Geriatrics Nutrition
| Keywords |
| Classification |
Keyword |
| OFICIAL |
Health Sciences |
Instance: 2025/2026 - 1S 
Cycles of Study/Courses
Teaching Staff - Responsibilities
Teaching - Hours
| Type |
Teacher |
Classes |
Hour |
| Theoretical classes |
Totals |
1 |
1,43 |
| Cláudia Isabel Pontes Neves Afonso |
|
0,51 |
| Ada Margarida Correia Nunes da Rocha |
|
0,07 |
| José Alejandro Ribeiro dos Santos |
|
0,11 |
| Artur Miguel Quaresma Pereira Miler |
|
0,07 |
| Carla Alexandra Vieira da Silva Pedrosa |
|
0,14 |
| Teresa Maria de Serpa Pinto Freitas do Amaral |
|
0,11 |
| Maria João Baptista Gregório |
|
0,14 |
| Liliana Fernandes Ferreira |
|
0,28 |
| Theoretical and practical |
Totals |
1 |
0,71 |
| Cláudia Isabel Pontes Neves Afonso |
|
0,50 |
| Liliana Fernandes Ferreira |
|
0,21 |
Teaching language
Portuguese
Objectives
Provide comprehensive knowledge about the provision of food to elderly care.
Learning outcomes and competences
This subject is plannned in a pludisciplinar approach enabling the student to understand the relevance of the diferent determinants in the eating habits of the elderly and their quality of life as well as the role of the nutrtionist as a specialist in evaluating and planning the intake feed for this age group.
Working method
Presencial
Program
1. Nutrition in gerontology and geriatrics
2. Physiology of ageing
3. Nutrition and oral health
4. Nutritional needs and dietary recommendations
5. Eating behaviour in ageing
6. Nutritional epidemiology in ageing and the assessment of nutritional status
7. Drug-nutrient interaction in geriatrics
8. Multidimensional assessment of the elderly
9. Specificities for assessing nutritional status in the elderly
10. Dietary care in geriatric institutions
11. community intervention in gerontology
12 Pathology and diet therapy in geriatric age: causes, consequences and opportunities
13.Food alternatives and nutritional supplementation: when and how?
14.Hot topics in nutrition in gerontology and geriatrics
Mandatory literature
Ronni Chernoff;
Geriatric nutrition. ISBN: 978-0-7637-8262-7
Bales Connie W. 340;
Handbook of clinical nutrition and aging. ISBN: 1-58829-055-7
Liliana Matos;
Anti-ageing nutrients. ISBN: 978-1-118-73327-1
Afonso Claúdia FCNAUP 070;
Manual de gerontologia. ISBN: 978-972-757-799-6
Monique Raats Lisette De Groot; Food for the Aging Population, Woodhead Publishing, 2016. ISBN: 9780081003480
Comments from the literature
Scientific papers will be provided, appropriate to each topic taught.
Teaching methods and learning activities
Lectures and practical sessions.
Evaluation Type
Distributed evaluation with final exam
Assessment Components
| Designation |
Weight (%) |
| Exame |
80,00 |
| Trabalho escrito |
20,00 |
| Total: |
100,00 |
Amount of time allocated to each course unit
| Designation |
Time (hours) |
| Apresentação/discussão de um trabalho científico |
10,00 |
| Estudo autónomo |
80,00 |
| Trabalho de investigação |
10,00 |
| Total: |
100,00 |
Eligibility for exams
Frequency of at least 2/3 of all classes.
Calculation formula of final grade
Evaluation with a seminar presentation on a current topic in nutrition in ageing subject (20%) and a final exam (80%).
Examinations or Special Assignments
Evaluation with a public presentation of a topic in the area and active participation in the discussion on the presentations made by peers.