00887 - Food Science

Learning outcomes

Function and role of macro and micronutrients in the human body.

Characterisrics of the healthy diet

Role of the diet in disease prevention

Course contents

1. The healthy diet

What is a diet, a normocaloric diet, a correct diet

Role of the diet in health and well-being

Anatomy of the gastrointestinal tract

Macronutrient digestion

Macronutrient absorption

Enteric hormones

2. Macronutrients

Proteins and aminoacids

Role of protein in human nutrition

Lipids and fatty acids

Cholesterol

Role of lipids in human nutrition

Complex carbohydrates

Sugars

Non glycemic carbohydrates

Role of carbohydrates in human nutrition

3. The energy balance

4.Water

5. Micronutrients

Liposoluble vitamins

Hydrosoluble vitamins

Pro- and anti-vitamins

Sodium and potassiom

Calcium

Iron

Zinc

Iodine

Selenium

6. Ethanol and alcoholic beverages

 

Readings/Bibliography

• Mariani Costantini A., Cannella C., Tomassi G. “Alimentazione e Nutrizione Umana” Il Pensiero Scientifico Editore

• 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.

The exam (upon registration on almaesami website) consists of an oral examination (three questions) 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. Laboratory for practical activities

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