Learning objectives
- To know and critically evaluate what a functional food refers to.
- To learn nutrients and non-nutrient compounds which characterize a functional food.
- To know the main diseases related to diet
- To understand the relation between food / bioactive compounds and health.
- To learn the capacity to understand the association between food consumption and health, critically evaluating how some nutrients or bioactive compounds of foods can influence the nutritional status, and consequently, the health status of subjects.
- To acquire the specific words related to nutrients, functional components, and diseases.
Prerequisites
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Course unit content
- Definition, description and European regulation for functional foods
- Main diseases related to foods
- Description and health effects of bioactive compounds:
Dietary fiber, prebiotics and probiotics
Polyphenols
Glucosinolates
Carotenoids
Lipids
Phytosterols
Alkaloids
- Nutritional characteristics and health effects of specific food groups:
Whole grains, ancient grains, and functional pasta
Pulses, nuts, oil, and fish.
Fruits and vegetables (and juices).
Coffee, tea, cocoa, wine, and beer
- Dietary pattern and health
Full programme
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Bibliography
Slides and scientific articles provided by the teacher
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
Written examination.
Scale of assessment: 0-30.
Evaluation criteria:
• Acquired knowledge
• Acquired knowledge application, making connections between the different topics of the course
• Proper use of the specific language of the discipline
Other information
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2030 agenda goals for sustainable development
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