Hospital and Social Seeding

The approach to the content is developed according to a theoretical model with moments of structured exposition of the content and respective analysis, discussion or debate. An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and their demonstration through practical application in real situations. In the practical approach, group work will be carried out with discussion of case studies with practical applications involving the analysis of real cases, technical visits to food services in charities and hospitals and the development of tools to promote healthy eating in the social and hospital sectors, including technical, operational and social aspects.

Periodic assessment
Approval of the course unit is obtained with a mark of 9.5 or higher, resulting from the sum of the marks obtained:
– Group work and practical projects (50%)
– Summative written test (50%).
The grade in each of the assessments cannot be lower than 9.5.
Assessment by Exam
Written exam reflecting the theoretical and practical content taught.

1. Recognise the cultural, social and environmental factors that influence nutrition in a social and hospital context.
2. Identify the political, regulatory and normative guidelines governing social and hospital food services.
3. Understand the specific nutritional needs of different age groups and health conditions, including therapeutic and modified diets.
4. Plan menus and therapeutic diets that meet nutritional and cultural needs in social and hospital contexts.
5. Recognise and know how to apply operational management models for social and hospital food services.
6. Implement personalised food and nutrition interventions that contribute to clinical recovery or to improving well-being and eating habits in social contexts.
7. Develop educational tools and interventions to promote healthy eating habits among users, carers and professionals.

1. Introduction to Social and Hospital Food
2. Policies, guidelines and legal framework
3. Meal planning and menus
Menu and portions planning.
Meal planning for vulnerable populations (e.g. the elderly, refugees, disabled users).
Management of food support programmes for the needy.
4. Operational Management in Social and Hospital Food
Food service management models in hospitals and social institutions.
Nutritional and sensory quality control of hospital and social meals.
New nutritional approaches to complement therapeutic diets.
5. Community intervention in the social and hospital sector
The impact of nutritional and food interventions on the recovery of institutionalised individuals.
Food education as an intervention tool in social and hospital institutions.
Evaluating the impact of food programmes in hospitals and social institutions.

NAO