Human and Nutrition

Code:

CN31001

Acronym:

ALIHUM

Keywords
Classification	Keyword
OFICIAL	Health Sciences
OFICIAL	Natural Sciences

Instance: 2014/2015 - 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	95	Plano oficial	2	-	5,5	56	148,5

Teaching language

English

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.

Learning outcomes and competences

he skills that the discipline of Food aims to develop in students for the following areas: knowledge and understanding, application of knowledge and understanding acquired; critical appraisal of situations and decision-making, communication, literacy and mastery of new technologies and autonomy and team work.

 

 

 

A. Knowledge and understanding:

 

 

 

- Know the structure and metabolic functions of nutrients and other food constituents;

 

 

 

- Knowing the sources of dietary nutrients, as well as other food constituents, including biologically active toxins and anti-nutrients;

 

 

 

- Understanding food digestion, absorption, metabolism and excretion of nutrients and other food constituents;

 

 

 

- Understand the type, magnitude and determinants of nutritional needs throughout life and in particular physiological situations;

 

 

 

- Understand the role of nutrition, foods, nutrients and supplements in health maintenance and prevention or cause of diseases or dysfunctions throughout the life cycle and in particular physiological situations;

 

 

 

- Knowing the physiology and nutritional biochemistry, particularly regarding the control of intake and food choices, energy balance, exercise, fertility, reproduction and lactation.

 

 

 

B. Application of acquired knowledge and understanding:

 

 

 

- Know how to apply methods of collecting and interpreting information about dietary intake, nutritional status, body composition and energy balance and about the interactions between diet and health, and disease;

 

 

 

- Be able to collect, record, analyze, interpret and report analytical data in the area of nutritional sciences using appropriate methods;

 

 

 

- Be able to apply the methods of chemical analysis, nutritional, microbiological and sensory food;

 

 

 

- Know how to plan and implement menus tailored to different circumstances in the life cycle and special physiological situations;

 

 

 

- Being able to participate in the planning of community intervention programs in the area of food / nutrition;

 

 

 

- Being able to participate in the planning of policies that integrate food issues / nutrition and its relationship to public health;

 

 

 

- Be able to promote education and training on food, nutrients and interactions between diet and health aimed at the population in general and / or specific groups, and

 

 

 

- Being able to participate in the planning and implementation of research projects in the area of nutrition and food sciences.

 

 

 

C. Critical appraisal of situations and decision making:

 

 

 

- Recognize methods of collecting and interpreting information about dietary intake, nutritional status, energy balance and body composition and about the interactions between diet and health;

 

 

 

- Recognize the influence of economic, social, cultural, political and behavioral factors on the supply, choice, access and consumption of food, and

 

 

 

- Learn formulate menus nutritionally adequate and adapted to the various periods of the life cycle, the professional and leisure activities, to exercise, to lifestyle and climate.

 

 

 

D. Communication, literacy and the new technologies:

 

 

 

- Be able to communicate effectively and appropriately with the general public and / or to particular groups on food and nutrition;

 

 

 

- Ability to prepare reports scientific / technical and present them orally or in writing,

 

 

 

- Ability to use effectively the information and communication technologies;

 

 

 

- Ability to browse and use literature and other sources of technical information, and

 

 

 

- The earlier a second language.

 

 

 

E. Autonomy and teamwork:

 

 

 

- Develop the capacity to manage learning throughout life.

 

 

 

- Identify and work according to personal goals, academic, institutional and national.

 

 

 

- Develop a flexible, adaptable and effective in study and work.

 

 

 

- Recognize and respect the opinions and perspectives of team members, and have bargaining power.

 

 

 

- Evaluate the performance as an individual or team member; collaborate in assessing the performance peer.

 

 

 

- Develop capacity to appreciate the interdisciplinary nature of Nutrition and Food Sciences, and validate different points of view.

 

 

 

It is recognized that in view of "employers", the main skills sought and that the discipline will also help develop include:

 

 

 

- The intellectual order, such as the ability to analyze, evaluate, and synthesize, and think critically, to identify and solve problems, collect and organize information, and "numeracy" (interpret statistical data);

 

 

 

- The communication (written and oral);

 

 

 

- The organization, working independently, and manage time, resources and projects;

 

 

 

- The interpersonal and team work, working with peers and motivate them, and have leadership skills, flexibility and adaptability;

 

 

 

- The intercultural seeing other cultures and be able to work in a context of intercultural environment;

 

 

 

- The research;

 

 

 

- The of "computer literacy" and

 

 

 

- The use of at least one foreign language.

 

Working method

Presencial

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

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	85,00
Trabalho escrito	15,00
Total:	100,00

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.