Food and Health

Year
1
Academic year
2021-2022
Code
02015015
Subject Area
Health Sciences and Technologies
Language of Instruction
Portuguese
Mode of Delivery
Face-to-face
Duration
SEMESTRIAL
ECTS Credits
6.0
Type
Compulsory
Level
2nd Cycle Studies - Mestrado

Recommended Prerequisites

The recommended prerequisites include what is taught in the 1 st cycle courses in the area of Pharmacy, Medicine, Veterinary, Nutrition, and Agricultural, Bioanalytical, Biological, Chemical Sciences or Engineering or, other courses considered appropriate by the FFUC Scientific Council.

Teaching Methods

Lectures: lectures with a strong component of dialogue and application in practical cases, essentially using the visual media ("data show"). Study personnel and / or tutorial: read the recommended bibliography and provided by professors.
The evaluation of the curricular unit will be made by continuous assessment would amount to 45%. Individual work: Written Presentation (25%), Oral presentation and discussion (30%). Is intended with this system that the student has a regular and methodical work throughout the semester.

Learning Outcomes

Enable the student to be able to identify types of food components, including the desirable constituents (water, proteins, lipids, carbohydrates, vitamins and minerals, and substances flavor, texture and substance of the endogenous antioxidant system) as well as the constituents that may damage of the individual health; group the foods according to their nutritional characteristics and to its labeling; identify the factors that influence eating habits; feeding practices related to health; identify the major dietary errors and the main nutritional problems in Portugal.

Work Placement(s)

No

Syllabus

Food and Health Policy: Developing strategies for change based on the food supply as a social practice, promotion of healthy dietary practices and lifestyles; Quality of food: the roles of the farmer, of the food of industry, of government and of consumers. Current problems of food: dietary Major errors in Portugal: Insufficient intake of fruit and vegetables, whole grain and legume. Excessive consumption of fats, sugar, salt and alcohol. Characteristics of morbidity and mortality in Portugal related to dietary practices Factors influencing food choices, food availability, psychological and cultural factors, economic and social characteristics of foods. Major dietary patterns: Mediterranean diet, Atlantic diet, Western dietary pattern, standard urban poor, rural poor standard, vegetarian diets. Nutritional components and non-nutritive endogenous. Foods with nutrition and health claims.

Head Lecturer(s)

Fernando Jorge dos Ramos

Assessment Methods

Assessment
Synthesis work: 30.0%
Exam: 70.0%

Bibliography

Aileen Robertson (2004) Food and health in Europe: a new basis for action, WHO , regional Publications European Series , 96
D. Ian Givens, A. M. Minihane, E. Shaw (2008) Health Benefits of Organic Food: Effects of the Environment, Editora CABI, England
Gonçalves Ferreira, F. A. (1994)- Nutrição Humana. 2ª ed. Lisboa: Fundação Calouste Gulbenkian
José Bello Gutiérrez (2005), Calidad de vida, alimentos y salud humana: fundamentos científicos, Editora – Diaz de Santos, Madrid
Jean-Louis Multon, (1994) La qualité des produits alimentaires: politique, incitations, gestion et contrôle ,2ª Edição, EditoraLavoisier-Tec & doc
Fox, B.A. y Cameron, A. G., (1999) Ciencia de los Alimentos, Nutrición y Salud , Editorial Limusa, S.A.de C.V.Grupo Noriega Editores, México
Owen Fennema, (2000) Quimica de los Alimentos 2ª Ed,. Edt Acribia, S.A.
Trum Hunter, Beatrice (2008) Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented, Basic Health Publications, Inc.