Nutrition through the lifecycle
Objectives
a) To know the components of food, nutrient and non-nutrient , its functions and its metabolism
b) To know and apply the nutrient and energy recommendations reference
c) To know and understand the energy and nutrients needs at different stages of the life cycle
d) The role of the nutritionist as the health professional that should be used to plan nutritional intake
General characterization
Code
44003
Credits
5.5
Responsible teacher
Profª Doutora Diana Teixeira
Hours
Weekly - Available soon
Total - Available soon
Teaching language
Portuguese
Prerequisites
Bibliography
· Mahan L. Kathleen 340; Krausec2b4s food and the nutrition care process. ISBN: 978-1-4377-2233-8
· Whitney E and Rolfes SR. Understanding Nutrition 12 ed. Belmont, Wadsworth, 2008
· Sizer, F., Whitney, E; Nutrition, Concepts and Controversies. 12th. ed. Wadsworth, Cengage Learning; 2008.
· Gropper S.S., Smith J.L., Groff J.L. Advanced Nutrition and Human Metabolism. 5th. ed. Wadsworth, Cengage Learning, 2009.
Teaching method
The teaching methodologies are consistent with the learning objectives. Lectures deliver a complete and detailed exposition of the syllabus. The theoretical classes offer a detailed and complete exposition of the programmatic contents and broaden the critical spirit of the student in relation to the subjects presented. The final exam aims to evaluate all the knowledge acquired in the theoretical classes, which are very important basic knowledge for learning many topics that will be developed during the Masters in Human Nutrition and Metabolism.
Theoretical training provides the acquisition and theorical application of knowledge, development of skills and motivation necessary to fulfil the educational goals of the course. The evaluation of learning and teaching are implemented to enable the identification of strengths and weaknesses of the course as an important gauging tool with the aim of continuous improvement.
Evaluation method
The evaluation will be made taking into account the following parameters: examination (100%). Students with a grade equal to or greater than 10 (0-20)values in the final examination, are approved.
Subject matter
1. General concepts. Functions of macro and micronutrients
2. Energy and nutrients
2.1 Energy
2.2 Carbohydrates
2.3 Fiber
2.4 Protein
2.5 Fats
2.6 Ethanol and olther alchools
2.7 Minerals and vitamins
2.8 Water
2.9 Phitochemiclas
3. Nutritional Needs and Recommendations throughout the Lifecycle
3.1 Pregnant and Lactating
3.2 Children and Adolescents
3.3 Adults
3.4 Elderly