The course provides:
Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health.
Ability to understand the mechanisms related to food recognition and control of food intake.
Ability to appreciate the effect of food processing on nutritional and sensory quality of foods.
The knowledge on the nutritional requirements in population groups;
The basic elements for the definition of the nutritionally adequate diet for the different population subgroups;
The description of major methods designed to measure food and/or nutrient intakes in population groups.
Moreover, a special attention will be paid on the description of nutrient and non-nutrient composition of the main foods usually consumed in the Italian diet.