Nutrition and Food
- Details
- Category: Discipline
- Devlin,. T. M. (2011). Manual de bioquímica com correlações clínicas (tradução 7ª ed.). Blucher; Frayn, K. N. (2012). Regulação Metabólica: Uma perspetiva focada no organismo humano. (3rd ed.) U. Porto; Gibney, M. J., Lanham-new, S. A., Cassidy, A. & Vorster, H. H. (2009). Introduction to Human Nutrition (2nd ed.). Wiley-Blackwell; Gropper, S., Smith, J., & Carr, T. (2022). Advanced Nutrition and Human Metabolism. (8ª ed.). Cengage; Lindeberg, S. (2010). Food And Western Disease: Health and Nutrition from an Evolutionary Perspective. Wiley-Blackwell; Paschoal, V., Naves, A. & Fonseca, A. B. (2007). Nutrição Clínica Funcional: dos princípios à prática clínica. VP Editora; Ross, A.C., Caballero, B., Cousins, R.J., Tucker, K. L. & Ziegler, T. R. (2012). Modern Nutrition in Health and Disease (11th ed.) Lippincott Williams and Wilkins; Teixeira, P. Sardinha, L., & J. Barata, J., (2008). Nutrição, exercício e saúde. Lidel.
- Osteopathy
- 4086
- 19346
- Nutrition and Food
- IPLUSO4086-19346
- 2
- 4
- 0
- 4
- Não
- Português
- In this curricular unit, the Team-based learning (TBL) methodology is used, with tasks carried out in small groups, allowing the development of the ability to analyze and apply theoretical concepts.
- Mandatory
- Provide the basis for human nutrition, for health promotion in the areas of food and nutrition. Know the bases of human metabolism. Know the macronutrients, their functions and their respective food sources; Understanding the role of nutrition in inflammation; Know dietary recommendations and methodological bases; Know what to load Acid Diet and what is its importance; Spell out the essential micronutrients, what their most important functions and their main food sources; Know the main clinical consequences of deficiency and excess of some micronutrients; Promoting Nutrition Education; Identify nutritional disorders and inappropriate eating habits, to assist in the recovery and preservation of health. Characterize the ideal nutritional standards and correct eating habits;
- Nutrition biochemistry: Introduction to Metabolism Carbohydrates: Structure, function and classification; Digestion, absorption and metabolism; Dietary sources of Carbohydrates; Glycemic index and glycemic load. Amino Acids and Proteins: Structure, function and classification; Digestion, absorption and metabolism; Dietary sources Proteins; Biological value of proteins. Lipids: Structure, function and classification; Digestion, absorption and metabolism; Dietary sources of Fatty Acids and Cholesterol. Integration and Metabolism Regulation Vitamins Water and Minerals Cargo Acid Acid-Base Balance and Diet Oxidative Stress and Antioxidant Defence Mechanisms Nutrition and Inflammation Biochemistry of Inflammation; Essential fatty acids and correction of inflammation; Inflammation modulation through nutritional strategies.
Descrição
Data limite
Ponderação
1ª Frequência Teórica
XX-XX-XXXX
25%
1ª Frequência Teórico-Prática
XX-XX-XXXX
25%
2ª Frequência Teórica
XX-XX-XXXX
25%
2ª Frequência Teórico-Prática
XX-XX-XXXX
25%
A classificação final (CF) da unidade curricular por avaliação contínua é obtida a partir das classificações adquiridas na componente escrita (T) e na componente teórico-prática (TP). A componente Teórica consta de duas frequências escritas e é relativa aos conteúdos teóricos. A classificação mínima em cada frequência é de 8 valores. A componente teórico-prática consta de dois momentos de avaliação teórico-práticos realizados durante as aulas laboratoriais. A classificação mínima de cada momento é de 8 valores. A classificação final é calculada a partir da seguinte fórmula: CF = 0,50 T + 0,50 TP. A classificação de todos os instrumentos de avaliação é expressa numa escala de 0 a 20 valores, sendo que o valor ponderado das classificações obtidas tem de ser igual ou superior a 9,5 valores.
- Semestral
- The integration of the curricular unit in Nutrition and Foods in this study plan reproduces the students, acquiring the necessary knowledge to identify and modify the factors that contribute to the lifestyle. Provide the tools you need to provide nutritional assistance and counseling to patients, which will become increasingly important due to the increase in lifestyle-related chronic diseases. Try selecting a growing number of people who want more active involvement in their healthcare. A change of approach in disease management, disease prevention and early support is important for lifestyle-related diseases such as type 2 diabetes, metabolic syndrome, obesity, autoimmune diseases and some cardiovascular diseases.
