| Code |
16697
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| Year |
1
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| Semester |
S1
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| ECTS Credits |
6
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| Workload |
PL(30H)/T(30H)
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| Scientific area |
Biomedical Sciences
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Entry requirements |
N/A
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Learning outcomes |
Nowadays, the relevance of a balanced and varied diet in promoting health and preventing disease is unquestionable. The CU Nutrition and Metabolism aims to provide students the solid theoretical and laboratory training on the role of nutrition in promoting, maintaining and recovering health. The main objectives of this CU are:
- to know/use the proper language of Human Nutrition;
- to know the classification and composition of foods;
- to know the main metabolic pathways;
- to recognize the importance of nutrition in health promotion and diet therapy in the prevention/treatment of chronic diseases;
- to know how to select and execute the main analytical methods for determining the chemical/nutritional/energetic composition of foods;
- to know how to carry out nutritional advice on healthy eating habits and consumption of nutraceuticals (functional foods/drinks and dietary supplements);
- to arouse interest in research in Food Science/Nutrition/Health.
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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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Teaching Methodologies and Assessment Criteria |
The assessment will be done through 2 partial tests, one concerning the theoretical component (T1) and other concerning the practical component (T2), and a poster (P).
Final grade = 0.5*T1 + 0.3*T2 + 0.2*P
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Language |
Portuguese. Tutorial support is available in English.
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