The course is designed to provide students with knowledge and skills to correctly approach community nutrition in order to promote health and reduce diseases' risk. At the same time it is intended to give students scientific evidences related to the most prevalent traditional and alternative dietary patterns as well as to improve knowledge regarding the role of specific food groups (fortified, light, functional food, etc.) in optimizing eating habits of specific groups of population.
Expected learning outcomes
Upon completion (by the end) of the course students will be able to: · identify and understand the scientific evidences on the main traditional (Mediterran diet, vegetarian diet, vegan diet) and alternative (DASH, Nordic diet, etc) dietary patterns; · identify and understand nutritional characteristics and regulation of specific food products (fortified, light, functional food etc.) and their role in healthy eating; · apply knowledge related to community nutrition in planning menus for different population groups; · identify basic characteristics of the different types and categories of Food Service Systems in order to optimize menu planning.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)