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Chemical and Biochemical Aspects in Nutrition

Code: Q4002     Acronym: Q4002

Keywords
Classification Keyword
OFICIAL Chemistry

Instance: 2019/2020 - 2S Ícone do Moodle

Active? Yes
Responsible unit: Department of Chemistry and Biochemistry
Course/CS Responsible: Master's degree in Biochemistry

Cycles of Study/Courses

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

Teaching Staff - Responsibilities

Teacher Responsibility
Maria de Fátima Azevedo Brandão Amaral Paiva Martins

Teaching - Hours

Theoretical classes: 2,00
Laboratory Practice: 2,00
Type Teacher Classes Hour
Theoretical classes Totals 1 2,00
Maria de Fátima Azevedo Brandão Amaral Paiva Martins 2,00
Laboratory Practice Totals 2 4,00
Maria Rosa Perez Gregorio 2,00
Maria de Fátima Azevedo Brandão Amaral Paiva Martins 2,00
Mais informaçõesLast updated on 2020-05-04.

Fields changed: Teaching methods and learning activities, Fórmula de cálculo da classificação final, Componentes de Avaliação e Ocupação, Programa, Obtenção de frequência

Teaching language

Suitable for English-speaking students

Objectives

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.

Learning outcomes and competences

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.

 

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Prior approval is recommended at the UC Food Chemistry and Nutrition.

Program

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.

Mandatory literature

Insel Paul; Nutrition. ISBN: 0-7637-0765-1

Complementary Bibliography

Lindon, F; Silvestre, M.; Principios de alimentação humana

Teaching methods and learning activities

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.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation Weight (%)
Exame 70,00
Apresentação/discussão de um trabalho científico 15,00
Trabalho escrito 15,00
Total: 100,00

Amount of time allocated to each course unit

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

Eligibility for exams

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.

Calculation formula of final grade

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.

Classification improvement

It is only possible to improve the grade of the final exam.

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