Diet Therapy I


a) To understand the physiology of diseases addressed in this course;
b) To recognize the importance of food habits in the pathophysiology of non-transmissible chronic metabolic diseases;
c) To recognize the importance of nutritional therapeutic/dietetic in the treatment and/or prevention of chronic diseases;
d) To assess nutritional status in health and disease through the application and interpretation of anthropometric parameters, biochemical data and food intake questionnaires;
e) To apply nutritional recommendations through protocols of dietetic intervention adapted to different diseases;
f) To establish nutritional orientations adapted to several chronic diseases.

General characterization





Responsible teacher

Prof. Doutor Júlio César Leite da Fonseca Rocha


Weekly - Available soon

Total - Available soon

Teaching language





• Duarte, A. C.G. Avaliação Nutricional – Aspectos Clínicos e Laboratoriais. São Paulo: Editora Atheneu, 2007.
• Garrow, J.S., James, W.P.T.; Ralph, A. Human Nutrition and Dietétics. 10th. ed.: Churchill Livingstone, 2000.
• Gropper S.S., Smith J.L., Groff J.L. Advanced Nutrition and Human Metabolism. 5 th. ed. Wadsworth, Cengage Learning, 2009.
• Mahan, Kathleen L.; Escott-Stump, Sylvia. Krause – Alimentos, Nutrição e Dietoterapia. 12ª Ed. U.S.A.: Roca, 2008.
• Nelms, M., Sucher, K., Long, S. Nutrition Therapy and Pathophysiology. U.S.A: Thomson Brooks/Cole, 2007.
• Rolfes, Sharon Rady; Pinna, Kathryn; Whitney, Ellie. Understanding Normal and Clinical Nutrition. Wadsworth. International Cengage Learning; 2009.
• Gary D. Hammer, Stephen J. McPhee. Pathophysiology of Disease: An Introduction to Clinical Medicine, 8e. McGraw-Hill Education, 2019.
• Janice L Raymond, Kelly Morrow. Krause and Mahan's Food & the Nutrition Care Process, 15th Edition. Saunders, 2021.

Teaching method

The course is organized in lectures and theoretical-practical classes: 2 weekly lectures for all students with a duration of 50 min each; 1 theoretical-practical class per week of 2 hrs, in classes with a maximum of 15 students. Lectures will use mainly an exposition method approach with audio-visual support as needed.  Theoretical-practical classes will use a more practical approach with the resolution of clinical cases regarding the concepts learnt in the theoretical classes.

Evaluation method

For approval in this course students are required to attend as least two thirds of the total of classes. Final classification will be the average of final exam (70%) and practical work (30%).

Subject matter

1. Eating Disorders
2. Obesity
3. Diabetes Mellitus
4. Heart Disease
5. Lipid Disorders
6. High Blood Pressure
7. Hyperuricemia and Gout
8. Gastrointestinal Disease (Oesophagus; Stomach; Bowel and colon; Liver; Gallbladder; Exocrine pancreas)


Programs where the course is taught: