Human Nutrition

Code:

CN21004

Acronym:

NUTHUM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2012/2013 - 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	91	Plano oficial	2	-	7	70	189

Teaching language

Portuguese

Objectives

In the field of knowledge, students must:
- Identify the components of food, particularly nutrients, their functions, utilization and metabolic interrelationships;
- To know the nutritional recommendations and methodological grounds;
- Characterize the ideal nutritional standards;
- Identify factors that affect the supply and quality of food and nutritional quality;
- 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;
- The role of the nutritionist as an expert that should be used to plan nutritional intake

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.

Complementary Bibliography

Paul Insel; Nutrition, Jones and bartlett Publishers, 2011. ISBN: 978-0-7637-7663-3

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 without final exam

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 quiz that can be done without notice in any of the sessions of the discipline and the oral presentation of a monograph, the resolution of exercise or performance of operations, and direct observation of students in the sessions.

For reasons that relate to the conditions of management time on task and teachers need to have a practical format for evaluation, students cannot miss the quiz written to the mode of assessment distributed in the test or obtain a grade below 45 % of maximum under that test. The classes continue during the period of continuous assessment, and subject matter covered by the questions includes all that was given. The questions for the quiz 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 18.00), plus the classification, range up to 2.00, corresponding to the oral presentation of a monograph, the resolution of exercises or performance of operations, and direct observation of students in the sessions.