Methodologies for Food Consumption Assessment

Code:

CN11006

Acronym:

MAIA

Keywords
Classification	Keyword
OFICIAL	Natural Sciences

Instance: 2016/2017 - 1S

Active?	Yes
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	87	Plano oficial	1	-	5	56	135

Teaching language

Portuguese

Objectives

The aim of this curricular unit is to enable students to acquire competencies to use with proficiency one of their future profession tools: the assessment of food and nutrient consumption.
At the end of the curricular unit the students should (1) know the various methods of individual's food consumption; (2) be able to collect, record and report data from indviduals food consumption.

Learning outcomes and competences

This curricular units provides students skills to proficiently use one of the fundamental tools to assessment of food intake and nutritional status.

Working method

Presencial

Program

Food consumption assessment methods
1.1. Theoretical background and terminology
1.2. Food consumption methods
1.3. Variables to be considered as determinants of consumption
1.4. Ethical aspects in food consumption assessment
2. Survey techniques
2.1. Methodologies
2.2. Food consumption measurement aids: weighing, food models, food replicas, portion sizes, photographic albums
3. Food consumption surveys: retrospective and prospective. Principles, practical aspects, advantages, limitations, validity and precision
3.1.Prospective methods: present consumption
3.1.1. Food records/diaries: weighed, estimated portions, observed
3.2. Retrospective methods: consumption in the recent or distant past
3.2.1. 24 h recall
3.2.2. Food history
3.2.3. Food frequency questionnaires
3.3. Combined methods
3.4. Rapid assessment methods and/or with specific objectives
4. Methods in special situations: disabled, illiterate or other subjects
5. Methodology of food waste
6. How to select a method: objective and type of study, population, available resources
7. National food studies: European overview

Mandatory literature

Cameron Margaret 340; Manual on methodology for food consumption studies. ISBN: 0-19-261577-7
ULL; European Journal of Clinical Nutrition. ISBN: 0954-3007
Gibney Michael J 340; Public health nutrition. ISBN: 0-632-05627-4
European Food Safety Authority; Gerneral principles for the collection of national food consumption data in the view of a pan-European dietary survey. , EFSA Journal 2009; 7(12):1435., 2009

Complementary Bibliography

Boyle Marie A.; Community nutrition in action. ISBN: 0-534-46581-1

Teaching methods and learning activities

This curricular unit is composed of theorical and pratical sessions.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	50,00
Participação presencial	50,00
Total:	100,00

Calculation formula of final grade

Theorical - optional by two tests or a fanal exame (50% of total evaluation)

Pratical sessions - by activities developed during pratical classes (50% of total evaluation)

The two components theorical and practical, are mandatory and students must ensure a minimum grade of 10 (out of 20) in each of the components.