Learning objectives
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 quality of foods.
The knowledge on the nutritional requirements in population groups.
Prerequisites
Basic knowledge of chemistry and biochemistry.
Course unit content
HUMAN NUTRITION: physiology of the digestive tract; digestion and absorption of nutrients; nutritional quality of foods; food groups.
PRINCIPLES OF DIETETICS: energy balance, LARN
Full programme
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Bibliography
- SINU. LARN - Livelli di Assunzione di Riferimento di Nutrienti ed Energia. IV revisione. SICS Editore, (Milano)
- Mariani-Costantini, Cannella, Tomassi. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore (Roma)
- CREA. Linee guida per una sana alimentazione. Revisione 2018. ISBN 9788833850375
Teaching methods
Frontal teaching lectures.
Assessment methods and criteria
The effective learning will be evaluated through a written (multiple answer) test
Other information
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