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Master in Community Nutrition and Public Health

General information

Official Code: MA63
Acronym: MNCSP

Ao tratar a Saúde Pública e a Nutrição Comunitária numa perspetiva única, global, este ciclo de estudos (CE) é pioneiro e vem preencher uma lacuna no ensino superior nacional.



  • Master in Community Nutrition and Public Health (120 ECTS credits)
  • Specialization Degree in Community Nutrition and Public Health (60 ECTS credits)

Courses Units


MNCSP1107 - ECTS The main objective of this training program is that students acquire both theorethical and practical knowledge in basic biostatistics.

Nutritional epidemiology

MNCSP1106 - ECTS With this Curricular Unit, it is expected that students:

- increase their knowledge on how to investigate the contribution of nutrition statuses, diet, and other factors in disease development, treatment, and prevention;

- know how to choose and to apply diet assessment methods, appropriate for the different study designs;

- achieve skills and competencies in data analysis and interpretation of nutritional epidemiology research results.

Ethics in PHN

MNCSP1105 - ECTS The objective of this unit is to provide students with a solid base of knowledge regarding ethics and its application in research and intervention in Community Nutrition and Public Health.

Principles of epidemiology


Acquisition of knowledge on concepts and methods of epidemiology. Recognition of characteristics, advantages and limitations of the main types of study and aspects related to its planning. Recognize the main types of epidemiological measures. Understand the main types of error in epidemiology.

Food habits: an integrated perspective


1. To acquire the theoretical basis for understanding the complex nature of food habits

2. To acquire competencies to identify the determinants of food habits

Nutrition in the life cycle


- Understand the differences in nutritional requirements at the various periods of the life cycle;

- Recognize the food and nutrition as an integral part of health promotion and disease prevention, and that mortality and morbidity can be significantly reduced through the manipulation of nutrition-dietary factors during the life cycle and in particular physiological situations;

- Formulate healthy dietary patterns considering the influence of multiple factors, including cultural, socioeconomic, psychosocial, knowledge, and lifestyle

Thematic seminars I

MNCSP1108 - ECTS To acquire knowledge and discuss timeless subjcts in Community Nutrition and Public Health, as well as to work competences not possible in the other UC

Health promotion techniques

MNCSP1102 - ECTS The students should know the theories that underlie health promotion programs and the fundamental techniques for their implementation. Students should be able to design a health promotion program, identifying all of its components, such as definition of objectives and targets, actions planning and strategies to perform the program evaluation.

Communication and marketing in PHN


Ability to identify adequate sources for the production of knowledge and its adaptation to different audiences, objectives and media (press, radio, television and online).

Ability to define and implement a communication strategy in the area of food and health, including tactics and models of public relations, management and induction of media content, communication / management of food crises and social networks.

Ability to identify the specificities of marketing communication in food and food services and how to use this knowledge to promote an ethically and nutritionally adequate consumption.

Management in PHN

MNCSP1204 - ECTS It is aimed with this course to develop basic knowledge about public management and their application to the fields of nutrition sciences and public health. It is envisaged as well to develop students' critical analysis about current developments in public policies in this sector, namely those that are supported by economic and management rationales and that have fostered organizational and governance changes in health systems and health organizations.

Food and nutrition policy


It is intended that students are able to:

Know the concerted set of actions aimed at improving the nutritional status of populations. What are possible intervention models, and what social, economic, and political conditions should be observed for the success of the intervention.

Design intersectoral strategies that are capable of acting on the knowledge and attitudes of citizens while at the same time modifying environments and the availability of food, while identifying the "political" dimensions that interfere with the action of the health professional.

Know and be able to use the management and leadership tools that enable them to develop and implement food and nutrition policies.

Understand other impacts, other than nutritional, arising from political intervention,and ethical issues regarding these interventions.

Food and nutrition interventions


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

Research project/ internship project

MNCSP1206 - ECTS This C.U. should constitute the basis for the research or internship to be carried out during the 3rd and 4th semesters.

Students are expected to acquire and deepen knowledge on the design and implementation of a research project/internship in community nutrition and public health nutrition. They are expected to acquired competencies and skills to identify specific situations and problems to be investigated as well as to plan research aiming to solve it.

Food safety and environment


The syllabus of this course offers students the knowledge and mastery of the conditions and circumstances that affect the safety of food products from production to consumption in a sustainable way. To address the scientific, technical and legal aspects as well as methodologies adopted to ensure food safety and sustainability and thereby contribute to the high levels of public health that European citizens legitimately expect from food production systems and the food chain as a whole. Provide them the interpretive keys that allow them to understand and respond to the expectations of society regarding the performance of health professionals in the scope of their professional activity. This is an approach that allows:

Ability to identify and evaluate hygiene and sanitary practices and procedures used in the agro-food sector, from primary production to consumption.

Implement and enforce legislation relevant to the production and marketing of food and the use of food security monitoring, control and management systems.

Elect preventive measures and establish procedures for the provision of safe food and food, meeting the public health sanitary requirements, based on the current legislation.

Promote the guarantee and management of hygiene and safety and food quality.

Exercise students in using the appropriate laws and methods to achieve this purpose.

To deepen the concept "One Health", addressing the various dimensions of this concept and re-evaluating it in depth.

Thematic seminars II

MNCSP1207 - ECTS To acquire knowledge and discuss subjects with relevance to Community Nutrition and Public Health.




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