Nutrition and Dietetics

The teaching methodology of this course unit is based on an active pedagogical model, centred on the student, accessibility, information sharing, and the development of critical thinking. Innovative teaching/learning practices will be applied using active methodologies, namely Flipped Classroom and Collaborative Learning, promoting interaction, exchange of ideas, and joint construction of knowledge, valuing diversity of experiences and knowledge. Classes combine theoretical and practical sessions, with practical activities preceded by brief presentations and demonstrations, encouraging active student participation. Strategies include online research and small group discussions; collaborative calculation exercises; analysis of case studies using product packaging and food supplements; and guided problem-solving in class.

O1. Analyse human nutrition in its complexity and constant evolution.
O2. Recognise the main anthropometric measurements.
O3. Solve nutritional calculation problems.
O4. Distinguish the different groups of nutrients.
O5. Explain the importance of food education.
O6. Recognise the value of nutrition and diet therapy in the different stages of life.
O7. Compare the differences between food allergy and intolerance.
O8. Identify the main eating disorders.
O9. Analyse the rules involved in nutritional labelling.
O10. Recognise food supplements.
O11. Identify physiological benefits resulting from the consumption of functional foods.
O12. Distinguish the different types of plant-based diets.

1. History and evolution of human nutrition and factors determining food choice.
2. Basic concepts of human anatomy and physiology.
3. Concepts of food, nutrition, nutrient, and energy.
   3.1. Functions of nutrients.
   3.2. Classification, sources, function and metabolism of the different nutrient groups.
4. Characterisation of main anthropometric measurements.
5. Food education and analysis of instruments used.
6. Concept of dietetics and diet therapy.
7. Nutrition in different stages and circumstances of life.
8. Food allergies and intolerances.
9. Main eating behaviour disorders.
10. Nutritional labelling: importance, application and legislation.
11. Food supplements.
12. Functional foods: physiological and nutritional relevance.
13. Plant-based diets.

NAO