Nutrition

Base Knowledge

Knowledge in the areas of Food Chemistry and Food Analysis.

Teaching Methodologies

This Curricular Unit (CU) is structured on the basis of an active pedagogical model, centered on the student, on accessibility, on sharing information and on building and encouraging a critical thinking. It is intended to promote interaction, sharing of ideas and joint construction of knowledge based on the plurality of experiences and knowledge.

The teaching methodologies used will be: expository classes, practical application classes with problem solving, guided discovery, encompassing expository techniques, questioning, individual and group research, discussion, brainstorming exercises, individual writing, among others.

The pedagogical methodology applied involves a first stage of theoretical exploration of the contents, complemented by the execution of exercises/resolution of practical cases, guided by the teachers in practical classes, and the elaboration of research works with a proposal for the application of knowledge well documented.

Availability of the syllabus and support documents on the NONIO platform with notification sent to all students enrolled in the CU that the contents are already accessible.

Learning Results

1. Understand human nutrition in its complexity and constant evolution. 2. Recognize the determining factors of food choice. 3. Recognize the nutritional composition of foods and understand the role of nutrients for the homeostasis of the human body. 4. Understand the specifics of food in different stages and circumstances of life. 5. Conceptualize healthy eating and recognize the importance of food and nutrition education. 6. Critically analyze food and nutrition labeling based on current legislation. 7. Identify and characterize the different typologies of plant-based diets and explains their impact on human health and disease prevention.

Program

1. History of human nutrition. Factors that determine food choice. 2. Distinction between food and nutrient. Characterization of nutrients present in food and beverages. 3. Functions of nutrients in the human body and their contribution to maintaining homeostasis. 4. Basic notions about anthropometry. 5. Food and nutritional balance. 6. Healthy eating and food and nutrition education. 7. Food education instruments: guides, references and pedagogical games. 8. Use of the food composition table to solve practical cases. 9. Food intake at different stages and circumstances of life. 10. Food and nutrition labeling: characterization and verification based on current legislation. 11. Plant-based diets and their impact on health and disease prevention.

Curricular Unit Teachers

Internship(s)

NAO

Bibliography

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