Human Nutrition

Code:

CN21004

Acronym:

NUTHUM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2020/2021 - 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	75	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, including global harmonization; 
3. Characterize the ideal nutritional standards; 
4. Identify factors that affect the supply and diet quality, 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, according individual characteristics, 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

Comments from the literature

The specific bibliography for each session is available in each summary.

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

According to "Regulamento Académico da FCNAUP".

Calculation formula of final grade

The discipline's assessment modality is distributed assessment, and teachers encourage the submission of different types of work / exercises throughout the semester, which include: a) two tests with quick answer questions, online, which can be remotely; b) a monograph in group work, submitted online; c) and the submission of several "assignments" distributed in the theoretical-practical classes, within deadlines to be agreed, which can be submited online and remotely; Each of the different types of work / exercises has a specific weight for a classification, as described below. Everyone assignments/tests need to be submited on the Moodle platform.

 

The two tests will be performed preferably on Wednesdays, between 7 pm and 8 pm, on the Moodle platform (except for force majeure), online, which can be remotely; at the end of the two evaluations, the arithmetic mean of the classifications will be made, and the arithmetic mean obtained will have a weighting of 75% for a final classification (CF). A missed test will be scored with 0 (zero) values. Each assessment will include multiple choice questions, true or false, complete sentences, extended and or limited answer.

 

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

 

CF = MA Total Moodle Tests * 0.75 + CTL * 0.25

 

 

If it is impossible to show up on the dates previously scheduled for the Moodle tests, and only for reasons considered exceptional for the Pedagogical Council / Faculty Professors of Human Nutrition, and upon delivery of the justification of absence, an oral test (in person or online synchronous) may be performed instead of the Missing Moodle test, on a date to be scheduled.

Second Evaluation 

For students who have not obtained approval through the distributed evaluation or who wish to improve the classification of the tests, an Exam - in person - (moodle or symilar, or written exame) will be carried out at the second time evaluation; the Exam 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 = 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 tests, an additional test equivalent to the missed tests, may be carried out on a date and format to be scheduled in the last weeks of classes of the 1st semester.

Classification improvement

For students who wish to improve the classification of the tests, an Exam (moodle or symilar, or written paper) 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 Exam (75%) and the laboratory work component (25%).

FC = Test * 0.75 + LWC * 0.25

Observations

Virtual office service on Moodle (forum) and room 3.202 (please schedule an appointment).