Objectives and competences
The main aims of this unit are to promote the comprehension and facilitate the recognition of the importance of the nutritional value of food as well as its determinants; to know food/nutrition requirements, nutrients biological functions and main food guides. The main fields of knowledge covered will be food choices determinants, understanding the concept of energy-metabolism and its relation with body composition and anthropometry, identifying and characterizing nutrients in food items, their biological functions and factors that decrease nutritional food quality; familiarize with the reference energetic and nutritional recommendations; deeper knowledge on food/beverages nutritional composition, and their influence in the daily contribution to calories and nutrients. Stimulate a sound understanding of the concept of healthy diet.
Teaching Methodologies
Learning methodologies that value knowhow to do and know for what purpose, over the concept to know, enabling and instigating the acquisition of capacities and personal skills, empowering the practical work and refletion (case studies, problema-solving,brainstorming, writting of texts and specific tasks, actually involving the student in the learning process ). These methodologies will enable and benefit the acquisition of knowledge, develop working routins and contact with nutritional composition software (Nutrium).
Syllabus
- Energy sources and metabolism, energy expenditure components and methodology. Energy balance, body weight and body composition. Requirements and recommendations.
- Types, biological properties and food sources of carbohydrates and fiber. Requirements and recommendations.
- Protein sources, protein quality, biological functions and organic role.
- Lipids classification, biological properties (cholesterol, steroids, essential fatty acids and their metabolic derivatives). Requirements and recommendations.
- Minerals and vitamins: types, biological properties, sources and functions. Deficiency notion and recommendations.
- Water/fluid balance, water functions.
- Redox and acidic –base balance.
- Nutritional characterization and nutritional composition.
- Sound understanding of HEALTHY DIET.
