Nutritional Evaluation of Foods
A.Y. 2024/2025
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
BIO/09 - PHYSIOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Leone Alessandro
Shifts:
Turno
Professor:
Leone AlessandroProfessor(s)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor