Nutrition and Physiopathology


a)      Understand the physiology of diseases addressed in this course;

b)     Recognize the importance of food habits in the pathophysiology of non-transmissible chronic metabolic diseases;

c)      Recognize the importance of nutritional therapeutic/dietetic in the treatment and/or prevention of chronic diseases;

d)     Assess nutritional status in health and disease through the application and interpretation of anthropometric parameters, biochemical data and food intake questionnaires;

e)     Apply nutritional recommendations through protocols of dietetic intervention adapted to different diseases;

f)       Establish nutritional orientations adapted to several chronic diseases.

General characterization





Responsible teacher

Professora Doutora Diana Teixeira


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.

Teaching method

• theoretical classes (lectures of an expositive nature, directed to large groups)

• theoretical-practical classes (they integrate an expository component and an interactive component, directed to small groups)

Evaluation method

The evaluation will be made taking into account the following parameters:

- Clinical cases presentation and discussion (100%);


Subject matter

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


Programs where the course is taught: