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Nutrition and Food
Scholar Year: 2020/2021
| Code: |
LICAC33 |
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| Acronym: |
NA |
| Scientific area: |
Ciências Fundamentais |
| Section/Department: |
Biomedical Sciences |
| Term: |
1st Semester |
Courses
| Acronym |
N. of students |
Study Plan |
Curricular year |
ECTS |
Contact hours |
Total Time |
| LA |
15 |
|
3º |
3,0 |
60 |
81,0 |
Teaching language
Portuguese
Intended learning outcomes (Knowledges, skills and competencies to be developed by the students)
It is intended that at the end of this course the student is able to:
• Understand the need, nature and scope of food and nutrition;
• Recognize the importance of the health professional role as participative agent in food and nutrition of
individuals and populations;
• Identify problems of nutritional health individually or collectively;
• Investigate the causes and consequences of food and nutritional problems identified;
• Share your own ideas in relation to food and nutritional problems identified;
• Analyse and know how to apply the changes that must take place to solve the problems of food and
nutrition nature in health and disease.
• Know how to recognize and implement in practical food and nutrition character of measures offered to
them by multidisciplinary clinical teams
Syllabus
1. BASICS OF FOOD AND NUTRITION
2. HEALTH CONCEPTS AND FOOD SAFETY
3. NUTRITION ROLE IN INDIVIDUAL AND COLLECTIVE HEALTH & EATING HABITS
4. NUTRITIONAL NEEDS IN LIFE CYCLE
5. HEALTHY EATING AND BALANCED
6. FOOD SITUATION IN PORTUGAL
7. PATHOLOGIES RELATED TO FOOD AND NUTRITION
8. NUTRITION BASELINE ASSESSMENT
Demonstration of the syllabus coherence with the UC intended learning outcomes
Given that the students of UC will be future health professionals responsible for implementing food and
nutrition interventions at individual and collective level, it is essential to have knowledge about basics of
nutrition, hygiene and food safety, nutrition and food throughout the life cycle, and nutrition in the more
common pathologies. Thus, we believe that the conditions for students to recognize the important role of
food and nutrition in health and disease, acting professionally in the future accordingly.
Teaching methodologies
Expositive, demonstrative, participative and problem solving.
Demonstration of the teaching methodologies coherence with the curricular unit's intended learning outcomes
Active and participatory methodologies will be adopted, centered on the interests of students, insofar as
they are considered the most appropriate to promote student involvement, thus achieving its full
participation in the process of teaching and learning. These methods and techniques are not worked in the
abstract but in the context in which the student himself is included, making it possible to reflection,
sharing and the consequent discussion of developments and actions taken. We think that in this way we
are creating favorable conditions for future students as health professionals can promote among its users
and target populations, healthy food and nutrition and adapted to the conditions of each individual.
Assessment methodologies and evidences
The unit can be effected by: (a) continuous
evaluation, ongoing at the school and that results in the exemption examination period, if the final grade is
equal to or higher than 10, and assuming the formative and summative dimensions; (b) exam, which takes
the summative dimension. The assessment is made by two written tests, each one accounting for 50% and
with 9,5 values of mínimal classification.
The classification of all assessment instruments is expressed on a scale of 0 to 20, and the weighted value
of the marks obtained must be equal or greater than 10. The exam consists in a written test, in which the
approval will require a rating equal to or higher than 10.
Bibliografia
Breda, João (1998). Fundamentos de Higiene Alimentar e Nutrição. Instituto Nacional de Formação
Turística.
Camilo, Mª Ermelinda (2001). Manual Prático de Nutrição Clínica no Adulto. 1ªEdição. Editora Dinalivro.
Escott-Stump, S. (2015). Nutrition and Diagnosis Related Care. 8th Edition. Lippincott, Williams & Wilkins.
Gonçalves Ferreira, F.A. (1983). Nutrição Humana. Lisboa: Fundação Calouste Gulbenkian.
Mahan LK, Escott-Stump S Krause`s (2010). Food, Nutrition and Diet Therapy. Ed. 13th. Sauders.
Verdú, J Mataix (2005). Nutrición para Educadores. 2ª edicion. Fundación Universitária Iberoamericana.
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