Curricular Unit:			Code:
Hospital Nutrition and Nutritional Support			1080NHSN
Year:	Level:	Course:	Credits:
4	Undergraduate	Nutrition Sciences	4 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	52
Learning Outcomes of the Curricular Unit:
LO1. Know the functions and skills of the nutritionist in the clinical setting LO2. Know the principles of hospital food and nutrition. LO3. Know the function and organization of the diet manual. LO4. Integrate and apply the concept of assessment of nutritional status and all parameters involved. LO5. Apply screening tools and diagnostic tools for malnutrition. LO6. Identify changes in nutritional status in hospitalized patients. LO7. Know the different types of nutritional support: enteral nutrition and parenteral nutrition. LO8. Know how to select the type of nutritional support to institute. LO9. Know how to institute nutritional support. LO10. Analyze information. LO11. Work with a critical spirit in problem solving. LO12. Work as a team.
Syllabus:
S1. Introduction to hospital nutrition: hospital management model S1.1. Functions of a nutrition and food service S1.2. Hospital catering S1.3. Clinical nutrition S1.4. The clinical nutritionist in a multidisciplinary team S2. Food in a hospital environment S2.1. Classification of hospital diets S2.2. Diets manual template S3. Screening and evaluation of malnutrition and other nutritional related conditions S4. Institution of nutritional support: enteral nutrition and parenteral nutrition - criteria and selection S5. Nutritional care plan: enteral nutrition and parenteral nutrition S6. Energy and protein requirements calculation S7. Clinical and analytical monitoring S8. Nutritional support in different pathologies: recommendations S9. Presentation of clinical guidelines S10. Resolution and discussion of clinical cases
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
Syllabus contents nº1 (1.1, 1.2, 1.3, 1.4). And nº2 (2.1, 2.2) aim to reach learning outcomes nº1, nº2 and nº3, nº10 and nº11 Syllabus content nº 3 aims to achieve learning outcomes nº4, nº5, nº6, nº10 and nº11. Syllabus contents nº 4 and nº5 aim to reach learning outcomes nº7 and nº8, nº10 and nº11. Syllabus contents nº6, nº7, nº8 and nº9 aim to reach learning outcomes nº8, nº9, nº10 and nº11. Syllabus content nº9 aims to achieve learning outcomes nº8, nº9, nº10, nº11, nº12. Syllabus content nº10 aims to achieve learning outcomes nº8, nº9, nº10 and nº11.
Teaching Methodologies (Including Evaluation):
M1. Expository method (theoretical lessons - designed to organize the information regarding each theme in a hierarchical manner and to foster a critical spirit in clinical nutrition. M2. Demonstrative and interrogative method (practical lessons - designed to consolidate the knowledge already acquired, through an active participation of the student in the discussion and presentation of clinical cases, in the resolution of practical exercises or in the discussion of scientific articles. M3. The didactic material of the classes is made available on the e-learning platform. Assessment - Weighting of theoretical and practical components of 60% and 40%, respectively. - Two tests of the theoretical component (30% each), one test of the practical component (30%) and a group work (10%). - The final theoretical and practical classification must be higher than 9.4. Curricular unit approval is obtained with a final grade higher than 9.4.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
All learning outcomes of the curricular unir will be assessed through continuous evaluation. The teaching methodology of theoretical lessons will allow the student to acquire the knowledge and skills underlying learning outcomes nº1 to nº11. The moments of discussion of the work developed individually or in a group in the practical lessons will allow to answer the learning outcomes nº7, nº8, nº9 and nº10, nº11 e nº12.
Reading:
1. Fauci, A. S. (2009). Harrison's principles of internal medicine: 17th ed. New York: McGraw-Hill Medical. ISBN: 9780071466332. 2. Kumar, V., Abbas, A. K., & Aster, J. C. (2015). Robbins and Cotran pathologic basis of disease: 9th edition. Philadelphia, PA: Elsevier/Saunders. ISBN: 9780808924500. 3. Mahan ,K.L. & Raymond, J.L. (2017). Krause's food & nutrition therapy: 14th ed. Philadelphia, Pa.; Edinburgh: Elsevier Saunders. ISBN: 9780323340755. 4. Ross, A. C., Caballero, B. H., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: 11th ed. Wolters Kluwer Health Adis. ISBN: 9781605474618. 5. Guidelines: ASPEN e ESPEN. Obs.: sempre que o docente considere pertinente serão discutidos artigos científicos relevantes para o programa, constituindo bibliografia aconselhada.
Lecturer (* Responsible):
Ana Sofia Sousa (asofiasousa@ufp.edu.pt)