Food and Health

Code:

MI233122

Acronym:

ALIS

Keywords
Classification	Keyword
OFICIAL	Health Sciences

Instance: 2025/2026 - 1S

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	188	MICF - Transition Study Plan 2023/24 - 2024/25 - 2025/26	3	-	6	52	162

Teaching language

Portuguese
Obs.: Suitable for English-speaking students

Objectives

In this UC it is intended that students acquire knowledge and skills in the field of public health, in the context of the Delegated Directive 2024/782 of the European Commission, of 4 March 2024, according to:

g) Adequate knowledge and skills in the field of public health and their implications for health promotion and disease management;

h) Adequate knowledge and skills in interdisciplinary and multidisciplinary collaboration, interprofessional practice and communication.

The chosen themes and the way to present them in the classes aim to:

- Prepare students, as health technicians, for the performance of the profession in the Community;

- To introduce the importance of food (diet) in the general state of the individual health and well-being; provide students with knowledge about the composition of foods, either nutrients or bioactive compounds, in order to include in the pharmaceutical advice the diet and dietotherapy, so relevant in some pathologies;

- To present the enteral and parenteral nutrition, fundamental in different clinical conditions. The objectives of clinical nutrition, the type of formulas marketed and the effects on disease and nutritional status will be discussed. The care to be taken in the preparation of parenteral nutrition and the role of the pharmacist in the multidisciplinary team to establish nutritional support will be mentioned.

- Encourage students to develop the information obtained from different sources, transmitting it in a clear, simple and enlightening way to the community; the main objective is to increase the level of knowledge in the area, presenting examples to facilitate the acquisition of knowledge.

The problems of environmental sustainability and the influence on the health of living beings and the quality of available food will also be addressed. The problems of food availability, One Health, climate change and circular economy will also be addressed, always with the concern for the health of populations

Whenever possible, experts in the different areas of study at UC will be invited so that students have contact with the different areas of work related to UC.

In the students' evaluation, in response to h) of the Directive, it was proposed the execution of a monograph that includes the subjects of the UC Food and Health and Phytochemistry and Pharmacognosy I and its presentation among colleagues.

Learning outcomes and competences

Food and Health is the unit that more deeply approaches the health consequences of a less adequate diet and/or how food can help in prevention/treatment of health disorders. Students should be able to understand which diseases are most strongly correlated with nutritional habits, how a modification in the diet can help to overcome certain health disorders and the essential role the pharmacist can play in this area.

It is also discussed the importance of the pharmacist in the multidisciplinary team for cases that require enteral and/or parenteral nutrition (in hospitalized patients) and the importance of being familiar with these matters in order to have an active role in the decisions to be made.

The contact with professionals from different areas of knowledge involved in the unit helps students to better understand the importance of the aborded subjects.

Working method

Presencial

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

Students should have a basic knowledge of Biochemistry, Organic Chemistry, Pharmacology and Bromatology and Bromatological Analysis.

Program

Theoretical program

Food and health correlation. Importance of food in society.
Importance of food in Pharmaceutical Sciences and in prevention of chronic diseases.
Challenges for the food industry to respond to consumer concerns, future trends and new approaches in diet types. Role of the Pharmacist in nutritional counseling and in the advice of dietary supplements. Pharmacists' intervention as health professionals in food education.

Food, sustainable supply chains and food security. Effect of climatic conditions on food security

Dietary supplements: importance in health and well being. Legal framework. Differences from medicines.
Examples of Dietary Supplements sold for different disfunctions/disorders and their composition. Dietary supplements and the strengthening of the immune system. Nutrients, prebiotics, probiotics and postbiotics. Intestine-Brain Axis. Food, sleep and regular exercise.

Artificial Nutrition (enteral and parenteral) Nutritional support. Commercialized formulas. Objectives of clinical nutrition: Treat / Prevent malnutrition. Physical and psychosocial effects of malnutrition. Effect of disease and nutritional status; congenital and acquired metabolicerrors.
Enteral nutrition. Monomeric, polymeric, modular, special and standard formulas. Total and total peripheral parenteral feeding. Care in the preparation of parenteral
nutritive mixtures. The pharmacist's role as part of the multidisciplinary team to establish nutritional support.

Pathologies whose prevention / control can be achieved by the diet:
- Deficient iodine disorders: Goiter and Cretinism. Bociogenic foods. Human deficiency and types of correction.
- Nutritional care for bone diseases: Osteoporosis, osteopenia, osteonecrosis and osteomalacia. Increased risk factors. Prevention of osteoporosis. Calcium and vitamin D intake recommendations. Calcium Supplements. Calcium-rich foods.
- Nutritional intervention in diabetes. Types of diabetes and complications at different levels (micro and macrovascular; eyes, kidneys, heart, vessels and nerves). Modifiable and non-modifiable risk factors. Protein and diabetic nephropathy. Limited consumption of lipids and supplements. Vitamins and minerals. Carbohydrates, fiber and sugars. Artificial sweeteners.
- Food and celiac disease: concept, prevalence and diagnostic criteria. Dietary regimen: importance to the patient's health and well-being; prohibited and permitted foods; importance of food labeling and confidence in brands. Care to be taken when handling ingredients and processed foods.
- Nutritional anemias: iron and vitamin deficiencies (B12 and B9-folic acid). Rich foods and ways to increase absorption. Advised food and to avoid. Iron and pregnancy, breastfeeding and supplements.
Problems related to folic acid. Studies that demonstrate the interest of fortification.
- Importance of food in hereditary diseases of protein metabolism: the case of phenylketonuria.
- Nutritional care in neurodegenerative diseases
- Vitamin D and human health: review of current knowledge about tis vitamin.
- Food and cancer prevention. Carcinogens in foodstuffs.

Practical and laboratorial program

Students, in groups of 3-4, should prepare a monograph on a food supplement. These, although available in reduced doses and usually in pharmaceutical forms (tablets,...) are subject to food legislation. The labelling and claims should be evaluated, including the advantages and disadvantages of the different ingredients, synergistic and antagonistic actions and situations in which they may or may not be advised.

In this academic year, in order to demonstrate the complementarity of subjects taught in UC Food and Health and Phytochemistry and Pharmacognosia I, taking place in the same semester, the monograph should discuss a marketed food supplement, containing in its composition natural products of plant origin, treated in said UC, relevant in the prevention of diseases and maintenance of well-being. At the same time, it is intended to place students in situations with a high probability to occur professionally, given the importance of dietary supplements in preventing disease and maintaining well-being.

Laboratorial quality control of marketed dietary supplements:

- Profile of the volatile compounds determined in dietary supplements rich in omega-3 fatty acids

-  Profile and Total content of tocopherols and tocotrienols (Vitamin E) of a dietary supplement.

- Fatty acids profile of a dietary supplement rich in omega-3 fatty acids

- Pesticide residues evaluation in dietary supplements based in plant extracts

- Ochratoxin A quantification, by LC-MS, in coffee based dietary supplements.

- Caffeine quantification in dietary supplements for athletes

- Evaluation of antioxidant power by the FRAP method of different supplements

- Evaluation of free amino acids in dietary supplements

At the end of each lab class, students must present the obtained results, discuss the quality of the product, regarding labeling and compliance with the legislation.

Mandatory literature

Caballero Benjamin ; Encyclopedia of food sciences and nutrition. ISBN: ISBN: 0-12-227055-X
P. Ferranti, E.M. Berry, J.R. Andreson; Encyclopedia of Food Security and sustainability , Elsevier, 2019. ISBN: 978-0-12-812687-5

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. All classes include practical examples on the topic covered and comments on everyday situations, always with the aim of instilling critical thinking in students and preparing them for situations that they will live at a professional level in the future.

In the case of laboratory classes, it is intended to develop a dynamic of teamwork, a critical spirit and curiosity about the products being evaluated, preparing students for everyday situations.

The monograph to be developed by the students will be dedicated to a supplement chosen by the group.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Trabalho escrito	20,00
Exame	80,00
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

The assistance of students to theoretical classes is not mandatory.
Laboratory classes are mandatory.
Monograph preparation classes are not mandatory, although the teacher is, in the assigned room, available to students to help solve problems that arise along the work.
Considering 12 weeks of classes, and in accordance with the aforementioned, it is considered possible 1 absence from laboratory classes.

Calculation formula of final grade

The final evaluation will result from the information obtained in the final exam performed during the defined period (80%) and from the valuation of the monograph (20%).
Final classification = Final exam + Monograph
Final exam max. 16 values; monograph max. 4 values.

The exam will last 60 minutes and will include the knowledge acquired in theoretical and laboratory classes.
The exam will be composed of short answer, true/false, multiple and development questions, valuing the ability to correlate and apply concepts in solving concrete problems.

The exams will be conducted in moodle, with computer technology.

Special assessment (TE, DA, ...)

In accordance to FFUP evaluation guidelines

Classification improvement

In accordance to FFUP evaluation guidelines