Nutrition

N/A

The UC will be developed according to a theoretical-practical model with moments of structured exposure of the contents and their analysis and discussion. An interrogative and interactive methodology will be used prior to the presentation of the main contents and concepts, and demonstration of them through their practical application in professional context and using, where appropriate, audio-visual media, guides and professional instruments.
Practical exercises will also be presented for group discussion and resolution, based on the theoretical contents taught and their application in the practical context.

Evaluation
Students can select for Periodic Evaluation or Evaluation by Normal Exam.
Periodic Evaluation
Periodic Evaluation consists of a group Work and a written Test to evaluate knowledge acquired in the curricular unit and the ability of their practical application to professional and specific situations of the scientific area of the course. The approval in the curricular unit is obtained with a classification greater than or equal to 9.5 values, resulting from the classifications obtained in the work and in the test, with a weighting of 40% and 60%, respectively. The grade in each of the components of the periodic evaluation (Group Work and Written Test) cannot be less than 9.5 values.
Normal Exam
The Evaluation by Normal Exam consists of a written test, with a weighting of 100% for the final grade. The approval in the curricular unit is obtained with a classification greater than or equal to 9.5 values

At the end of the course, the student will:
1. Understand the role of diet in health promotion and disease prevention.
2. Understand the food situation in Portugal and in the World, understand the food patterns of consumer societies and their historical evolution.
3. Recognize the multifactorial nature of diet and different dietary patterns.
4. Identify the nutrients, their function, their needs and food sources and the interactions between nutrients.
5. Understand the usefulness of Food Composition Tables and food guides.
6. Identify nutritional information, health and nutritional claims and allergens on a food label.
7. Recognize the Mediterranean food pattern as a healthy and sustainable pattern.
8. Recognise the importance and characteristics of sustainable food.
9. Be able to effectively contribute to group work, integrated into multidisciplinary teams.

1- Food and nutrition in Health and Disease. Food situation in Portugal and in the World.
2- Nutritional transition. Dietary patterns and their relationship to health and disease.
3- Multifactorial nature of diet.
4- Food, nutrients and bioactive constituents: macronutrients and micronutrients. Functions, needs, food sources and interactions between nutrients.
5- Food Composition Tables.
6- Food guides. Portuguese Food Wheel – food groups and portions.
7- Food sustainability. Sustainable food concept and sustainable menu. Principles of healthy and sustainable eating, as a health-promoting model.
8- Mediterranean Food Pattern.
9- Healthy cooking techniques
10- Vegetarian and macrobiotic diets – dietary and nutritional characteristics.
11- Main dietary mistakes. Diet myths.

• - Exam - 100.0%

• - Individual and/or Group Work - 40.0%
• - Frequency - 60.0%

NAO

Insel P, Mcmahon K, Bernstein M, Ross D. Nutrition. 2016. Jones and Bartlett Publishers, Inc.
Peres E. Saber Comer para viver melhor. 1994. Editorial Caminho: Lisboa
Garrow JS, James WPT, Ralph A. Human Nutrition and Dietetics. 2000. 10th edition. Churchil Livingstone, London
Tabela de composição de alimentos. Instituto Nacional de Saúde Doutor Ricardo Jorge.
Goios A, Liz Martins M, Oliveira AC, Afonso C, Amaral T. Pesos e Porções de Alimentos. 3ª edição, 2019. Ensino e Educação Universitária, UPorto Edições (ISBN: 978-989-746-213-9).
Pinho I, Rodrigues S, Franchini B, Graça P. Padrão Alimentar Mediterrânico: Promotor de Saúde. 2016. Programa Nacional para a Promoção da Alimentação Saudável, Direção-Geral da Saúde.
Carvalho P, Teixeira VH. 50 Super Alimentos Portugueses (+10): Ganhe saúde consumindo o que é nosso. 2012. Matéria Prima Edições.