|2||Undergraduate||Nutrition Sciences||3 ects|
|Learning Period:||Language of Instruction:||Total Hours:|
|Learning Outcomes of the Curricular Unit:|
|The main learning outcome of the present curricular unit is the description, in an integrated way, of the etiology, pathogenesis, epidemiology and diagnosis of infections affecting different human organ systems, with particular emphasis being placed on food-borne diseases. It is intended the acquisition and/or improvement of competences regarding the infectious diseases of bacterial, fungal, viral and/or parasitic origin with clinical relevance to humans, namely their etiology, pathogenesis, diagnosis (including the collection and processing of clinical samples for laboratorial diagnosis and/or food in the context of control and outbreak epidemiological investigation), prevention and treatment. The problem of microbial resistance to multiple antibiotics will also be contextualized.|
The acquired competences are included in Domains A, B and C of basic competences to be acquired in the academic training for the professional practice of Nutritionists in Portugal (Order of Nutritionists).
Study of the main human infections, namely their etiology (bacterial, fungal, viral, parasitic), pathogenesis, diagnosis, prevention and treatment:
Gastrointestinal tract infections and other foodborne diseases (with special emphasis on parasitic infections)
Infections of the respiratory tract
Infections of the central nervous system
Infections of the urinary tract
Sexually transmitted infections
Obstetric and perinatal infections
Skin, mucocutaneous, subcutaneous and osteoarticular infections
I-Analysis of clinical samples in the context of laboratory diagnosis of infections of different etiologies and/or food in the context of control or outbreak investigation (collection, conservation, validation)
2.Identification of the etiologic agent(s) (classical and molecular methods)
|Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:|
|The syllabus, centered in an advanced scientific and laboratorial curricula regarding the etiology, pathogenesis, diagnosis and treatment of infections with clinical relevance to humans at different organ systems (with particular emphasis on those transmitted by food), is fully consistent with the learning objectives of the course, as they allow a wide acquisition, integration and application, in a gradual and oriented way, of the diverse fundamental and specific concepts, knowledge and methodologies in Clinical Microbiology. The workload of each of the syllabus content is also appropriated for the acquisition of knowledge and competences by the student. Therefore, the student should be able to achieve the intended learning outcomes.|
|Teaching Methodologies (Including Evaluation):|
|Pedagogic execution of the theoretical classes: presentation of relevant theoretical concepts in the classroom, practical application of some concepts, orientation of student’s self-study by analysis of recommended bibliography. Debate on relevant issues related to the syllabus.|
Pedagogic execution of the laboratorial classes: preparation, execution and discussion of the results regarding the foreseen laboratorial protocols which reinforce the theoretical learning.
Assessment follows the determined in the "Normativa Académica de Funcionamento das Licenciaturas e Mestrados Integrados da UFP".
Continuous assessment [including: i) two written theoretical assessment tests and individual work of the student, as resolution of clinical cases or deepening of scientific knowledge through literature search (theoretical component) (80%); ii) two laboratorial assessment tests and student performance in the Lab (laboratorial component) (20%)].
|Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:|
|The teaching methodologies (theoretical exposition, debate, practical application of concepts, and orientation of self-study and laboratorial work) are fully consistent with the learning objectives of the curricular unit, as they allow a gradual acquisition, reflection, integration and application of the technical-scientific knowledge. The workload of each of the syllabus content is also appropriated for the fulfillment of the learning outcomes. The manipulation of clinical samples (and sometimes also food samples) in laboratorial environment with the aim to identify and characterize microbial species (bacteria, fungi, virus, parasites) causing infections strengthens the knowledge acquired on topics of the theoretical component, by using scientific experimentation, and reinforces the acquisition of competences. The constant interaction between the teacher and the student in the classroom/laboratory and in individual tutorial sessions (in which the student will individually have the teacher’s support to fill in gaps or change study strategy) will allow to adequate the student to reach the objectives. The assessment tests will be used to evaluate the individual technical-scientific knowledge and competences, allowing the confirmation of the learning outcomes fulfillment. The analysis of clinical cases, the deepening of scientific knowledge through literature search, and the application of acquired knowledge to known situations, will contribute to stimulate the scientific curiosity, the reflection and critical thinking, and the integration of knowledge, allowing also the enhancement of student autonomy regarding the bibliographic search and reference management, and the improvement of scientific communication skills. The acquired competences fall into three of the eight areas of competence to be acquired in the academic training for the professional practice of Nutritionists in Portugal ("Referential for the Academic Formation of Nutritionists" of the Order of Nutritionists, 2016): - Domain A - "Apply the knowledge of the natural sciences, health sciences, social sciences and food technology and relate them to the food and nutrition sciences"; - Domain B - "Apply, understand and choose methods of collecting and interpreting information on nutritional status and interactions between diet, health and disease"; - Domain C - "Apply methods of physical, chemical, nutritional, microbiological and sensorial analysis of food"; "Implement standards and procedures for food safety and quality".|
|(1) Barroso, H., Meliço-Silvestre, A., Taveira, N. Microbiologia Médica. Lidel, 2014.|
(2) Jorgensen, J. H., Pfaller, M. A., Carroll, K. C., Funke, G., Landry, M. L., Richter, S. S., Warnock, D. W. Manual of Clinical Microbiology (11th edition). ASM Press, 2015.
(3) Sousa, J.C., Machado, E., Novais, C., Peixe, L., Amorim, J., Monteiro, N. Antibióticos – Volume I. Edições Universidade Fernando Pessoa, 2016.
(4) Tille, P. Bailey & Scott's Diagnostic Microbiology (13th edition). Mosby, 2014.
(5) Bhunia, A. Foodborne Microbial Pathogens: Mechanisms and Pathogenesis (2nd edition). Springer-Verlag New York, 2018.
(6) Artigos científicos actuais.