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Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

NUTRITIONAL ASSESSMENT OF FOOD
cod. 1005860

Academic year 2018/19
3° year of course - First semester
Professor
Francesca SCAZZINA
Academic discipline
Fisiologia (BIO/09)
Field
A scelta dello studente
Type of training activity
Student's choice
21 hours
of face-to-face activities
3 credits
hub:
course unit
in ITALIAN
lectures timetable unavailable
exam calls
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Learning objectives

The Knowledge acquired during the course will allow you to go into food item nutritional evaluation in more depth; in particular, macro-nutrient quality evaluation.

Prerequisites

Knowledge acquired during Human Diet and Nutrition course.

Course unit content

- Food groups;
- Parameters and Indexes for the nutritional evaluation of macronutrients (carbohydrates, lipids, proteins)
- Nutritional evaluation of diet.

Full programme

- Food groups
- Parameters and Indexes for the nutritional evaluation of carbohydrates
- Parameters and Indexes for the nutritional evaluation of lipids
- Parameters and Indexes for the nutritional evaluation of proteins
- Nutritional evaluation of diet
- Energy Density concept
- Food sustainability
- Double Pyramid concept

Bibliography

Materials projected during lessons and downloaded from ELLY website.

Teaching methods

Classroom lessons for 3 ECTS (21 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.11 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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2030 agenda goals for sustainable development

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