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 2015
- Offered
- 2017/18
- 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 |
| Teachers |
|
| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | 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 them adeguately meet be rational use of food, will provide future Pharmacist the skills to inform/educate/drive the population toward a diet able to promote health and prevent major disease, allowing him to play is full role of the health care professional. |
| Prerequisites | For a better content understanding and the module teaching objectives achieving, it is important that the student must already have, at the beginnig of the lessons, the adequate background knowledge of Physiology. |
| Teaching methods | The course includes 42 hours (6 CFU) of face-to-face lessons on the program topics and 10 hours of supplementary theaching-practical training, in classroom and for student groups, on anthropometric nutritional status and energy requirement individual evaluation whith criteria application for its rational distribution among macronutrient. |
| 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 in conjunction with that of Food Chemistry, consist of a 20-30 minutes oral session, designed to verify the knowledge acquisition about nutritional requirements in the 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. Relationship between diet and health. Human body nutritional requirements and their fulfillment. 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, physico-chemical properties and physiological effects. Rational diet: daily energy distribution criteria between macronutrient. Lipo-hydrosoluble vitamins, calcium and iron nutritional aspects. Chemical composition, nutritional quality and recommended daily servings of major food groups (milk and dairy products, egg, meat and fish, cereals and legumes, fat and oil, vegetables and fruit), food pyramid. |
FOOD CHEMISTRY
| Code | 65003506 |
|---|---|
| Location | PERUGIA |
| CFU | 6 |
| Teacher | Francesca Blasi |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline chimiche, farmaceutiche e tecnologiche |
| Academic discipline | 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. |