Curricular Unit:			Code:
Nourishment and Human Nutrition I			845ANH1
Year:	Level:	Course:	Credits:
1	Undergraduate	Nutrition Sciences	4 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	52
Learning Outcomes of the Curricular Unit:
It is intended that the student: Acquire knowledge and tools to advise subjects to select foods for healthy nourishement; Understand that food and nutrition may counteract the expression of genetic markers; Understand that nutrition has the capacity to determine the individual's vulnerability to chronic diseases; Is able to identify the constituents of foods, functions, utilization and metabolic interrelationships; Is able to state the methodological basis of nutritional recommendations and be able to indicate them; Understand and comment on the importance of food and nutrition as an integral part of health promotion and disease prevention; Understand computer science as a database and as a tool for formulating and analyzing food plans; Register food plans; Provide capacity to substantiate the role of nutritionist; Develop critical thinking; Be able to work in a team.
Syllabus:
1. Introduction to the study of food and nutrition: general concepts. The role of the nutritionist as a specialist who plans the proper intake for different individuals and populations. 2. Imbalance and nutritional deficits in developed societies. 3. Energy sources. Availability, evaluation and reference. Energy metabolism. Components and methods of evaluation of energy expenditure. Energy balance, body weight and body composition. Needs and recommendations. 4. Ethyl alcohol and other alcohols present in alcoholic beverages: absorption, diffusion and metabolization. Biological effects. 5. Minerals and vitamins: nomenclature, biological properties and functions. Concept of deficiency and scarcity. Doses recommended. Prolonged occult dificiency and associated pathology.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The programmatic contents designed are perfectly in tune with the objectives of the Curricular Unit, as they address the main concepts and practices of food and human nutrition. All the objectives of the curricular unit, which in turn correspond to the contents taught will be subject to continuous evaluation. The subjects taught in the form of exposition and debate will be subject to continuous evaluation in both the theoretical component and the theoretical-practical component.
Teaching Methodologies (Including Evaluation):
Theoretical classes (exposition method): it is based on the exposition of the contents. It is intended to foster a critical spirit in matters related to human food and nutrition. The theoretical-practical sessions privilege the discussion initiated through "stimulus material", including "one-to-one" and "brainstorming", and methods of analysis and problem solving. Students' active participation, face-to-face contact, and activities with defined objectives, which include discussion of certain topics and issues, analysis, criticism, problem solving, and decision making are preferred. Evaluation: Theoretical component (45% of final grade): two written frequencies, to be carried out during the semester on dates to be agreed with the students; Theoretical-practical component (45% of final grade): two written frequencies, to be held during the semester on dates to be agreed with the students; Theoretical and theoretical-practical component (10% of final grade): a group work.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
All the objectives of the course, which in turn correspond to contents taught are subject to continuous evaluation. The subjects taught in the form of exhibition and debate will be subject to continuous assessment component in both theoretical and theoretical-pratical component.
Reading:
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, 2007 (1ª edição). 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.] Academy of Nutrition and Dietetics Position Papers.