2024
Introduction to Feeding, Health and Well-Being in Aging
Name: Introduction to Feeding, Health and Well-Being in Aging
Code: CMS14654O
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Biomedical Sciences
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Presentation
This UC shows the morphological and physiological changes that influence the eating behavior and nutritional status of the elderly, identifying the risk factors of an inadequate diet and guiding the provision of food/nutritional care that promote well-being.
Sustainable Development Goals
Learning Goals
1. To know the morphological, physiological and psychological changes that influence the eating behavior and nutritional status of the elderly, identifying the risk factors of an inadequate diet.
2. Provide basic knowledge useful for providing food/nutritional care to the elderly.
3. Know the relevance of determinants (social, economic, health, psychological, etc.) in the eating habits and nutritional status of the elderly
4. Understand changes in nutritional needs throughout aging.
5. Understand the impact of aging on eating behavior, nutrition and health status.
6. Know the methods of assessing nutritional status in the elderly.
Skills to acquire:
- Understand the relevance of an interdisciplinary approach to nutrition and food in aging.
- Apply the knowledge acquired in community intervention in gerontology and geriatrics, and in the provision of food care.
2. Provide basic knowledge useful for providing food/nutritional care to the elderly.
3. Know the relevance of determinants (social, economic, health, psychological, etc.) in the eating habits and nutritional status of the elderly
4. Understand changes in nutritional needs throughout aging.
5. Understand the impact of aging on eating behavior, nutrition and health status.
6. Know the methods of assessing nutritional status in the elderly.
Skills to acquire:
- Understand the relevance of an interdisciplinary approach to nutrition and food in aging.
- Apply the knowledge acquired in community intervention in gerontology and geriatrics, and in the provision of food care.
Contents
1. Food and health: regulation of energy balance and changes with aging
2. Determinants of food consumption
3. Introduction to the biology of aging. General theories of aging
4. The phenotype and anatomophysiological changes in aging
5. Challenges in feeding the elderly population
5.1 Malnutrition
5.2 Dementia
5.3. The frailty syndrome
5.4 Influence of the oral health of the elderly on food and nutrition
6. Nutritional assessment of the elderly and factors that may affect the nutritional status of the elderly
7. Nutritional needs and dietary recommendations for seniors: nutritional intervention in the elderly population
8. Aging, behavior and food choices, nutrition and health status
9. Nutrition and pathologies in geriatrics
10. Food alternatives for the senior population and nutritional supplementation
11. Community intervention in gerontology and geriatrics
12. Provision of food care in geriatric institutions
2. Determinants of food consumption
3. Introduction to the biology of aging. General theories of aging
4. The phenotype and anatomophysiological changes in aging
5. Challenges in feeding the elderly population
5.1 Malnutrition
5.2 Dementia
5.3. The frailty syndrome
5.4 Influence of the oral health of the elderly on food and nutrition
6. Nutritional assessment of the elderly and factors that may affect the nutritional status of the elderly
7. Nutritional needs and dietary recommendations for seniors: nutritional intervention in the elderly population
8. Aging, behavior and food choices, nutrition and health status
9. Nutrition and pathologies in geriatrics
10. Food alternatives for the senior population and nutritional supplementation
11. Community intervention in gerontology and geriatrics
12. Provision of food care in geriatric institutions
Teaching Methods
Classes will be theoretical-practical with debate, in which the basic concepts to be taught will be transmitted with audiovisual support. Problems and information will be interpreted taking into account the knowledge learned in and tutorial guidance will be provided for the presentation of group work.
On the other hand, collaborative work will be promoted, in small groups, on the characterization of frequent nutrition/food/health problems in the elderly, identifying and substantiating the risk factors, and from which evaluation elements should result: a written document and their oral discussion.
Assessment by exam: 60%
Practical group work, resulting in written elements and respective oral discussion: 40.0%
On the other hand, collaborative work will be promoted, in small groups, on the characterization of frequent nutrition/food/health problems in the elderly, identifying and substantiating the risk factors, and from which evaluation elements should result: a written document and their oral discussion.
Assessment by exam: 60%
Practical group work, resulting in written elements and respective oral discussion: 40.0%
Teaching Staff
Certificações
