Objetivos

Conferir ao estudante conhecimentos e competências que permitam ao futuro profissional intervir na promoção da saúde e na prevenção da doença através de aconselhamento e educação alimentar, terapêutica nutricional, gestão da alimentação de grupos, controlo da qualidade e segurança alimentar, inovação de métodos e técnicas, conceção, organização e gestão de soluções alimentares, apoio à decisão sobre políticas de alimentação e investigação.

Capacitar o futuro profissional para intervir em áreas diversas (saúde, desporto, escolar, restauração, instituições de solidariedade social, produção e distribuição de alimentos, e autarquias), decorrentes de planos em intervenção em saúde pública e considerando a Política Alimentar e Nutricional. Habilitar o estudante para o exercício profissional autónomo, científica e tecnicamente rigoroso, respeitando os princípios éticos fundamentais e a deontologia profissional. Promover o desenvolvimento da investigação e produção científica na área.

Available at

Viseu

1st Year

UC – 1st Semester CH  ECTS   UC – 2nd Semester CH  ECTS
Anatomophysiology I 20 T | 30 PL 5 Human Nutrition and Eating 40T | 40 PL 7
Cell and Molecular Biology 40 T | 20 PL 5 Anatomophysiology II 20T | 30 PL 5
Statistics 20 T | 30 PL 4 Anthroposociology and Fieldwork 20 T | 30 TC 3
Chemistry Fundamentals 40 T | 20 PL 5 Embryology and Histology 40 T | 20 PL 5
History and Sociology of Eating 50 T 4 Organic Chemistry Fundamentals 30 T | 20 PL 4
Computer Science and Information Systems 20 T | 30 PL 4 Genetics 20 T | 20 TP 3
Professional Organization and Deontology 30 T 3 Psychology and Eating Behavior 30 T 3

2nd Year

UC – 1st Semester CH ECTS   UC – 2nd Semester CH ECTS
Assessment of Nutritional Status and Food Consumption 30 T | 50 PL 7 Biochemistry and Metabolism II 40 T | 20 PL 5
Biochemistry and Metabolism I 40 T | 20 PL 5 Gastrotechnique 10 T | 40 TP 4
Entrepreneurship, Social Economy and Cooperativism 30 TP 2 Immunology 30 T | 20 TP 4
Physiology and Life Cycle 80 T 7 Food Microbiology 30 T | 20 PL 4
Microbiology and Parasitology 30 T | 20 PL 4 Nutrition and Life Cycle II 30 T | 40 PL 5
Nutrition and Life Cycle I 30 T | 40 PL 5 General Pathology 50 T 4
Food Chemistry 20 T | 30 TP 4

3rd Year

UC – 1st Semester CH ECTS   UC – 2nd Semester CH ECTS
Physical, Chemical and Sensory Analysis of Food 40 T | 30 PL 7 Mankind and the Future: Paradigms and Dynamics 30 T 2
Epidemiology and Public Health 30 T | 50 PL 7 Nutrition and Community Intervention Projects 20 T | 30 PL 4
Epistemology and Science Systems 30 T 2 Pathology and Dietotherapy II 30 T | 40 PL 6
Pharmacodynamics 50 T 4 Food Quality 30 T 3
Pathology and Dietotherapy I 30 T | 40 PL 6 Food Safety 30 T | 20 PL 4
Food and Nutrition Policies 30 T | 20 PL 4 Food Technology 50 T | 20 PL 6
Food Toxicology 30 T | 30 PL 5

4th Year

UC – 1st Semester CH ECTS UC – 2nd Semester CH ECTS
Communication in Health and Nutrition Education 30 T | 50 PL 7 Internship and Research Project 630 SE | 30 OT 30
Food Services Management 30 T | 50 PL 7
Integrated Management of Food Quality, Environment and Safety 20 T | 40 PL 5
Food Innovation 40 TP 3
Artificial Nutrition and Nutritional Support 30 T | 30 PL 5
Research Planning and Data Analysis 40 TP 3

UC – Curricular Unit | CH – Workload | ECTS – ECTS Credits | T – Theoretical | PL – Practical and Laboratory | TP – Theoretical/Practical | SE – Seminar/Internship | OT – Tutorial

Admission requirements

Successful applicants are admitted through one of the following competitions:

  • Institutional Competition: completed secondary education and one of the following entrance exam groups:
    • Biology and Geology
    • Biology and Geology + Physics and Chemistry
    • Biology and Geology + Mathematics

Diploma Requirements

A successfully concluded Undergraduate Degree in Nutrition Sciences requires completion of a study program of 240 mandatory ECTS credits.

Consequently, Licenciado degree holders in Nutrition Sciences acquire the following skills and competences:

  • Comprehension and interpretation of biological, social, economic, cultural, political and behavioral fundamentals that underpin interactions between the body and the food it consumes;
  • Ability to analyze the client´s nutritional status and determine nutritional needs;
  • Ability to integrate knowledge from various scientific fields and apply it to nutrition in order to reach and maintain the best possible level of individuals and communities health by means of counseling and implementation of individual or collective nutrition plans, nutrition education, restaurant management or quality control and food safety;
  • Ability to research, design, organize and manage nutrition solutions in communities by working in multidisciplinary teams;
  • Ability to make decisions and communicate with peer professionals and the community;
  • Autonomy for lifelong learning and continuous scientific, technical and professional enhancement;
  • Respect for deontological norms.

Acreditação / Avaliação

 

Career opportunities

Career opportunities for Licenciado degree holders in Nutrition Sciences include jobs and positions in nutrition counseling and education and thus, in health promotion and disease prevention, as well as in nutrition therapy, implementation of individual and collective nutrition plans, quality control and food safety, and food service management in hospitals, health centers, clinics, social assistance institutions, hotels, restaurants and other similar entities.

 

Professional Title

The qualification is recognized by the Ordem dos Nutricionistas.

The professional title of Nutritionist requires registration with the Ordem dos Nutricionistas.

ISEIT — Ensino Universitário em Viseu

Registado na DGES com o n.º R/A – Cr 58/2012, 15 de junho. Despacho n.º 8491/2012, de 25 de junho.

4 years / 8 semesters • Total = 240 ECTS Credits

 

Further studies

Licenciado degree gives access to postgraduate studies in terms and under the conditions of the currently valid legislation.

 

Study area

Health Science – Nutrition and Dietetics

 

Assessment

The purpose of the student’s assessment is to evaluate his/her achievements in the acquisition and development of knowledge and competences defined in the Curricular Units syllabi.

Thus, assessment methods and instruments are adapted to the specific objectives, characteristics and contents of the corresponding Curricular Unit, and assessment is carried out in accordance with the currently valid Attendance and Assessment Regulations.

There are two main types of assessment: Continuous Assessment, which assesses the student’s work over an academic period (semester / quarter / year), e.g. his/her participation in the Curricular Unit activities, individual and/or group assignments, oral and written tests, etc., and Assessment by Exam, which assesses only the student’s performance at the exam he/she sits for.

RAZÕES PARA ESTUDAR CIÊNCIAS DE NUTRIÇÃO

  • Licenciatura reconhecida pela Ordem dos Nutricionistas;
  • Acompanhamento de perto por uma excelente equipa de docentes e não docentes;
  • Licenciatura única na região de Viseu e interior do País;
  • Bolsas de estudo:
    • Para estudantes com baixos rendimentos;
    • Para estudantes com média acima dos 16 valores.

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