| Code |
13688
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| Year |
5
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| Semester |
S1
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| ECTS Credits |
3
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| Workload |
TP(40H)
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| Scientific area |
Ciências Farmacêuticas
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Entry requirements |
The student must be enrolled in the Integrated Master's Degree in Pharmaceutical Sciences and meet the necessary requirements to attend the 5th year of the course.
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Mode of delivery |
Face to face lectures
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Work placements |
Not applicable
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Learning outcomes |
The main objective of this course unit (CU) is to provide students with fundamental knowledge about food, nutrition and dietetics, with an emphasis on their applications in different areas of pharmaceutical activity.
At the end of the CU, students should be able to:
1. Identify and understand the main contemporary challenges in the areas of food, nutrition and health worldwide;
2. Understand the food and nutrition landscape in Portugal;
3. Acquire advanced knowledge about food composition, with an emphasis on macronutrients and micronutrients;
4. Understand different nutritional needs according to different stages of the life cycle and in specific pathological situations;
5. Apply the scientific principles of nutrition to promote the health and well-being of individuals, groups and populations;
6. Be prepared to face the challenges of nutrition and dietetics in the future.
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Syllabus |
1. The importance of nutrition and dietetics knowledge for pharmacists.
2. The evolution of human eating habits.
3. Current challenges in the context of nutrition and dietetics.
4. Food monitoring in Portugal.
5. Macronutrients and micronutrients.
6. Food groups and dietary and nutritional recommendations.
7. Nutrition in pregnant women, children, adolescents, adults and the elderly.
8. Food supplements.
9. Nutrition in specific pathologies.
10. Innovation and future prospects in nutrition and dietetics research.
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Main Bibliography |
DeBruyne & Pinna (2020). Nutrition for Health and Health Care
Garrow, James & Ralph (Eds.) (2000). Human Nutrition and Dietetics
Insel, Ross, McMahon & Bernstein (2019). Discovering Nutrition
Insel, Ross, McMahon & Bernstein (2023). Nutrition Essentials: Practical Applications
Malik, Narayanasamy, Pratyusha, Thakur & Sinha (2023). Textbook of Nutritional Biochemistry
Ramos, Figueiredo & Caramona (Eds.) (2018). Food-drug Interactions: Pharmacokinetics, Prevention and Potential Side Effects
Ramos, Santos, Castilho & Campos (2014). Medicamentos, Alimentos e Plantas: As Interacções Esquecidas?
Rocha, Damas & Viegas (2024). Alimentação Individual e Coletiva — Nutrir Pessoas, Planear Refeições e Gerir Serviços
Stipanuk & Caudill (Eds.) (2013). Biochemical, Physiological, and Molecular Aspects of Human Nutrition
Teixeira, Sardinha & Barata (2008). Nutrição, Exercício e Saúde
Webster-Gandy, Madden & Holdsworth (Eds.) (2020). Oxford Handbook of Nutrition and Dietetics
Various manuscripts
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Teaching Methodologies and Assessment Criteria |
Methods:
1. Continuous assessment
2. Assessment by final written examination
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Language |
Portuguese. Tutorial support is available in English.
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