Applied Nutrition

Code:	MTA2152		Acronym:	NA
Scientific Area:	Chemical Sciences

Occurrence: 2023/24 - 2S

Teaching Area:

Ciências Químicas e Físicas (CQF)

Courses

Acronym	Nº de Estudantes	Plano de Estudos	Academic Year	Credits	Horas Contacto	Total Hours
MTA	9	Despacho n.º 13844/2011 de 14/10	1º	5

Hours Actually Taught

MTA_1

Theoretical and Practical:

39,50

Teaching - Weekly Hours Theoretical and Practical: 4,00 Type Teacher Classes Hours Theoretical and Practical Totals 1 4,00 Maria Paula de Sousa Ferreira da Silva Marinho Pinto - ESA   2,27 Paulo Fernando Fernandes Bispo - ESA   1,73

Teaching - Responsabilities Teacher Responsabilidade Maria Paula de Sousa Ferreira da Silva Marinho Pinto - ESA Responsável

Teaching Language

Português

Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)

Update knowledge on utilization of nutrients by the human organism and food sources. Relationship between nutrition, food and health . Evaluate and implement menus according to recommendations.

Syllabus

1.Digestion, absorption and metabolism of nutrients. Effects of food matrix. 2. Dietary Reference Intakes and recommendations for disease prevention. 3. Food bioactive compounds and potential for disease prevention. 4. Food labeling. 5. Menu evaluation and implementation.

Demonstration of the syllabus coherence with the curricular unit's learning objectives

The unit starts with an overview of food composition and food sources. It is also intended to deepen knowledge on digestion, absorption and metabolism of nutrients and bioactive compounds and effects of food matrix on these aspects. It is intended that students learn to relate food and disease prevention. Finally, it is intended that students learn and develop and evaluate food menus.

Teaching methodologies (including evaluation)

Theoretical sessions where the concepts of nutrition and emergent areas are presented and discussed, based on scientific evidence. Tutorial sessions will be guiding the individual in application of concepts to case studies and writing of scientific papers. The teaching-learning process includes EaD, with synchronous sessions, using videoconference (Zoom or Teams platforms). Learning tools include oral presentations, video and analysis of scientific papers. Students are admitted to the final exam.
Continuous assessment: an individual written test (IT) and a group work prepared in class (GW).
Final mark: 0.5 IT + 0.5 GW >=10
To be exempt from the exam, none of the assessment elements can have a grade lower than 10 points and attendance at the group work preparation sessions is mandatory.
The final exam consists of a written test, with partial exemption from the part of the subject assessed in IT or GW if the assessment in any of these elements was >=10.

Demonstration of the coherence between the teaching methodologies and the learning outcomes

In theoretical and practical sessions, it is intended to present the basic concepts of nutrition necessary for the students to then analyze scientific papers relating nutrition and health. The tutorial sessions are used to help the students solving case studies and writing scientific papers.

Bibliography (Mandatory resources)

Berdanier, C. (2002), Handbook of Nutrition and Food. 1ª edição, CRC Press, USA.
Bessa V., Monteiro A., Rocha A. Proposta de critérios para avaliação qualitativa de ementas. Alimentação Humana, 2009 · 15(3), 73-79
European Food Safety Authority (EFSA). European dietary reference values for nutrient intakes. https://www.efsa.europa.eu/en/topics/topic/dietary-reference-values
Nat. Acad. of Sciences. Inst. of Medicine. Food and Nut. Board. Dietary Ref. Intakes (https://www.nal.usda.gov/fnic/dietary-reference-intakes)
Rodrigues, D. B., Marques, M. C., Hacke, A., Loubet Filho, P. S., Cazarin, C., & Mariutti, L. (2022). Trust your gut: Bioavailability and bioaccessibility of dietary compounds. Current research in food science, 5, 228-233. 
Samtiya, M., Aluko, R. E., Dhewa, T., & Moreno-Rojas, J. M. (2021). Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview. Foods (Basel, Switzerland), 10(4), 839. 

Observations