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Class Food Supplements

  • Presentation

    Presentation

    The aim of this Unit is to provide advanced training in Food and Food supplements in the contextof Healthy Eating.

  • Code

    Code

    ULHT2629-17180
  • Syllabus

    Syllabus

    Introduction - The Importance of Food supplements as part of a Healthy Eating.

     

    Unit 1 - Foods with health and nutrition claims

    1.1 Nutrition claims

    1.2 Health claims

    1.3 Claims that refer reduction of risk for a disease or children¿s development and health

     

    Unit 2 - Food Supplements: Vitamins and Minerals

    2.1 Moderate Supplementation

    2.2 Use of Megadoses

    2.3 Orthomolecular Nutrition

    2.4 Drawbacks of Megadoses

     

    Unit 3 - Food Supplements with other substances with nutrition or physiological effect

     

    3.1 Botanical food supplements

    3.2 Enzymes, aminoacids, essential fatty acids, probiotics and prebiotics, others.

     

    Unit 4 - Food Supplements Market

    4.1  Portuguese Market

    4.2  Global Market

  • Objectives

    Objectives

    The objective of this Course Unit is to provide advanced training in Food Supplements. The tools will be provided to enable the choice of food supplements as foodstuffs to nourish healthily. To know the various types of products available on the market and the impact of their use on health and well-being. In classes, in a systematized way, they will acquire knowledge and apply concepts related to this very specific area of Food and Human Nutrition. They will have strengthened knowledge enabling the performance of professional functions in this area or, if they are already working in the area, to improve their professional performance.

  • References

    References

     

    • Directiva 2002/46/CE do Parlamento Europeu e do Conselho, de 10 de Junho de 2002, relativa à aproximação das legislações dos Estados-Membros respeitantes aos suplementos alimentares
    • Outros regulamentos e directivas europeias conforme sítio EUR-Lex
    • Legislação nacional aplicável
    • Compendium of Botanicals- EFSA
    • Artigos relevantes do EFSA Journal
    • 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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