Nutrition and Dietetics – Instituto Politécnico de Coimbra

Base Knowledge

Basics of Human Nutrition.

Teaching Methodologies

The curricular unit will be developed according to a theoretical and practical 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 demonstration/exemplified of them through their practical application in everyday situations and resorting, whenever justified, to computer programs and professional tools, as well as study visits/fieldwork to apply and train the methodologies learnt.

Learning Results

At the end of the curricular unit, it is intended that students:

1. Understand the mechanisms involved in energy metabolism and the impact of food;

2. Recognize the characteristics of an individual’s usual body composition and their assessment methods;

3. Know how to describe the different methods of assessing food intake;

4. Understand the different nutritional needs throughout the life cycle;

5. Know and master the various tools to assess the risk and nutritional status of individuals of pediatric age, adults and elderly;

6. Know how to correctly use the different anthropometric and body composition assessment techniques (folds and bioimpedance) according to the stage of the life cycle;

7. Apply the different methods of assessment of food intake, according to the requirements of each stage of the life cycle;

8. Acquire knowledge about nutrition and sports practice, namely regarding the different nutritional needs, according to the effort and respective physiological adaptation.

Program

1. Introduction to the curricular Unit:

1.1. General principles of energy metabolism;

1.2. Body composition evaluation;

1.3. Food intake Assessment

2. Nutrition in the Life Cycle:

2.1. Pregnancy and breastfeeding (nutritional needs; assessment of nutritional status; assessment of food intake)

2.2. Pediatric Age (nutritional needs; nutritional risk; assessment of nutritional status; malnutrition; assessment of food intake)

2.3. Adult age (nutritional needs; nutritional risk; assessment of nutritional status; malnutrition; assessment of food intake)

2.4. Aging (nutritional needs; nutritional risk; assessment of nutritional status; malnutrition; assessment of food intake)

3. Nutrition and sports practice:

3.1. Physiological adaptation to exertion;

3.2. Metabolic pathways and energetic substrates;

3.3. Production and use of energy at different effort intensities;

3.4. Intra-training nutritional needs and in different phases of effort;

3.5. Supplementation

Curricular Unit Teachers

Margarida João Ribeiro de Liz Martins

Internship(s)

NAO

Bibliography

Main bibliography

Kyle et al; ESPEN Guidelines Bioimpedance analysis – part I: review of principles and methods;Clinical Nutrition 2004.

Kyle et al; ESPEN Guidelines Bioimpedance analysis – part II: utilization in clinical practice; Clinical Nutrition 2004.

Judith E. Brown et al (2011). Nutrition Through the Life Cycle (4th edition). Belmont, USA: Cengage Learning.

EFSA (European Food Safety Authority), 2017. Dietary Reference Values for nutrients. Summary Report. EFSA supporting publication 2017:e15121. 98 pp. doi:10.2903/sp.efsa.2017.e15121

Kang J (2018). Nutrition and Metabolism in Sports, Exercise and Health (2ªed). Oxon, New York, USA: Routledge.

Sousa M, Teixeira VH, Graça P. Nutrição no Desporto. Programa Nacional para a Promoção da Alimentação Saudável. Direção-Geral da Saúde, 2016.

Secondary bibliography

Shils, M. E., Shike, M., Ross, A.C., Caballero, B., Cousins, R.J. (2014). Nutrição Moderna na Saúde e na Doença (11ª ed.). São Paulo, Brasil: Manole.

Raymond JL & Morrow K. Krause and Mahan’s Food & The Nutrition Care Process. Elsevier, 15th edition, 2020.

Stewart A & Marfell-Jones M. International standards for anthropometric assessment. International Society for the Advancement of Kinanthropometry, Lower Hutt, New Zealand, 2011.