Objectives and competences

Teaching aims
To present basic concepts of Pathology
To characterize the mechanisms of cellular, tissue and functional injury
To escribe types of lesions in specific organs, relevant to the Nutrition Sciences
To demonstrate the relevance of nutrients and bioactive compounds of the diet in pathological processes

Expected results
Acquisition of General Pathology proper language
Understanding the mechanisms of illness and understanding the contribution of Nutrition for the pathological and therapeutic processes, and the necessity of nutritional adaptations imposed by the pathological process
Recognition of images of typical lesions
Obtaining ability to interact, with appropriate scientific support, in multidisciplinary teams with other health professionals
Development of critical capacity in aspects related to the prevention of pathology through Nutrition

Teaching Methodologies

The Course Unit is composed of lectures, as well as theoretical-practical classes where the basic concepts of Pathology will be reviewed and explored, and images illustrating these concepts will be analysed and, whenever possible the importance of nutrients or bioactive compounds supplied by the diet in the pathophysiological process will be discussed.

Syllabus

Introduction to General Pathology and Nutrition. Cellular responses to stress and toxic damage: adaptation, injury and cell death. Cellular inflammation and repair. Hemodynamic changes, thromboembolic disease and shock. Diseases of the immune system. Neoplasia. Nutritional imbalances. Environmental pathology. The cardiovascular system. The respiratory system. Hematologic pathology. The gastrointestinal system. The liver, the biliary system and the pancreas. The kidney. The endocrine system.