Instituto Politécnico de Santarém – Escola Superior de Desporto de Rio Maior
CURRICULAR UNIT
Study Cycle:
Physical Activity Lifestyle Counselling
Curricular Unit:
Curricular Year
Nutrition intervention plan - PALC
Semester:
ECTS:
Contact Hours:
Responsible
Rita Santos Rocha ([email protected])
Teacher:
Other Teachers:
Nuno Pimenta
Objectives/Learning Outcomes:
The student will learn to design a plan for nutritional intervention targeted at individuals or target groups. More specifically intended that the
student at the end of the course are able to:
1. Assess the food and nutrition of individuals or target groups;
2. Identify errors or nutritional food;
3. To evaluate the energy and nutrient requirements of individuals and groups.
4. Learn to make balanced nutrition counseling and food for error correction;
5. Learn how to build healthy eating plans (infants, children, adults, pregnant women and the elderly);
6. Learn how to build plans special food (hypo-and hypercaloric diets, controlling fat and cholesterol, control of sodium, glycemic control, soft
diet, vegetarian diet);
7. Knowing the general rules of hygiene and food quality; legislation and standards applied to foodstuffs, food policy of countries.
Syllabus:
1.
Introduction, terminology and concepts (diet, diet plan, dietary recommendations; meals; dose);
2.
Nutritional assessment and feed (questionnaires, diaries, dietary analysis software);
3.
Evaluation of energy and nutrient requirements (resting metabolism, physical activity, lifestyle, body composition);
4.
Basics of building a food plan (general structure, number, time of meals and lodging; principles and exceptions);
5.
A lifelong feeding (infants, children, adults, pregnant women, elderly);
6.
The therapeutic feeding (hypercaloric diets and hypo; controlling fat and cholesterol, sodium control, glycemic control, soft diet);
7.
Public health and nutrition (general rules of hygiene and food quality; legislation and standards applied to foodstuffs; countries' food
policy, food service).
Evaluation:
Consistent with the aforementioned methodological options the evaluation model of this unit enhances the teaching-learning process and is
based on 3 elements: teaching practice (30%); theoretical test individual (40%) and group work (30%).
Main References:
·
Introduction to Human Nutrition (2002), M.J. Gibney, H.H. Vorster, F.J. Kok. Blackwell Science Ltd, a Blackwell Publishing Company,
Oxford, UK.
·
Nutrição Humana (2005), F.A.G. Ferreira. 3ª edição. Fundação Calouste Gulbenkian: Serviço de Educação, Lisboa, Portugal..
·
Nutrition Counseling Skills for the Nutrition Care Process (2009), L.G. Snetselaar. 4th edition. Jones and Bartlett Publishers, Sudbury, MA,
USA.
·
Nutrition and Metabolism (2003), M.J. Gibney, I.A. Macdonald, H.M. Roche. Blackwell Science Ltd, a Blackwell Publishing Company,
Oxford, UK.
·
Public Health Nutrition (2004), M.J. Gibney, B.M.Margetts, J.M. Kearney, L. Arab. Blackwell Science Ltd, a Blackwell Publishing Company,
Oxford, UK.
·
Sport Nutrition: an introduction to energy production and performance (2010), A. Jeukendrup, M. Glesson, 2nd edition. Human Kinetics,
Champaign, USA.
·
Sport Nutrition for Health and Performance (2009), M.M. Manore, N.L. Mayer, J. Thompson, 2nd edition. Human Kinetics, Champaign,
USA.
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22-11-2012