Human Nutrition I

Code:

MI073123

Acronym:

ALHUM1

Keywords
Classification	Keyword
OFICIAL	Health Sciences

Instance: 2012/2013 - 1S

Active?	Yes
Web Page:	http://moodle.up.pt/course/view.php?id=3629
Responsible unit:	Bromatology and Hidrology Laboratory
Course/CS Responsible:	MSc in Pharmaceutical Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MICF	195	Official Curriculum	3	-	5	52	135

Teaching language

Portuguese

Objectives

1 - Correlate diet with health.
2 - knowledge about foodstuffs composition concerning major and minor components and including desirable and undesirable compounds.
3 - Evaluation of nutritional equilibrium of different diets and suitability to the different target age groups, namely pregnancy and lactation, infancy, young children, adolescents and ageing.
4 - Most significant questions of the modern world related to feeding and food safety.

Program

Theoric classes

Part 1
Composition of foods
Desirable substances:
Distribution of water in foods.
Amino acids, proteins and peptides.
Importance of enzymes in foods.
Analytical methods for separation, identification and quantification of proteins in foods: HPLC and electrophoresis applied to the analysis of proteins in milk, cheeses, meat and soya.
Carbohydrates. Distributition in foods.
Monosaccharides. Oligosaccharides and polysaccharides. Analytical methods for analysis of carbohydrates. Classification and nomenclature.
Non-nutritive substances of food interest: Fibre.
Lipids. Distribution in foods.
Composition of insaponificable.
Antioxidants.
Minerals. Ash determination.
Vitamins.
Bioactive componentes.

Part 2
Feeding at different ages.
Pregnancy and lactation, infancy, young children, adolescents and ageing.
Diet selection. How to interpret food labels.
Nutritional equilibrium of different diets.
Weight control. Evaluation of ideal weight and body mass index. Exercise.
Part 3
Food Quality and food safety: Legislation and information to consumers.
Most significant questions of the modern world related to rational feeding and food safety.
Role of European Food safety Authority
Additives. Definition. Classes of additives for human food. Intrerpreting food label.
Benefit/risk relationship arising from the use of food additives.
Contaminants.
Constituints of foods presenting fisiological activity, alcohol, cafein and biogenic amines.
Implementation of HACCP systems

Laboratorial classes
General methods of food analysis
Global analysis of a Dairy product. Determination of total caloric value.
Formulation of diets according to individual necessities
Quantification of licopen in ketchup.
Quantification of cafein in energy drinks by HPLC.
Evaluation of lipidic oxidation.
Review work about Food safety- contaminants.

Mandatory literature

Owusu-Apenten Richard; Introduction to food chemistry. ISBN: 0-8493-1724-X
Belitz Hans-Dieter; Food chemistry. ISBN: 3-540-40818-5
Garrow J. S. ed.; Human nutrition and dietetics. ISBN: 0-443-05627-7
Caballero Benjamin 340; Encyclopedia of food sciences and nutrition. ISBN: 0-12-227055-X

Teaching methods and learning activities

Classes will be teached in mode of blended elearning using presential theoretical lectures with 50 min duration and laboratorial sessions 110 min. As support to classes a copy of the material illustrated in the class is available on webct plataform.
A good connection between the themes taught in the theoretical classes and the work covered in the laboratory classes is intended. Associating the subject-matters taught to information and curiosities on the theme and how these are linked to day to day life.
The centesimal compositional analysis of meals and evaluation of the nutritional equilibrium in the laboratory classes has motivated the interest of the students in the subject since they find a practical application in the work they are undertaking. The students are encouraged to go to the laboratory after class hours to carry out analyses on the foods they usually eat and that for some reason think that it does not conform to the label or to collaborate in research work.

keywords

Natural sciences > Agrarian Sciences
Health sciences
Physical sciences > Chemistry
General programmes > Basic programmes
Social Sciences, Commerce and Law > Basic programmes
General programmes > Basic programmes > Basic programmes
General programmes > Basic programmes

Evaluation Type

Distributed evaluation with final exam

Eligibility for exams

- Student attendance to the laboratorial classes is mandatory. Those students whose attendance is lower than 25% of the classes programmated are considered as without attendance.
- Attendance to Theoretical classes is not compulsory.

Calculation formula of final grade

Final evaluation 80% final teoric exam and 20% laboratorial classification.
Only students with more than 9.5 are approved in the teoric examination. No oral exam is foreseen.

Examinations or Special Assignments

The laboratory evaluation is made on a continuous basis, 2 reports and a revision work presented oraly by students will be classified.
Students who have failed in the laboratory evaluation (less than 9.5 points) will have to undergo a practical exam which consists of completing 2 laboratory tasks from the classes and producing the respective reports.
The students who have passed the laboratory evaluation progress to the written exam, which takes 2.5 hours.

Special assessment (TE, DA, ...)

- The exams for the special regime students are carried out in accordance with that established in the FFUP evaluations rules.

Classification improvement

- The student has the right to request the repeat of the final teoric exam test, to improve the mark in the normal or resource period imediatly subsequent to that were classification was obtained.
- The repeat of the tests to improve the mark can be undertaken only once per subject.
- The final subject classification will be the higher of those obtained in the two tests carried out.
- The final classification will be that resulting from weighting the final exam mark with that which the student obtained when evaluated in the laboratorial teaching.

Observations

Students should have a basic knowledge of Biochemistry, Organic Chemistry and Instrumental Methods of Analysis. General textbooks covering these themes should be revised.