Health and Food Consumption

Code:

CN4006

Acronym:

CN4006

Level:

400

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2015/2016 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	26	Official Study Plan	1	-	6	42	162

Teaching language

Portuguese

Objectives

- Use the fod processor software as a database and as a tool to formulate dietary plans;
- Understanding the differences in energy and nutritional requirements in the life cycle;
- To characterize dietary patterns in Portugal and different parts of the world, from different point of views: social; nutritonal and dietary characteristics; and health;
- Recognize the food and nutrition as an integral part of health promotion and disease prevention, and that mortality and morbidity can be significantly reduced through the manipulation of nutrition-dietary factors during the life cycle;
- Recognize the food intake as a result of the influence of multiple factors, including cultural, socioeconomic, psychosocial, knowledge, health characteristics and lifestyle.

Learning outcomes and competences

- Acquire knowledge on food intake, appetite and body weight regulation according nutritional, dietary, behavioral, socio-economic, cultural and demographic determinants;

- Acquire knowledge about dietary patterns in Portugal and different parts of the world;

- Acquire knowledge in the field of biological and nutritional characteristics in adulthood, elderly, pregnancy, breastfeeding and special physiological situations;

- Acquire knowledge in the field of hardware and other computer tools to formulate dietary plans;

- Calculate nutritional and energy needs according to the different periods of the life cycle, physical activity and lifestyle, and formulate dietary plans;

- Work in groups to plan and implement dietary recommendations, and communicate effectively, including information and communication technologies

Working method

Presencial

Program

- Food and health; socioeconomic, food, nutrition and health characteristics of inadequate dietary patterns; dietary guidelines for prevention of non-communicable diseases;

- Pathology in western dietary pattern; 

- Food and nutrition in developing countries;

- Mediterranean Diet and Health;

- Vegetarian and Macrobiotic dietary patterns;

- Healthy eating in particular physiological situations, including pregnancy and breastfeeding, adolescence, elderly 

Mandatory literature

KRAUSE ; KRAUSE.s food, nutrition, & diet therapy, 13th ed

Comments from the literature

In each module the recommended bibliography is published in Moodle in the form of reviews of scientific article

Teaching methods and learning activities

We use learning methods that favor "case-study" analysis, problem based learning, group discussions, lecturing with dialogs with the students, and tutorials.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Participação presencial	25,00
Trabalho escrito	75,00
Total:	100,00

Calculation formula of final grade

The final classification results from the classification of personal attendance in classes (0 to 5.00), added the qualification of the submission of a written work, and exercises or selected assignments (selected for student assessment) (0 to 15.00).

Classification improvement

Wrriten exam (100%).