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

Programs

Programs where the course is taught: