Food Nutritional Composition

The UC presents theoretical lectures that focus on verbal presentation, with computer support, of the contents with interconnection with the TP matrix. In the TP approach, exists continuity to the subjects presented in the theoretical classes, with concrete cases and practical usefulness, expanding them to exercises and problem solving activities. It stimulates the active participation of students in the teaching/learning process, development of critical thinking, discussion of topics, problem solving and decision making.
The continuous assessement consists:
– Elaboration of work group on contents covered;
– Written test of knowledge evaluation, summative, that assess the extent and depth of theoretical knowledge.
Approval in the course unit is obtained with a grade of 10 or higher, resulting from the sum of the grades obtained in the work and the written test weighted, respectively, with a weight of 40:60. The classification in each of the evaluations can’t be less than 9,5 values.

Systematize the nutritional value of foods and recognize their nutritional importance and know how to group them according to nutritional characteristics and build subgroups;
Recognize the nutritional value of food and beverages to be integrated into food groups;
Know and recognize nutritional and organoleptic changes resulting from preservation, preparation, processing and other manipulations;
Understand the organization, meaning and usefulness of the National and International Food Composition Tables;
Provide knowledge on existing nutritional databases;
Know how to define and understand the concept of organic and conventional foods

National and international food composition tables and computerized nutritional databases;
Milk and dairy products;
Fish (fish, molluscs, crustaceans) and derivatives;
Muscle meat, sausages and viscera;
Eggs and egg products;
Fats and oils;
Dried and fresh legumes;
Cereals and derivatives;
Sugar, sugar products and honey;
Cocoa and derivatives;
Horticulture and derivatives;
Fruits (fresh, fatty, starchy, dry and tropical) and derivatives;
Alcoholic and non-alcoholic beverages;
Fast-food;
Soups, sauces and miscellaneous;
Organic and conventional foods

NAO