Functional Food

Code: ENF15786O

3 ECTS

Duration: 8 weeks/78 hours

Scientific Area: Nursing

Teaching languages: Portuguese

Languages of tutoring support: Portuguese

Sustainable Development Goals

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

Saúde de qualidade - 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.

Água potável e saneamento - Garantir disponibilidade e manejo sustentável da água e saneamento para todos.

Produção e consumo sustentáveis - Assegurar padrões de produção e de consumo sustentáveis.

Proteger a vida terrestre - Proteger, recuperar e promover o uso sustentável dos ecossistemas terrestres, gerir de forma sustentável as florestas, combater a desertificação, deter e reverter a degradação da Terra e deter a perda da biodiversidade.

Learning Goals

1. Understand the fundamentals of functional nutrition, its principles, and its impact on health promotion and disease prevention.
2. Analize, based on scientific evidence, the relationship between nutrition and the prevention and treatment of chronic diseases, including type 2 diabetes, hypertension, systemic inflammation, and oncological diseases. Integrate functional nutrition into nursing practice and lifestyle, developing nutritional recommendations aligned with patients' individuality and interdisciplinary work in healthcare.
3. Recognize the impact of mindful eating on health and the influence of emotions on the eating process.

1. Fundamentals of Functional Nutrition
1.1. Concept and principles of functional nutrition
1.2. Nutrients and bioactive compounds: antioxidants, fiber, probiotics, and prebiotics
1.3. Impact of functional nutrition on health promotion
1.4. Scientific evidence on functional nutrition and longevity
2. Nutrition and Chronic Diseases
2.1. Relationship between nutrition and chronic disease prevention
2.2. Functional nutrition in the management of type 2 diabetes
2.3. Nutritional impact on hypertension
2.4. Systemic inflammation and anti-inflammatory nutrition
2.5. Nutrition and cancer: prevention and nutritional support
2.6. Review of scientific studies and nutritional guidelines
3. Functional Nutrition in Nursing Practice
4. Mindful Eating and Emotional Health

Teaching Methods

Teaching Methodologies:
It will be an interactive expository, with practical examples in a face-to-face and online context.
The pedagogical resources used will be: authoring tools for designing and drawing pedagogical content for online and/or offline exploration (authoring tools); pedagogical simulators for intermediate assessment and monitoring of skills; videograms, exercises, questionnaires and tests with formative feedback for online and/or offline use.

Assessment

? The assessment takes place at the end of this training and corresponds to the presentation of a paper at a themed conference on a topic that the students will define and organize and which will form part of the PG Lifestyle Nursing: Integrative Intervention conference cycle.
? The approval of the training requires the achievement of a classification of ? 9.5 values.

Teaching Staff

Maria Dulce Damas da Cruz [responsible]