Nutrition
Objectives
At the end of this course the student should acquire knowledge and skills to:
1. Recognize the biological role of nutrients
2. Recognize the factors that affect the bioaccessibility and bioavailability of nutrients
3. Recognize the biological role of bioactive constituents present in food.
4. Understand the importance of nutrition in the development of new products.
General characterization
Code
10752
Credits
6.0
Responsible teacher
Ana Luísa Almaça da Cruz Fernando, Maria Paula Amaro de Castilho Duarte
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Basic knowledge of biochemistry.
Bibliography
KRAUSE''''S FOOD & NUTRITION THERAPY (2008), 12ªEdição. Saunders , Filadélfia, EUA.
Teaching method
The methodology will include theoretical classes in classroom and practical classes in the laboratory. Theoretical classes involve an oral presentation of the subject, accompanied by practical examples that allow for a better understanding of theoretical concepts. Classes begin with a summary of the previous class, followed by the presentation of new topics, trying to encourage student participation as much as possible.
Practical classes include laboratory classes and exercise solving that allow the practical application of the theoretical knowledge acquired.
Evaluation method
Practical component: reports from practical classes (carried out in groups). Grade on a scale of 0 to 20.
Theoretical component: Two individual tests (each worth 35% of the final grade). The weighted average of the two elements must be equal to or greater than 9.5 (scale of 20). Final exam in case of failure. Passing the final exam with a minimum grade of 9.5 (scale of 20).
Final grade: 70% of the grade obtained in the theoretical component (carried out by tests or final exam), 30% of the grade obtained in the practical component. Passing with a minimum grade of 9.5 (scale of 20).
Subject matter
Theoretical component:
1. Biological role of nutrients
1.1 Proteins
1.2 Lipids
1.3 Carbohydrates
1.4 Fiber
1.5 Vitamins
1.6 Minerals
2. nutritional value of foods. Tables of Food Composition. Bases of nutritional data.
3. The digestive process. Digestion and absorption of nutrients. Bioaccessibility and bioavailability.
4. Functional foods.
5. Allergies and food intolerances.
6. Development of new products based on nutritional recommendations.
Practical component:
1. Evaluation of the bioaccessibility of minerals in wheat breads
2. Evaluation of the antioxidant activity of infusions
Programs
Programs where the course is taught: