Food and Health

Year
1
Academic year
2024-2025
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, 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)

No

Syllabus

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.