Class Human Feeding and Nutrition

Food is one of the most important human activities, not only for obvious biological reasons, but also because it involves fundamental social, psychological and economic aspects in the dynamics of the evolution of societies. This UC presents itself as the first contact with the study of human nutrition. In this way, it is expected that it will endow students with basic knowledge about nutrition and human nutrition, with a view to promoting healthy eating habits, important for food education in the community. It is intended that students understand the concepts of food and nutrient and that they identify and characterize the different nutrients relating them to food.

Not applicable

Introduction to Human Nutrition Study of macronutrients and micronutrients: definition, nomenclature, classification, properties/functions, sources, bioavailability. Energy and nutritional recommendations and requirements: DRI, EAR, RDA, AI and UL. Bioactive components and intestinal microbiota. Nutritional composition of food Food composition tables The nutritional composition table of Portuguese foods Food labeling: legislation, nutrition and health claims.

Teaching will be conducted mainly through lectures, complemented by student-centered teaching methodologies such as case studies, projects, problem solving and tutorial guidance. Continuous assessment will include two written tests on theoretical and theoretical-practical contents together (70%), carrying out a study project (20% = 15% for written work and 5% for presentation), and activities in classroom with exercises (10%). The evaluation of the final or improvement exam will involve a written test (80%) and the submission of a new written work (20%). To be approved, students must obtain a minimum grade of 9.5 in each of the T and TP components, and the test or written exam grade cannot be lower than 9.5.

Mahan L. Kathleen, Escott-Stump Sylvia, L. Raymond Janice; Krause¿s Food and the Nutrition Care Process. ISBN: 978-1-4377-2233-8 (13th Edition) Insel Paul, Ross Don, McMahon Kimberley, Bernstein Melissa; Nutrition. ISBN: 978-0-7637-7663-3 (4th Edition)