Curricular Unit:			Code:
Nutrition and Dietetics			1077NDIE
Year:	Level:	Course:	Credits:
1	Undergraduate	Nursing	2 ects
Learning Period:		Language of Instruction:	Total Hours:
Spring Semester		Portuguese/English	26
Learning Outcomes of the Curricular Unit:
According to the Dublin descriptors and the nurses' competencies 2,4,5,7,9,13,15,16,18,21,33,36,38 (Ordem dos Enfermeiros, 2011), it is intended that the student is able to: LO1. Recognize adequate nutrition as an integral part of health promotion and disease prevention. LO2. Identify food constituents and their functions. LO3. Develop knowledge and critical thinking about nutrition with relevance to the provision of nursing care. LO4. Understand the biological particularities and food and nutritional recommendations in the various stages of the life cycle. LO5. Know how to interpret anthropometric indicators in population subgroups, namely children and pregnant women. LO6. Know how to apply at least one nutritional risk assessment tool in the elderly. LO7. Acquire notions about the need for hydration and water recommendations throughout the life cycle, in different contexts.
Syllabus:
CP1. Basic food concepts. CP2 Macronutrients: nomenclature, biological properties and functions. Notion of deficiency and lack. Food sources. CP3. Micronutrients: nomenclature, biological properties and functions. Notion of deficiency and lack. Food sources. CP4 Food standards and food guides. CP5. Food imbalances in Portugal. CP6. Pregnancy: body composition, weight gain, food and nutritional recommendations, myths. CP7. Lactation: benefits of breastfeeding, breastfeeding and breastfeeding; infant milks and formulas. CP8. Childhood: food diversification in the 1st year of life. Food allergies and intolerances. Anthropometric assessment. Pediatric obesity. CP9. Elderly: changes in body composition and food and nutritional recommendations. Assessment of the risk of malnutrition in the elderly. CP10. hydration. Assessment of hydration status. Water recommendations and needs. CP11. Hospital diets.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The syllabus is organized in an integrated way, facilitating the learning process and promoting the interconnection of concepts and perspectives relevant to the understanding of nutrition as a determinant of human health, as well as the influence of sociocultural, economic and environmental aspects for choices and current dietary patterns of the population. Thus, the syllabus are interconnected to achieve the various learning objectives: CP1 and CP2 and CP 3 aim to reach OA1, OA2 and OA3 CP4 and CP5 aim to reach OA1 and OA3 CP6 and CP7 and CP8 aim to reach OA3 and OA4 and OA5 CP9 aims to reach OA3 and OA4 and OA6 CP10 aims to reach OA1 and OA3 and OA7 CP11 aims to reach OA1 and OA3 and OA7
Teaching Methodologies (Including Evaluation):
M1 - Theoretical sessions are based on the oral expository method (using a data show), with the inclusion of practical examples. M2 - Realization of practical exercises (individual or group) that complement the theoretical content. M3 - The sessions 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 content and bibliographic references for each session. The constant interaction between the teacher and the student during classes will allow the student to acquire the objectives. Evaluation Knowledge will be assessed on a continuous and periodic basis. The continuous assessment regime consists of two moments of written test (50 + 50%).
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The course unit allows, through Theoretical and Theoretical-Practical sessions, where different teaching methodologies are used, to achieve the proposed objectives. To achieve the learning objectives in an integrated way, the theoretical exposition (M1) is combined with the realization of practical exercises (M2) and individual autonomous study (M3 and M4). In addition to the contact hours provided for in the academic period, the learning process can be guided by the teacher in person (office hours) or using institutional digital communication tools (e-mail / e-learning)
Reading:
1. Mahan, K.L. & Raymond, J.L. (2017). Krause's food & nutrition therapy: 14th ed. Philadelphia, Pa.; Edinburgh: Elsevier Saunders. 2. Insel, P., Ross, D., MacMahon, K. & Bernstein M. (2018). Discovery nutrition: 6th edition. Burlington, MA : Jones & Bartlett Learning. 3. Fewtrell M, et al. Complementary Feeding: A Position Paper by the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) Committee on Nutrition. J Pediatr Gastroenterol Nutr. 2017 Jan;64(1):119-132. 4. Guerra A, et al. (2012) Alimentação e Nutrição do Lactente. Acta Pediátrica Portuguesa, 43(2): S17-S40. 5. Silva MRG. 2015. Avaliação nutricional e composição corporal – 3ª edição. Edições Universidade Fernando Pessoa. Porto. ISBN 978-989-643-134-1. 6. Yolanda Barrado-Martín et al. Nutrition and hydration for people living with dementia near the end of life: A qualitative systematic review. J Adv Nurs. 2021;77(2):664-680. doi: 10.1111/jan.14654.
Lecturer (* Responsible):
Joana Mendes (joanamendes@ufp.edu.pt)