|Nourishment and Human Nutrition I||1080ANH1|
|1||Undergraduate||Nutrition Sciences||4 ects|
|Learning Period:||Language of Instruction:||Total Hours:|
|Learning Outcomes of the Curricular Unit:|
|OA1 - To acquire knowledge and tools to advise and help subjects to select health and nourishing foods.|
OA2 - To understand that food and nutrition are an integral part of health promotion and disease prevention and that they are able to determine the subjects' vulnerability to chronic degenerative metabolic diseases.
OA3 - To identify food constituents, functions, use and metabolic interrelations.
OA4 - To state the nutritional recommendations.
OA5 - To register meal plans.
OA6 - To present the ability to substantiate the role of the nutritionist.
OA7 - To develop a critical spirit and open to change and the ability to work in groups.
|CP1 - Introduction to the study of food and nutrition: general concepts. The role of the nutritionist as a specialist who plans adequate intake for subjects and populations.|
CP2 - Energy sources. Availability, evaluation and referencing. Energetic metabolism. Components and methods of assessing energy expenditure. Energy balance, weight and body composition. Needs and recommendations.
CP3 - Regulation of food intake and body weight.
CP4 - Minerals (major and trace elements) and vitamins (fat-soluble and water-soluble): nomenclature, biological properties and functions. Notion of dificiency and shortage. Food sources. Recommended doses. Prolonged occult deficiency and resulting pathology.
CP5 - Ethyl alcohol and other alcohols present in alcoholic beverages: absorption, diffusion and metabolization. Biological effects.
CP6 - Group work and individual work.
|Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:|
|CP1 - Introduction to the study of food and nutrition. Aims to achieve OA1, OA2, OA6 and OA7.|
CP2 - Energy sources. Aims to achieve OA1, OA2, OA6 and OA7
CP3 - Regulation of food intake and body weight. Aims to achieve OA1, OA2, OA3, OA6 and OA7
CP4 - Minerals (major and trace elements) and vitamins (fat-soluble and water-soluble). Aims to achieve all OA.
CP5 - Ethyl alcohol and other alcohols present in alcoholic beverages. Aims to achieve OA1, OA2, OA3, OA4, OA6 and OA7.
CP6 - Individual work. Aims to achieve OA4, OA5 and OA7
|Teaching Methodologies (Including Evaluation):|
|M1 - Use of the e-learning platform to store educational material (support materials developed by the teacher, scientific articles or other free articles and worksheets) available to students.|
M2 - Expository method in theoretical classes.
M3 - Interrogative method in theoretical-practical classes, with the active participation of students.
M4 - Autonomous research activities based on development and research issues.
It will consist of 2 summative assessment tests, with both components (T + TP, of equal weighting). The first evaluation will have a weighting of 45% and the second evaluation will have a weighting of 45% of the final grade. The evaluation also includes the presentation of an individual work weighting 10% of the final grade.
The student must obtain a final average of 9.5 or more.
The minimum percentage of classes' attendance is defined by Pedagogical Regulation.
|Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:|
|M1 - Use of the e-learning platform to store educational material (support materials developed by the teacher, scientific articles or other free articles and worksheets) available to students. To pursuit all OA. M2 - Expository method in theoretical classes. To pursuit all OA. M3 - Interrogative method in theoretical-practical classes, with the active participation of students. To pursuit all OA. M4 - Autonomous research activities based on development and research issues. To pursuit all OA. Theoretical classes (expository method): theoretical component is based on the presentation of the topics. It is also intended to develop a critical spirit in the syllabus related to human food and nutrition. Theoretical-practical classes (demonstrative method and active participation): they privilege the discussion initiated through diverse "stimulus material", in several plans, including the types "one-to-one" and "brainstorming", and methods of analysis and problem solving. Thus, the active participation of students, “face-to-face” contact and activities with defined objectives, which include discussion of certain topics and issues, analyzes, criticisms, problem solving and decision making, are privileged.|
|• Insel P., Ross D., Bernstein M. (eds.). Nutrition. Jones and Bartlett Publishers, 2018 (6th edition).|
• Insel P., Turner R.E., Ross D. (eds.). Nutrition. Jones and Bartlett Publishers, 2007 (3th edition).
• Instituto Nacional de Saúde. Tabela da composição de alimentos. Instituto Nacional de Saúde Dr. Ricardo Jorge, Lisboa, 2019).
• Mahan LK, Escott-Stump S (eds.). Krause’s Food, Nutrition and Diet Therapy. Elsevier, St. Louis, Missouri, 2017 (14th edition).
• Mahan LK, Escott-Stump S (eds.). Krause’s Food, Nutrition and Diet Therapy. W. B. Saunders Company, Philadelphia, 2008 (12th edition). [Krause: Dietoterapia, 12ª edicion, Masson, Barcelona 2008.]
• Artigos científicos, ou outra documentação, recomendados pelos docentes com particular relevância para o programa da unidade curricular, passando assim os mesmos a constituírem também bibliografia aconselhada.
|Lecturer (* Responsible):|
|Ana Sofia Sousa (firstname.lastname@example.org)|
Rita Guerra (email@example.com)