Study-unit FOOD SCIENCE
| Course name | Pharmacy |
|---|---|
| Study-unit Code | A001549 |
| Location | PERUGIA |
| Curriculum | Comune a tutti i curricula |
| Lecturer | Angela Maurizi |
| Lecturers |
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| Hours |
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| CFU | 6 |
| Course Regulation | Coorte 2019 |
| Supplied | 2021/22 |
| Supplied other course regulation | |
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Sector | BIO/09 |
| Type of study-unit | Obbligatorio (Required) |
| Type of learning activities | Attività formativa monodisciplinare |
| Language of instruction | Italian |
| Contents | Human body composition and nutritional requirements in the different ages and physiological conditions. Food nutritional quality and recommended daily servings/food pyramid. Rational diet, health promotion and major disease prevention. Nutritional status assessment and diet planning. |
| Reference texts | Costantini Mariani A., Cannella C., Tomassi G. Alimentazione e Nutrizione Umana. 3°Edizione. Il Pensiero Scientifico Editore, 2016. Fidanza F. Alimentazione e Nutrizione Umana 1-4. Idelson-Gnocchi, 1996-1999. FAO/WHO/UNU: Reports on Human Nutritional Requirements. |
| Educational objectives | The teaching objective is the ability acquisition 1) to plan a diet adequate to the different ages and physiological conditions 2) to educate the population on healthy and correct lifestyles, in order to promote health and to prevent major disease of our time. |
| Prerequisites | To better understand the content and to achieve the objective of teaching, it is desirable that, at the beginning of the lessons, the student already possess the basic knowledge of General Biochemistry and Physiology that it is advisable to acquire however. |
| Teaching methods | The course (9 CFU) consists of 63 hours of face-to face lessons on the program topics with insights to nutritional status assessment and a rational diet planning. |
| Other information | The course attendance is recommended, particularly the lesson hours dedicated to nutritional status assessment and diet planning. |
| Learning verification modality | The teaching exam consist of an oral session of 40-45 minutes, aimed at ascertaining 1) the knowledge acquisition on human body nutritional requirements 2) the ability to use them to plan a rational diet/scientific bases founded. |
| Extended program | Meaning of the term "diet". The diet as healthy determining. Human body nutritional requirements in the different ages and physiological conditions (child and adult hood, pregnancy and nursing, sporting and elderly) and their fulfillment adequacy. Nutritional glossary. From food to nutrient: macronutrient digestion and nutrient absorption. Body composition: age, sex and physiological condition changes, major methods assessment. Energy, macronutrient (protein, lipid and carbohydrate) requirements and their nutritional quality assessment/estimate. Dietary fiber: components, chemical-physical property and physiological effects. Rational diet: from scientific bases to criteria for daily energy distribution among macronutrient. Dietary Calcium and Iron bioavailability: dietetic strategies for their optimal absorption. Major food groups chemical composition, nutritional quality and recommended daily serving: milk and dairy products, eggs, meats and fish, cereals and legumes, fats and oils, vegetables and fruit. Food pyramid as means of education and prevention. Individual and/or population groups nutritional status assessment to highlight diet adequacy and/or malnutrition and to implement corrective/health promotion actions. Diet planning. |