Nutrition and Dietetics
- Details
- Category: Discipline
- Insel, P.; Ross, D.; McMahon, K.; Bernstein, M. (2017). Nutrition (6th ed.). Burlington, Massachusets: Jones & Bartlett Learning. ISBN 9781284100051 Mantzoros, C. S. (2009). Nutrition and Metabolism - Underlying Mechanisms and Clinical Consequences. Boston: Human Press. ISBN 978-1-60327-452-4
- Pharmacy
- 4003
- 19579
- Nutrition and Dietetics
- IPLUSO4003-19579
- 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
- Know the principals of nutrition and human diets. Know the existence of different food pathologies and nutritional needs and understand how diet can be useful in their prevention/treatment. Demonstrate the procedures used in developing healthy eating plans/diets. Know the different types of diets. Assess the need and apply advice on nutrition, diet products and food supplements whenever necessary or requested.
- Fundamentals of nutrition. Evolution of the human diet. Macronutrients and micronutrients: characterization and metabolism. Nutritional needs. Eating behaviors and different types of diets. Environment; chemicals; air; water; food processing and storage; food aditives. Nutrition in disease and nutricional assessments for metabolic and digestive disorders: low-calorie diets, rich in celulose, anti-diarrheal, for diabetics; nutrition in infants, pregnancy and breastfeeding, elderly and cancer. Functional foods and food supplements. Assisted feeding: enteral and parenteral feeding: indications, material used and caloric needs.
Exemplo:
Descrição
Data limite
Ponderação
1º teste teórico
dd-mm-yyyy
25%
2º teste teórico
dd-mm-yyyy
25%
1º trabalho prático
dd-mm-yyyy
20%
2º trabalho prático dd-mm-yyyy 20% Participação nas aulas práticas --- 10% A classificação final (CF) da unidade curricular por avaliação contínua é obtida a partir das classificações obtidas na componente escrita (T) e na componente prática (PL). 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 prática consta de 2 momentos de avaliação 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 PL. 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
- Semestral
- The Nutrition and Dietetics course will focus on the fundamentals of nutrition and human nutrition, addressing its evolution, the characterization of macronutrients and micronutrients and their metabolism. Students will be taught concepts about nutricional needs, different types of nutrition and nutritional assessment in situations of specifc devoloped by pathological and other disorders arising from age or pregnancy/breastfeeding. Assisted feeding: enteral and parenteral, functional foods and food supplements will also be transmitted. Through practical classes, the student will develop their knowledge about different types of diets and eating behaviors, by solving practical cases and presenting research papers, will develop their capacity for analysis, interpretation of needs, problem solving and ability to counseling in a professional pharmacy context.
