96484 - Nutrition Science Applied to Gastronomy and Catering

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