Base Knowledge
Not applicable
Teaching Methodologies
The content approach is developed according to a theoretical model with moments of structured exposure of the contents and respective analysis, discussion or debate.
An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and demonstration/exemplification of them through its practical application in everyday situations and professional guidance.
In the practical matrix, the content will be taught for the development of a school menu plan and respective technical information.
Learning Results
– Provide students with knowledge that allows them to build, evaluate and/or validate appropriate menu plans in the school system;
– Develop skills in the construction, evaluation and/or validation of menu plans according to scientific evidence, legislation, and references related to the nutritional needs of groups;
– Apply methodologies for evaluating school menu plans;
– Prepare and manage the documentation related to: capitation lists; technical files; nutritional declaration; allergens; consumer information; income and cost of food supply; specifications of the raw material, among others.
Program
1. Principles and guidelines for the elaboration of menu plans for school cafeterias
2. Operational documentation: capitation lists; technical files; nutritional declaration; allergens; consumer information; raw material specifications
3. Contextualization of the school meal service
4. Preparation of School Menu Plan
Grading Methods
Periodic assessment - students will be assessed through participation in classes, development of group work in the P matrix and a written assessment, knowledge, summative, consisting of questions that assess the extent and depth of theoretical knowledge acquired in the discipline and the ability to apply this knowledge to everyday situations.
The approval of the curricular unit is obtained with a classification greater than or equal to 9.5 values, resulting from the sum of the classifications obtained:
- Elaboration of the menu plan and respective technical information (40%);
- Conducting a written summative test (60%).
The classification in each of the evaluations cannot be less than 9.5 values. The grade resulting from the practical matrix will be used in the same proportion in the case of exam frequency.
Internship(s)
NAO
Bibliography
Álvares, J.R.M., Allué, I.P., coord (2008). Livro blanco de la alimentación escolar. Madrid: McGraw-Hill.
Baptista, M.I.M, Lima, R.M. (2006). Educação Alimentar em Meio escolar. Referencial para uma Oferta Alimentar Saudável. Direção-Geral de Inovação e de Desenvolvimento Curricular – Ministério da Educação. Disponível em: http://www.dgidc.min-edu.pt/educacaosaude/index.php?s=directorio&pid=1
Centers for Disease Control and Prevention (2011). School health guidelines to promote healthy eating and physical activity. MMWR; 60(RR5).76p.P
Gomes, S; Ávila, HAM; Oliveira, B; Franchini, B. (2016) Capitações de Géneros Alimentícios para Refeições em Meio Escolar: Fundamentos, Consensos e Reflexões. Associação Portuguesa dos Nutricionistas, Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Programa Nacional para a Promoção da Alimentação Saudável da Direção-Geral da Saúde. 2.ª edição. Porto.
Marinho, M; Rocha, A; Marques, H.Á. (2012). Avaliação dos cadernos de encargos dos municípios Portugueses para o fornecimento de refeições. Nutrícias 12: 12-16.