Human Nutrition
Objectives
a) To know the relation between food and nutrition;
b) Understand the importance of nutrition as an integral part of health promotion and disease prevention;
c) Recognize the main factors that determine food choices;
d) To know and apply food recommendations throughout the life cycle;
e) To know the principal nutritional characteristics of food and beverage;
f) Understand and apply the concept of healthy diet;
g) Recognize the nutritional characteristic of different eating patterns and their impact on the health of individuals
General characterization
Code
41005
Credits
Available soon
Responsible teacher
Diana Marina da Silva Teixeira,ANA FILIPA DA SILVA ALVES,ANA CATARINA DOMINGUES PEREIRA SANTOS,SUSANA ISABEL MATEUS SANTOS
Hours
Weekly - Available soon
Total - 0
Teaching language
PT
Prerequisites
Not applicable
Bibliography
Not applicable
Teaching method
The course is organized in lectures and theoretical-practical classes: 1 weekly lecture for all students with a duration of 50 min each; 1 theoretical-practical class per week of 2,5 hrs, in classes with a maximum of 20 students.
Evaluation method
The evaluation has a practical component and a final exam. The assessment of the theoretical-practicalÂ’s is continuous, corresponds to 30% of the final grade, and takes into account the following criteria: performance and attendance of students; quality of a research project and oral presentation; solving exercises or performing work; attitude and knowledge demonstrated by the student. The final exam is 70% of the final grade, and is covers all the theoretical and practical topics taught. The presence in the examination is conditional to attendance to at least 2/3 of the practical classes and a practical grade of at least 10.0.
Subject matter
1. Global perspective on food intake;
2. Main determinants of food choices;
3. Food recommendations: food groups and food guides;
4. Portuguese food composition table;
4.1 Nutritional characteristics of foods and beverages;
5. Food recommendations in special physiological situations, namely pregnant and lactating, children and the elderly;
6. Chronobiology applied to food;
7. Mediterranean diet and cardiovascular disease prevention;
8. Vegetarian diet across the lifecycle;
9. Diet and cancer;