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Presentation
Presentation
Food and nutrition is an integral part of health promotion and disease prevention. The mastery of knowledge about food and nutrition throughout the life cycle is part of the nutritionist's skills as a specialist in planning the food intake of individuals within the scope of healthy eating and in special situations. In this curricular unit, students will acquire essential theoretical and practical knowledge about food and nutrition in the life cycle. In addition, they will have contact with computer software that will allow them to develop and analyze food plans that meet the nutritional recommendations for each stage of the individual's life cycle. In this UC, professionals from the field of nutrition sciences or complementary areas, recognized merit, may be invited to hold seminars.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 7.5
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Year | Nature | Language
Year | Nature | Language
2 | Mandatory | Português
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Code
Code
ULHT1101-12565
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Food and health: Mediterranean food, vegetarian and macrobiotic food, and healthy and sustainable food. National and International Food Guides. Nutrition in the life cycle: childhood, adolescence, adult and elderly. Healthy eating in particular situations: pre-conception and fertility, pregnant and lactating women. Food in body weight management and physical activity.
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Objectives
Objectives
This curricular unit focuses on the study of food and human nutrition in the life cycle. We seek to develop tools with students, which allow them to develop healthy eating plans according to the nutritional needs of each individual and at each stage of their life cycle. It is also intended that students acquire skills to work in groups in order to plan, implement and review menus for individuals or groups, as well as communicate with individuals and groups, using different strategies, including information and communication technologies. In addition, this UC aims to stimulate a critical sense and the search for information about human nutrition in reliable sources, as well as to communicate with individuals, groups, the scientific community, using different strategies, including information and communication technologies.
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Teaching methodologies and assessment
Teaching methodologies and assessment
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 research work (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.
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References
References
Mahan L. Kathleen, Escott-Stump Sylvia, L. Raymond Janice; Krause¿s Food and the Nutrition Care Process. ISBN: 978-1-4377-2233-8 (13thEdition) Insel Paul, Ross Don, McMahon Kimberley, Bernstein Melissa; Nutrition.ISBN: 978-0-7637-7663-3 (4th Edition)
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Office Hours
Office Hours
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Mobility
Mobility
No
