Nutritional Evaluation of Foods
A.Y. 2023/2024
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
Possess adequate knowledge of biochemistry and human nutrition
Teaching methods
Lectures
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
The assessment of the actual achievement of the expected learning outcomes by the student takes place through an oral exam.
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).
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).
Educational website(s)
Professor(s)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor