HEALTHY AND FUNCTIONAL FOODS
cod. 1004722

Academic year 2019/20
3° year of course - First semester
Professor
SCAZZINA Francesca
Academic discipline
Fisiologia (BIO/09)
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

1. General concepts
- Definition of Functional Foods.
- Diseases and Food.
- Assessment of the health effects of a food product and European legislation (health claim)
2. Bioactive compounds: description, health effects, and food examples
- Phenolic compounds and glucosinolates.
- Carotenoids, lipids, phytosterols, peptides, polysaccharides, and alkaloids.
3. Food groups: health effects.
- Whole grains, ancient grains, and functional pasta.
- Pulses, nuts, oil, and fish.
- Fruits and vegetables (and juices).
- Coffee, tea, cocoa, wine, and beer

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.21 close questions (multiple response) and n.4 open questions. Question topics are related to the theoretical and applicative contents discussed during the course. Maximum question marks are 1 point for close questions and 3 for open questions. The minimum is 18 points for passing exam. Honors (lode) are granted when reaching the maximum mark and demonstrating a deep knowledge of the topic vocabulary.

Other information