Nutritional Composition of Food

Good interaction and oral expression

Good oral/written comprehension and written expression

The curricular unit presents theoretical classes that privilege the syllabus’s verbal exposition, with computer support, providing interconnection with the theoretical-practical matrix.

In the theoretical-practical approach, the teacher gives continuity to the subjects presented in the theoretical classes, offering themes on the scientific area of the nutrition sciences, expanding them to the research in databases of scientific articles with their respective analysis, also providing time for students to be active in the face of the information provided. The active participation of students in the teaching/learning process, the development of critical thinking, the discussion of topics and issues, the resolution of problems and decision-making are stimulated, at several levels.

The students have defined hours for answering questions to clarify doubts about the contents covered and when carrying out the work, and the professor’s email is also provided for any clarification needed by the students.

At the end of the course unit it is intended that students achieve the following objectives:

– To systematize the nutritional value of foods and recognize their nutritional importance and know how to group them according to nutritional characteristics and build subgroups;

– To recognize the nutritional value of food and beverages to be integrated into food groups;

– To know and recognize nutritional and organoleptic changes resulting from preservation, preparation, processing and other manipulations;

– To understand the organization, meaning and usefulness of the National and International Food Composition Tables;

– To provide knowledge on existing nutritional databases;

– To know how to define and understand the concept of organic foods, conventional and with functional characteristics

Theoretical program

1. National and international food composition tables and computerized nutritional databases;

2. Milk and dairy products;

3. Fish (fish, molluscs, crustaceans) and derivatives;

4. Muscle meat, sausages and viscera;

5. Eggs and egg products;

6. Fats and oils;

7. Dried and fresh legumes;

8. Cereals and derivatives;

9. Sugar, sugar products and honey;

10. Cocoa and derivatives;

11. Horticulture and derivatives;

12. Fruits (fresh, fatty, starchy, dry and tropical) and derivatives;

13. Alcoholic and non-alcoholic beverages;

14. Fast-food;

15. Soups, sauces and miscellaneous;

16. Organic, conventional and functional foods

Theoretical-practical program

– Elaboration of work during classes

NAO

Main bibliography

Tabela da composição de alimentos / compil. Ilda Martins Lisboa : Instituto Nacional de Saúde Dr. Ricardo Jorge : Centro de Segurança Alimentar e Nutrição, 2007

McCance and Widdowson’s the composition of foods / compiled by Food Standards Agency and Institute of Food Research  Cambridge : Royal Society of Chemistry, 2002, reimp. 2008 

CHEN, Jianshe, ed. lit. ; ROSENTHAL, Andrew, ed. lit. – Modifying food texture. Vol. 1 : novel ingredients and processing techniques. Cambridge : Elsevier Science & Technology (Woodhead), 2015.

FARNWORTH, Edward R., ed. lit. – Handbook of fermented functional foods. 2nd ed. Boca Raton: CRC Press, cop. 2008. 600 p. (Functional foods and nutraceuticals series).

COENDERS, A. – Química culinaria : estudio de lo que les sucede a los alimentos antes, durante y después de cocinados. 1ª ed. Zaragoza : Acribia, 2001.

ZAMORA, Raül ; CERVERA, Pilar ; FARRAN, Andreu – Tablas de composición de alimentos del CESNID. Barcelona ; Madrid : Universitat de Barcelona, McGraw-Hill/Interamericana de Espanha, 2003.

FARRAN, Andreu ; ZAMORA, Raúl ; CERVERA, Pilar – Tablas de composición de alimentos del CESNID. [2ª ed.]. Barcelona ; Madrid, [etc.] : Edicions Universitat de Barcelona : McGraw-Hill/Interamericana de España, D. L. 2010. [4], 247 p..

SIZER, Frances Sienkiewicz ; WHITNEY, Eleanor Noss – Nutrição : conceitos e controvérsias. 8ª ed. São Paulo : Manole, 2003. xv, 567, [203] p.

FERREIRA, F. A. Gonçalves  ; GRAÇA, M. E. da Silva – Tabela da composição dos alimentos portugueses. 2ª ed. Lisboa : Instituto Nacional de Saúde Dr. Ricardo Jorge, 1985. XIV, 188 

PortFir: food information platform in Portugal. Available in: http://portfir.insa.pt/

Secondary bibliography

CRUZ, Rui; VIEIRA, Maria. Mediterranean foods: composition and processing. 1ª edição.CRC Press. 2016

GOMES, S; ÁVILA, HAM; OLIVEIRA, B; FRANCHINI, B. Capitações de Géneros Alimentícios para Refeições em Meio Escolar: Fundamentos, Consensos e Reflexões.2ª edição, Porto. Associação Portuguesa dos Nutricionistas, Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Programa Nacional para a Promoção da Alimentação Saudável da Direção-Geral da Saúde.