Curricular Unit:			Code:
Nutritional Composition of Food			1080CNAL
Year:	Level:	Course:	Credits:
1	Undergraduate	Nutrition Sciences	3 ects
Learning Period:		Language of Instruction:	Total Hours:
Spring Semester		Portuguese/English	39
Learning Outcomes of the Curricular Unit:
O1. Explain the importance of knowledge of the nutritional composition of foods. O2. Know how to use the Food Composition Tables, as well as the Computer Bases of nutritional composition of food. O3. Know the different food groups and their characteristics. O4. Systematize the nutritional composition and energy value of food. O5. Name the main dietary sources of the various nutrients. O6. Know the legislation on the provision of information to consumers about foodstuffs, namely the mandatory information to be displayed on its label. O7. Know how to use nutrient analysis software.
Syllabus:
CP1. Nutritional composition of foods and the importance of this information. CP2. Food composition tables and computerized nutritional databases (eg PortFir). CP3. Food groups and Nutritional composition of food groups. 3.1 Milks and Dairy Products 3.2. Meat and meat products. 3.3. Fish (Fish, Mollusks and Crustaceans) 3.4. Eggs and egg products 3.5. Fresh and dried legumes 3.6. Cereals and Derivatives 3.7. Vegetables and Derivatives (except legumes) 3.8. Fruits and Derivatives 3.9. Oils and Fats 3.10. Sugar, Sugar Products and Honey 3.11. Cocoa and Derivatives 3.12. Alcoholic and non-alcoholic drinks CP4. Food labeling. Legislation on the provision of information to consumers on foodstuffs. CP5. Software Food Processor Nutrient Analysis Software.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1 aims to achieve O1 CP2 aims to achieve O2 CP3 aims to achieve O2, O3, O4 and O5 CP4 aims to achieve O6 CP5 aims to achieve O7
Teaching Methodologies (Including Evaluation):
This curricular unit includes theoretical and practical sessions. The teaching methodology of the theoretical sessions involves oral exposure of the syllabus based on the current scientific evidence, legislation and information from the food composition tables. Short videos are used as a learning strategy for food knowledge. Students will be actively encouraged to participate in these sessions. Practical sessions include: 1) solving exercises and practical activities on the content covered in the theoretical sessions; 2) use of food nutrient analysis software; 3) use of online software that allows students to review the material taught through the elaboration of multiple choice questions that are subsequently reviewed and answered by other colleagues. The evaluation of this curricular unit includes two written theoretical tests, a practical group project, and the submission of three assignments to be carried out during the practical classes.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
Theoretical sessions allow the deepening of knowledge with active participation of the student, associated with practical examples and short videos used as a learning strategy to motivate students. Within these classes, the contents will be organized and presented in order to promote the students' critical thinking to achieve the proposed objectives. The practical sessions aim to complement the theoretical sessions by promoting an understanding of the practical application of the knowledge acquired through the performance of practical activities and exercises articulated with the curricular unit's program. The group project based on a real situation and developed throughout the semester, aims to contribute to the development of students' critical thinking through the autonomous exploration of the food composition table and the practice of calculating the nutritional value of food, aiming to contribute to all the defined learning objectives. The use of an online platform for preparing multiple choice questions and answering questions by other students stimulates critical thinking, promoting questioning and active involvement of students, allowing them to contribute to achieving the proposed objectives.
Reading:
Martins I, Porto A, Oliveira L. Tabela da composição de Alimentos. Departamento de Nutrição e Alimentação - Instituto Nacional de Saúde Doutor Ricardo Jorge; 2006. PortFIR - Plataforma Portuguesa de Informação Alimentar; http://portfir.insa.pt/ Peres Emílio, Alimentos e Alimentação, Lello&irmão, 1992.
Lecturer (* Responsible):
Catarina Simões (catarinasimoes@ufp.edu.pt)