Food and Health
1
2024-2025
02015015
Health Sciences and Technologies
Portuguese
Face-to-face
SEMESTRIAL
6.0
Compulsory
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, in respect of the Pedagogical Directives, will be made either by final exam (100%) or by periodic assessment, in the latter case with written test (70%) and synthesis work made by groups of students, including oral presentation (30%).
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)
NoSyllabus
Brief history of food.
The Food of the Portuguese People: characterization.
Food Guides: food wheel, food pyramid, food scale.
Table of Composition of Portuguese Foods.
Functional Foods: the case of phytosterols.
Assessment of Nutritional Status / Anthropometry.
Food processing and toxicity.
The vending industry - food safety and eating habits.
Materials used in the construction of utensils intended for food use/preparation.
Head Lecturer(s)
Luís Miguel Santos Loura
Assessment Methods
Continuous Assessment
Synthesis work: 30.0%
Exam: 70.0%
Final Assessment
Exam: 100.0%
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.