Learning objectives
<p>the course will provide skills on the evaluation of food quality in the definition of optimal dietary regimens aimed to healthy subjects. Students will be able : 1) to evaluate the nutritional quality of foods based on coded quality indices; 2) to define recipies and technlogical processes aimed to the optimization of the nutritional quality of foods, meals and dietarry regimens; 3) to use the analytical techniques currently used in the evaluation of nutritional quality of different food products</p>
Prerequisites
human nutrition or physiology
Course unit content
<p>1) food groups: nutritional and functional characteristics <br />
2) glycaemic index: meaning and technicalities <br />
3) protein quality: meaning and technicalities<br />
4) atherogenicity indices: meaning and technicalities<br />
5) energy density: meaning and technicalities<br />
6) definition and use of different scoring systems for the nutritional evaluation of the diet . 7) definition and use of different scoring systems for the nutritional evaluation of foods . 8) effect of processing on the nutritional quality of foods<br />
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Full programme
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Bibliography
class notes
Teaching methods
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Assessment methods and criteria
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Other information
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