Nutritional Evaluation of Foods
A.Y. 2025/2026
Learning objectives
The course aims to provide knowledge on the nutritional composition of foods and their use in the context of a healthy diet.
Expected learning outcomes
By the end of the course, students will be able to accurately identify food groups and assess the nutritional and functional characteristics of foods.
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
Responsible
Lesson period
First semester
Course syllabus
- Definition of food and classification into food groups
- Assessment of the nutritional characteristics of the following food groups:
- Cereals and cereal products, pseudocereals, and tubers
- Legumes
- Meat and meat products
- Fish and seafood
- Milk and dairy products
- Eggs
- Oils and fats
- Fruits and vegetables
- Water, non-alcoholic beverages, and stimulant drinks
- Alcoholic beverages
- Impact of technological processes on the nutritional characteristics of foods
- Glycemic index of foods
- Ultra-processed foods: definitions, health effects, and critical issues
- Basic concepts related to food labeling
- Assessment of the nutritional characteristics of the following food groups:
- Cereals and cereal products, pseudocereals, and tubers
- Legumes
- Meat and meat products
- Fish and seafood
- Milk and dairy products
- Eggs
- Oils and fats
- Fruits and vegetables
- Water, non-alcoholic beverages, and stimulant drinks
- Alcoholic beverages
- Impact of technological processes on the nutritional characteristics of foods
- Glycemic index of foods
- Ultra-processed foods: definitions, health effects, and critical issues
- Basic concepts related to food labeling
Prerequisites for admission
A basic knowledge of organic chemistry is recommended. Preliminary knowledge of biochemistry and of human nutrition may facilitate learning, although it is not essential for understanding the topics covered in the course.
Teaching methods
The course includes: - Lectures aimed at providing knowledge on the nutritional characteristics of foods. - Class discussions on specific topics, also designed to enhance the acquisition of appropriate terminology and language as well as to develop critical thinking skills.
Teaching Resources
The material presented in each lecture will be available on the MyARIEL course website.
Recommended texts:
- 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 texts:
- 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 Examination. A 60-minute written exam consisting of 30 multiple-choice questions and 3 short open-ended questions covering the topics outlined in the course program.
Students may take the exam only after registering for the session through the UNIMIA system. Grades will be expressed on a thirty-point scale and will be communicated to students through the university's exam registration system. At least six exam sessions per year are guaranteed.
The exam will be assessed according to the following criteria:
- Accuracy and completeness of the answers
- Use of appropriate terminology
- Demonstration of understanding of the topics covered during the course
- Knowledge of the fundamental concepts that characterize the course
Specific procedures are available for students with disabilities or specific learning disabilities (SLD), as outlined in: https://www.unimi.it/en/study/student-services/services-students-disabilities https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld. To access these accommodations, students must inform the instructor via email at least 15 days before the exam, copying the relevant office: ([email protected]; or [email protected]).
Students may take the exam only after registering for the session through the UNIMIA system. Grades will be expressed on a thirty-point scale and will be communicated to students through the university's exam registration system. At least six exam sessions per year are guaranteed.
The exam will be assessed according to the following criteria:
- Accuracy and completeness of the answers
- Use of appropriate terminology
- Demonstration of understanding of the topics covered during the course
- Knowledge of the fundamental concepts that characterize the course
Specific procedures are available for students with disabilities or specific learning disabilities (SLD), as outlined in: https://www.unimi.it/en/study/student-services/services-students-disabilities https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld. To access these accommodations, students must inform the instructor via email at least 15 days before the exam, copying the relevant office: ([email protected]; or [email protected]).
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 4
Lessons: 32 hours
Professor:
Leone Alessandro
Shifts:
Turno
Professor:
Leone AlessandroEducational website(s)
Professor(s)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor