HEALTHY AND FUNCTIONAL FOODS
cod. 1004722

Academic year 2018/19
3° year of course - First semester
Professor
SCAZZINA Francesca
Academic discipline
Scienze tecniche dietetiche applicate (MED/49)
Field
A scelta dello studente
Type of training activity
Student's choice
28 hours
of face-to-face activities
4 credits
hub:
course unit
in ITALIAN

Learning objectives

The student will acquire the ability to understand the role of functional foods, and in particular that of nuts, on the promotion of human health and on the prevention of some non-communicable diseases. Moreover, the student will be able to apply the learnt knowledge to interpret the protective effects attributed to functional foods.

Prerequisites

Basic knowledge in human nutrition.

Course unit content

1) definition of functional foods claimed to have a health-promoting and/or disease preventing property beyond the basic nutritional function of supplying nutrients; 2) description of the major noncommunicable diseases; 3) description of the major functional compounds present in nuts as an example of functional food and their role in preventing some diseases; 4) role of cell structure and composition of nuts in modulating some factor risks of noncommunicable diseases.

Full programme

- Definition of Functional Foods.
- Diseases and Food.
- Dietary Fibre and Health.
- Phenolic compounds and Health.
- Phytosterol and Health.
- Lipids and Health.

Bibliography

Materials projected during lessons and downloaded from ELLY website.

Teaching methods

Classroom lessons for 4 ECTS (28 hours) during which the teacher will present a summary of the major scientific evidence on the topics of the course.

Assessment methods and criteria

The exam will be a written examination with n.10 open questions. Each question is worth from 1 to 3 points. The minimum is 18 points for passing exam.

Other information

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