-
Presentation
Presentation
Food safety and nutrition are inextricably linked: to achieve optimal human health and well-being, people must be well-nourished and free from foodborne diseases. The relevance of this curricular unit is therefore to bridge the gap between food safety and food toxicology in the field of clinical nutrition.
-
Class from course
Class from course
-
Degree | Semesters | ECTS
Degree | Semesters | ECTS
Master Degree | Semestral | 4
-
Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
-
Code
Code
ULHT6866-25655
-
Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
-
Professional Internship
Professional Internship
Não
-
Syllabus
Syllabus
• Basic notions of quality, hygiene, safety, and food defense and their applicability in clinical nutrition • Food security and quality of life • Food safety in hospital settings • Xenobiotics and food additives • Impact of food safety on risk groups
-
Objectives
Objectives
Understand the importance of food safety in the context of the clinical practice of nutritionists and provide students with the necessary skills to provide safe food in a hospital environment, for at-risk groups and those with associated pathologies, with the aim of improving the health of patients and their quality of life. The aim is also to help students acquire the transversal skills of a specialist nutritionist (Regulation No. 55/2019), which represent a set of knowledge and skills that enable them to carry out interventions at a more advanced level with individuals, groups, organizations, and communities.
-
Teaching methodologies and assessment
Teaching methodologies and assessment
Theoretical and practical classes, aimed at consolidating knowledge, through the active participation of the student in the teaching-learning process: research, critical evaluation, processing, and transmission of scientific information on topics relevant to the curricular unit, with an impact on clinical nutrition. There may be lectures by guest speakers held in a hybrid system, using the Zoom platform.
-
References
References
Bremner, H.A. (2000). Toward practical definitions of quality for food science. Critical Reviews in Food Science and Nutrition, 40(1), 83-90. Codex Alimentarius Comission, Joint FAO/WHO Fool Standard Programme, Food Hygiene - Basic Texts. Rome: FAO/WHO, 1999, 2003. Livro Branco Sobre a Segurança dos Alimentos, COM (1999) 719; Comissão das Comunidades Europeias, Bruxelas, 12.1.2000.
-
Office Hours
Office Hours
-
Mobility
Mobility
No
