| 1080 | Undergraduate | 1 | Winter | Anatomophysiology I | 7 | 1080 | Undergraduate | 1 | Winter | Assessment Methods of Food Intake | 5 | 1080 | Undergraduate | 1 | Winter | Communication Grammar and Medical Terminology | 3 | 1080 | Undergraduate | 1 | Winter | English I | 3 | 1080 | Undergraduate | 1 | Winter | General and Organic Chemistry | 5 | 1080 | Undergraduate | 1 | Winter | Health Basic Gestures | 3 | 1080 | Undergraduate | 1 | Winter | History and Anthroposociology of Nourishment | 4 | 1080 | Undergraduate | 1 | Spring | Anatomophysiology II | 5 | 1080 | Undergraduate | 1 | Spring | Biochemistry and Physiology | 5 | 1080 | Undergraduate | 1 | Spring | Biophysics and Biomechanics | 4 | 1080 | Undergraduate | 1 | Spring | English II | 3 | 1080 | Undergraduate | 1 | Spring | Molecular and Cellular Biology | 6 | 1080 | Undergraduate | 1 | Spring | Nourishment and Human Nutrition I | 4 | 1080 | Undergraduate | 1 | Spring | Nutritional Composition of Food | 3 | 1080 | Undergraduate | 2 | Winter | Embryology, Histology and Cytology | 5 | 1080 | Undergraduate | 2 | Winter | Food Biochemistry | 3 | 1080 | Undergraduate | 2 | Winter | Gastrotechnics | 4 | 1080 | Undergraduate | 2 | Winter | General Microbiology | 5 | 1080 | Undergraduate | 2 | Winter | Human Physiopathology | 4 | 1080 | Undergraduate | 2 | Winter | Medical Genetics | 4 | 1080 | Undergraduate | 2 | Winter | Nourishment and Human Nutrition II | 5 | 1080 | Undergraduate | 2 | Spring | Applied Microbiology | 3 | 1080 | Undergraduate | 2 | Spring | Biostatistics | 5 | 1080 | Undergraduate | 2 | Spring | Food Marketing | 3 | 1080 | Undergraduate | 2 | Spring | Immunology | 4 | 1080 | Undergraduate | 2 | Spring | Nourishment and Nutrition of Development | 6 | 1080 | Undergraduate | 2 | Spring | Nutrition and Public Health | 5 | 1080 | Undergraduate | 2 | Spring | Nutritional Status Assessment I | 4 | 1080 | Undergraduate | 3 | Winter | Applied Psychology | 2 | 1080 | Undergraduate | 3 | Winter | Bromatology and Bromatological Analysis | 5 | 1080 | Undergraduate | 3 | Winter | Ethics and Professional Deontology | 3 | 1080 | Undergraduate | 3 | Winter | Food Quality and Security | 6 | 1080 | Undergraduate | 3 | Winter | Nutritional Status Assessment II | 4 | 1080 | Undergraduate | 3 | Winter | Pathology and Therapy Based on a Diet I | 6 | 1080 | Undergraduate | 3 | Winter | Prophylaxis and Epidemiology | 4 | 1080 | Undergraduate | 3 | Spring | Food Technology | 5 | 1080 | Undergraduate | 3 | Spring | Food Toxicology | 5 | 1080 | Undergraduate | 3 | Spring | Nutrition and Sports | 5 | 1080 | Undergraduate | 3 | Spring | Nutritional Epidemiology | 3 | 1080 | Undergraduate | 3 | Spring | Pathology and Therapy Based on a Diet II | 5 | 1080 | Undergraduate | 3 | Spring | Pharmacodynamics | 4 | 1080 | Undergraduate | 3 | Spring | Portuguese Constitution and the European Union | 3 | 1080 | Undergraduate | 4 | Winter | Collective Nourishment, Restaurants and Hotels | 6 | 1080 | Undergraduate | 4 | Winter | Food Biotechnology and New Product Development | 5 | 1080 | Undergraduate | 4 | Winter | Hospital Nutrition and Nutritional Support | 4 | 1080 | Undergraduate | 4 | Winter | Nutrition Policy | 4 | 1080 | Undergraduate | 4 | Winter | Organization and Management of Health Services | 1 | 1080 | Undergraduate | 4 | Winter | Project Work | 6 | 1080 | Undergraduate | 4 | Winter | Research Project | 4 | 1080 | Undergraduate | 4 | Spring | Internship | 30 | 
