Class Human Feeding and Nutrition

  • Presentation


    Food is one of the most important human activities, not only for obvious biological reasons, but also because it involves fundamental social, psychological and economic aspects in the dynamics of the evolution of societies. This UC presents itself as the first contact with the study of human nutrition. In this way, it is expected that it will endow students with basic knowledge about nutrition and human nutrition, with a view to promoting healthy eating habits, important for food education in the community. It is intended that students understand the concepts of food and nutrient and that they identify and characterize the different nutrients relating them to food.

  • Code


  • Syllabus


    Introduction to Human Nutrition

    • Study of macronutrients and micronutrients: definition, nomenclature, classification, properties/functions, sources, bioavailability.
    • Energy and nutritional recommendations and requirements: DRI, EAR, RDA, AI and UL.
    • Bioactive components and intestinal microbiota.

    Nutritional composition of food

    • Food composition tables
    • The nutritional composition table of Portuguese foods
    • Food labeling: legislation, nutrition and health claims.
  • Objectives


    Based on the acquired knowledge, students should be able to:

    • Identify and characterize food constituents, their functions and properties;
    • Know the nutritional recommendations and the methodological bases of their definition;
    • Characterize and group foods according to their constituents;
    • Search for nutritional information on different foods from reliable sources, and summarize their
    • nutritional value;
    • Know and apply the legislation in force regarding nutrition labeling.
  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    Teaching will be carried out through the expository method, also using student-centered teaching methodologies such as: case study, project, problem solving and tutorial guidance.


    The evaluation by frequency will be carried out through two written tests on the theoretical and theoretical-practical contents (70%), a seminar (20% = written work 15% and presentation 5%), and activities in the classroom with realization of exercises (10%).


    The evaluation of the final exam or improvement consists of a written test (75%) and the delivery of a new written work (25%). Students who obtain a classification equal to or greater than 9.5 values ¿¿(in each of the T and TP components) will be approved, the classification of the written test/exam component cannot be less than 9.5 values.

  • References


    • 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)


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