Code: | Q4002 | Acronym: | Q4002 |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Chemistry |
Active? | Yes |
Responsible unit: | Department of Chemistry and Biochemistry |
Course/CS Responsible: | Master in Biochemistry |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
M:BQ | 7 | Plano de Estudos do MBIOQ_2013-2014 | 1 | - | 6 | 56 | 162 |
M:TCA | 19 | Official Study Plan | 1 | - | 6 | 56 | 162 |
The student must be able to understand the importance of food in health, to understand the meaning of nutrition, and to know the nutrition guidelines for adults and children. The student should also learn the scientific bases for the production of functional foods and to understand the nutritional changes in processed food.Understand the importance of food in health, and understanding the difference between food and nutrition. To demonstrate the importance of the of nutrition as a tool to prevente the vulnerability to chronic metabolic and degenerative diseases (eg obesity, atherosclerosis, diabetes, osteoporosis, hypervitaminoses and hypovitaminoses). Scientific bases for the development of functional foods: probiotics and prebiotics, phytosteroids, isoflavones, CLA, probiotics, bioactive peptides, antioxidants, fiber.
Students should develop the following skills:
To know to check the nutritional balance of a meal;
To have scientific capacity for developing foods with higher nutritional value.
To be able to assess the nutritional aspects involved during food processing.
Planning and structuring the practical work to be undertaken in foods;
Personal autonomy in the laboratory;
Capacity for searching bibliography;
Capacity of scientific writing.
Theoretical programme:
A – Introduction to Nutrition: Nutrients and Nourishment; Nutrition guidelines and assessment.
B – Digestion and Absorption - General aspects: Anatomy, physiology and histology of the gastrointestinal tract and assisting organs. Overview of Absorption. Probiotics.
C - Lipid digestion and absorption, lipids in the body, lipids in the diet, lipids and health (Atherosclerosis, functional foods – sterols, antioxidants, isoflavones, CLA,).
D - Carbohydrate digestion and absorption, carbohydrates in the body, carbohydrates in the diet, carbohydrates and health (Diabetes, obesity, deslipidemia, fiber).
E - Digestion and absorption, proteins in the body, proteins in the diet, proteins and health (Food Allergy, functional foods – bioactive peptides, bioactive aminoacids).
F – Fat soluble vitamins: A, D, E and K. Calcium absorption.
Practical programme: Nutritional analysis of a meal: humidity, proteins, sugars, sugars, lipids, and lipid oxidation level.
Practical classes: Nutritional analysis of a meal. Functional food presentation.
The subject is taught in theoretical classes with the help of slides (in PowerPoint) whenever necessary focusing on the essential points of the objectives of this discipline. These slides, drawn from the recommended bibliography and from recent scientific articles, are provided to the students in the electronic page of the discipline on the FCUP website, in Sigarra. Several subjects addressed in the theoretical classes will be used in the practical classes in the nutritional analysis of a meal.
Type of evaluation: Assessment Type Distribution assessment with final exam.
Terms of frequency: The student must have approval in the practical classes (practical grade (PG) > 9,5) and, for that, they need to have a positive report and presentation.
PG = practical grade = 0.7 Report grade + 0.3 laboratory pratical grade
Formula Evaluation: Final grade (FG) = 0,7*(EG)+0,3*PG,
EG = final exame grade, > 9,5.
designation | Weight (%) |
---|---|
Exame | 70,00 |
Apresentação/discussão de um trabalho científico | 15,00 |
Trabalho escrito | 15,00 |
Total: | 100,00 |
designation | Time (hours) |
---|---|
Elaboração de relatório/dissertação/tese | 10,00 |
Estudo autónomo | 100,00 |
Frequência das aulas | 28,00 |
Trabalho escrito | 24,00 |
Total: | 162,00 |
Terms of frequency: The student must have approval in the practical classes (practical grade (PG) > 9,5) and, for that, they need to have a report and a presentation graded more than 9,5.
PG = practical grade = 0.7 Report grade + 0.3 laboratory pratical grade
Formula Evaluation: Final grade (FG) = 0,7*(EG)+0,3*PG,
EG = final exame grade.
The classification obtained in the final exam and in the practical component can not be less than 9.5 values.
It is only possible to improve the grade of the final exam.