Food system: management, sustainability and technologies

Professor
Academic discipline: Scienze tecniche dietetiche applicate (MED/49)
Field: A scelta dello studente
Type of training activity: Student's choice

42 hours
of face-to-face activities

6 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Learning objectives

Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health. Ability to evaluate the role of foods/diets in meeting nutrient needs. Ability to evaluate nutritional quality of foods.

Prerequisites

Knowledge of human biochemistry.

Course unit content

The course is composed by seven parts: i) Physiology and Metabolism. Elements of Human physiology. ii) structure and functions of the gastrointestinal tract, of liver and pancreas; iii) digestion and absorption of macronutrients; iv) quality of macronutrients; v) vitamins and minerals; vi) water in human nutrition.

Full programme

- - -

Bibliography

Jim Mann & Stewart Truswell: Essentials of Human Nutrition - Oxford University Press; Aldo Mariani Costantini, Carlo Cannella, Gianni Tomassi, Alimentazione e nutrizione umana. Il Pensiero Scientifico Editore.

Teaching methods

The course will be based on classical frontal lectures.

Assessment methods and criteria

The learning will be evaluated through a written (multiple answer) examination held immediately at the end of the frontal lessons and with oral examinations/colloquium spread along the academic year. The evaluation will be based on the whole set of contents proposed during the course and and questions about all the topics will be asked in both written and oral examinations.

Other information