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 Supplements: concept and differentiation from other health products. Frontier Products.

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

3. Prescription and advice on Food Supplements according to health claims.

4. Scientific evidence on the benefit, safety, interactions and contraindications of the active ingredient(s).

5. Topics to be addressed: supplementation in children and pregnant women, conditions associated with intestinal well-being, supplementation in weight control and loss, osteoarticular conditions and supplementation in the elderly.

6. The consumption of Food Supplements in Portugal and influencing factors.

Head Lecturer(s)

Angelina Lopes Simões Pena

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

Campos, MJ, Garbacz, A; Czlapka-Klapinska, N ; Czlapka-Matyasik, M; Pena A.. "Key Factors Driving Portuguese Individuals to Use FoodSupplements—Findings from a Cross-Sectional Study". Foods (2025): https://doi.org/10.3390/foods Campos, MJ; Pena, A; Silva AP. "Novas abordagens no tratamento da obesidade".Acta Portuguesa de Nutrição 39 (2025): 50-54.

Campos, MJ; Czlapka-Matyasik, M; Pena, "Food Supplements and Their Use in Elderly Subjects—Challenges and Risks in Selected Health Issues: A NarrativeReview". Foods 13 16 (2024): 2618 -

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/CEDi Martino, M. 2025. Food safety in personalized nutrition – A focus on food supplements and functional foods. Rome, FAO.