Unit FOOD SCIENCE
- Course
- Pharmacy
- Study-unit Code
- A001549
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Gina Cavaliere
- Teachers
-
- Gina Cavaliere
- Hours
- 42 ore - Gina Cavaliere
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2022/23
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- BIO/09
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
Human body composition and nutritional requirements in the different ages and physiological conditions. Food nutritional quality and recommended daily servings/food pyramid. Rational diet, health promotion and major disease prevention. Nutritional status assessment.- 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.
FAO/WHO/UNU: Reports on Human Nutritional Requirements.- Educational objectives
The teaching objective is the acquisition of knowledge of food science, specifically the nutritional needs of individuals at various ages and physiological conditions, in order to educate people to adopt healthy and correct lifestyles.- Prerequisites
To better understand the content and to achieve the objective of teaching, it is desirable that, at the beginning of the lessons, the student already possess the basic knowledge of General Biochemistry and Physiology that it is advisable to acquire however.- Teaching methods
The course (6 CFU) consists of 42 hours of face-to face lessons on the program topics .- Other information
The course attendance is recommended- Learning verification modality
The teaching exam consist of an oral session of 40-45 minutes, aimed at ascertaining the knowledge acquired on the nutritional needs of the human organism and the nutritional characteristics of food groups.- Extended program
Meaning of the term "diet". The diet as healthy determining. Human body nutritional requirements in the different ages and physiological conditions (child and adult hood, pregnancy and nursing, sporting and elderly) and their fulfillment adequacy. Nutritional glossary. From food to nutrient: macronutrient digestion and nutrient absorption. Body composition: age, sex and physiological condition changes, major methods assessment. Energy, macronutrient (protein, lipid and carbohydrate) requirements and their nutritional quality assessment/estimate. Dietary fiber: components, chemical-physical property and physiological effects. Nutraceutical and functional foods. Control mechanisms of hunger and satiety. Rational diet: from scientific bases to criteria for daily energy distribution among macronutrient. Dietary Calcium and Iron bioavailability: dietetic strategies for their optimal absorption. Major food groups chemical composition, nutritional quality and recommended daily serving: milk and dairy products, eggs, meats and fish, cereals and legumes, fats and oils, vegetables and fruit. Individual and/or population groups nutritional status assessment to highlight diet adequacy and/or malnutrition and to implement corrective/health promotion actions. Food pyramid as means of education and prevention.