Class General Principles of Nutrition

The General Principles of Nutrition curricular unit aims to provide fundamental knowledge of food and nutrition and their relationship with health, well-being and quality of life. It covers the principles of a balanced diet, nutrients, energy and nutritional requirements, dietary patterns, hydration, nutrition throughout the life cycle, food labelling, and food and nutrition literacy. Within the Bachelor's Degree in Beauty Care and Well-Being, the course contributes to an integrated approach to well-being, enabling students to recognise the influence of food choices on health, interpret food and nutrition information, and communicate evidence-based information, while respecting the boundaries of their professional practice and the need for referral to qualified professionals.

Not applicable

Fundamentals of food and nutrition: concepts, functions of food, and relationship with health and well-being. Energy and metabolism: energy balance, energy requirements and determining factors. Nutrients and water: macronutrients, micronutrients, functions, food sources, requirements, deficiencies, excesses and hydration. Healthy and balanced diet: food groups, portions, recommendations and food-based dietary guidelines, Portuguese Food Wheel and Mediterranean Diet. Nutrition throughout the life cycle: childhood, adolescence, adulthood, ageing, pregnancy and breastfeeding. Dietary patterns and diets: main dietary patterns and approaches, and general principles of nutrition in disease. Food information: labelling, nutrition declaration, ingredient lists, nutrition and health claims, literacy, myths and misinformation. Food, nutrition, health, well-being and sustainability.

The curricular unit adopts active, student-centred learning methodologies, combining interactive lectures with theoretical-practical activities. Case studies, problem-based learning, analysis and comparison of food labels and products, practical problem-solving, and critical discussion of myths and food and nutrition information will be used. Collaborative learning will be promoted through group work, presentations and peer discussion. Interactive quizzes and digital tools will also support formative assessment and immediate feedback. Simulation of practical situations will enable students to develop and consolidate interpretation, communication and decision-making skills, preparing them for the structured practical assessment (OSCE).

Insel, P. M., Ross, D., McMahon, K., & Bernstein, M. (2023). Nutrition (7th ed.). Jones & Bartlett Learning. Raymond, J. L., & Morrow, K. (Eds.). (2023). Krause and Mahan's food & the nutrition care process (16th ed.). Elsevier.