Curricular Unit:			Code:
Nutrition and Dietetics in the Elderly			1006NDPI
Year:	Level:	Course:	Credits:
1	CTSP	Gerontology and Community Intervention	4 ects
Learning Period:		Language of Instruction:	Total Hours:
Spring Semester		Portuguese/English	52
Learning Outcomes of the Curricular Unit:
OA1. Understand general concepts related to the basics of food and nutrition. OA2. Stimulate interest and a critical spirit in all issues related to food / nutrition and health in the elderly. OA3. Realize the importance and fundamentals of food education, understand nutritional needs in old age. OA4. Understand the importance of food in preventing disease and promoting health. OA5.Analyze information OA6.Work as a team OA7.Think critically and solve problems
Syllabus:
S1. Food and health 1.1.- Major errors and excesses of food in Portugal 1.2.- Current Concept of Healthy Eating: Golden Rules of Healthy Eating 1.3.- Mediterranean Diet and Vegetarian Diet S2. Food and nutrients 2.1. Macronutrients - Essentially energetic nutrients 2.2. Macronutrients - Nutrients essentially of formation and maintenance of structures 2.3. Essentially regulatory nutrients S3. The New Food Wheel - Organization and Messages S4. Healthy cooking 4.1. General effects of cooking on nutrients 4.2. Culinary methods 4.3. Effect of the cooking method on the lipid and energy content of foods 4.4. Proper use of fats S5. Feeding in the elderly: 5.1. Needs of the elderly healthy. 5.2. Food and disease prevention. 5.3. Food / dietary care to be taken into account in certain conditions affecting the elderly
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
Syllabus nº1, nº2 and nº3 aim to achieve learning objectives nº1, nº4, nº5, nº6 and nº7. Syllabus nº4 and 5 aim to reach learning objectives nº1 to nº7.
Teaching Methodologies (Including Evaluation):
Assessment will be continuous and periodic. Contribute to the ongoing evaluation parameters such as attendance, interest shown, form of participation and attitude in the context of the classroom. Periodic evaluation will consist of two written assessment tests (50% each test) marked by the teacher at the beginning of the semester. The lack or dropping any one of the evaluations implies the classification of zero values on that test and it implies the absence of an evaluation item. The written assessment is on the basis on the program taught until the time of the assessment. The student is considered "approved" with the classification equal to or higher than 10.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The unit has a weekly time allocations of a theoretical-practical (TP). Classes will feature mainly seminar, in which it will be analyzed and discussed the syllabus mentioned above. Students will conduct research and cross-checking, from situations of group work, field trips, and any other forms of participatory learning, the teachers deem appropriate at the time. The theoretical-practical classes teaching methodology will allow the student to acquire the knowledge and skills underlying the learning objectives nº1 to nº4, consolidating them in the conduction of exercises of practical application and in case studies. The moments of discussion of the work developed individually or in groups will respond to learning objectives nº 5, 6 and 7.
Reading:
Insel, P., Ross, D., MacMahon, K. & Bernstein M. (2018). Discovery nutrition: 6th edition. Burlington, MA : Jones & Bartlett Learning. Obs.: Artigos científicos considerados pertinentes para os temas em estudos serão fornecidos pela docente para estudo e análise por parte dos estudantes.