cod. 1010032

Academic year 2022/23
2° year of course - Second semester
Academic discipline
Scienze tecniche dietetiche applicate (MED/49)
A scelta dello studente
Type of training activity
Student's choice
24 hours
of face-to-face activities
3 credits
course unit

Learning objectives

Aim of the course
The course aims at providing the main aspects on the classification and conditions of use for the functional foods, for foods for special medical purposes and for those foods for specific subject categories. At the end of the course, the student will be able to critically evaluate functional foods and foods for special medical purposes, discriminating the real needs of some subject categories e selecting the most appropriate foods, based on nutrition and/or metabolic disorders

Knowledge and understanding
The course will allow to evaluate the real need for functional foods of special foods subjects presenting nutrition and/or metabolic disorders.

Knowledge and understanding applied
At the end of the course the student will be able to:
- to know what functional food means and which components are related to the functional properties of foods;
- to critically evaluate functional foods and their use in the daily dietary pattern
- to know the classification related to foods for special medical purposes
- to critically evaluate the real need for a food for special medical purposes or other special foods indicated for specific subject categories, based on nutrition and/or metabolic disorders
- to guide the subject with nutrition and/or metabolic disorders towards the best choice for his condition

Judgment autonomy
At the end of the course the student will be able to autonomously understand the real need for a food for special medical purposes, and to independently and adequately choose the best food based on the clinical disorders of nutrition and metabolism of the subject.

Communication skills
The course will impart scientific communication skills to synthesize information and communicate it effectively to specialist and non-specialist interlocutors.

Learning skills
The course will provide skills and methodology allowing the student to autonomously study and understand the content of the course.


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Course unit content

Functional and novel foods: Definition, components related to functional properties of foods, European Regulation and main rules to prepare the dossier;

Functional food use in the context of specific nutritional condition;

Foods for special medical purposes: classification, nutritional characteristics, European Regulation, labeling and uses;

food intended for infants and young children: nutritional characteristics, labeling and uses;

total diet replacement for weight control and meal substitute;

Gluten-free and lactose-free foods.

Full programme

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European Regulation and National legislation;

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

Other information

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