00887 - Food Science

Learning outcomes

Function and role of macro- and micro-nutrients in the human body

Characteristics 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 amino acids

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 potassium

Calcium

Iron

Zinc

Iodine

Selenium

6. Ethanol and alcoholic beverages

Readings/Bibliography

Anna Maria Giudetti, Raffaele Cagnazzo, Francesco Cagnazzo “Scienza dell'Alimentazione” Edi.Ermes srl

Società Italiana di Nutrizione Umana "LARN. Livelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana". 4th edition. SICS Editore [5th edition in preparation]

Teaching methods

Ex-catedra lessons

Seminars

Practice exercise to calculate energy needs

Assessment methods

Success of learning outcomes will be assessed during the exam session by an oral examination. The exam (upon registration on AlmaEsami website) consists of an oral examination (at least three questions) and will be in common for module 1 and 2. The final definition of the student preparation and capabilities is given in a score as a fraction of thirty (from 18 to 30 cum laude). It is necessary to achieve a pass mark in both modules.

Teaching tools

PowerPoint slides. Audio-visual aids. e-learning platforms.

Materials are available to students in the e-learning platform.

Office hours

See the website of Francesca Danesi

See the website of Alessandra Bordoni