Nutrition and Dietetics

The CU aims to provide a comprehensive overview on the contribution of nutrition and dietetics in humans. It will provide theoretical and practical knowledge of the key processes involved in the issue of nutrition and dietetics.
The CU will be administered following other CU that address the chemical constitution of the food and also their origin and processing (ie Introduction to Food Technology, Food Chemistry, Food Biochemistry and General Food Processing). Thus, the integration of content from various CU will be effective and will contribute to the acquisition of new knowledge advocated in CU of Nutrition and Dietetics.

This Unity is structured based on an active pedagogical model, centered on the student, accessibility, information sharing, and the development and encouragement of critical thinking.

The aim is to promote interaction, idea sharing, and the joint construction of knowledge based on a diversity of experiences and expertise. The classes are both theoretical and practical, with practical activities preceded by a lecture and explanation/demonstration of the activity in which students are expected to participate actively.

Practical activities include: online research on a topic and group discussion; solving calculation exercises in pairs; case studies with food product packaging and in-class questions.

O1. Analyze human food in its complexity and constant evolution.

O2. Recognize the main anthropometric measurements.

O3. Solve nutritional calculation problems.

O4. Distinguish between different groups of nutrients.

O5. Explain the importance of nutritional education.

O6. Recognize the value of nutrition and diet therapy at different life stages.

O7. Compare the differences between food allergy and food intolerance.

O8. Recognize the main eating disorders.

O9. Analyze the rules involved in nutritional labeling.

O10. Recognize dietary supplements.

O11. Identify physiological benefits resulting from the consumption of functional foods.

O12. Distinguish between different types of plant-based diets.

1. History and evolution of food and factors that determine food choice. 2.Concepts of basic 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 various groups of nutrients. 4. Characterization of the main anthropometric measurements. 5. Food education and analysis of food education instruments. 6. Concept of diet therapy and dietetics. 7. Food and nutrition at different stages and circumstances of life. 8. Allergies and food intolerances. 9. Major eating disorders. 10. Nutrition labeling: importance, implementation and legislation. 11. Food supplements. 12. Functional foods. Interest in terms of physiological and nutritional point of view. 12. Plant-based diets.

• - Exame - 100.0%

• - Teste teórico-prático - 100.0%

NAO