Human Feeding and Nutrition
Part of this Programme
Level of Qualification|Semesters|ECTS
Bachelor | Semestral | 6,5
Year | Type of course unit | Language
2 |Mandatory |Português
Total of Working Hours | Duration of Contact (hours)
169 | 75
Recommended complementary curricular units
Prerequisites and co-requisites
Overview of digestion, absorption, transport and excretion of food in the gastrointestinal tract. Energetic needs of the human body and its obtaining from the diet. Essential dietary components and their metabolism. Recommended dosages of nutrients for various sectors of the population. Healthy nutrition. The food wheel. The Mediterranean diet. Vegetarian and macrobiotic food. Feeding in different stages of life. Food in disease. Functional food and food supplementation. Food rearing. Environment - Behavior: The Individual in the Community. General principles, organization and structure of the composition table of foods; exploration of the nutritional composition of the food groups of the food composition table. Definition of DRI, EAR, RDA, AI and UL. Calculation of energy needs for gender and age.I Introduction of ingredients, recipes and food episodes using the Food Processor. Evaluation of the information provided by the Food Processor. Exporting Food Processor data.
Based on acquired knowledge, students will be able to: identify and characterize the constituints of foods, their functions, utilization and metabolism; identify and group foods according to their constituints; know the nutritional recommendations and methodological basis of its definition; identify the basic principles of nutritional standards; identify the factors influencing eating habits; to relate diet to health; identify main dietary errors and main nutritional problems in Portugal; recognize appropriate food choices.
Knowledge, abilities and skills to be acquired
Students acquire essential theoretical and practical knowledge, becoming experts using appropriate software as a tool to prepare food plans. They calculate energy needs adapted to the life cycle and the environment. They consider Human Nutrition as an integral part of health promotion and disease prevention.
Teaching methodologies and assessment
Master classes, following the program in accordance with the objectives of the unit. Theoretical-practical classes intended to exercise subjects taught in the master classes. Continuous Assessment final grade results from the weighted average of the following elements:2 frequencies, each 30% (component A) to the final classification. Participation in theoretical-practical classes 4% (component B). Works developed in class 12% (component C). Theoretical-practical test with 6% (component D). Research / poster design 18% (component E). Final note = A (60%) + B (4%) + C (12%) + D (6%) + E (18%). Exam written, which will include all the contents (component A) and theoretical-practical classes (component B). Final grade = A (60%) + B (40%). For the approval of the Course it is necessary to obtain a classification of 9.5 values in this global exam. Improvement of note It will be done only in the time of appeal, by oral test encompassing all the contents.
Mahan L. Kathleen, Escott-Stump Sylvia, L. Raymond Janice; Krause's Food and the Nutrition Care Process. ISBN: 978-1-4377-2233-8 (13th Edition)
Insel Paul, Ross Don, McMahon Kimberley, Bernstein Melissa; Nutrition. ISBN: 978-0-7637-7663-3 (4th Edition)
Food and Nutrition Board, Institute of Medicine: Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride (1997); Dietary reference intakes for thiamine, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, boiotin, and choline (1998); Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, manganese, molybdenum, nickel, silicon, vanadium and zinc (2001); Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and aminoacids (2002), Washington, DC, The National Academies Press.