Human Nutrition II

Code:

MI073227

Acronym:

ALHUM2

Keywords
Classification	Keyword
OFICIAL	Health Sciences

Instance: 2019/2020 - 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	184	Official Curriculum	3	-	6	52	162

Teaching language

Suitable for English-speaking students

Objectives

The chosen subjects and teaching methodologies aim to: inform and to motivate to the problems of Food / Nutrition / Health; prepare the students, as health technicians, to work in community; 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 to make them competitive with other professionals in the areas of food and nutrition. 

Learning outcomes and competences

Human Nutrition II is, from the food and nutrition area curricular units, the one that approaches deeply the health consequences of an inadequate feeding and/or how feeding can help in prevention / treatment of a health disorders. The students should be able to recognize the diseases strongly related with nutritional habits, how a correct nutrition can help to surpass some health disorders and the health role that the pharmacyst can have in this issue. 

Working method

Presencial

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

None.

Program

Theoretical program

1. Food / Nutrition /health. Definitions: Human nutrition, dietetics, clinical nutrition. Pharmacist's Role in counseling about nutrition and food supplements.

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. Phenylketonuria. 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.

Practical and laboratorial program

The students, in groups, will elaborate a monograph based on a commercial food suplement. The objectives include label evaluation, nutritional claims,  including advantages and disavantages of each ingredient, detection of potential sinergetic or antagonic reactions and definition of recomended or avoidable situations.

Laboratorial analysis for food suplements quality control:
- Evaluation of antioxidant activity
- Evaluation of n-3 fatty acids
- Evaluation of total tocopherols and their profile
- Evaluation of aminoacids present in a supplement 
- Evaluation of caffeine contents in a supplement

Mandatory literature

Caballero Benjamin 340; Encyclopedia of food sciences and nutrition. ISBN: 0-12-227055-X

Comments from the literature

Scientific articles recommended during the semester.

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. An effective student-teacher relation is believed to be fundamental in order to increase the interest and motivation in the subject themes.

In the laboratorial classes the students will apply previous analytical knowledge to real commercial products, aiming to develop  critical appreciations and curiosity about the referred items and prepare them for day-to-day real situations.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Teste	75,00
Trabalho escrito	25,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Elaboração de relatório/dissertação/tese	15,00
Estudo autónomo	30,00
Frequência das aulas	52,00
Total:	97,00

Eligibility for exams

Attendance to theoretical classes is not compulsory. Attendance to the laboratorial classes is mandatory, according to the FFUP avaliation guidelines.

Calculation formula of final grade

Distributed evaluation without final exam.

The final evaluation results of the information obtained in two written tests, to be held in defined periods (75%), and the information obtained during the semester, in practical and laboratory classes (25%).

Tests will last 1 hour and encompass the knowledge acquired in the theoretical, practical and laboratory classes. It will consist of questions with short answers, valuing the ability of students to correlate and apply concepts in solving practical problems. 

Special assessment (TE, DA, ...)

According to FFUP evaluation guidelines.

Classification improvement

In accordance to FFUP evaluation guidelines.

Observations

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