Overall objectives:

1 - With the curricular unit. of Nutrition and Food Safety and Hygiene, it is intended that students understand the role of food and nutritional constituents as well as the importance of food hygiene and food safety systems in a catering unit.

Syllabus:

1 - The evolution of human food over time
2 - Basic concepts and principles of nutrition
3 - Nutrients and nutritional principles
4 - Healthy eating and its impact on health
5 - Food labeling
6 - Acquisition and storage of food products
7 - Food hygiene: basic concepts; personal / professional hygiene; hygiene of workplaces, facilities, equipment and utensils
8 - Food safety: basic concepts; legal and regulatory framework
9 - The HACCP food safety system: principles, methodology, implementation and routine maintenance

Literature/Sources:

Corlet, D. , 1998 , HACCP - User's Manual , California: Aspen Publications, Inc.
arrañaga IJ, Carballo JM, Rodriguez MM, Fernandez JA. , 1999 , Control e Higiene de los Alimentos , Madrid: Mc Graw Hill
Mahan LK, Escott-Stump S, Raymond JL. , 2012 , Krause's Food, Nutrition, and Diet Therapy , St. Louis: W.B.
Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR. , 2014 , Modern Nutrition in Health and Disease , Baltimore: Wolters Kluwer /Williams & Wilkins.
Shapton DA, Shapton NF. , 1998 , Principles and Practices for the Safe Processing of Foods , Cambridge: Woodhead Publishing Limited (Series in Food Science and Technology)

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
Theoretical classes: magisterial classes with voluntary frequency following the program defined according to the objectives of the curricular unit. Theoretical-practical classes: tutorials aimed at consolidating knowledge, through active participation of the student in the teaching-learning process: research, critical evaluation, treatment and transmission of scientific information on topics relevant to the curricular unit. Evaluation by ''Continuous evaluation'' (written tests, 50%, participation and performance in individual and group projects, 50%) with the possibility of written final exam on the total program, 100%, in case of negative grade in ''Continuous evaluation'' system. The minimal grade allowed is 10.