Class Human Feeding and Nutrition

  • Presentation


    Food and nutrition is an integral part of health promotion and disease prevention. The mastery of knowledge about food and nutrition throughout the life cycle is part of the nutritionist's skills as a specialist in planning the food intake of individuals within the scope of healthy eating and in special situations. In this curricular unit, students will acquire essential theoretical and practical knowledge about food and nutrition in the life cycle. In addition, they will have contact with computer software that will allow them to develop and analyze food plans that meet the nutritional recommendations for each stage of the individual's life cycle.  In this UC,  professionals from the field of nutrition sciences or complementary areas, recognized merit, may be invited to hold seminars.

  • Code


  • Syllabus


    Food and health: Mediterranean food, vegetarian and macrobiotic food, and healthy and sustainable food. National and International Food Guides. Nutrition in the life cycle: childhood, adolescence, adult and elderly. Healthy eating in particular situations: pre-conception and fertility, pregnant and lactating women. Food in body weight management and physical activity.
  • Objectives


    This curricular unit focuses on the study of food and human nutrition in the life cycle. We seek to develop tools with students, which allow them to develop healthy eating plans according to the nutritional needs of each individual and at each stage of their life cycle. It is also intended that students acquire skills to work in groups in order to plan, implement and review menus for individuals or groups, as well as communicate with individuals and groups, using different strategies, including information and communication technologies. In addition, this UC aims to stimulate a critical sense and the search for information about human nutrition in reliable sources, as well as to communicate with individuals, groups, the scientific community, using different strategies, including information and communication technologies.

  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    Teaching will be carried out through the expository method and student-centered teaching methodologies such as: case study, project, problem solving, and tutorial guidance will also be used.
    Assessment by frequency will be carried out through two frequencies on theoretical (50%) and theoretical-practical (20%) content, a seminar (written work 15% and presentation 5%), and classroom activities with of exercise (10%).
    Assessment by final exam or improvement consists of taking a written test (75%) and delivering a new written work (25%).
    In both assessments (continuous or final exam), students who obtained a classification equal to or greater than 9.5 (in each of the T and TP components) will be approved; the classification of the frequency/written exam component cannot be lower at 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
    Insel Paul, Ross Don, McMahon Kimberley, Bernstein Melissa;
    Nutrition.ISBN: 978-0-7637-7663-3 (4th Edition)


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