Class Human Feeding and Nutrition

Food is a fundamental human activity, not only because of its biological functions but also due to its social, psychological, and economic relevance in the evolution of societies. The course Methodologies of Human Nutrition and Diet I provides students with their first contact with the study of nutrition, aiming to offer essential knowledge on food and human nutrition. It seeks to promote the understanding of the concepts of food and nutrient, as well as the identification and characterization of different nutrients and their relationship with foods. Furthermore, it encourages the adoption of healthy eating habits and the development of skills that enable the application of this knowledge in promoting food and nutrition education within the community.

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 primarily through lectures, complemented by student-centered methodologies such as case studies, projects, problem-solving activities, and tutorial guidance. Continuous assessment will include two written tests covering both theoretical and theoretical-practical content (70%), the development of a study project (20%: 10% for the written report and 10% for the oral presentation), and in-class activities with exercises (10%). Final or resit assessment will consist of a written exam (100%). To pass, students must achieve a minimum grade of 9.5/20 in both the theoretical (T) and theoretical-practical (TP) components, and the grade obtained in the written test or exam must not be lower than 9.5/20.

Raymond, J.¿L., & Morrow, K. (2022). Krause and Mahan’s Food and the Nutrition Care Process (16.ª ed.). Elsevier. ISBN 978-0-323¿81025¿8  Insel, P., Ross, D., McMahon, K., & Bernstein, M. (2023). Nutrition with Navigate Advantage Access (7.ª ed.). Jones & Bartlett Learning. ISBN 978-1-284¿21095¿8