Learning objectives
Knowledge and comprehension skills
Acquisition of the ability to:
• evaluate the role and effect of nutrients/foods/dietary pattern on human health and sustainability
• evaluate scientific studies in nutrition
• know the basic principles of dietetics
• critically evaluate information on packaged products
Applied knowledge and understanding
Apply acquired knowledge in the context of applied nutrition and human nutrition research.
Judgement autonomy
Ability to autonomously assess:
• the validity of a food/nutritional strategy with a view to health and sustainability;
• the validity of scientific studies concerning human nutrition;
• the quality of products on the basis of the information available on the label.
Communication skills
Have the ability to synthesise information and communicate it effectively to specialists, non-specialists and colleagues from other company areas.
Learning skills
Develop skills and methodology to evaluate studies, data, information in food and nutrition in a highly autonomous way.
Prerequisites
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Course unit content
Basic concepts of human nutrition and principles of applied dietetics;
• Food quality assessment;
• Nutrition tools: LARN and Italian Food Guidelines;
• European regulations: nutrition and health claims, labelling, organic products;
• Food sustainability;
• Collective catering.
Full programme
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Bibliography
• Costantini et al. "Alimentazione e Nutrizione Umana" (III edizione, Il Pensiero Scientifico Ed)
• Lovegrove J et al. “Nutrition Research Methodologies” (Nutrition Society)
• Recommended Levels of Consumption of Energy and Nutrients for the Italian population (LARN) (IV Rev)
• "Linee Guida Italiane per una sana alimentazione" (Rev 2018) (CREA, 2019)
Teaching methods
Lectures will be mainly frontal and structured to actively involve students in the covered topics. The slides used to support the lectures, which are considered an integral part of the teaching material, will be provided directly to the students and uploaded onto the Elly platform.
Assessment methods and criteria
Oral test
Grading scale: 0-30
Assessment criteria:
• Knowledge acquired
• Ability to apply the acquired knowledge and to make connections between the covered topics.
• Expository capacity through the use of language specific to the discipline.
Presentation of case studies on a subject from the programme (up to +3 points on the oral test)
Other information
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