Curricular Unit:			Code:
Assessment Methods of Food Intake			1080MAIA
Year:	Level:	Course:	Credits:
1	Undergraduate	Nutrition Sciences	5 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	65
Learning Outcomes of the Curricular Unit:
OA1. Recognize the importance of dietary assessment methods in the area of nutritional sciences OA2. Identify and apply tools for dietary assessment of individuals and populations adequately OA3. Acquire technical skills for the use and application of different methods of assessment of food and nutritional intake in different contexts. OA4. Recognize the advantages and limitations of direct and indirect assessment methods.
Syllabus:
CP1 - Study of determinants of food consumption CP2 - Introduction to Food Guides CP3 - Survey methodologies to assess food consumption and respective ethical considerations CP4 - Direct Methods: Questionnaires at the previous 24h and Food Diaries CP5 - Direct Methods: Food History and Food frequency questionnaires CP6 - Food vs. nutritional intake CP7 - Direct Methods: Biochemical indicators of nutritional intake CP8 - Indirect methods: Food Scales CP9 - Indirect Methods: Household Budget Surveys CP10 - Dietary assessment methodologies in the context of population studies CP11 - Current patterns of consumption and food waste
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1 aim to reach OA1 CP2 aim to reach OA1, OA2, OA3, OA4 CP3 aim to reach OA1, OA2, OA3, OA4 CP4 aim to reach OA1, OA2, OA3, OA4 CP5 aim to reach OA1, OA2, OA3, OA4 CP6 aim to reach OA1, OA2, OA3, OA4 CP7 aim to reach OA1, OA2, OA3, OA4 CP8 aim to reach OA1, OA2, OA3, OA4 CP10 aim to reach OA1, OA2, OA3, OA4 CP11 aim to reach OA1, OA2, OA3, OA4
Teaching Methodologies (Including Evaluation):
M1 - The sessions are theoretical based on the oral expository method (using a datashow), with the inclusion of practical examples M2 - Each session is complemented with the reading and analysis of scientific articles M3 - Availability on the e-learning platform of the contents and bibliographic references related to each session M4 - Reflections and exercises on the main topics discussed Evaluation: The theoretical component will be evaluated continuously, through 2 written tests. Each test will have a weighting of 40% of the final grade and the duration of 2 hours.The student must obtain an average classification of both tests =/> 9.5 points. The practical component will be evaluated through a group work (10%) and an individual work (10%). A minimum score of 9.5 for each component is required for approval. The student must be approved in the theoretical component and in the practical component, in the same academic year.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
To achieve the learning objectives in an integrated way, the theoretical exposition (M1) is combined with individual exercise and in group (M2, M3 and M4).
Reading:
- Tabela da Composição de Alimentos, Instituto Nacional De Saúde Doutor Ricardo Jorge, 2019. - FAO. Dietary Assessment: A resource guide to methods election and application in low resource settings. FAO Rome, 2018. - General principles for the collection of national food consumption data in the view of a pan-European dietary survey. EFSA Journal 2009; 7(12):1435. (Disponível na internet: http://www.efsa.europa.eu/en/scdocs/scdoc/1435.htm) - Fisberg RM et al. Inquéritos Alimentares – Métodos e bases científicos. Manole, 2005. - Selection of methodology to assess food intake. European Journal of Clinical Nutrition 2002; 56:S25-S32.
Lecturer (* Responsible):
Joana Mendes (joanamendes@ufp.edu.pt)