Human Nutrition

Code:

CN21004

Acronym:

NUTHUM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2013/2014 - 1S

Active?	Yes
Web Page:	http://moodle.up.pt/
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	94	Plano oficial	2	-	7	70	189

Teaching language

Portuguese

Objectives

Students should:
1. Identify the components of food, particularly nutrients, their functions, utilization and metabolic interrelationships; 
2. To know the nutritional recommendations and methodological grounds; 
3. Characterize the ideal nutritional standards; 
4. Identify factors that affect the supply and quality of food and nutritional quality; 
5. Recognize the proper nutrition as an integral part of health promotion and disease prevention, and that mortality and morbidity can be significantly reduced through the manipulation of nutritional factors during the life cycle and in particular physiological situations; 
6. The role of the nutritionist as an expert that should be used to plan nutritional intake

Learning outcomes and competences

 

The course contents are consistent the objectives of the course since the program was designed to address the components in an integrated way regarding nutritional requirements along the life cycle considering the prevention of chronic diseases.

The program begins with the bioavailability and general concepts of nutrition (objectives 1 and 4), energy and nutrients in foods (objective 2), and then confronts them with the dietary reference intakes (objective 3), and the current recommendations to promote health and prevent disease (objective 5). The roles of nutrients, ethanol, and bioactive compounds and how their metabolic use is likely to vary depending on different factors are also discussed (objectives 5 and 6).

 

 

 

Working method

Presencial

Program

Introduction to the study of nutrition

1. Language and general concepts. Needs and recommendations. Factors that affect the nutritional quality. Physical activity and nutritional balance. Models of inadequate nutrition. Nutritional situation in Portugal and the World.

Energy and nutrients

1. Energy sources. Energy metabolism. Components and methods for assessing energy expenditure. Energy balance, weight and body composition. Requirements and recommendations.

2. Nomenclature, classification and properties of carbohydrates. Biological roles and its variation as factors influencing the bioavailability. Glycemic index. Carbohydrate and food industry. Requirements and recommendations.

3. Fiber: definition, nomenclature, classification and list of constituents. Biological role, properties, and use by food industry. Microflora. Requirements and recommendations.

4. Sources of protein. Protein quality and physiological functions and functional properties. Requirements and assessment. Amino Acids: listing, biological role, changes induced by industrial processing. Maillard reaction.

5. Fats, nomenclature, classification and properties assigned to food. Cholesterol and other sterols. Fatty acid numbering, listing, occurrence, properties and functions. Essential fatty acids, metabolic derivatives and biological roles. Domestic and industrial use of fats, substitutes and mimetics. Requirements and recommendations.

6. Ethanol and other alcohols present in alcoholic beverages: absorption, distribution and metabolism. Biological effects. Accidents, fetal alcohol syndrome, other harmful effects

7. Minerals and vitamins: nomenclature, biological properties and functions. Recommended dietary intakes.
8. Redox balance in nutritional perspective. Anti-oxidants: listing, nature, biological functions and relation to pathology.

9. Non-nutritive substances and organic compounds with nutritional significance in food. Fytochemicals: classes and components, and biological activity.

10. Water nutrient: roles, fluid balance, electrolyte and acid base. Water requirements.


Nutrition and health

1. Nutritional patterns and health.

2. Nutritional deficits and imbalances in consumer societies.

Mandatory literature

Mahan L. Kathleen 340; Krausec2b4s food and the nutrition care process. ISBN: 978-1-4377-2233-8

Teaching methods and learning activities

Learning methods which benefit group discussions, “case-studies” and problem based learning. Emphasis is placed on these methods which stress the activity and responsibility of students in learning, particularly in practical classes. In theoretical classes, lecturing combined with strategies seeking to relate the students to an active learning process.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	85,00
Trabalho laboratorial	15,00
Total:	100,00

Eligibility for exams

Attendance as Regulations of Faculty of Nutrition and Food Sciences, University of Porto

Calculation formula of final grade

In the discipline, students may choose a format for distributed (continuous) assessing or final exam. Continuous assessment includes: a written examination; and the oral presentation of a monograph, the resolution of exercise or performance of operations, and direct observation of students in the sessions. 

Students cannot miss the written examination in distributed assessment neither obtain a grade below 45 % of maximum under that test for keeping in this type of assessment.  The questions for the examination can be written to answer multiple choice, sentence completion, true or false, or response and enlarged or restricted.

The final classification in distributed evaluation, results of classification from the mini-written test (0 to 17.00), plus the classification, range up to 3.00, corresponding to the oral presentation of a monograph, the resolution of exercises or performance of assignments, and direct observation of students in the sessions.

Alternatively, it is possible to perform a written examination.

Classification improvement

If the student wishes, it is allowed to conduct an examination to improve the classification, considering his previous classification in distributed assessment, corresponding to the component "oral presentation of monographic work, problem solving or performing work, and direct observation of students in sessions "to be worth up to 3.0 values and the classification that will be obtained in the EXAM will be worth up to 17.0 values, in this condition. The desire of the student to consider the model described above [(total score = part of the distributed evaluation (values up to 3.0) + exam (up 17.0 points)] should be expressed in a written sheet, named and signed, to deliver on the day / time set for the examination, moments before start. After the exam started, if the student have not done it before, he can not choose for the model described above and classification of is exclusively that may be obtained in the exam (up 20 points). Alternatively, they may prefer the marks obtained in the examination without considering the distributed evaluation, and if this is the case, the examination will be worth up to 20 points.

Observations

Virtual office service on Moodle (forum) and room 344, 6 Monday, 10-15h.