Human Nutrition

Code:

CN21004

Acronym:

NUTHUM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2018/2019 - 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	92	Plano oficial	2	-	7	70	189

Teaching language

Suitable for English-speaking students

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, energy and nutrients in foods, and then confronts them with the dietary reference intakes, and the current recommendations to promote health and prevent disease. The roles of nutrients, ethanol, and bioactive compounds and how their metabolic use is likely to vary depending on different factors are also discussed.

 

 

 

Working method

Presencial

Program

Introduction to the study of nutrition

1. Language and general concepts. Needs and recommendations. Factors that affect the nutritional quality and health potential.  Global harmonization of methodological approaches to nutrient intake recommendations. Nutrigenomics and personalised nutrition. Models of inadequate nutrition (malnutrition). 

2. Nutritional bioequivalence and bioavailability. Microbiome mediated effects of nutritional intake.

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 potency. 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 in the life cycle. Amino Acids: listing, biological role.  

5. Lipids, nomenclature, classification and properties. Cholesterol and other sterols. Fatty acids: properties and functions. Essential fatty acids, metabolic derivatives and biological roles. Requirements and recommendations.

6. Ethanol and other alcohols present in alcoholic beverages: absorption, distribution and metabolism. Biological effects. 

7. Minerals and vitamins: nomenclature, biological properties and functions. Recommended dietary intakes.

8. Redox balance and dietary acid and alkaline load.

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

10. Water: roles, and hydration status. Water requirements.


Nutrition and health

1. Nutritional patterns and health.

2. Nutritional inadequacy and health consequences; global nutrition. Nutritional supplements.

Mandatory literature

EFSA (European Food Safety Authority); Dietary Reference Values for nutrients Summary report , EFSA supporting publication 2017:14(12):e15121. 92 pp, 2017
Institute of Medicine (U.S.). Food and Nutrition Board Standing Committee on the Scientific Evaluati; Dietary reference intakes. ISBN: 0-309-06554-2
Institute of Medicine (U.S.). Food and Nutrition Board Subcommittee on Upper Levels of Nutrients and; Dietary reference intakes. ISBN: 0-309-06935-1
Institute of Medicine (U.S.). Food and Nutrition Board Subcommittee on Upper Levels of Nutrients and; Dietary reference intakes. ISBN: 0-309-07279-4
Institute of Medicine (U.S.). Food and Nutrition Board Panel on Dietary Reference Intakes for Electr; Dietary reference intakes. ISBN: 0-309-09158-6
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.

Software

Food Processor Plus
Nutrium

Evaluation Type

Distributed evaluation without final exam

Assessment Components

Designation	Weight (%)
Teste	75,00
Trabalho laboratorial	25,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Apresentação/discussão de um trabalho científico	1,00
Estudo autónomo	58,00
Frequência das aulas	70,00
Trabalho escrito	19,00
Trabalho laboratorial	41,00
Total:	189,00

Eligibility for exams

Accordingly "Regulamento Académico da FCNAUP".

Calculation formula of final grade

At the end of nearly to 8 to 10 lectures, there will be an online evaluation about the topics covered in the lectures, at the Moodle platform, on dates previously scheduled with the Moodle test rooms, in a total of 3 Moodle tests'. Each test may include multiple choice questions, true or false, complete sentences, extended and limited answers. At the end of the evaluations, the arithmetic average of the total Moodle test scores will be calculated, with a weighting of 75% for the final classification (FC).

The distributed evaluation also includes a laboratory work component (LWC), which includes the direct observation of the students in the sessions and the resolution of exercises or case studies (17.5%), and oral presentation of a monographic work (7.5 %), with a total  weighting of 25% for the final classification.


FC = AM Total Moodle Tests' * 0.75 + LWC * 0.25


In the event of the impossibility of attending the scheduled dates for the Moodle tests, for reasons deemed relevant for the Pedagogical Council and for the UC Professors, and only by presenting a document that justifies the absence in the test, additional oral tests could be performed, in a scheduled date.  


Second Evaluation 

For students who have not obtained approval through the distributed evaluation or who wish to improve the classification of the tests, a Moodle test will be carried out in the Moodle platform at the second time evaluation, which may include multiple choice questions, true or false, phrases to complete, broad and limited response.

The final classification (FC) will result from the online test (75%) and the laboratory work component (25%).

FC = Moodle Test * 0.75 + LWC * 0.25

 

Special assessment (TE, DA, ...)

For all students with special status or special condition (workers, athletes, ...) who could not be present on the dates scheduled for the 3 Moodle tests, an additional test equivalent to the missed tests, may be carried out on a date to be scheduled in the last week of classes of the 1st semester. 

Classification improvement

For students who wish to improve the classification of the tests, a Moodle test will be carried out in the Moodle platform at the second time evaluation, which could include multiple choice questions, true or false, phrases to complete, broad and limited response.

The final classification (FC) will result from the online test (75%) and the laboratory work component (25%).

FC = Moodle Test * 0.75 + LWC * 0.25

Observations

Virtual office service on Moodle (forum) and room 341A.