Human Nutrition and Environmental Sustainability (6 CFU) 2021/2022

Academic Year 2021/2022

Learning outcomes

At the end of the course, the student knows the fundamental bases of the science of human nutrition and is able to balance a nutritional plan prepared for healthy people or sportsmen, as regards macronutrients. It is also able to attribute an overall environmental impact to food plans, knows the main food production chains, evaluating the environmental footprint and sustainability in a correct and modern way. At the end of the course, the student is able to take part in research projects relating to nutrition or to work in companies in the food sector, in collective catering facilities or within industries of the agro-food sector.

Course contents

The course explores the evolution of the human diet from when Homo sapiens appeared on Earth until today. The evolution of the diet goes through several profound transformations, the most recent of which concern the food industrialization and the universal adoption of a diet similar to that defined as the Western diet. The environmental impact of food and diets is a fundamental point to be considered in the field of sustainability and sustainable development. The course analyzes different food production chains, from cereals to meat, analyzing their overall environmental impact (foodprint) in terms of greenhouse gas emissions, chemical pollution and water demand.

Readings/Bibliography

Book: Alimentazione, nutrizione e salute di Lucantonio Debellis e Alessandro Poli. EDISES Ed.2019

Teaching methods

Lectures, class discussions, critical analysis of the most recent scientific literature on the subject.

Assessment methods

Oral exam in Italian. Single written exam at the end of the lessons.

Teaching tools

Powerpoint presentations.

Office hours

See the website of Enzo Spisni

98233 - Human Nutrition and Environmental Sustainability (6 CFU)

Course Unit Page

SDGs