Curricular Unit:			Code:
Nutrition and Dietetics			1096NDIE
Year:	Level:	Course:	Credits:
1	CTSP	Health Services Aid	5 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	65
Learning Outcomes of the Curricular Unit:
1. Understand the principles and concepts in the field of Nutrition. 2. Realize a promotion of nutrition in the health of populations. 3. Identify the main health problems associated with food. 4. Know the main nutrients, respective functions and food sources. 5. Describe the principles of healthy eating. 6. Recognize the importance of food security in the health of geriatric families. 7. Understand the factors that affect nutritional status (physiological, social, economic, environmental). 8. Describe physiological changes arising from the life cycle and its impact on nutritional status. 9. Describe specific nutritional guidelines (constipation, obesity, dysphagia, malnutrition, pressure ulcers, neurological diseases).
Syllabus:
1. Nutrients 1.1 Macro and micronutrients 1.2 Functions 1.3 Principles of digestion, absorption and metabolism 1.4 Food sources 2. Energy and metabolism 2.1 Components of Energy Expenditure 2.2 Equations for estimating energy expenditure 2.3 Energy expenditure and lifestyle 3. Nutritional assessment 3.1 Analysis of nutrient intake 3.2 Anthropometric assessment 3.3 Interpretation of anthropometric data 3.4 Identification of nutritional imbalances 3.5 Monitoring of nutritional status S4. Healthy eating 4.1 Main dietary errors 4.2 Food Wheel 4.3 Rules for healthy eating 4.4 Healthy Cooking 5. Life cycle nutrition 5.1 Physiological changes throughout the life cycle and nutritional implications 5.2 Nutritional guidelines for specific situations S6. Food hygiene and safety 6.1 Food poisoning 6.2 Good Food Hygiene and Safety practices
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
Syllabus nº1 (1.1, 1.2, 1.3, 1.4) respond to learning objectives nº1 and nº4. Syllabus nº2 (2.1, 2.2, 2.3) responds to learning objective nº1. Syllabus nº3 (3.1, 3.2, 3.3, 3.4, 3.5) respond to learning objectives nº2, nº3 and nº7. Syllabus nº4 (4.1, 4.2, 4.3, 4.4) answer the learning objectives nº2, nº3 and nº5. Syllabus nº5 (5.1, 5.2) respond to learning objectives nº2, nº7, nº8, nº9. Syllabus nº6 (6.1, 6.2) responds to learning objective nº6.
Teaching Methodologies (Including Evaluation):
M1 - The theoretical-practical sessions are based on the oral expository method (using a datashow), with the inclusion of practical examples and the realization of practical exercises (individually or in groups). M2 - Practical classes will be aimed at discussing and carrying out practical application activities of the contents taught. M3- The classes can be complemented with the reading and analysis of articles and scientific reports relevant to support the knowledge and ideas discussed in class. M4 - Availability on the CANVAS platform of the contents and bibliographic references for each session. Continuous assessment - TP component: a written test; PL component: a written test and an oral presentation.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
All objectives of the course, which correspond to the syllabus, will be assessed through continuous assessment. The teaching methodology of theoretical-practical classes and practical classes will allow the student to acquire the knowledge and skills underlying learning objectives nº1 to nº9, consolidating them in carrying out practical exercises and in case studies. The teaching methodologies will be complemented with an autonomous individual study for each of the learning objectives.
Reading:
Bates, C. J., Benton, D., Biesalski, H. K., Staehelin, H. B., van Staveren, W., Stehle, P., Wolfram, G. (2002). Nutrition and aging: a consensus statement. J Nutr Health Aging, 6(2), 103-116. Ferry, M. & Alix, E. (2004). A Nutrição da Pessoa Idosa - Aspectos fundamentais, clínicos e psicossociais (2ª edição ed.): Lusodidacta. Insel, P. M., Turner, R. E., & Ross, D. (2007). Nutrition. Sudbury, Massachusetts: Jones and Bartlett Publishers. Mahan, L. K., & Escott- Stump, S. (2012). Krause, alimentos, nutrição & dietoterapia (13 ed.): Elsevier. McGuire, M., & Beerman, K. (2013). Nutritional Sciences: From Fundamentals to Food (Third ed.). Belmont, USA: Wadsworth Cengage Learning.