Methodologies for Food Consumption Assessment

Code:

CN11006

Acronym:

MAIA

Keywords
Classification	Keyword
OFICIAL	Natural Sciences

Instance: 2018/2019 - 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	106	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
3.5. New technologies for collecting food information
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. Portuguese national food survey: methodology and main results

The participation in the classes of practical laboratory and labor Practical program:
1. Surveying techniques
2. Data collection through food logs / journals
3. Data collection through questionnaires at the previous 24 h
4. Data collection through food history
5. Data collection through food frequency questionnaires
6. Data collection through rapid and / or specific evaluation methods
7. Plan and define a field work to be developed.

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
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
Food and Agriculture Organization of the United Nations (FAO); Dietary Assessment: A resource guide to method selection and application in low resource settings, FAO, Rome, 2018. ISBN: ISBN 978-92-5-130635-2
European Food Safety Authority (EFSA); Guidance on the EU Menu methodology. EFSA Journal , EFSA, 2014 (EFSA Journal 2014;12(12):3944)
Leng, G., Adan, R., Belot, M., Brunstrom, J., De Graaf, K., Dickson, S., . . . Smeets, P; The determinants of food choice, Proceedings of the Nutrition Society, 76(3), 316-327. doi:10.1017/S002966511600286X, 2017

Teaching methods and learning activities

Theoretical sessions that focus on the aspects of information using the expository method.
Theoretical-practical sessions with the inclusion of information directed to the practical application of the acquired knowledge.
Practical sessions in which the students will be distributed by groups in which the subjects taught in the theoretical sessions will be applied through the elaboration of scripts with activities to be carried out. In these sessions the active and opportune participation by the students is privileged.ions.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

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

Amount of time allocated to each course unit

Designation	Time (hours)
Apresentação/discussão de um trabalho científico	9,00
Estudo autónomo	70,00
Frequência das aulas	14,00
Trabalho de campo	28,00
Trabalho laboratorial	14,00
Total:	135,00

Eligibility for exams

The participation practical classes and fieldwork are considered indispensable for the approval of all students and for the evaluation. Students whose status allows exemption from this participation should contact the teacher responsible for the discipline in the first two weeks of classes. In these cases, the approval in these matters will be obtained through the accomplishment of works that can be realized extra-classes and that will be divulged and guided by the teachers of the curricular unit.

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.

Special assessment (TE, DA, ...)

The participation in the laboratory practice classes and fieldwork are considered indispensable for the approval of all students and for the final exam. Students whose status allows exemption from this participation should contact the teacher responsible for the discipline in the first two weeks of classes. In these cases, approval in these subjects will be obtained through the accomplishment of works that can be carried out extra-classes and that will be divulged and guided by the teachers of the curricular unit.

Observations

Contact time and total curricular unit:
According to the current study plan, the Course Unit represents a total time of 135 hours, of which 56 are contact with the teaching team (14 h Theoretical, 14 h of Laboratory Practice and 28 h of Fieldwork), providing 5 units of credit. Non-contact time is intended to solve problems, tasks, completing the training in the Course Unit.

Business Hours:
Through previous merchandise via email to claudiaafonso@fcna.up.pt

Wednesday from 2 pm to 4 pm in building B, 3rd floor room B340