Teaching Methodologies
This CU is structured on the basis of an active pedagogical model, centered on the student, on accessibility, on the sharing of information and on the construction and encouragement of the critical spirit. It is intended to promote interaction, the sharing of ideas and the joint construction of knowledge based on the plurality of experiences and knowledge.
Throughout the CU will be made available to students all required reading materials. In addition, an optional set of consultation / reading materials will be available.
Learning Results
1- Understand the food in its complexity and constant evolution.
2 – Recognize food as a key factor in the life of the human being.
3 – Know the determinants of food choices.
4 – Understand the concepts of food and nutrient.
5 – Identify and characterize the different groups of nutrients.
6 – Understand and characterize the food wheel.
7 – Understand the specifications of food in different phases of life.
8 – Know the main food mistakes and conceptualize a healthy diet.
9 – Identify and characterize the main bioactive compounds present in foods, especially those of biological origin.
10 – Recognize the importance of dietary intervention in different pathological situations.
11 – Understand the different aspects of food toxicology.
12 – Identify and characterize the main categories of functional foods.
13 – Know the food legislation, in particular the one that refers to nutritional labeling and food supplements.
Program
1. History and evolution of human food. Factors that determine food choice.
2. Basic human anatomy and physiology
3. Nutrition
3.1 Classification of foods
3.2 Concept of nutrient and food
3.3 Functions of nutrients
3.4 Classification, sources, function and metabolism of the various nutrient groups.
3.5 Characterization of the Portuguese Food Wheel
3.6 Food balance and nutritional balance
3.7 Most frequent eating errors
3.8 Basic rules for healthy eating
3.9 Food intake in different phases and circumstances of life, especially in relation to health.
3.10 The Portuguese food composition table
4. Diet therapy applied to most commun non communicable chronic diseases
5. Food toxicology
5.1 Toxic substances in food and its action on the human body
5.2 Residues of plant protection products in food and their toxicity
6. Characterization of the main bioactive compounds present in foods.
7. Food supplements
8. Functional foods
9. Nutrition labeling of foodstuffs
10. Legislation
Grading Methods
- - Teste teórico-prático - 70.0%
- - Trabalho de pesquisa - 30.0%
- - Exame - 100.0%
Internship(s)
NAO
Bibliography
Leite J.P.V., 2009. Fitoterapia. Bases Científicas e Tecnológicas. Ed. Atheneu. p. 328. ISBN: 978-85-7379-237-9.
Mahan L. K., Escott-Stump S., 2010. Krause – Alimentos, Nutrição e Dietoterapia. 12ª Ed., Elsevier Ed. Lda. p. 1351. ISBN: 978-1-4160-3401-8.
Matsudo S. M. M. e Matsudo V. K. R., 2007. Atividade física e obesidade, prevenção e tratamento. Ed. Atheneu, p. 212. ISBN: 978-85-7379-947-7.
Schiff W. J., 2008. Nutrition for healthy living. Ed. McGraw-Hill International. p. 481. ISBN 978-0-07-128347-2.
Pinto J. F., 2010. Nutracêuticos e alimentos funcionais. Lidel edições técnicas Lda. 276 p. ISBN: 978-972-757-624-1.
Rolfes S.R., Pinna K., Whitney E., 2009. Understanding normal and clinical nutrition. 8th Ed. Wadsworth, Cengage Learning. 925 p. ISBN-13: 978-0-495-55646-6.