Class Assessment Methodologies of Food Intake

To know the methodologies of infornation collection for food intake assessent; Be able to plan and build tools for food inquiry; Have acquired knowledge that allow the application of diferent instruments of food intake assessment; Be able to analyze and criticize the application of several methods in the evaluation of food intake.

Presentation of the teacher, the work program, as well as teaching and assessment methods; Determinants of food consumption; Concepts and objectives of assessing food intake; Methodologies for assessing food intake; Techniques for carrying out surveys; Inquiry methodology; Quantification of food intake; Application of different types of dietary surveys, according to the study design:

a. Prospective methods

b. Retrospective methods

c. Combined methods

d. Rapid assessment methods and/or with specific objectives It is.

e.Methodologies for assessing food intake in special populations (people with disabilities, children, the elderly, among others)

f. Criteria for selecting the methodology to be used: research objective, study design, characteristics of the population to be studied, available resources (economic, material and human)

Theoretical classes consist predominantly of expository sessions, to transmit concepts associated with each topic of the subject. Laboratory classes and field work. The content presented in the theories will be continued. Students carry out individual or group work, in a tutorial regime, consisting of reading scientific articles, bibliographical research, reports, monographs, oral presentations or exercises. The active participation of students is privileged. Use multimedia whenever appropriate. The assessment system is continuous (AC - 100%), and can optionally be done by final exam (EF - 100%). The classification under continuous assessment (AC) results from the weighted average of the sum of participation during the class (TA - 20%), test (T - 40%) and a group work/scientific initiation project (TC - 40% ), where AC = [(TA (20%) + T (40%) + TC (40%)]. The minimum permissible grade is 9.5 (0/20) in any of the assessment systems, AC or EF.

Cameron Margaret 340. Manual on methodology for food consumption studies. ISBN: 0-19-261577-7

Gibney Michael J 340. Public health nutrition. ISBN: 0-632-05627-4

Biró, G. et al. Selection of methodology to assess food intake. European Journal of Clinical Nutricion 2002. Suppl (56): 2, S25-S32.

Boyle Marie A. Community nutrition in action. ISBN: 0-534-46581-1