Human Nutrition

Those arising from access to higher education and acquired in curricular unit taught in the 1st semester.

The curricular unit will be developed according to a theoretical model with moments of structured exposition of the contents and respective analysis and discussion or debate. An interrogative and interactive methodology will be used prior to the presentation of the main contents and concepts, and their demonstration/exemplification through their practical application in everyday situations, using videos, computer programmes and professional tools whenever appropriate. It also includes, where appropriate, self-study with research into the content presented and the reading and critical analysis of articles/texts.

Formative assessment through questions to check the degree of mastery and understanding of the subjects and the difficulties encountered by the students. Provision of study support materials.

Out-of-class student counselling hours to clarify doubts or explain concepts.

Attending this curricular unit should provide students with the knowledge to:

– Understand nutrition in health and disease;

– Identify the nutritional and non-nutritional constituents of food, their functions, utilization and metabolic interrelationships;

– Know the nutritional recommendations and their methodological bases;

– Understand the food situation in Portugal and in the world;

– Characterize the ideal nutritional standard;

– Have the ability to contribute effectively to group work, as part of multidisciplinary teams;

– Know how to nourish human beings healthily, which involves the application of nutritional sciences, namely through the in-depth study of nutrients, their action in the normal functioning, growth and development of the body and the maintenance of health, and recognising the importance of the profession in planning nutritional intake.

1. Introduction to the study of Human Nutrition: general concepts, needs, recommendations, factors that interfere with bioavailability and nutritional quality, deficiency manifestations.

2. Energy. Appetite programming and energy balance. Components of energy expenditure, weight and body composition.

3. Macronutrients and micronutrients: definitions, needs, recommendations, food sources and biological role.

4. Relationships between food, development and health. Food situation in Portugal and in the world. Current dietary practices in Portugal, the most serious dietary errors and the resulting health situation. Nutritional imbalances and deficits in consumer societies.

5. Recommendations and food guides.

6. Different dietary patterns.

NAO

Primary:

Mahan L. Kathleen. Krause’s Food & the Nutrition Care Process. Saunders. 14th ed. 2017 ISBN: 9780323340755
EFSA (European Food Safety Authority); Dietary Reference Values for nutrients Summary report, EFSA supporting publication 2017:14(12): e15121. 92 pp, 2017

Secondary:

Additional bibliography to be referenced by the lecturer during the course.