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
Professora 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
Main lectures with exposure of the contents of the course.
The evaluation will be made taking into account the following parameters: Written reflection work (100%).
Evaluation method
The evaluation will be made taking into account the following parameters: Written reflection work (100%).
Students with a grade equal to or greater than 10 (0 - 20) values, 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