Nutritional Evaluation of Foods
A.Y. 2020/2021
Learning objectives
The course aims to provide students skills on the composition and use of food in the optimization of the nutritional quality of the diet.
Expected learning outcomes
At the end of the course the students will be able to correctly identify food groups and the distribution of nutrients. Students will also be able to evaluate the nutritional and functional characteristics of foods based on coded analytical and functional indicators.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
The course takes place in the second semester. If the problems of Health Emergency (Covid-19), the lessons will take place remotely and in sync with the teaching calendar published on the Faculty website, using the Teams platform.
Course syllabus
food groups and their nutritional and functional characteristics: -a) milk and derivatives; b)eggs; c)meat and fishery products d) legumes -e) Cereals and derivatives; - f) vegetables and fruit - Fats of animal and vegetable origin - Alcoholic and non-alcoholic beverages - Dietary Guidelines - Protein quality - Glycemic index - Effect of technological treatments (industrial and domestic) on the nutritional quality of food - Foods of unconventional origin; Novel Food (REGULATION (EU) 2015/2283 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL), functional foods - Nutritional Health Claims labeling (EC reg. 1924/2006) - Mediterranean diet. Vegetarian / vegan diet
Prerequisites for admission
Have adequate knowledge of the principles of biochemistry and of human nutrition
Teaching methods
frontal lessons and seminars
Teaching Resources
Lecture notes, slides and material distributed by the teacher (ARIEL) - Food and Human Nutrition - section third: Food, nutritional characteristics, analysis, control - F. Fidanza G. Gnocchi Editore (1996) -
Assessment methods and Criteria
single oral exam (by appointment in the context of the exam sessions published in SIFA) aimed at verifying the understanding of the topics proposed in class, the appropriateness of the language, the ability to connect between the topics covered. If the problems of Health Emergency persist (Covid-19), the exams will be written, remotely, using the Teams platform.
Professor(s)
Reception:
By appointment
Via Colombo n. 60-Milan