Curricular Unit:			Code:
Nourishment and Human Nutrition II			845ANH2
Year:	Level:	Course:	Credits:
2	Undergraduate	Nutrition Sciences	5 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	65
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 characterize the healthy eating pattern and compare it with the other existing patterns. OA6 - To relate the regulation of food intake with body weight and composition. OA7 - To register meal plans. OA8 - To present the ability to substantiate the role of the nutritionist. OA9 - To develop a critical spirit and open to change and the ability to work in groups.
Syllabus:
CP1 Carbohydrates: nomenclature, classification, functions. Digestible and indigestible. Needs and recommendations, food sources. Glycemic index, glycemic load and glycemic response. CP2 Proteins: nomenclature, classification, functions. Needs and recommendations, food sources. Diets high in protein and low in carbohydrates; vegetarian diets; supplementation; quality and complementation. CP3 Lipids: nomenclature, classification, functions. Needs and recommendations, food sources. CP4 Water: functions, balance, needs. CP5 Antioxidants: nature, biological functions and association with pathology. CP6 Regulation of food intake and body weight. CP7 Healthy eating pattern: concept, formulation and implications. CP8 Nutritional and food recommendations. Food guides. CP9 Mediterranean and Atlantic Diets. CP10 Food and Nutrition in the life cycle: pregnancy, breastfeeding, childhood, adolescence and aging. CP11 Group work.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1 - Carbohydrates. Aims to achieve OA1, OA2, OA3, OA4, OA8 and OA9 CP2 -Proteins. Aims to achieve OA1, OA2, OA3, OA4, OA7, OA8 and OA9 CP3 - Lipids. Aims to achieve OA1, OA2, OA3, OA4, OA8 and OA9 CP4 - Water. Aims to achieve OA1, OA2, OA3, OA4, OA8 and OA9 CP5 - Antioxidants. Aims to achieve OA1, OA2, OA3, OA4, OA8 and OA9 CP6 - Regulation of food intake and body weight. Aims to achieve OA6 and OA9 CP7 - Healthy eating pattern. Aims to achieve OA1, OA2, OA4, OA5, OA8 and OA9 CP8 - Nutritional and food recommendations. Food guides. Aims to achieve OA2, OA4, OA5, OA8 and OA9 CP9 - Mediterranean and Atlantic Diets. Aims to achieve OA2, OA4, OA5, OA8 and OA9 CP10 - Food and Nutrition in the life cycle. Aims to achieve OA2, OA4, OA8 and OA9 CP11 - Group work. Aims to achieve OA1, OA2, OA4 and OA9
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. Evaluation: 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 a group work weighting of 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.
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, 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.