Objectives and competences

Pedagogical objectives:

• To present concepts related with nutrition and dietetics, including dietary patterns and determinants of food choice;
• To promote knowledge on the composition and role of the different nutrients and different food groups on health promotion and well-being as well as disease risk prevention;
• To present concepts, characteristics, development strategies and validation of each functional food category.

The student must be capable:

• to explore food choice determinants and assess their implications on health and well-being of the individual and/or the population;
• to identify the role of each nutrient on human health, with emphasis on bioavailability;
• to recognise the role of nutrients in food enabling the corresponding grouping, to be able to predict possible interactions between foods and possible consequences for nutritional value;
• to identify advantages and disadvantages of new foods in comparison to traditional counterparts.

Teaching Methodologies

In lectures, a space is created for the student to participate in a dynamic and interactive way to clarify issues or debate the issues at stake. In practical classes, specific case-studies/ complementary themes to theoretical concepts are given for discussion and/or critical analysis. Students are encouraged to do Internet searches in databases as support for the completion of the proposed work.

Syllabus

Theoretical sessions:

1. Concepts of nutrition and dietetics:
   1. Definitions.
   2. History of Food.
   3. Factors of food choice.
   4. Food situation in Portugal.
2. Food and Nutrients:
   1. Macro / micronutrients.
   2. b. Essential / non-essential nutrients.
   3. c. Role of non-nutrients. Properties and interactions.
   4. d. Practical considerations inherent to the recommended intakes.
3. Food Wheel: Importance, structure and food portions;
4. Food groups - nutritional composition:
   1. Food composition tables and their application.
   2. Physical, physico-chemical and nutritional properties of the different food groups; Chemical modification during processing.
5. New foods:
   1. Functional Foods: definitions, objectives: effects on health; development and validation; several case studies.
   2. Enriched and standardized food;
   3. Genetically Modified Organisms;
   4. Organic Production

Practical sessions:

1. Determinants of food choice
2. Nutrients and their function: Vitamins
3. Nutrients and their function: Minerals
4. Nutritional requirements and their establishment
5. Food Wheel: food education program
6. Functional foods: case studies