Curricular Unit:			Code:
Nutritional Composition of Food			845CNAL
Year:	Level:	Course:	Credits:
1	Undergraduate	Nutrition Sciences	3 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	39
Learning Outcomes of the Curricular Unit:
- To know the nutritional composition and energy content of food groups; - To systematize the nutritional value of foods and recognize their importance; - To understand the organization and usefulness of the Food Composition Tables and nutritional databases and to know how to use them. - To know the several projects of harmonization of nutritional composition data.
Syllabus:
Food composition tables and computerized nutritional databases. Food labeling. Nutritional composition of food groups: Milk and Dairy Products Meat and Seafood Eggs and egg products Fresh and Dried Legumes Cereals and Derivatives Vegetables and Derivatives (except legumes) Fruits and Derivatives Olive Oil, Oils and Fats Sugar, Sugar Products and Honey Cocoa and Derivatives Alcoholic and non-alcoholic drinks
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
Aiming to achieve the learning objectives set out, of which emphasizes the knowledge of the nutritional composition and energy content of food groups and of the organization and usefulness of the Food Composition Tables and nutritional databases, the syllabus focus on the nutritional composition of several food groups present in the Food Composition Tables, which will allow students to systematize this information as well as keep in touch with their content, presentation, etc.
Teaching Methodologies (Including Evaluation):
The sessions are theoretical complemented by practical sessions (totaling 3 hours weekly) based on oral lectures (use of data projectors), with inclusion of practical examples and exercises and practical grouping work. Knowledge will be assessed continuously and periodically through two evaluation moments for the theoretical component (each frequency will have a weighting of 50%) and a group work ) and exercises (35%) for the practical component.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The teaching methodology combines the oral methodology (oral lectures), essential to acquire basic structuring knowledge and the group work, essential to systematize information and promote the ability to interpret nutritional data.
Reading:
Gonçalves Ferreira FA, Silva Graça ME. Tabela da composição dos alimentos Portugueses. Direção-Geral da Saúde; 1985. Martins I, Porto A, Oliveira L. Tabela da composição de Alimentos. Departamento de Nutrição e Alimentação - Instituto Nacional de Saúde Doutor Ricardo Jorge; 2006. Links e artigos facultados nas aulas, entre outros: Teresa Carrilho, Fernando Amaral. Da Rotulagem de Géneros Alimentícios à Informação ao Consumidor. Nutrícias 23; 6-7. http://www.esha.com/products/food-processor/ http://www.eurofir.org/