Learning objectives
At the end of the training activity, the student should have acquired knowledge and skills related to 1) food labelling, 2) functional foods and 3) the nutritional quality of foods.
Knowledge and understanding skills: Understanding the nutritional information available on food pack, the quality of the nutrients, and the nutritional characteristics of the main food groups.
Applying knowledge and understanding: Being able to identify what are the nutrients present in a foodstuff, the nutritional quality of that foodstuff, and the role of specific food and diets in the achievement of the nutritional requirements.
Independent judgment: Being able to critically evaluate the quality of nutritional information on diets and foods disseminated by the press, the web and other information sources.
Learning skills: Improving or updating his/her own food labelling an food quality knowledge through the autonomous use of books, papers, and databases related to this discipline.
Prerequisites
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Course unit content
- Basics of nutrition:
- Definition, description and European regulation for food labelling, nutrition label, mandatory and supplemental information
- Nutrition and health claims
- Food groups and functional foods
- Quality and quality indexes of macronutrients
Full programme
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Bibliography
Mariani Costantini, Cannella, Tomassi: ALIMENTAZIONE E NUTRIZIONE UMANA - il Pensiero Scientifico (Roma). Terza edizione, 2016.
Slides and scientific articles provided by the lecturer
Crea: Linee guida per una sana alimentazione. 2018. https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Teaching methods
Teaching will be mainly based on frontal lectures and the teaching material will be uploaded on the Elly platform.
Assessment methods and criteria
Oral examination.
The oral exam will consist of a few open questions. The ability to apply the acquired knowledge, to make connections between the different topics of the course, to use the proper and specific language of the discipline, and to synthesize will be particularly rewarded.
Please note that the online registration for the exam is compulsory.
The final grade is obtained from the sum of the marks of the oral examination + the marks obtained for the presentation of the laboratory work (0-4 marks).
Other information
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