Teaching Methodologies
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 school and company food services and the development of intervention projects in school or company food, 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.
Learning Results
1. Designing and implementing school and company feeding programmes based on legal guidelines and scientific evidence.
2. Identify the political, regulatory and normative guidelines applicable to mass feeding in schools and companies.
3. Understand the principles of nutrition and sustainability applied to planning meals and menus for different targets.
4. Plan nutritionally balanced, culturally appropriate and environmentally sustainable meals and menus for schools and companies.
5. Apply methodologies for evaluating menu plans in a school and business context.
6. Recognise and implement the operational management models for school and company food services, including production, distribution, quality control systems and use of digital tools.
7. Developing educational interventions and strategies that promote healthy eating habits and the active involvement of consumers.
Program
1. Background and Public Policies
Collective feeding in the school and business context: History and evolution of school and company feeding programmes.
Public policies, legislation and guidelines.
2. Meal and Menu Planning
Nutritional principles for different age groups (in the school context) and for diverse audiences (in the business context).
Specific needs: allergies, dietary restrictions and cultural preferences.
Planning balanced and sustainable meals and menus.
3. Operational Management in School and Corporate Catering
4. Innovation in School and Business Food Services
5. Community Intervention and Occupational Health in the School and Business Sector
6. Evaluation and monitoring of interventions in school and business contexts
Evaluating the impact of food programmes in schools and companies.
Evaluation and monitoring of menu plans in school and business contexts.
Internship(s)
NAO
Bibliography
Rocha A, Damas C & Viegas C. (2024) Alimentação individual e coletiva. Lidel – Edições Técnicas Lda. 1ª edição. Lisboa. ISBN 978-989-752-627-5.
Implementing school food and nutrition policies: a review of contextual factors. Geneva: World Health Organization; 2021.
Food and Agriculture Organization (FAO). (2019). School Food and Nutrition Framework. Rome: FAO.
Direção-Geral da Educação (DGE). (2018). Orientações sobre Ementas e Refeitório Escolares.
Gomes S, Ávila HAM, Oliveira B & Franchini, B. (2016) Capitações de Géneros Alimentícios para Refeições em Meio Escolar:
Proença R. (2009) Inovação tecnológica na produção de alimentação coletiva. Editora Insular, Florianópolis.
Proença R, Sousa A, Veiros M & Hering B. (2005) Qualidade Nutricional e Sensorial na produção de refeições. Editora da UFSC, Florianópolis.
Goios A, Liz Martins M, Oliveira AC, Afonso C & Amaral T. (2019) Pesos e Porções de Alimentos. Ensino e Educação Universitária, UPorto Edições.