Human Health and Nutrition

Not applicable

This Curricular Unit (CU) is structured based on an active pedagogical model, centered on the student, accessibility, information sharing and the construction and encouragement of critical thinking. 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, all mandatory reading materials will be made available to students through the NONIO platform. Additionally, a set of optional consultation / reading materials will also be made available. For the successful completion of the CU, individual and / or group activities are planned that will involve the active participation of students.

1- Understand food in its complexity and constant evolution. 2 – Recognize food as a key factor in human life. 3 – Know the determining factors 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 at different stages of life. 8 – Know the main dietary errors and conceptualize healthy eating. 9 – Identify and characterize the main bioactive compounds present in food, namely those of biological origin. 10 – Recognize the importance of dietary intervention in different pathological situations. 11 – Understand the different aspects of food toxicology. 12 – Characterize the main categories of functional foods. 13 – Know the food law regarding nutrition labeling and food supplements. 14 – Identify and characterize the different typologies of plant-based diets and explains their impact on human health and disease prevention.

1. History and evolution of human food. Factors that determine food choice. 2. Basic human anatomy and physiology 2.1 Chemical composition of the human body 2.2 Systems of the human body 3. Nutrition 3.1 Classification of food 3.2 Notion of nutrient and food 3.3 Functions of nutrients 3.4 Classification, sources, function and metabolism of the various groups of nutrients. 3.5 Characterization of the Food Wheel 3.6 Food balance and nutritional balance 3.7 Most frequent eating errors 3.8 Basic rules of healthy eating 3.9 Food in different stages and circumstances of life, namely with regard to health. 3.10 The table of composition of Portuguese foods 4. Diet therapy applied to different states of chronic non-communicable disease (CNCD) 5. Food Toxicology 6. Bioactive compounds present in food. 7. Food supplements 8. Functional foods 9. Nutritional labeling of foodstuffs 10. Legislation. 11. Plant-based diets and their impact on health and disease prevention.

NAO

Centro Vegetariano. Introdução ao Vegetarianismo, 2nd ed.; Centro Vegetariano: Coimbra, Portugal, 2005; ISBN 972-8967-15-2

Gai Costantino C, Morales Morante LF. Vegetarian dietary guidelines: a comparative dietetic and communicational analysis of eleven international pictorial representations. Rev Española Nutr Humana y Dietética [Internet]. 16 de Julho de 2020;24(2):120. Disponível em: http://renhyd.org/index.php/renhyd/article/view/953

INSA. A Tabela da Composição dos Alimentos (TCA). Disponível em: http://portfir.insa.pt/foodcomp/introduction
Mariotti F, 2017. Vegetarian and Plant-Based Diets in Health and Disease Prevention. Academic Press. Elsevier. 887 p. ISBN: 978-0-12-803968-7

Lima M.; Costa R.; Lameiras J.; Botelho G., 2021. Alimentação à base de plantas: uma revisão narrativa. Acta Portuguesa de Nutrição. 26: 46-52

Lima, Miguel, Rui Costa, Ivo Rodrigues, Jorge Lameiras, and Goreti Botelho. 2022. “A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues” Foods 11, no. 14: 2053. https://doi.org/10.3390/foods11142053

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
Kyriakopoulou, K.; Dekkers, B.; van der Goot, A.J. Plant-Based Meat Analogues. In Sustainable Meat Production and Processing; Elsevier: Amsterdam, The Netherlands, 2019; pp. 103–126, ISBN 9780128148747

Mussoi T.D., 2017. Nutrição: curso prático. Ed. Guanabara Koogan. ISBN: 978-85-277-3142-3

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

Schiff W. J., 2008. Nutrition for healthy living. Ed. McGraw-Hill International. p. 481. ISBN 978-0-07-128347-2