Nutrition
Code
10752
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Ciências e Tecnologia da Biomassa
Credits
6.0
Teacher in charge
Fernando José Cebola Lidon
Weekly hours
4
Total hours
56
Teaching language
Português
Objectives
With this Curricular Unit the students must acquire expertise, ability and proficiency that allow them to:
(1) Select technological procedures in the framework of food manipulation;
(2) Understand the importance and meaning of nutrition and food safety;
(3) Apply legal rules of the Food Law and discuss at a technological level aspects of the Nutrition Policy.
Prerequisites
Background on biochemistry.
Subject matter
1. Evolution of human nourishment. Nourishment in Portugal and regional and local variability
2. Nourishment problems at the contemporary era.
3. Celular nutrition and nutrients metabolism. Energetic needs
4. Mechanical and chemical phenomena of digestion. Digestion balance
5. Constitution of the human body. Nitrogen needs.Water and Minerals needs.
6. Nutrional standards. Specific requirements for particular consumers groups.
7. Nutritional Food inquiries. Food education and lecturing
8. Food policy and nutrition in Portugal
Bibliography
Gropper, S. S. and Smith, J. L. (2008) Advanced Nutrition and Human Metabolism, 5th Edition, Wadsworth Publishing (Publs.), 624 pp
Stipanuk, M. H. (2006) Biochemical and Physiological Aspects of Human Nutrition, 2nd Edition Saunders (Ed.), 960 pp
Mann, J. and Truswell, S. (2007) Essentials of Human Nutrition, 3rd Edition, OxfordUniversity Press (Eds.), 448 pp
Lidon, F., Silvestre MM (2010). Principios de Alimentação e Nutrição Humana, Escolar Editora, 1º Edição, 647 pp
Teaching method
Lectures sessions with datashow; Practical classrooms sessions (problems sets and applications).
Evaluation method
Continuous assessment in two parts: theoretical (2 individual Mini-tests - each with 30% of the final grade) and theoretical-practical: (realization and presentation of two research project, based on literature and technical support in the food sector industries - 40% final grade).
Final Rating: (0.30 * Mini-Test1) + (0.30 * Mini-Test2) + (0.40 * Research work). Approval requires a minimum score of 9.5 (scale of 20 values) in each component (theoretical-practical and theoretical)
Students without approval on continuous assessment may sit the examination. Rating equal to 0.6 * rating exam + 0.4 * rating of the theoretical and practical component. Approval with a minimum grade of 9.5.