Nutritional Biochemistry
Objectives
- To acquire knowledge on the composition, ingestion, digestion and metabolism of food materials and on food-related diseases.
- To know topics on food-linked sensorial experiences.
- To know the main standards, regulations and legislation concerning food quality.
- To be qualified to present, analyze and discuss topics on human and animal nutrition and on food science and technology.
General characterization
Code
10720
Credits
3.0
Responsible teacher
Sofia Rocha Pauleta
Hours
Weekly - 2
Total - 28
Teaching language
Português
Prerequisites
There are no requirements, but this curricular unit relies on previous knowledge of general concepts of Biochemistry.
Bibliography
H. K. Biesalski, P. Grimm “Pocket Atlas of Nutrition”, Georg Thieme Verlag (2005)
Tom Brody, “Nutritional Biochemistry”, Academic Press, 1ª Ed., (1999)
Paul Insel, RElaine Turner, Don Ross “Nutrition”, Jones and Bartlett Publishers (2002)
Teaching method
Lectures delivered using Datashow with contents available in the syllabus internet page and pratical study sessions which include problem-solving as well as research and discussion on relevant topics. The assessment includes two individual written tests and presentation of a writen work and a poster.
Evaluation method
1. Frequence to the UC: presentation of an essay and presence in 2/3 of the lectures. Only the students that have frequency will be evaluated.
2. Grade of teory (75%):
(i) continuous evaluation by 2 written evaluations: the final teory grade will be the average of the 2 evaluations and has to be ≥ 9.5 values.
(ii) evaluation by final exam: the students that are not approved in the continuous evaluation can be evaluated in a final exam. The grade of the exame will the grade of the teory and has to be ≥ 9.5 values.
3. Grade of the "seminar" (25%).
(i) Preparation of short description of the seminar with a maximum of 1000 caracters (including spaces) and one poster
4. The final grade will be given by: Final grade=75% teory grade + 25% "seminar" grade
To obtain approval to the UC the final grade has to be ≥ 9.5 values.
Subject matter
1. Macro- and micronutrients in food.
2. Current name, structure, major food sources of macronutrients. RDA (recomended dietary allowance)/UL(tolerable upper intake levels).
3. Sensory experience associated to food intake. The fundamental tastes. Olfaction. Other senses associated with flavor. Olfaction. Other senses associated with flavor.
4. Hunger. Hormonal controle of appetite. Mechanical, chemical and enzymatic processes involved in digestion, absorption and excretion.
5. Energy consumption and energy reserves in the human body. Basal and total metabolic rates and food thermal effect. Energy shortage / deprivation.
6. Alcohol metabolism.
7. Current name, structure, major food sources, intake levels and short description of the action of vitamins. Vitamin deficiency. Identification, intake levels, functions, excess and failure situations and homeostasis of minerals.
8. Food-linked pathologies.
9. Aditional topics on popular diets, food fashions, alcohol consumption.