Food Composition

Code:

CN22006

Acronym:

CNAL

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Physical Sciences

Instance: 2017/2018 - 1S

Active?	Yes
Web Page:	http://moodle.up.pt/course/view.php?id=64
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	77	Plano oficial	2	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

The overall aim of this Course is known foods as nutrient and bioactive coumpounds suppliers.

Learning outcomes and competences

Students should be able to: 

- Organize the nutritional value of foods, to identify its determinants, recognize its nutritional importance, group them according to nutritional characteristics and build subgroups. 

- Recognize the nutritional value of foods and drinks to be integrated into food groups, and attend to learn characteristics of flavor, odor, visual appearance and consistency in cuisine and cultural environment. 

- Know and recognize nutritional and organoleptic changes resulting from preservation, preparation, processing, and other manipulations. 

- Understand the organization, meaning and usefulness of the Tables of Food Composition and nutritional databases. 

- Know how to define and understand the concept of functional foods. 

Working method

Presencial

Program

1. Food composition tables and computerized nutritional databases.
2. Milk and dairy products.
3. Fish, molluscs, crustaceans, and derivatives.
4. Meat, sausages and offal.
5. Eggs and egg products.
6. Fats and oils.
7. Pulses.
8. Cereals and derivatives.
9. Sugar, sugar products and honey.
10. Cocoa and its derivatives.
11. Horticulture and derivatives.
12. Fruits and derivatives.
13. Alcoholic and non alcoholic drinks.
14. Fast-food.
15. Soups, sauces and miscellaneous.
16. Functional Foods.

Mandatory literature

Ferreira F.A. Gonçalves; Tabela da composição dos alimentos portugueses
Porto Andreia 340; Tabela da composição de alimentos. ISBN: 972-8643-19-5
Peres Emílio; Alimentos e alimentação. ISBN: 972-48-1625-7

Teaching methods and learning activities

learning methods which benefit group discussions, “case-studies” and problem solving, where learning is focused on the students. Emphasis is placed on these methods which stress the activity and responsibility of students in learning, particularly in practical and theoretical-practical classes.

Software

Food Processor

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	80,00
Participação presencial	20,00
Total:	100,00

Eligibility for exams

The assessment of students is recognized as one of the most complex work of teachers and can be seen as a way to regulate the educational process, to test the degree of control over matters of discipline, order students by ranking category or stimulate and support learning. It also recognizes that what students learn, and how they are driven by the methods of evaluation.

In this Course, students can opt for a distributed evaluation plus a final exam (DE + FE) or assessment only for the final exam (FE).

The distributed evaluation involves having frequency and Laboratory Sessions and include resolution and timely delivery of the proposed exercises, in any of their formats, and direct observation of students in class.

Evidence of Final Exam is in response to a set of issues for development that may be of multiple choice answer, sentence completion, true or false, or extended or limited response.

Calculation formula of final grade

The final classification in distributed evaluation with final exam (DE + FE) results from the sum of classificantion in the Final Exam (FE: 0 to 16 points) added by the classification (0 to 4 points) in ED, which comprises solving exercises and assignments, individual or group, and direct observation of students in the sessions. Since we consider there is a minimum competence, is not allowed to get a grade lower than 45% on each item of evaluation: the FE values 7.2 and 1.8 in DE.

Alternatively, there is the possibility of being assessed only by the completion of Final Examination (0 to 20) with the following condition of having frequency in accordance with the Academic Regulation of FCNAUP - a student must be present in at least 75% of laboratory classes provided .

Special assessment (TE, DA, ...)

According to the Academic Regulation of FCNAUP.

Classification improvement

According to the Academic Regulation of FCNAUP.

Observations

The student's service hours is on Tuesdays from 10h00 to 13h00 and on Friday from 9h30 to 12h30 in Office 345. The service to students must be requested by e-mail addressed to the person responsible for the course (vhugoteixeira@fcna.up.pt).