PROFESSIONAL PATH - NUTRITIONIST

JANUARY 2019 - CURRENT
Clinical Nutrition in a private practice setting
Social Services of the University of Porto (SASUP) / PTMedical / Clínica Av24 / Fisiokids / Invicta Medical Shop

Assessment of nutritional status based on clinical, biochemical, anthropometric and dietary data;

Nutritional prescription (therapeutic food plans) based on individual nutritional diagnosis;

Planning, analysis and re-evaluation of nutritional intervention;

FEBRUARY 2019
Consulting in the context of Group Feeding
Restaurant "Na Boca

Design of the menu and technical sheets, aiming at the nutritional adequacy of the meals served;

NOVEMBER 2017 - MAY 2018
Professional internship for admission to the Portuguese Order of Nutritionists
Clinical Nutrition
Gym Lux - Health Club

Assessment of members' nutritional status, and individual nutritional prescription;

Planning, analysis, supervision and re-evaluation of therapy;

R&DNP / Nutrition Marketing (Research Grant)
Cergold Industries and Faculty of Nutrition and Food Sciences, University of Porto (FCNAUP)

Performing tests for the development of bread formulations, with emphasis on the nutritional profile;

DECEMBER 2016 - FEBRUARY 2017
Development of nutrition labeling;

Community Nutrition
EEA Grants project "Nutrition: playing, cooking, learning

Promotion and execution of food and nutrition education actions directed to school children, through an online platform;

Collected data, researched and developed content for TV show, book and website;

FEBRUARY 2016 - JULY 2016

Curricular Internship in the Bachelor of Science in Nutrition
Clinical Nutrition
Vila Nova de Gaia/Espinho Hospital Center

Evaluation of the nutritional status of inpatients of the Internal Medicine Service and outpatients of the Endocrinology Service;

Nutritional prescription (therapeutic food plans, enteral artificial nutrition, or inclusion of adapted foods);

Planning, analysis and re-evaluation of nutritional intervention;

R&DNP
FCNAUP

Performing tests for the development of product formulations with Brassica (using fermentation and dehydration processes);

Preparation of technical-scientific product information (measurement of relevant analytical parameters, sensory analysis);

Development of nutrition labeling;

CAREER PATH - FOOD TECHNOLOGY AND SCIENCE

OCTOBER 2019 - APRIL 2020
Curricular Internship in a Business Context in the scope of the Master in Food Science and Technology, in the area of Research and Development of New Products (I&DNP)
Frulact

Conducting trials for the development of prototype products such as pre-prepared meals and protein-fortified snacks;

Preparation of technical-scientific product information (measurement of relevant analytical parameters, sensory analysis);

JULY - AUGUST 2019
Development of nutrition labeling;
Summer Academy Internship in R&DNP
Frulact

Performing tests for the development of a prototype of a pastry product, with minimization of its sugar and fat content;

Performing acceptability and preference tests;

APRIL 2018
Development of nutrition labeling;

Consulting in the context of Food Science
Best of Mountain

Providing technical support and advice, acting as a link between innovation in the design of new products and food-related marketing;

Conducting trials for the development of a snack-type product ("Granola Bites"), with emphasis on its nutritional value, and monitoring the production phase;

SEPTEMBER 2016 - JANUARY 2017
Development of nutrition labeling;

R&DNPProduct development project based on legumes (Bean'go)
FCNAUP and Snood Foods

Conducting trials for the development of prototypes of a legume-based snack;

Elaboration of technical and scientific information about the products;

Development of nutrition labeling;

ACADEMIC CAREER

SEPTEMBER 2018 - CURRENT
Master in Food Science and Technology (graduate with an average final grade of 17 v.)
University of Minho and Faculty of Sciences, University of Porto

2012 - 2016
Bachelor of Science in Nutritional Sciences (final average score of 15 v.)
Faculty of Nutrition and Food Sciences, University of Porto

2008 - 2011

Scientific-humanistic course in Science and Technology
Dr. Manuel Gomes de Almeida High School

COMPLEMENTARY TRAINING

2017
Certificate of Pedagogical Skills (no. F662134/2017).

2015
Update Course on Body Composition and Nutritional Status Evaluation, at FCNAUP (7 h)

2015
Intensive Course of Clinical Nutrition in Adults, by RHT - Personal Development and Training and Alnutri (20 h)

2015
Professional Training Course: Nutrition and Supplementation in Sports, by Bwizer (14 h).

2015
Course on Food Allergy at the Faculty of Medicine of the University of Porto (7 h).

COMMUNICATIONS AND ACTIVITIES AS A TRAINER

DECEMBER 2019
Trainer of the practical workshop of the course "Nutrition in Sports - From theory to cooking, vegan edition" at Academia Clínica Espregueira

NOVEMBER 2019
Presentation of the topic "Vegetarian Food Pattern" with the theme "Supplementation, is it necessary?" at the 14th Congress of the Portuguese Society of Nutrition and Food Sciences (SPCNA)

JULY 2019
Presentation of the theme "Vegetarian Food in Practice: Daily Food Care to ensure nutritional adequacy" at Braga Book Fair

MARCH 2019
Class "Nutritional Considerations in Vegetarian Eating" in the UC of Health and Food Consumption in the MSc in Consumer Sciences and Nutrition

FEBRUARY 2018
Lecture to the students of the Degree in Dietetics and Nutrition of the Polytechnic Institute of Bragança on "Vegetarian Nutrition: Nutrition Considerations, Health Outcomes and Practical Planning", and 3 sessions of "Vegetarian Cooking Workshop

NOVEMBER 2017
Communication at the V ENA of the National Association of Nutrition Students, with the theme "Myths about vegetarian food

SEPTEMBER 2017
Communication at GEMMeeting - Gaia-Espinho Medical Meeting, with the theme "Supplementation in Vegetarianism".

NOVEMBER 2016
Communication at the IV Nutrition and Dietetics Meeting of the National Association of Nutrition Students, with the theme "Nutrition in Vegetarian/Vegan Sportspeople".

SEPTEMBER 2016
Participation in the "Pulses Seminar" as co-author of the presentation "Pulses in the formulation of new and old foods".

SINCE JUNE 2016
13 editions of the course "Workshop on Vegetarian Cooking" at FCNAUP, with presentation of the theme "Nutritional Guidelines in Vegetarian Food", and proposal of recipes prepared by the participants

APRIL 2016
Communication of the theme "Nutritional Guidelines for Vegetarian Diet in Adults" at the XVIII Annual Congress of the Portuguese Association of Enteric and Parenteral Nutrition.

DECEMBER 2015
Communication of the theme "Vegetarian Nutrition in practice" at the Symposium of the Portuguese Association for Enteric and Parenteral Nutrition held at the Centro Hospitalar do Porto.

OTHER ACTIVITIES

Website "Compassionate Cuisine":
Development, photography and writing of over 150 vegetarian recipes for the general public;

Development of written content in the area of vegetarian nutrition;

Culinary demonstrations (showcookings), and various cooking workshops;

Publication of the book "Recipes with Passion" in November 2017, published by Arteplural, Bertrand;

Collaboration with the Ímpar section of the Público newspaper in the publication of monthly revenues.

AWARDS

Ecotrophelia Portugal 2019 Finalist

OTHER SKILLS

Languages - English: User level B2
Driver's license: B and B1

PUBLICATIONS

Monteiro I, Trigueiro H, Gonçalves M. Particularities of the Nutritional approach in the vegetarian athlete. Acta Portuguesa de Nutrição 20 (2020) 32-37.

Project Nutrition: playing, cooking, learning (2018). Saudáveis e à Portuguesa. Lisbon: Bertrand Editora Lda

Gonçalves, M. S. (2017). Recipes with Passion. Lisboa: Arteplural editions

Project Nutricience: playing, cooking, learning (2017). Nutriciência à mesa. Sta. Maria da Feira: Rainho & Neves, Lda.