Teaching Methodologies
The content approach is developed according to a theoretical model with moments of structured exposure of the contents and respective analysis and 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 through the elaboration and concretization of the practical matrix. All study and consultation materials are available (bibliographic material and copy of the material used to support the exhibition).
Continuous assessment – students are assessed through: three written group works (60%), within the scope of the assessment and construction of menus and technical sheets, and a written test (40%), of knowledge assessment, sum, constituted through questions that assess the extent and depth of theoretical knowledge acquired. The approval of the course unit is obtained with a classification greater than or equal to 9.5 values.
Learning Results
1. Know the concepts and guidelines for meal planning in different contexts;
2. Understand the procedures and steps involved in planning menus;
3. Identify the main difficulties in preparing menus and possible strategies to overcome these difficulties;
4. Plan a menu by applying the guidelines for preparing menus in different contexts;
5. Understand and apply the principles / methodologies and tools for the evaluation of meal menu;
6. Know the guiding principles for adapting the general meal menu to specific ones;
7. Identify strategies for implementing and improving the acceptance of meal plans.
Program
Theoretical
A. Principles and guidelines for preparing a school menu plan
B. Principles and guidelines for the development of a hospital menu plan
C. Principles and guidelines for the elaboration of a menu plan in social solidarity institutions
D. Individual Portions/Plate adjusted to age groups and population groups
E. Principles / methodologies and tools for assessment and monitoring menu plans
Practical
A. Menu planning and preparation of technical files in the school context
B. Menu planning and preparation of technical files in the hospital context
C. Evaluation and monitoring of meal plans
Internship(s)
NAO
Bibliography
Tincher, L. Morgan J. Dietetic Services Diet Manual. Healthcare Management Composite 2007
Scottish Government. Food in Hospitals. National Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland. Scottish Government 2008
Gomes et al. (2016). Capitações de Géneros Alimentícios para Refeições em Meio Escolar: Fundamentos, Consensos e Reflexões. Associação Portuguesa dos Nutricionistas, FCNAUP 2.ª edição. Porto.
Council of Europe Committee of Ministers. Resolution ResAP (2003)3 on food and nutritional care in hospitals. CE, 2003
CDP (2011). School health guidelines to promote healthy eating and physical activity. MMWR; 60(RR5).76p.P
Álvares (2008). Livro blanco de la alimentación escolar. Madrid: McGraw-Hill.
Baptista (2006). Educação Alimentar em Meio escolar. Referencial para uma Oferta Alimentar Saudável. Direção-Geral de Inovação e de Desenvolvimento Curricular – Ministério da Educação.