Applied nutrition

A.Y. 2019/2020
Overall hours
Learning objectives
The course aims to provide students with knowledge of the role of macro / micro-nutrients, fiber, and phytochemicals on the state of human health. The course also aims to provide students with the knowledge related to nutrient requirements in defined physiological states, and in particular human metabolic conditions with insights on the functional principles of some dietary styles and the consequent effects on the health of the human subject.
Finally, the course aims to provide students with the knowledge related to the current legislation in the field of nutritional labeling and the related EU legislation.
Expected learning outcomes
At the end of the course the students will be able to predict the effects that different diets can have on the human organism, with particular regard to nutritional needs at various stages of life. Students will be able to exploit the functional potential of food in the context of the daily diet and propose new formulations able to contribute to maintaining health status. At the end of the course the students will also be able to manage the nutritional information on the food label according to the current legislation.
Course syllabus and organization

Unique edition

Lesson period
First semester
Course syllabus
6 CFU of frontal lessons are scheduled:
Nutritional surveillance and health: (0,5 CFU)
The role of epidemiology in the definition of the relationship between lifestyle, diet and health
Primary, secondary and tertiary prevention

Nutritional requirements: (3,5 CFU)
Reference intake of nutrients and energy for Italian population (LARN)
Role of diet in different population groups: children, adolescents, pregnants and in breastfeeding women, older subjects
Food composition databases
Mediterranean diet
Preparation of dietary protocols

Nutritional requirements at different ages (1,5 CFU)

Food legislation (2,0 CFU)
Novel foods: definition and legislation based on Reg 2283/2015
Nutrition and health claims based on Reg. 1924/2006
Analysis of the guidance for the preparation of a health claim application
Critical evaluation of successful and unsuccessful application for health claims
Food labeling based on Reg. 1169/2011
Role and legislation of food supplements
Organic foods, from Reg. 2092/91/CE to Reg. CE 834/2007
Prerequisites for admission
It is highly recommended having already the basic knowledge of human nutrition.
Teaching methods
Teaching Resources
Alimentazione e nutrizione umana - A. Mariani Costantini, C. Cannella, G. Tomassi - Il Pensiero Scientifico Editore, (Roma), 2006
LARN IV Edizione 2014, Società Italiana di Nutrizione Umana - SINU -
Slides provided by the teacher available on Ariel
Assessment methods and Criteria
The assessment of the actual achievement of expected learning results by the student takes place by a oral exam.
The test evaluated: knowledge of the criteria used to estimate the nutritional needs of different population groups; the ability to compose a balanced diet by identifying the correct food sources; the knowledge of the current regulation related to food labeling, nutrition and health claims, food supplements, novel foods and organic foods. Moreover, the ability to prepare and present a health claim application will be evaluated

Exam registration is compulsory and must be carried out within the deadline set through the UNIMIA site available at The evaluation is expressed by a rating from 0 to 30. The rating is communicated to each individual student by automated e-mail from the university recording system.
BIO/09 - PHYSIOLOGY - University credits: 6
Lessons: 48 hours
Professor: Simonetti Paolo
Educational website(s)
Via G. Colombo, 60 (first floor) Milano