Study-unit FOOD SCIENCE
| Course name | Pharmacy |
|---|---|
| Study-unit Code | A001549 |
| Location | PERUGIA |
| Curriculum | Comune a tutti i curricula |
| Lecturer | Gina Cavaliere |
| Lecturers |
|
| Hours |
|
| CFU | 6 |
| Course Regulation | Coorte 2021 |
| Supplied | 2023/24 |
| 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. |
| Reference texts | Costantini Mariani A., Cannella C., Tomassi G. Alimentazione e Nutrizione Umana. 3°Edizione. Il Pensiero Scientifico Editore, 2016. Debellis L., Poli A. Alimentazione, Nutrizione e Salute. EdiSES, 2019. |
| Educational objectives | The teaching objective is the acquisition of knowledge of food science, specifically the nutritional needs of individuals at various ages and physiological conditions, in order to educate people to adopt healthy and correct lifestyles. |
| 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 (6 CFU) consists of 42 hours of face-to face lessons on the program topics . |
| Other information | The course attendance is recommended |
| Learning verification modality | The teaching exam consist of an oral session of 20-30 minutes, aimed at ascertaining the knowledge acquired on the nutritional needs of the human organism and the nutritional characteristics of food groups. |
| Extended program | Meaning of the term "diet". The diet as healthy determining. Nutritional glossary. Macronutrient (protein, lipid and carbohydrate) requirements and their nutritional quality assessment/estimate. From food to nutrient: macronutrient digestion and nutrient absorption. Dietary fiber: components, chemical-physical property and physiological effects. 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. Nutraceuticals and functional foods. Control mechanisms of hunger and satiety. 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. Body composition: age, sex and physiological condition changes, major methods assessment. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | Health and Wellness |