Human Nutrition II

Code:

MI073227

Acronym:

ALHUM2

Keywords
Classification	Keyword
OFICIAL	Health Sciences

Instance: 2007/2008 - 2S

Active?	Yes
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	162	MICF - Transition Plan 2007/08	3	-	5	52	135

Teaching language

Portuguese

Objectives

The chosen subjects and teaching methodologies has the aims: to inform and to motivate to the problems of Food / Nutrition / Health; to prepare the students, as health technicians, to work in community; to encourage the students to adapt the information from several sources and disseminate it as clear, simple and elucidative as possible to the community; and give knowledge to the students that permit them to compete with other professionals in the areas of food and nutrition.
Human nutrition II is, from disciplines of food and nutrition area, the one that approaches deeply the health consequences of an inadequate feeding and/or as feeding can help in prevention / treatment of a health disorders.
This discipline has also the aim to present the diseases strongly related with feeding and how it can help to surpass some health disorders. Simultaneously students live real situations that have to solve with several tools and / or data bases that have at their disposal.

Program

1. Food / Nutrition /health. Definitions: Human nutrition, dietetics, clinical nutrition. Actions of pharmacist.
2. Artificial Nutrition (enteral and parenteral)
Nutricional support. Commercialized formules. Oral feeding and oral nutritional supplements.
3. Diseases related with nutritional deficiencies and excess: Nutrition and bone diseases; Anemia; others disorders with excess / deficiencies of minerals and vitamins.
4. Prevention and/or control of nutritional diseases by dietetics: Diabetes Mellitus. Celiac disesase.
Diseases of heart and circulation: Antioxidants and cholesterol. Hipertension.
Nutritional treatments and or prevention.
Diet in relation to the nervous system.
Nutrition and the immune system.
5. Cancer and diet. Food Carcinogens and chemopreventives. Nutritional requirements and support.

Laboratorial
Nutritional evaluation of foods and/or dishes, chosen by the students, and discussion of the impact of its consumption in human health and well-being

Teaching methods and learning activities

Theoretical Classes: PowerPoint presentations associating the subject-matters taught to information and curiosities on the theme and how these are linked to day to day life.
In laboratorial classes the students analyse foods, according their interests, and they chose the analytical parameters more important for the chemical and nutritional characterization of the chosen foods. The aim of these classes is to develop the critical appreciation and curiosity of the students about the referred foods.

Evaluation Type

Distributed evaluation with final exam

Eligibility for exams

Attendance to theoretical classes is not compulsory.
Attendance to the laboratorial classes is mandatory. Those students whose attendance is lower than 25% of the classes effectively taught are considered as without attendance.

Calculation formula of final grade

Final classification results from 80% of the final exam classification and 20% of the distributed evaluation.

Examinations or Special Assignments

The laboratory evaluation will be performed on a continuous basis, according with the performance in the classes and the quality of the reports presented.

Special assessment (TE, DA, ...)

According 2005/2006 FFUP Evaluation Rules

Classification improvement

According 2007/2008 FFUP Evaluation Rules

Observations

Students should have a basic knowledge of Biochemistry, Organic Chemistry, Pharmacology and Human Nutrition I. General textbooks covering these themes should be revised.