Nutritional Evaluation of Foods
A.Y. 2022/2023
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.
Lesson period: Second 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
Responsible
Lesson period
Second semester
Course syllabus
Foods as nutrient sources and classification into groups:
- Meats, fish, eggs and legumes and their products
- Milk and dairy products
- Oils and fats
- Fruits and vegetables
- Cereals and their products
Water and beverages (nervine, sweetened, and alcoholic)
Impact of technological processes on the nutritional characteristics of foods
- Meats, fish, eggs and legumes and their products
- Milk and dairy products
- Oils and fats
- Fruits and vegetables
- Cereals and their products
Water and beverages (nervine, sweetened, and alcoholic)
Impact of technological processes on the nutritional characteristics of foods
Prerequisites for admission
Have adequate knowledge of the principles of biochemistry and of human nutrition
Teaching methods
Frontal lectures. For the academic year 2022/2023, the optional teaching "Nutritional Assessment of Food" will be borrowed from the teaching "Human Nutrition" (Foodservice Science and Technology, Professors Alessandro Leone and Ramona de Amicis); specifically, the mutation will take place with the 4 ECTS of the "Food" part of the teaching itself. The start date of the lectures will be available on the ARIEL website of the Nutritional Assessment of Food course.
Teaching Resources
Slides provided by the teacher, available on the ARIEL platform
Recommended books:
- Alimentazione e Nutrizione Umana - sez. terza: Alimenti, caratteristiche nutrizionali, analisi, controllo - F. Fidanza G. Gnocchi Editore (1996)
- L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019 -
Recommended books:
- Alimentazione e Nutrizione Umana - sez. terza: Alimenti, caratteristiche nutrizionali, analisi, controllo - F. Fidanza G. Gnocchi Editore (1996)
- L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019 -
Assessment methods and Criteria
Written exam.
The exam includes two open-ended questions on topics covered in the lectures.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
The exam includes two open-ended questions on topics covered in the lectures.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
BIO/09 - PHYSIOLOGY - University credits: 4
Lessons: 32 hours
Professors:
De Amicis Ramona Silvana, Leone Alessandro
Professor(s)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor