins and food innovation • Future trends in hospitality nutrition

• Brown, J. E. (2023). Nutrition through the life cycle (8th ed.). Cengage Learning. Recuperat , a https://www.minams.edu.pk/cPanel/ebooks/nutrition/%5BJudith_E._Brown%5D_Nutrition_Through_the_Life_Cycle(z-lib.org).pdf
• Sizer, F. S., & Whitney, E. N. (2023). Nutrition: Concepts and controversies (16th ed.). Cengage Learning.
• United Nations Environment Programme. (2024). What’s cooking? An assessment of the potential impacts of selected novel alternatives to conventional animal products. United Nations Environment Programme. Recuperat , a https://www.unep.org/resources/whats-cooking-assessment-potential-impacts-selected-novel-alternatives-conventional
• World Health Organization. (2023). Healthy diet. Recuperat , a https://www.who.int/news-room/fact-sheets/detail/healthy-diet

Activitats d'avaluació:

General conditions for assessment

1. Assessment system
? Continuous assessment (mandatory)
? Global assessment (only in special cases):
• For repeating courses from previous years.
• In cases approved by the Academic Directorate.

2. Attendance required for continuous assessment
? Minimum 80% attendance in classes
? No justified absences for theory classes. Only absences accepted by the Academic Directorate are valid.
• If an accepted absence affects an assessment, an alternative will be offered.
? Results of the continuous assessment will be shared before the end of the teaching period.

3. Second chance (reassessment)
? Mandatory for students who fail or do not meet the attendance requirement.
? Exam dates will not be changed (except for serious, documented reasons).
• Examples of invalid reasons: driving test, travel, mild illness.

4. Support for special needs
? If a student has special needs, the Academic Directorate will inform the teaching staff.
? Assessment will be adapted to ensure equal opportunities.

5. ZERO tolerance for cheating
? If a student cheats in any assessment --> Fail (grade 0) with no second chance.
? A disciplinary process will begin.

6. Submission of assignments
? Deadline: maximum 24 hours after the original due date.
• More than 24 hours late --> Grade 0.
• Less than 24 hours late --> Maximum grade of the assignment: 5 (if passed).
? Teachers may apply stricter rules.


Continuous Evaluation

? Assessment components:
• Written Test 1 – 30%:
Individual in-class written test assessing the theoretical foundations of the subject.
• Written Test 2 – 30%:
Individual in-class written test assessing the understanding and application of the concepts covered throughout the course.
• Group Project (Written Report) – 25%:
Group assignment involving the analysis and development of nutrition-related proposals within the hospitality and food service sector.
• Oral Presentation – 15%:
Oral presentation of the group project, demonstrating the ability to communicate and justify the proposed approach and conclusions.
? Students who do not pass the subject (fail mark or lack of attendance) will have to take the re-sit evaluation.
If they do not take the re-sit, the final grade will be “Not Presented” (N.P.).


Global Evaluation

? Students will be evaluated through an individual written exam based on the relevant syllabus.
? If they fail, they will be re-evaluated in the re-sit assessment.
If they do not take the re-sit, the final grade will be “Not Presented” (N.P.).


Re-sit Evaluation (Reevaluación)

? Students who lose the right to continuous assessment or fail any assessment (continuous or global) must sit the re-evaluation exam.
? The re-evaluation consists of an individual written exam based on the syllabus.
? The maximum grade for the re-sit evaluation is 5 out of 10.

Criteris específics de la nota «No Presentat»:
If a student fails the subject and does not take the reassessment test(s), the final grade will be “Not Presented” (N.P.).

Avaluació única:
The ordinary evaluation system is Continuous Evaluation for all students. Global Evaluation (no class attendance required) is limited to students from previous courses and, in some very special cases, students who are explicitly authorized by the Academic Board of Directors to undergo global evaluation in this subject.

Requisits mínims per aprovar:
Per considerar superada l’assignatura, caldrà obtenir una qualificació mínima de 5.0

Students can send an email to the teaching staff to request a meeting. The tutorial can take place either in person or online.

All necessary information will be explained during class. If needed, an email will also be sent to the whole group or to the relevant students.
Students must contact St.Pol HC and teachers exclusively through the institutional email. The institution does not take responsibility for communications made through other digital channels.

This subject adopts an applied approach to nutrition within hospitality and food service contexts. Active participation in class discussions, case studies and project-based activities is strongly encouraged.
Students are expected to keep up to date with current developments and trends related to nutrition, sustainability and hospitality management.
Regular attendance and engagement throughout the course are recommended in order to facilitate the achievement of the learning outcomes