Bromatology and Human Nutrition

Code: CMS13809L

6 ECTS

Duration: 15 weeks/156 hours

Scientific Area: Biochemistry, Biological Sciences

Teaching languages: Portuguese

Languages of tutoring support: Portuguese

Presentation

This Curricular Unit aims to provide the students with the knowledge on Food Chemistry/Biochemistry and Nutritional Sciences in order to have competences to characterize the different groups of nutrients, evaluate their chemical composition and its nutritional value and their quality control.

Sustainable Development Goals

Fome zero e agricultura sustentável - Acabar com a fome, alcançar a segurança alimentar e melhoria da nutrição e promover a agricultura sustentável.

Saúde e bem-estar - Assegurar uma vida saudável e promover o bem-estar para todos, em todas as idades.

Educação de qualidade - Assegurar a educação inclusiva, e equitativa e de qualidade, e promover oportunidades de aprendizagem ao longo da vida para todos.

Consumo e produção responsáveis - Assegurar padrões de produção e de consumo sustentáveis.

Learning Goals

The aim of this course unity is to provide the students with Knowledge on the chemical composition of nutrients and their nutritional value and ability to elaborate a diet that fills the needs of specific population groups. Students will be able to understand and evaluate the possible changes on foods that could take place during all the procedure and storage, and execute the main analytical methods and techniques used for their control.
This curricular unit should develop instrumental, interpersonal and systemic competences, including capacity of students to research, selected and interpret scientific contents and these implications in the field of the Chemistry and Biochemistry of Food and Science of Nutrition.

Bromatology, Food and human Nutrition. Food historic perspective.
Principles of Nutrition. The nutritional needs of the human body. Macro and micronutrients.
Characterization of the different groups of nutrients. Physical and chemical methods to preserve foods. Chemical and Biochemical analysis of foods. Food safety.
Principles of food toxicology. Natural and microbial toxins.
Nutritional values for Foods. Recommended daily doses. Nutritional education. Development of a healthy diet plan. Nutrition in the various age groups; nutrition in paediatrics and geriatrics. Nutrition in health and disease.
Food supplements. Functional, diet and light foods. Legislation.

Teaching Methods

The teaching-learning process will be based in the individual work supported by recommended bibliography. Lectures will be supported by audiovisual techniques and recommended bibliography. Practical classes will be planning and executed by experimental work, data treatment and research work articulated with theoretical issues.
The evaluation process will be based on the individual work and on the progress in the theoretical and practical components of this curricular unit. Practical component (NL) will be evaluated continuously basis based on attendance, previous preparation and planning of experimental work and performance during the execution of the work, interpretation and data treatment, preparation of a research work and oral discussion of the work carried out. The theoretical component (NT) can be evaluated in two optional modalities: two tests or a final exam.
The final classification (NF) will be calculated on base as follow: NF=0.4*NL+0.6*NT.