Nutrition and Dietetics

The CU aims to provide a comprehensive overview on the contribution of nutrition and dietetics in humans. It will provide theoretical and practical knowledge of the key processes involved in the issue of nutrition and dietetics.
The CU will be administered following other CU that address the chemical constitution of the food and also their origin and processing (ie Introduction to Food Technology, Food Chemistry, Food Biochemistry and General Food Processing). Thus, the integration of content from various CU will be effective and will contribute to the acquisition of new knowledge advocated in CU of Nutrition and Dietetics.

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. The classes are theoretical and practical, and practical activities will be preceded by an expository session and an explanation / demonstration of the task that the student intends to perform.

The syllabus is available in the NONIO platform and a respective notification to all students enrolled in the CU that the contents are already accessible will be sent.

The Curricular Unit (CU) aims to provide a comprehensive overview of the main aspects related to food, nutrition and dietetics. Being taught the course last semester, the CU will enable the integration of diverse knowledge, particularly on the chemical constitution and food processing. At the end of the CU, the student should have acquired the following competences: 1. Understands the food intake in its complexity and constant evolution. 2. Knows how to use the main anthropometric measurements. 3. Identifies and characterizes different groups of nutrients. 4. Understands the importance of food education. 5. Recognizes the value of nutrition and diet therapy at different stages of life. 6. Identifies differences between allergy and food intolerance and recognizes the main eating disorders. 7. Knows and applies the rules involved in nutrition labeling. 8. Understands the physiological benefits of consuming functional foods. 9. 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 food and factors that determine food choice. 2.Concepts of basic human anatomy and physiology. 3. Concept of food, nutrition and nutrient. 3.1. Functions of nutrients. 3.2. Classification, sources, function and metabolism of various groups of nutrients. 4. Characterization of the main anthropometric measurements. 5. Food education and analysis of food education instruments. 6. Concept of diet therapy and dietetics. 7. Food and diet therapy at different stages and circumstances of life. 8. Allergies and food intolerances. 9. Major eating disorders. 10. Nutrition labeling: importance, implementation and legislation. 11. Functional foods. Interest in terms of physiological and nutritional point of view. 12. 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

Cunha L. N. Anorexia, bulimia e compulsão alimentar. Ed. Atheneu., 2008. ISBN: 978-85-7379-964-4

Farré C. e Vilar P. La enfermedad celíaca paso a paso. Ed. Edebé, 2007. ISBN: 978-84-236-8300-0

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

Thomas B., Manual de prática dietética. Ed. Instituto Piaget, 2004. ISBN: 972-771-735-7