Health and Food Consumption

Code:

CN4003

Acronym:

CN4003

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2020/2021 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Consumer Sciences and Nutrition

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:CCN	15	Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014	1	-	6	42	162
M:TCA	21	Official Study Plan	1	-	6	42	162

Teaching language

Suitable for English-speaking students

Objectives

- 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	5,00
Trabalho escrito	95,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Apresentação/discussão de um trabalho científico	1,00
Estudo autónomo	25,00
Frequência das aulas	30,00
Trabalho escrito	20,00
Trabalho laboratorial	5,00
Total:	81,00

Eligibility for exams

According Regulations of FCUP

Calculation formula of final grade

The final classification results from the classification of personal attendance in classes (0 to 1.00), added the qualification of the submission of a written work, and exercises or selected assignments (selected for student assessment) (0 to 19.00).

Classification improvement

Wrriten exam (100%).

Observations

Learning distance and evaluation, since March 12 2020. 
Synchronous classes at zoom colibri platform.