Food supplements and health

Recommended Prerequisites

Human Nutrition, Anatomophysiology and Biochemistry.

Teaching Methods

After the exposure and explanation of the defined topics, students are expected to be able to apply the theoretical concepts in practical theoretical classes, namely in solving practical cases and in the development of a research work.

Learning Outcomes

1 - Provide the student with the ability to apply Portuguese and European legislation associated with food supplements

2- Empower the student with knowledge to distinguish the various pharmaceutical products and other health products

3 - To allow knowledge of the classification of food supplements to improve professional performance in counseling and prescribing food supplements.

4 - Enable the student to be able to identify and classify the different types of plant-based food supplements as well as understand their origin, composition and positive or negative effects on the human body.

5 - Identify the factors that influence the use of plant-based food supplements.

6 - Identify the advantages, disadvantages, prejudices and errors in the use of plant-based food supplements.

7- Quality requirements when choosing a food supplement, in compliance with legislation.

Work Placement(s)

No

Syllabus

1. Food Supplement – concept and differentiation from other health products. Border products

2. Classification of food supplements (vitamins and minerals, other substances). The particular case of herbal supplements

3 - Prescription and advice of food supplements in accordance with health claims.

4- Scientific evidence on efficacy, safety, interactions and contraindications of the active substances.

5- Topics to be addressed: Maintenance of normal blood cholesterol and glucose levels, Nervous System conditions, Brain and psychological functions. Vision, tiredness and Fatigue Reduction, Immune System and Digestive System Conditions, Weight Control, Osteoarticular Conditions, Sleep Disorders.

6- The consumption of food supplements in Portugal and the influencing factors.

Assessment Methods

Assessment
Research work: 50.0%
Exam: 50.0%

Bibliography

Krause’s (2018)“Food, Nutrition & Diet Therapy”, Mahan LK, Escott-Stump S (Eds). 14th Edition. WB Saunders Company, Philadelphia

RAMOS, F., FIGUEIREDO, I.V., CARAMONA, M. (Editores) "Food-Drug Interactions: Pharmacokinetics”

- Decreto-Lei n.º 136/2003; Decreto-Lei n.º 167/2004; Decreto-Lei n.º 118/2015; Regulamento (CE) n.º 852/2004; Regulamento (CE) n.º1170/2009 de 30 de novembro, Regulamento (CE) n.º 1169/2011; Diretiva 2002/46/CE

- Infarmed, boletim de Farmacovigilância, Volume 21, numero 3, março 2017.

Diretiva 90/496/CEE do Conselho, Regulamento (CE) n.º 1924/2006; Regulamento (UE) n.º 116/2010; Regulamento (UE) n.º 1047/2012, Regulamento (UE) nº 432/2012 de 16 de maio da Comissão.

- Recursos Informáticos: www.dgv.min-agricultura.pt; www.asae.pt, http://www.efsa.europa.eu/ http://escop.com/