Introduction to dietary assessment; Food Standards; The procedures, reasons and methods for measuring food intake; Indices for dietary assessment; Bases / table with the chemical composition of foods and their application; Assessment of the quality of the diet and nutritional status at the national level; Anthropometric methods; Biochemical methods in the assessment of nutritional status.
Lectures: 20 hours
Seminars 10 hours
Description of the manner in which direct instruction is conducted: lectures and seminars
Description of the performance of duties:
Attendance on the class, written and presented seminar, written and oral exams