- Docente: Alessandra Bordoni
- Credits: 6
- SSD: BIO/10
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Sciences and Culture of Gastronomy (cod. 5808)
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from Sep 21, 2023 to Nov 30, 2023
Learning outcomes
The course provides knowledge on proper nutrition and reference intake levels of nutrients and energy. At the end of the course the student acquires the skills to apply these concepts to communities and to suggest nutritional improvements in gastronomic preparations.
Course contents
1. Proper nutrition
- What is a diet, a normocaloric diet, a correct diet
- Role of the diet in health and well-being
2. Digestion and absorption
- Anatomy of the gastrointestinal tract
- Macronutrient digestion
- Macronutrient absorption
- Micronutrients absorption
- Bioaccessibility and bioavailability
- Enteric hormones
3. LARNs and Food based Dietary Guidelines
4. Evaluation of energy needs
5. Food composition tables
6. Methods of surveying food and nutrient intake
7. Ethanol and alcoholic beverages
Readings/Bibliography
Società Italiana di Nutrizione Umana «LARN. Livelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana». IV edizione. SICS Editore (Milano)
Teaching methods
Ex-catedra lessons
Seminars
Practice exercise to calculate energy needs
Assessment methods
Success of learning outcomes will be assessed at the end of the course by an oral examination, upon registration on almaesami website. The final definition of the student preparation and capabilities is given in a score as a fraction of thirty (from 18/30 to 30/30 cum laude).
Teaching tools
Projector, PC, overhead projector.
Slides are played during ex catedra lessons, and they are provided to students before each lesson
Other material (free available on line) is indicated during lessons
Office hours
See the website of Alessandra Bordoni
SDGs
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.