To acquire knowledge on the composition, ingestion, digestion and metabolism of food materials and on food-related diseases. To know topics on food-linked sensorial experiences. To know the main standards, regulations and legislation concerning food quality. To be qualified to present, analyze and discuss topics on human and animal nutrition and on food science and technology.
Isabel Borges Coutinho Medeiros Dias
Weekly - 3
Total - 28
H. K. Biesalski, P. Grimm “Pocket Atlas of Nutrition”, Georg Thieme Verlag (2005)
Tom Brody, “Nutritional Biochemistry”, Academic Press, 1ª Ed., (1999)
Paul Insel, RElaine Turner, Don Ross “Nutrition”, Jones and Bartlett Publishers (2002)
Lectures delivered using Datashow with contents available in the syllabus internet page and pratical study sessions which include problem-solving as well as research and discussion on relevant topics. The assessment includes two individual written tests and the presentation and discussion of a seminar.
Macro- and micronutrients in food and foodstuffs. Energy consumption and energy reserves in the human body. Basal and total metabolic rates and food thermal effect. Energy shortage / deprivation. Hunger. Hormonal controle of appetite. Mechanical, chemical and enzymatic processes involved in digestion, absorption and excretion. Current name, structure, major food sources, intake levels and short description of the action of vitamins. Vitamin deficiency. Identification, intake levels, functions, excess and failure situations and homeostasis of minerals. Food-linked pathologies. Sensory experience associated to food intake. The fundamental tastes. Olfaction. Trigeminal sensations. Other senses associated with flavor. Aditional topics on popular diets, food fashions, alcohol consumption.
Programs where the course is taught: