Nutritional evaluation of foods

A.Y. 2020/2021
4
Max ECTS
32
Overall hours
SSD
BIO/09
Language
Italian
Learning objectives
The course aims to provide students skills on the composition and use of food in the optimization of the nutritional quality of the diet.
Expected learning outcomes
At the end of the course the students will be able to correctly identify food groups and the distribution of nutrients. Students will also be able to evaluate the nutritional and functional characteristics of foods based on coded analytical and functional indicators.
Course syllabus and organization

Unique edition

Lesson period
Second semester
BIO/09 - PHYSIOLOGY - University credits: 4
Lessons: 32 hours
Professor(s)
Reception:
By appointment
Via Colombo n. 60-Milan