Human and Nutrition

Code:

CN31001

Acronym:

ALIHUM

Keywords
Classification	Keyword
OFICIAL	Health Sciences
OFICIAL	Natural Sciences

Instance: 2010/2011 - 2S

Active?	Yes
Web Page:	http://moodle.up.pt/course/category.php?id=141
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	125	Plano oficial	2	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

The objectives of training to get with the discipline of Food are:
- Acquire knowledge in the field of regulation of intake and body weight through nutritional factors, dietary, behavioral, socio-economic, cultural and demographic factors;
- Acquire knowledge in the field of food standards in Portugal and different parts of the world, from the standpoint of socio-cultural, food, nutrition and health;
- Acquire knowledge in the field of nutritional status in adults and in special physiological situations, including pregnant and breastfeeding, and the elderly;
- Acquire knowledge in the field of nutrition of athletes;
- Acquire knowledge in the field of information technology as a database and as a tool to formulate dietary plans;
- Develop skills that enable to calculate nutrient and energy needs according to the various periods of the life cycle (after pediatric), pregnancy and lactation, the professional and leisure activities, age, gender, lifestyle, and climate;
- Develop skills to enable the registration of plans using food formats, language and terms that are clear and easily perceived by individuals as intended, and other individuals, health professionals or not, they may need to access this information.
The goals of discipline related to the development of a spirit of critical intervention, are:
- Develop skills that enable to recognize the nutritional and socio-cultural food and beverages to integrate food into sets, depending on the characteristics of the individual or population group;
- Formulate menus nutritionally adequate for the various periods of the life cycle (after pediatric), pregnancy and lactation, and sports, according to professional and leisure activities, preferences, religious and cultural practices, climate and lifestyle.
- Interpret information on food and nutritional intake in relation to the objectives and preferences of individuals, and make modifications according to their occupation and leisure, age, gender, lifestyle, and climate;
- Working group to plan, implement and review their menus for individuals or groups;
- Communicate effectively with individuals and groups, using different strategies, including information technology and communication, so that they can have an informed choice about feeding them.
With reference to the principles and objectives set out above, the course is structured around themes and content to allow the student;
- Understand the importance of nutrition as an integral part of health promotion and disease prevention, and reduction in mortality and morbidity through the manipulation of food during the life cycle and in particular physiological situations;
- To analyze the power of an individual or groups of individuals throughout the life cycle and in particular physiological situations;
- Locate yourself against different patterns of healthy eating;
- Understand the importance of multiple factors, including cultural, psychosocial, economic, nutritional, food, knowledge, health and lifestyle, food;
- Focusing roles as a specialist dietitian to plan the food intake of individuals throughout the life cycle and in particular physiological situations.

Program

- Introduction to the study of nutrition
- Factors nutritional food and dietary behavior, and other environmental conditions that affect the regulation of intake and body weight.
- Relations between nutrition and development and health. Food situation in Portugal and in the World. Current feeding practices in Portugal, inadequate dietary practices and health situation arising.
- Characterization social, food, health and nutrition of large inadequate dietary patterns. Features common to the eating patterns of consumption societies and historical evolution of modern food, its excesses and imbalances. Emphasis on role of processed foods and meals outside the home. Comparison of value between foods and dietary patterns.
- Pathology due to westernized diet; paradigmatic case of the relationship between diet and cancer.
- Mediterranean Food, Healthy Eating empirical paradigm.
- Vegetarian and macrobiotic food.
- Healthy Eating: concept, history, current setting. Characterization food, health and nutrition of a healthy diet for adults.
- Healthy eating in particular situations
- Specific biological, food and nutrition for pregnant and breastfeeding. Dietary and nutritional recommendations.
- Specific biological, food and nutrition for the elderly. Dietary and nutritional recommendations.
- Specific physiological and behavioral characteristics of athletes. Specific dietary and nutritional needs of athletes. Dietary and nutritional recommendations for athletes

Mandatory literature

Mahan L. kathleen; Krause.s food, nutrition, & diet therapy. ISBN: 0-7216-9784-4

Teaching methods and learning activities

Methods of teaching and learning focus on more theoretical aspects of information, including lectures; practice sessions emphasize the discussion initiated by several" stimulus material "in various planes including types "one-to-one”, brainstorming and analysis and troubleshooting.
The languages used in the discipline could be the Portuguese and English.

Evaluation Type

Eligibility for exams

Attendance Rules as Academic Regulations 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 resolution of exercises, conducting studies, and direct observation of students in the sessions, and conduct or frequency of activities selected by teachers in training.

Studenst cannot miss the written quiz to the mode of distributed assessment in the test neither 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.

A final classification in distributed evaluation, the classification results from the quiz written (0 to 18.00), added the following ratings: the resolution of exercises, conducting studies, and direct observation of students in the sessions, the range up 2.00; and achievement or frequency of activities selected by teachers in further training, the range up to 1.00. Since we consider a minimum of competence at a given moment, to remain in distributed evaluation, the quiz is not allowed to get a rating below 45% (without rounding) of the total planned for this test.