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Presentation
Presentation
The Nutrition and Health curricular unit is part of the 2nd cycle in Exercise and Health, in the area of Therapy and Rehabilitation. Nutrition, together with physical activity, are the main modifiable lifestyle factors that significantly impact health status. Understanding how nutrition can contribute to health maintenance and disease prevention allows students to understand how the effects of exercise can be enhanced by nutrition.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Master Degree | Semestral | 4
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Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
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Code
Code
ULP2361-8909
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
CP1. Healthy eating: concepts, dietary guidelines; healthy eating in Portugal and in the World; recommendations for the general population; CP2. Nutrition and diet in special populations: children, adolescents, pregnant women, lactating women and older adults; CP3. Nutrition and feeding in chronic non-communicable diseases: obesity, diabetes mellitus, cancer and cardiovascular disease.
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Objectives
Objectives
In this curricular unit is intended that students acquire knowledge on the role of nutrition in health promotion in the population as well as the prevention of chronic non-communicable diseases. The learning objectives (LO) of this course are: LO1. Understand the concepts behind the healthy eating and know the food situation in Portugal and in the World; LO2. To be able to use dietary guidelines to promote population health; LO3. Understand the specificity of diet and nutrition in the prevention of chronic non-communicable diseases; LO4. Understand specificity of diet and nutrition in the life cycle.
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Teaching methodologies and assessment
Teaching methodologies and assessment
Different teaching methodologies (ME) will be used: Expository classes (ME1): Resolution of practical cases (ME2), Viewing and discussion of documentaries/videos (ME3), Bibliographic research (ME4), Analysis of scientific articles (ME5) , Small group activities (ME6), Feedback information provided by the teacher about the work carried out (ME7).
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References
References
Evert, A. B., Dennison, M., Gardner, C. D., Garvey, W. T., Lau, K. H. K., MacLeod, J., . . . Yancy, W. S., Jr. (2019). Nutrition Therapy for Adults With Diabetes or Prediabetes: A Consensus Report. Diabetes Care, 42(5), 731-754.doi:10.2337/dci19-0014 Yumuk Y, Tsigos C, Fried M, Schindler K, Busetto L, Micic D, Toplak H for the Obesity Management Task Force of the European Association for the Study of Obesity. (2015). European Guidelines for Obesity Management in Adults. Obes Facts, 8:402-424 EFSA (European Food Safety Authority).( 2017). Dietary reference values for nutrients: Summary report. EFSAsupporting publication 2017:e15121. 92 pp. doi:10.2903/sp.efsa.2017.e15121; WHO/FAO. (2003). Diet, Nutrition and the Prevention of Chronic Diseases: report of a joint WHO/FAO expertconsultation. Geneva
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Office Hours
Office Hours
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Mobility
Mobility
No
