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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

http://www.ncbi.nlm.nih.gov/pubmed/23848977

http://www.iscd.org/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Cell and molecular biology

Code, if applicable

OBAV-001


1st.

Upgrade date June 2015


Zacarías Jiménez Salas

Lecturer Zacarías Jiménez Salas, Eduardo Campos Góngora

Language Spanish


Mandatory/ Advanced Education



In School, 2 H in classroom 4 H out of classroom, 6 H per week

Teaching method Lecture, excercise


Credit points 4




N.A.


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


Participation: 10% Evidence: 20% Integrating Product: 30% Exams: 40%



MODE OF STUDY



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/

http://highwire.stanford.edu/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Childhood obesity

Code, if applicable

OPB-002


2nd

Upgrade date November 2015


Elizabeth Solís Pérez.

Lecturer Elizabeth Solís Pérez, Manuel López-Cabanillas Lomelí

Language Spanish


Elective / Basic Education






Credit points 4




To previously complete credits of the first semester.


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


Participación: 10% Evidence: 30% Integrating Product: 40% Exam: 20%


Written exam, Intehrating Product

MODE OF STUDY



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.

https://www.aap.org/en-us/Pages/Default.aspx

https://www.aap.org/en-us/Pages/Default.aspx

http://www.rwjf.org/content/dam/farm/meetings_and_conferences/speeches_and_presentations/2012/rwjf400374

http://www.rwjf.org/content/dam/farm/meetings_and_conferences/speeches_and_presentations/2012/rwjf400374

http://fnic.nal.usda.gov/dietary-guidance/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/#


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Design of experimental diets laboratory

Code, if applicable

OPAP-001


3rd.



Manuel López-Cabanillas Lomelí

Lecturer Manuel López-Cabanillas Lomelí, Blanca Edelia González Martínez

Language Spanish


Elective/ Aplication




Teaching method Lecture, excercise.


Credit points 4




N.A.


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


Participation: 20% Presentation and discussion of scientific articles: 30% Magistral presentation: 20% Integrating Product: 30%



MODE OF STUDY

Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpage


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

http://www.testdiet.com/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Development and production of new food

Code, if applicable

OPAV-002


2nd



Blanca Edelia González Martínez

Lecturer Blanca Edelia González Martínez, Jesús Alberto Vázquez Rodríguez

Language Spanish


Elective/ Advanced Education



In School, 3 H in classroom, 3 H out of classroom, 6 H per week.



Credit points 4




N.A.


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


Evidencias: 40% Integrating Product: 60%



MODE OF STUDY



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/

http://www.usda.gov/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Energy expenditure

Code, if applicable

OPAV-001


2nd

Upgrade date December 2015



Lecturer Erik Ramírez López

Language Spanish







Workload Contact study: 60hs Self-study: 60hs Overall: 120hs

Credit points 4




N.A.


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


Participation: 20% Exam: 15% Evidence: 50% Case study: 15%



MODE OF STUDY



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

http://www.cosmed.com/en/products/indirect-calorimetry/quark-rmr-indirect-calorimetry-lab

http://www.cosmed.com/en/products/indirect-calorimetry/quark-rmr-indirect-calorimetry-lab


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Functional foods and health

Code, if applicable

OPB-001


2nd.




Lecturer Manuel López-Cabanillas Lomelí, Blanca Edelia González Martínez

Language Spanish


Elective/ Basic Education



In School, 3 H in classroom 3 H out of classroom, 6 H per week


Workload Contact study: 60 H Self-study: 60 H Overall: 120 H per semester.

Credit points 4




N.A.


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


Evidence: 50% Exam: 15% Integrating Product: 35%



MODE OF STUDY



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/

http://www.usda.gov/wps/portal/usda/usdahome

http://www.efsa.europa.eu/en


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Genetics and nutrition

Code, if applicable

OPB-002


2nd

Upgrade date January 2016


Zacarías Jiménez Salas

Lecturer Zacarías Jiménez Salas

Language Spanish


Elective/ Basic Education





Workload Contact study: 60 H Self-study: 60 H Overall: 120 H

Credit points 4




N.A.


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


Participation: 10% Evidence: 30% Integrating Product: 30% Exams: 30%



MODE OF STUDY

Media employed NEXUS Platform, digital Library of the UANL, power point slides, webpage


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

http://highwere.stanford.edu/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Human nutrition and metabolism

Code, if applicable

OBB-002


1st.




Lecturer Erik Ramírez López Elizabeth Solís Pérez

Language Spanish


Mandatory/ Basic Education




Teaching method Lecture, seminar, excercise, practice.


Credit points 4




N.A.


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


Evidence 50% Clinical case 30% Exam 20%


Written test, Integrating Product, clinical case.

MODE OF STUDY

Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages.


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/




ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Interaction of drugs and nutrients

Code, if applicable

OPAV-004


2nd



Ana Laura Isabel de la Garza Hernández

Lecturer Ana Laura Isabel de la Garza Hernández

Language Spanish





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




N.A.


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


Evidence 65% Integrating Product 35%


Integrating product

MODE OF STUDY



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

http://www.webmd.com/drugs/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Intervention strategies in nutrition

Code, if applicable

OBAV-003


2nd




Lecturer Manuel López-Cabanillas Lomelí

Language Spanish





In School 2 H in classroom, 4 H out of classroom, 6 H per week



Credit points 4




N.A.


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


Evidence 65% Integrating Product 35%


Written test, Integrating product

MODE OF STUDY



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/

http://www.who.int/en/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Laboratory of Food Analysis

Code, if applicable

OBAP-001


1st.



Blanca Edelia Gonzales Martínez

Lecturer Blanca Edelia Gonzales Martínez

Language Spanish


Mandatory/ Of application






Credit points 4




N.A.


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


Practice log 20% Evidence 20% Exam 20% Integrating Product 40%



MODE OF STUDY



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

http://www.fda.gor/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Molecular techniques in nutrition laboratory

Code, if applicable

OBAV-001


2nd



Eduardo Campos Góngora

Lecturer Eduardo Campos Góngora Zacarías Jiménez Salas

Language Spanish


Mandatory/ Application



In School 4 H in classroom, 2 H out of classroom, 6 H per week.



Credit points 4




N.A.


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


Evidence 30% Lab Practice 30% Integrating Product 30%



MODE OF STUDY

Media employed NEXUS Platform, digital Library of the UANL, power point slides, webpages.


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/

http://jcb.rupress.org/

http://www.jgi.doe.gov/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Nutrition and cancer

Code, if applicable

OPAV-003


2nd



Edna Judith Nava González

Lecturer Edna Judith Nava González Ana Laura de la Garza

Language Spanish





Escolarizada, 3 H presenciales, 3 H, no presenciales, 6 H a la semana.



Credit points 4




N.A.


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


Evidence 40% Case study 30% Exams 30%



MODE OF STUDY



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

http://www.cancer.gov/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Nutrition and disease

Code, if applicable

OBAV-002


2nd.



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








Credit points 4




N.A.


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


30% Evidence 30% Exams 20% Article discussion 20% integrating Product



MODE OF STUDY



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/

http://www.who.int/mediacentre/factsheets/fs312/en/

http://www.dgb.uanl.mx/?mod=bases_datos


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Nutrition and feeding programs

Code, if applicable

OPAP-005


3rd.



Yolanda Elva de la Garza Casas

Lecturer Yolanda Elva de la Garza Casas Adriana Zambrano Moreno

Language Spanish


Elective/Application



In School, 3 H in classroom, 3 h out of classroom, 6 H per week.



Credit points 4




N.A.


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


Integrating Learning Product


Written test/ Integrating Product

MODE OF STUDY



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/

http://www.nutricioncomunitaria.org/es/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Nutrition biochemistry

Code, if applicable

OBB-001


1st.



Aurora de Jesús Garza Juárez

Lecturer Eduardo Campos Góngora Aurora de Jesús Garza Juárez

Language Spanish


Mandatory/ Basic






Credit points 4




N.A.


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


Content and presentation of learning evidence 40% Oral presentation of assigned topics 20% Active Participation in class 10% Integrating product 30%



MODE OF STUDY



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

http://ajcn.nutrition.org/

http://www.nature.com/index.html


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Nutritional care process

Code, if applicable

OPAP-003


3rd.



Manuel López Cabanillas L

Lecturer

Language Spanish


Application Elective



In School: 4 H in classroom, 2 H out of classroom, 6 H per week



Credit points 4




N.A.


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


Presentation of revised articles 50% Exams 20% Integrating Product 30%



MODE OF STUDY

Media employed NEXUS Platform, Digital Library of the UANL, power point slides, webpages


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

http://www.andeal.org/category.cfm?cid=14


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Nutritional status evaluation laboratory

Code, if applicable

OBAP-003


3rd.



Alexandra Tijerina Sáenz

Lecturer Alexandra Tijerina Sáenz, Ana Laura de la Garza, Elizabeth Solís Pérez, María Alejandra Sánchez Peña

Language Spanish


Mandatory /Application




Teaching method Lecture, excercise, seminar


Credit points 4




N.A.


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


Presentation of revised articles 20% Participation in lab practices 10% Exams 20% Delivery of lab reports 30% Integrating Product 30%



MODE OF STUDY



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

http://www.docvadis.es/aulasalud/document/aulasalud/patrones_funcionales/fr/metadata/files/0/file/patrones_funcionales-mgordon.pdf




ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Research seminar I

Code, if applicable

OBINV-001


1st.



Rogelio Salas García, Manuel López-Cabanillas Lomelí

Lecturer Rogelio Salas García, Manuel López-Cabanillas Lomelí

Language Spanish


Mandatory/ Research






Credit points 2




N.A.


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


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%



MODE OF STUDY



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

http://sydney.edu.au/science/biology/learning/generic_skills/Scientific_Writing.pdf



ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Research seminar II

Code, if applicable

OBINV-002


2nd.



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


Mandatory/Research





Workload Contact study: 40 H Self-study : 20 H Overall : 60 H per semester

Credit points 2




Research seminar I and statistical methods.


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


Evidence 25% Research Protocol 50% Integrating Learning Product 25%



MODE OF STUDY



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




ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Statistical methods

Code, if applicable

OBB-003


1st.



Esteban Gilberto Ramos Peña

Lecturer Esteban Gilberto Ramos Peña, Mario Alberto González Medina

Language Spanish


Mandatory/Basic



In School: 3 H in classroom, 3 H out of classroom, 6 H per week



Credit points 4




N.A.


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


Evidence 30% Exams 30% Integratin Product 40%


Written test/ Integrating Product

MODE OF STUDY



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

http://www.biostatech.com/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Thesis I

Code, if applicable

OBINV-003


3rd.



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


Mandatory/Research



Escolarizada, 18 H presenciales, 6 H no presenciales, 24 H a la semana.


Workload Contact study: 360 H Self-study : 120 H Overall: 480 H per semester

Credit points 12




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


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%


Written test/Integrating product

MODE OF STUDY



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

http://ncbi.nlm.nih.gov/


ABOUT THIS DOCUMENT


GENERAL INFORMATION

Module designation

Thesis II

Code, if applicable

OBINV-004


4th.



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


Mandatory/Research






Credit points 12




Thesis I


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


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%


Written test/ Integrating product

MODE OF STUDY



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

http://www.ncbi.nlm.nih.gov/sites/entrez?db=pubmed



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