Unit FOOD CHEMISTRY AND HUMAN NUTRITION

Course
Pharmacy
Study-unit Code
65014012
Location
PERUGIA
Curriculum
In all curricula
Teacher
Francesca Blasi
CFU
12
Course Regulation
Coorte 2016
Offered
2018/19
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata

FOOD AND HUMAN NUTRITION

Code 65111404
Location PERUGIA
CFU 6
Teacher Angela Maurizi
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Sector BIO/09
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Human body composition and nutritional requirements (energy, protein, lipid, carbohydrate, vitamin and major mineral) in the different ages and physiological conditions. Food nutritional quality and recommended daily servings/food pyramid. Rational diet, health promotion and major diseases prevention.
Reference texts Costantini Mariani A.,Cannella C.,Tomassi G. Alimentazione e Nutrizione Umana. 3°Edizione. Il Pensiero Scientifico Editore, 2016. Fidanza F. Alimentazione e Nutrizione Umana 1-4. Idelson-Gnocchi, 1996-1999.
Educational objectives The knowledge acquisition of the human body nutritional requirements in different ages and physiological conditions and the best way to adequately meet them by rational use of food, will provide future Pharmacist the skills to inform/educate/drive the population toward a diet able to promote health and major diseases prevent, allowing him to play is full role of the health care profesional.
Prerequisites For a better content understanding and the module/teaching objectives achieving, it is important that the student must already have, at the beginning of the lessons, the adequate background knowledge of Physiology.
Teaching methods The module (6 CFU) provides 42 hours of face-to-face lessons in the classroom on the all program issues.
Other information Generally, the lessons of the Food and Human Nutrition module follow those of Food Chemistry module ones and their attendance is compulsory for at least 70%.
Learning verification modality The exam of the Food and Human Nutrition module, which will take place simultaneously with that of Food Chemistry, consist of a 20-30 minutes oral session, designed to verify the knowledge acquisition on nutritional requirements in different ages and physiological conditions and major food groups nutritional quality in order to adopt and promote the most adequate diet to meet the nutritional requirements and promote health.
Extended program Meaning of the "diet" word and relationship between diet and health. Human body nutritional requirements and their fulfillment adequacy. Nutritional glossary. From food to nutrient: macronutrient digestion and nutrients absorption. Body composition: age, sex and physiological condition changes, major assessment methods. Energy, macronutrient (protein, lipid and carbohydrate) requirements and their nutritional quality assessment/estimate. Dietary fiber: components, physical-chemical properties and physiological effects. Rational diet: from scientific bases to proper daily energy distribution criteria between macronutrient. Lipo-hydrosoluble vitamins, Calcium and Iron nutritional aspects. Nutritional quality and recommended daily servigs of major food groups (milk and dairy products, eggs, meat and fishery products, cereals and legumes, fat and oil, vegetables and fruit)/food pyramid.

FOOD CHEMISTRY

Code 65003506
Location PERUGIA
CFU 6
Teacher Francesca Blasi
Teachers
  • Francesca Blasi - Didattica Ufficiale
  • Francesca Blasi - Didattica Integrativa
Hours
  • 42 ore - Didattica Ufficiale - Francesca Blasi
  • 8 ore - Didattica Integrativa - Francesca Blasi
Learning activities Caratterizzante
Area Discipline chimiche, farmaceutiche e tecnologiche
Sector CHIM/10
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Chemistry of food constituents. Chemical composition of some animal and vegetable foods. Food alteration and adulteration. Food labeling. Food frauds. Dietary products. Food supplements.
Reference texts Cappelli P., Vannucchi V., Principi di Chimica degli Alimenti (Conservazione-Trasformazioni-Normativa), 1a Edizione, Zanichelli, 2015.

CHIMICA DEGLI ALIMENTI Biffoli Ed.USES

CHIMICA DEGLI ALIMENTI Cabras, Martelli Ed. PICCIN

CHIMICA DEGLI ALIMENTI Coultate, Ed. Zanichelli
Educational objectives The main aim of “Food Chemistry” module is to provide student the knowledge of chemical characteristics of nutrients, composition and modifications of foods and dietetic products.
Prerequisites For a better understanding of the content and to achieve the objectives of teaching, it is important that the student should already have adequate background knowledge of “General and systematic biochemistry” and “Physiology”.
To take the course exam, it is mandatory to pass the “General and systematic biochemistry” and “Physiology” exams.
Teaching methods The course includes: 42 hours (6 CFU) of face-to-face lessons and 10 hours of supplementary teaching-practical training (laboratory exercises on lessons learned topics).
Other information Generally, the lessons of the Food and Human Nutrition module follow those of Food Chemistry module ones and their attendance is compulsory for at least 70%.
Learning verification modality The exam will consist of an oral session, chaired by the teacher of individual module, of the total duration of 25-30 minutes, during which will be verified:
1) the specific knowledge acquisition level of Food Chemistry (composition and quality control of food, food products for particular nutritional uses and dietetic products);

2) the ability to inform/educate Pharmacy users population in the proper use of food, food products for particular nutritional uses and dietetic products.

For information on support services for students with disabilities and/or DSA, visit the page: http://www.unipg.it/disabilita-e-dsa
Extended program Constituents of food and nutrients. Water-humidity of foods: structure and chemical-physical properties of water; free and bonded water. Activity water. Modification of foods.
Carbohydrates of foods: generalities and classification. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Dietary fiber: chemical composition and importance in diet. Modification of food carbohydrates.
Proteins of foods: generalities, functions, structures and classification. Protein fraction of milk and cereal. Modification of food proteins.
Lipids of foods: generalities, functions, structures and classification. Modification of food lipids. Some methods of analysis.
Composition, preparation, conservation, modification of some foods: milk, fat and oil, cereals, wine.
Labeling and shelf-life of Foods. Nutritional and healthy Claims.
Food frauds: counterfeiting, adulteration, sophistication. Food quality and safety.
Dietary products. Gluten-free foods. Functional foods. Food supplements.