The Mediterranean Diet: from Fiction to Facts
Universidad Pablo de Olavide
Area of Study
Nutrition and Food Science
Taught In English
The following of this course will be better if students have the knowledge or have taken a course related to:
However, it is possible to attend the course with a knowledge of these topics at a high school level.
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
The course is intended to teach students about the important role of nutrition on longevity and diseases related to aging. The Mediterranean diet is a type of diet located geographically in countries bordering the Mediterranean Sea. This diet has unique characteristics since it combines excellent gastronomic properties with a high and extremely healthy nutritional value. However, a series of myths or fictions have been created around the Mediterranean diet that are not real and that simply devalue this type of diet that has properties which can help to improve the health in general and to promote longevity.
The objective of this course is to show the composition of the authentic Mediterranean diet and study from a biological point of view the components that are responsible for the positive effects for health.
Course Goals and Methodology
This course is designed to be taught over one semester. The aim of the course is to introduce students to the study of the Mediterranean Diet from a double point of view; the biological reasons of its positive effects on the health and longevity and the nature and properties of typical nutrients included in this diet. This study will be complemented with the elaboration of Spanish dishes containing foods of the MD.
1. Know what is the Mediterranean Diet (MD)
2. Analyze the components of the Mediterranean Diet
3. Identify the biological effects of nutrients included in the MD
4. Determine how MD nutrients can promote good health
5. Evaluate how MD nutrients can retard aging.
6. Analyze some Spanish dishes containing components of the MD
At the beginning of the course as starting material, students will have the syllabus. No
reference textbook is available since topics included in the course are not included in only
one book. Students will have access to all the necessary materials to follow the course at
the e-Learning platform called Virtual Classroom or Aula Virtual
(https://campusvirtual.upo.es/) using the login/password provided during the course
The course is divided into 13 sessions, an introductory session, eleven lessons and a
midterm evaluation session. Each session lasts 2 hours and forty minutes.
This course uses an inverted class or flipped class methodology. It implies that students
must prepare the class beforehand by using varied materials indicated by the teacher.
These materials can be videos, papers, and web pages. Using these materials, students
must answer a questionnaire that will help the teacher to prepare the class session. The
answers in the questionnaire are not evaluated, it is noted that the student has answered
the questionnaire, that he/she has participated and prepared the next class.
The evaluation in this course is continuous. In each of the 11 lessons we will include
evaluation activities that will be accumulated throughout the course. In this course, the
daily homework assignment will be to prepare the following class using the material
supplied by the professor.
General Learning Objectives
1. Describe the origins of the Mediterranean Diet (DM).
2. List the basic components of the DM
3. Analyze if a diet fits the criteria of DM using the DM score (DMS)
4. Design dishes adjusted to the DM
5. Analyze epidemiological studies about the effects of DM
6. Describe the effects of DM on the health
7. Describe the diseases on which DM acts positively
8. Explain how DM prevents or mitigates the effects of human diseases
9. Define what aging is
10. List the hallmarks of aging
11. Apply the effects of DM to the causes of aging
12. Describe the active ingredients found in DM foods to fight against disease or aging
13. Analyze the molecular function target of the active ingredients of DM foods
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations