This course aims to give the student a comprehensive view of the health and disease process, to make known some physiological problems resulting from incorrect nutrition, and some forms of prevention of chronic non-communicable diseases in which food plays a primary role. Topics essential to the health and well-being of people at different stages of life will be addressed. The theme of food hygiene as a health promoter is a cross-cutting theme to all the topics of the subject under study.

1. Health concepts

2. Diet and eating patterns

3. Obesity

4. Feeding in pregnancy and lactation

5. Feeding the elderly

6. Diet and cardiovascular diseases

7. Food and diabetes

• Lanham-New SA, Hill TR, Gallagher AM, Vorster HH, (Eds.) (2019), Introduction to Human Nutrition, 3rd ed, Wiley Blakwell, USA.
• Mahan LK, Raymond JL, Escott-Stump S (2012), Krause’s Food & the Nutrition Care Process, 13ed, Elsevier/Saunders, USA.
• Thompson J, Manore M, Vaughan L (2019), Science of Nutrition, Pearson Higher Education, USA.

E-learning

Evaluation is conducted on an individual basis and involves a combination of two modes: continuous assessment (60%) and final evaluation (40%). Further information can be found in the Learning Agreement for the curricular unit.