Food and nutrition interventions

Code:

MNCSP1202

Acronym:

PRIANU

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2022/2023 - 2S

Active?	Yes
Course/CS Responsible:	Master in Community Nutrition and Public Health

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MNCSP	14	Official plan	1	-	6	54	162

Teaching language

Portuguese
Obs.: maioritariamente em Português, excecionalmente alguns convidados usarão o inglês

Objectives

The aims of this unit are:

1. To give students the theoretical basis for understanding the principles of health promotion and community interventions
2. To enable students to effectively contribute to the planning, implementation and evaluation of community food and nutrition interventions

Learning outcomes and competences

By the end of the module, students will be able to:

• Describe and compare the theories for behavioural change;
• Identify the key elements of successful interventions;
• Apply their knowledge for critical appraisal of food and nutrition intervention plans;
• Be competent in planning (including implementation and evaluation) effective food and nutrition community interventions.

Working method

Presencial

Program

1. Review key concepts and principles of health prevention and promotion and community interventions


2. Behavioral change theories


3. Promoting dietary changes and physical activity for the general public and in particular subgroups


4. Key elements of successful food and nutrition based interventions at European and global level


5. Planning, implementing and evaluating food and nutrition community interventions

Mandatory literature

Hawkes C. ; Promoting healthy diets through nutrition education and changes in the food environment: an international review of actions and their effectiveness. , FAO, 2013
McNulty J.; Challenges and issues in nutrition education. , FAO, 2013

Teaching methods and learning activities

Lectures and guided private studies will prepare students for active learning through participation in seminars, individual and group work. 

Mandatory participation in the classes. A final individual community intervention proposal and group written, or oral, reports will be requested.

Oral and written reports of group research based either on a literature review or field work. The group work will be presented to all the students for discussion. Final individual written report of a proposal intervention on food and nutrition; the oral presentation and discussion of such proposal will also be requested.

A weighed average of all parts makes up the final score: 60% individual final report and 40% group work reports. 9.5 is the lowest passing grade for the individual work and the final mark.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

Designation	Weight (%)
Trabalho escrito	60,00
Trabalho prático ou de projeto	40,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	38,00
Frequência das aulas	54,00
Trabalho escrito	40,00
Apresentação/discussão de um trabalho científico	30,00
Total:	162,00

Eligibility for exams

In accordance with FCNAUP rules

Calculation formula of final grade

A weighed average of all parts makes up the final score: 60% individual final report and 40% group work reports. 9.5 is the lowest passing grade for the individual work and the final mark.