Food and Health

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.

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  prob lems  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)

Luís Miguel Santos Loura

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, Editora Lavoisier-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.