Lifestyles and Portuguese Food Heritage

1. To distinguish the concepts of health behaviour, risk behaviour, lifestyle (healthy lifestyle) and quality of life.

2. To identify lifestyle variables, describing their impact on health.

3. To characterize different types of sustainable diets.

4. To identify and characterize the different herbs and understand their relationship with health.

5. To acquire knowledge about salt in our food and its relationship with health.

6. To know the traditional activity of drying fish.

7. To understand the importance of sleep for overall health.

8. To understand the importance of well-being and its relationship to health.

1. Concepts of health behaviour, risk behaviour, lifestyle (healthy lifestyle) and quality of life.

2. Determinants pertaining to the state of health and disease (intrinsic and extrinsic factors)

3. Healthy versus harmful lifestyles and their relationship with health: smoking habits, alcohol consumption, obesity, physical activity and eating habits

4. Mediterranean Diet: its history - from antiquity to the present

5. Sustainable Diets and Health

6. Salt as a Portuguese food heritage

1. 1. Salt in history
   2. Salt in the preservation food
   3. Salt in health
   4. Nutritional composition of Portuguese salt

7. Drying of fish

1. Historical framework
2. Drying process and species used
3. The role of women
4. Ways of making/cooking

8. Herbs and health

9. Study visits: Rio Maior Salt Flats and the Dry Fish Museum of Nazaré

10. Physical activity as a promoter of quality lifestyles

11. Sleep and Health

12. Well-being and healthy lifestyles in the population

Teaching

The methodology is diversified and seeks to promote active and participatory learning, using the expository and active method (active learning) including participatory exposition, reflection, theoretical-practical exercises and summary report of the study visit.

Evaluation

Summary report of the Study Visit – 20%

2 testes for evaluation of knowledge:

-1^st test 50%

-2^nd test 30%