Human Nutrition

An expository-interrogative method will be used with the presentation of the curricular unit’s contents, as well as their demonstration / exemplification through its practical application in everyday situations and, whenever justified, using videos, computer programs, professional instruments. Autonomous study and reading and critical analysis of scientific articles will also be encouraged. Supporting bibliographic material will be made available.
Periodic assessment – students are obtained through two written tests and a work with a weight of 70% and 30% respectively, regarding the theoretical and theoretical-practical matrices, respectively. The approval in the discipline is obtained with a classification superior or equal to 10 values. The classification in each of the evaluations cannot be less than 9 values.
Assessment by final exam: the assessment can also be done with a written exam, during the periods designated for the purpose

1. Identify the constituents of food, nutritional and non-nutritional, their functions, use and metabolic interrelationships;
2. Know nutritional recommendations and their methodological bases;
3. Identify factors that interfere with food supply and quality, and nutritional quality;
4. Recognize food nutrition as an integral part of health promotion and disease prevention, and that mortality and morbidity can be reduced through the manipulation of nutritional factors, during the life cycle and in particular physiological situations;
5. Increase the ability to understand the profession of Nutritionist

Language and general concepts.
Needs and recommendations.
Factors that interfere with nutritional quality.
Energy sources. Needs and recommendations.
Carbohydrates and their bioavailability. Needs and recommendations.
Fibers. Intestinal microflora. Needs and recommendations.
Protein sources. Protein quality and organic functions. Amino acids.
Dietary fats. Cholesterol and other sterols. Fat acids. Essential fatty acids. Needs and recommendations.
Ethyl alcohol and other alcohols present in alcoholic beverages: Biological effects.
Minerals and vitamins: deficiency and deficiency. Recommendations.
Redox balance in the nutritional perspective.
Non-nutritive substances and organic compounds with nutritional relevance. Phytonutrients.
Water: functions; water, electrolytic and basic acid balances. Needs.
Ideal nutritional pattern: concept, formulation and implications.
Food guides.
Nutritional imbalances and deficits in consumer societies.

NAO