Community Nutrition
A.Y. 2019/2020
Learning objectives
The purpose of this class is to acquire knowledge on nutritional needs of different ages group population (teenagers, adults, elderly) and provide a basic knowledge of a balanced diet. Furthermore aims to provide robust information (databases, software) in order to study some menu planning for the foodservice (school and hospital catering, nursing homes).
Expected learning outcomes
With the successful completion of this course the student will be abile to use the guidelines for healthy eating and a correct lifestyle; estimate the nutritional needs of sub-group population; know and calculate the nutritional composition of food with appropriate source of data; identify the nutritional components of a healthful diet and identify the food sources of individual nutrients; planning some menu for the foodservice (schools, companies, elderly, hospital and for particular needs) using informatics applications.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Lesson period
First semester
Course syllabus
Public health among industrialised countries (0.5 CFU): Major nutritional problems, life-style, cultural and demographic aspects.
Nutritional needs (1.5 CFU): Nutrition between the different age groups: children, adolescents, adults, pregnant and breastfeeding women, elderly; Nutrition in people with particular needs: allergies, intolerance, vegetarian diets etc., Nutrition and sport.
Available instruments (1.0 CFU): Energy and nutrition recommended daily allowance for the Italian population (LARN); Food databases; Internet as a research tool to gather information regarding the characterisation of food, nutritional recommendations and software for editing of menus
Menu planning for the communities (2.5 CFU): Optimisation of food resources to edit balanced menus; Editing of dietetic protocols for schools, hospital, elderly and for particular needs (special diets, vegetarian etc ).
Dietary intake evaluation (0.5 CFU): Main used methods for the evaluation of dietary intake; Institutional role for the aid of the population's health through the prevention of risks related to nutrition
Nutritional needs (1.5 CFU): Nutrition between the different age groups: children, adolescents, adults, pregnant and breastfeeding women, elderly; Nutrition in people with particular needs: allergies, intolerance, vegetarian diets etc., Nutrition and sport.
Available instruments (1.0 CFU): Energy and nutrition recommended daily allowance for the Italian population (LARN); Food databases; Internet as a research tool to gather information regarding the characterisation of food, nutritional recommendations and software for editing of menus
Menu planning for the communities (2.5 CFU): Optimisation of food resources to edit balanced menus; Editing of dietetic protocols for schools, hospital, elderly and for particular needs (special diets, vegetarian etc ).
Dietary intake evaluation (0.5 CFU): Main used methods for the evaluation of dietary intake; Institutional role for the aid of the population's health through the prevention of risks related to nutrition
Prerequisites for admission
It is highly recommended having already passed the exam on Human Nutrition, before attending the course.
Teaching methods
Lectures, computer lab exercises
Teaching Resources
Alimentazione e nutrizione umana - A. Mariani Costantini, C. Cannella, G. Tomassi - Il Pensiero Scientifico Editore, (Roma), 2006
Manuale della ristorazione - S. Ciappellano - Casa Editrice Ambrosiana, (Milano), 2009
LARN IV Edizione 2014, Società Italiana di Nutrizione Umana - SINU - www.sinu.it
Slides provided by the teacher available on Ariel
Manuale della ristorazione - S. Ciappellano - Casa Editrice Ambrosiana, (Milano), 2009
LARN IV Edizione 2014, Società Italiana di Nutrizione Umana - SINU - www.sinu.it
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 skills to plan a menu for the foodservice (schools, companies, elderly, hospital and for special needs) using informatics applications.
Exam registration is compulsory and must be carried out within the deadline set through the UNIMIA site available at http://www.unimi.it/. 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.
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 skills to plan a menu for the foodservice (schools, companies, elderly, hospital and for special needs) using informatics applications.
Exam registration is compulsory and must be carried out within the deadline set through the UNIMIA site available at http://www.unimi.it/. 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
MED/49 - FOOD AND DIETETIC SCIENCES
MED/49 - FOOD AND DIETETIC SCIENCES
Computer room practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Simonetti Paolo
Shifts:
-
Professor:
Simonetti Paolo