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Syllabus |
Theoretical Component:
1. NUTRITION
1.1 Introduction to Human Nutrition
1.2 Food Composition
1.2.1 Macronutrients (proteins, carbohydrates and lipids)
1.2.2 Micronutrients (vitamins and minerals)
1.2.3 Non-nutrients (water, phytochemicals, food additives, …)
1.3 Methods currently used in determination of the chemical composition of foods
1.4 Assessment of nutritional and energy needs
1.5 Nutraceuticals
1.5.1 Functional food/beverages
1.5.2 Dietary supplements
2. METABOLISM
2.1 Introduction to Human Metabolism
2.2 Food digestion and nutrient assimilation
2.3 Glucose Metabolism
2.4 Lipid Metabolism
2.5 Protein Metabolism
2.6 Integration of metabolism
2.7 Digestive and metabolic disorders: main preventive/therapeutic strategies and research
Laboratory Component:
1. Analysis of the global composition of a meal (food, nutritional and caloric values)
2. Evaluation of the antioxidant, antidiabetic and/or anticancer activity of a nutraceutical
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Main Bibliography |
Belitz, H.D., Grosch, W. (2010). Food Chemistry (4rd ed.). Springer-Verlag, Berlin (Germany).
Brody, T. (1999). Nutritional Biochemistry (2nd ed.). Academic Press, San Diego (USA).
Coulston, A., Boushey, C: (2013). Nutrition in the prevention and treatment of disease
(3 rd ed.), Elsevier Academic Press. SanDiego (USA).
Fennema, O.R. (2017). Food Chemistry (5th ed.). Apple Academic Press Inc., Oakville (Canada).
Ferreira, F.A.G. (1994). Nutrição Humana (2nd ed.). Fundação Calouste Gulbenkian, Lisbon (Portugal).
Hoffmann, G.F. et al. (2017). Inherited Metabolic Diseases: A Clinical Approach (2ª ed.). Springer, Berlin (Germany).
Nielsen, S. (2010). Food Analysis (4rd ed.). Springer-Verlag, Berlin (Germany).
Stipanuk, M.H. (2018). Biochemical, Physiological & Molecular Aspects of Human Nutrition (4rd ed.). Elsevier Science. St. Louis (USA).
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