Class Human Feeding and Nutrition

Food and nutrition are key components in health promotion and disease prevention. Mastery of knowledge in this field throughout the life cycle is a fundamental competence of the nutritionist, as a specialist in planning dietary intake for both healthy eating and special conditions. In this course, students will acquire essential theoretical and practical knowledge on food and nutrition across the life cycle, as well as skills in using digital tools to design and analyse dietary plans tailored to nutritional recommendations for each stage of life. The course may also include seminars delivered by invited experts in nutrition science or complementary areas.

Not applicable

Module 1: Food, Health, and Sustainability * Mediterranean Diet * Vegetarian and macrobiotic diets * Sustainable food and food systems * National and international food guidelines Module 2: Dietary Patterns and Nutritional Recommendations * Nutritional recommendations by age group * Critical micronutrients throughout the life cycle Module 3: Nutrition in the Life Cycle I - Prenatal, Childhood, and Adolescence * Nutrition in preconception and fertility * Nutrition during pregnancy and breastfeeding * Nutrition in childhood and adolescence Module 4: Nutrition in the Life Cycle II - Adulthood and Older Age * Nutritional needs of adults * Nutrition in ageing Module 5: Food, Body Weight, and Physical Activity * Regulation of energy balance * Nutrition in the context of physical activity Module 6: Scientific Evidence and Updates in Nutrition * Principles of evidence-based nutrition * Scientific communication in nutrition

Teaching will be developed predominantly through lectures, complemented by student-centred active methodologies such as case studies, projects, problem-based learning, and tutorial guidance. These methodologies promote active participation, critical thinking, and the integration of theoretical and theoretical-practical knowledge. Continuous assessment includes one written test that evaluates, in an integrated manner, theoretical and theoretical-practical contents (50%), a practical OSCE-type assessment (30%), and participation in classroom activities, as well as the presentation of assignments (20%). To pass the course, students must obtain a minimum grade of 9.5 in each component (T and TP). Final assessment consists of a written examination covering theoretical and theoretical-practical contents, corresponding to 100% of the final grade, with a minimum required mark of 9.5.

Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2021). Krause's food & the nutrition care process (15th ed.). Elsevier. Insel, P., Ross, D., McMahon, K., & Bernstein, M. (2020). Nutrition (7th ed.). Jones & Bartlett Learning. World Health Organization. (2023). WHO guideline on healthy diet. World Health Organization. Direção-Geral da Saúde. (2017). Linhas de orientação para uma alimentação vegetariana saudável. DGS. Direção-Geral da Saúde. (2019). Alimentação saudável dos 0 aos 6 anos: guia prático para pais e educadores. DGS. Rodrigues, S. S. P., Franchini, B., Graça, P., & de Almeida, M. D. V. (2006). A new food guide for the Portuguese population. Journal of Nutrition Education and Behavior, 38(3), 189-195.