Learning objectives
Aim of the course
The course aims at providing the main aspects on the classification and conditions of use for the functional foods, for foods for special medical purposes and for those foods for specific subject categories. At the end of the course, the student will be able to critically evaluate functional foods and foods for special medical purposes, discriminating the real needs of some subject categories e selecting the most appropriate foods, based on the clinical disorders of nutrition and metabolism.
Knowledge and understanding
The course will allow to evaluate the real need for foods for special medical purposes in particular subject categories and will allow to make the best choices based on the clinical disorders of nutrition and metabolism.
Knowledge and understanding applied
At the end of the course the student will be able to:
- to know what a functional food means;
- to critically evaluate the functional foods and their real need
- to know the classification related to foods for special medical purposes
- to critically evaluate the real need and make the best choice for a food for special medical purposes, based on the clinical disorders of nutrition and metabolism
- to guide the subject with clinical disorders of nutrition and metabolism in the best choice for his condition
Judgment autonomy
At the end of the course the student will be able to autonomously understand the real need for a food for special medical purposes, and to independently and adequately choose the best food based on the clinical disorders of nutrition and metabolism of the subject.
Communication skills
The course will impart scientific communication skills to synthesize information and communicate it effectively to specialist and non-specialist interlocutors.
Learning skills
The course will provide skills and methodology allowing the student to autonomously study and understand the content of the course.