Food Nutritional Composition

Not applicable

The UC presents theoretical lectures that focus on verbal presentation, with computer support, of the contents with interconnection with the TP matrix. In the TP approach, exists continuity to the subjects presented in the theoretical classes, with concrete cases and practical usefulness, expanding them to exercises and problem solving activities. It stimulates the active participation of students in the teaching/learning process, development of critical thinking, discussion of topics, problem solving and decision making (Problem based learning – PBL).

Systematize the nutritional value of foods and recognize their nutritional importance and know how to group them according to nutritional characteristics and build subgroups;
Recognize the nutritional value of food and beverages to be integrated into food groups;
Know and recognize nutritional and organoleptic changes resulting from preservation, preparation, processing and other manipulations;
Understand the organization, meaning and usefulness of the National and International Food Composition Tables;
Provide knowledge on existing nutritional databases;
Know how to define and understand the concept of organic and conventional foods

National and international food composition tables and computerized nutritional databases;
Milk and dairy products;
Fish (fish, molluscs, crustaceans) and derivatives;
Muscle meat, sausages and viscera;
Eggs and egg products;
Fats and oils;
Dried and fresh legumes;
Cereals and derivatives;
Sugar, sugar products and honey;
Cocoa and derivatives;
Horticulture and derivatives;
Fruits (fresh, fatty, starchy, dry and tropical) and derivatives;
Alcoholic and non-alcoholic beverages;
Fast-food;
Soups, sauces and miscellaneous;
Organic and conventional foods

Continuous assessment consists of the following:

- Preparation of group work on covered content (e.g. PBLs, Posterweek) (40%);

- Written test, knowledge assessment, summative, which assesses the extent and depth of theoretical knowledge (60%).

Approval in the curricular unit is obtained with a classification ≥ 10 points, resulting from the sum of the classifications of the work and weighted written test. The rating in each of the assessments cannot be less than 9.5 value.

Assessment by exam is carried out by evaluating the different pedagogical components of the Curricular Unit ( T - 40% and TP - 60%), through a written exam with closed questions and practical exercises.

NAO