NUTRITION AND FOOD SAFETY
Learning outcomes of the course unit
The training module is designed to provide the fundamental knowledge and understanding about the biochemical processes that characterize the food and nutrition in the human body. In this context, we illustrate the physical - chemical characteristics and product of nutrients and the main classes of foods, the nutritional and functional properties of food and protection. It also addresses the fundamental aspects of dietary preventive consistent with the provisions contained in the National Guidelines issued recently. Throughout the module are provided in-depth food safety, to reinforce the normative contents dealt with in general education.
Knowledge of biology, chemistry and biochemistry.
Course contents summary
The first lessons cover general topics such as nutrition in today's society, the interaction of man with the food, the general principles of food science and human nutrition.
The second part of the course is devoted to the discussion of the constituent elements of dietetics including the study of all the nutrients, their nutritional and biochemical properties, their specific functions at the level of human nutrition.
The third part of the module deals with the complex issue of food safety combined with nutrition security, given in the current regulatory framework, national and EU level.
As part of the teaching of this form have been treated and in-depth the following areas: 1) Introductory lesson. The Food and Nutrition at the beginning of the new millennium: interrelation between systems - Power System and Nutrition (SAN). The time evolution of human - food. The Caloric requirements and energy expenditure. Introduction to nutrients. 2) Food, the Macro and Micronutrients. Origin, structure and function of carbohydrates or carbs. The monosaccharides, the disaccharides, polysaccharides, the fiber. The functions and the energy value of carbohydrates. the requirement Carbohydrates and Fiber. The Sugar alcohols. 3) Lipids: general features and classification. The saponifiable lipids: fatty acids. The main fatty acids, basics you stereoisomery position and geometry. The nomenclature of the fatty acids. The essential fatty acids. The acylglycerols and their function. Phospholipids, phosphatidylcholine, the sphingolipids, glycolipids and their functions, the Steridi and cholesterol. The non-saponifiable lipids: bile acids, hormones and sexual corticoids, the eicosanoids. The functions of lipids and their nutritional properties. The beta-oxidation of fatty acids. Lipoproteins. 4) Amino acids and proteins. Chemical characteristics and functions. The structure of proteins: primary, secondary, tertiary and quaternary. Classification of proteins. The nitrogen cycle. The biological value of proteins. The requirement of proteins. 5) Vitamins: Classification, requirements and sources. The biological functions of vitamins. Water-soluble vitamins. Vitamins soluble. Trace elements: an outline on the main functions, sources, daily requirements, excess and deficiency syndromes. 6) The official control of foodstuffs: deepening of Regulation (EC) n. 882/04 through the corresponding Guideline of the Ministry of Health. 7) The official control of foodstuffs: deepening of Regulations (EC) No. 178/02 and no. 852/04 by studying the guidelines set out in the Regulation (EC) No. 852/04 and Articles. 4 "General and specific hygiene" and 5 "Hazard analysis and critical control points" of Regulation (EC) No. 852/04. 8) Dietary applied: the general criteria for processing a menu.
. Textbook of Endocrinology - 12th Edition - 2012 - (Williams) 2. Food Chemistry - (Cappelli - Vannucchi, 2005), 3. Food and Human Nutrition (Cannella - Mariani Costantini, 2006), 4. The molecular basis of Nutrition - (G. Arienti) 5. Guidelines for a healthy diet - INRAN, 2003; 6. Principles of Biochemistry - (A. L. Lehninger) 7. Community Legislation of the "Hygiene Package".
In relation to the training objectives spelled out above, the teaching of the course takes place through the creation of lectures carried out with the aid of slides and texts similarly, in the course of teaching, pupils are invited to participate in seminars of particular issues . During the lessons, moreover, face discussions regarding the general criteria for the development of some macro thematic areas subject to curricular teaching.
Assessment methods and criteria
The learning outcomes are assessed through the administration of a multiple choice questionnaire which aims to ensure the attainment of knowledge and understanding of all the contents of the training module, the written test, if any, can be combined with an additional check, oral, which takes place at the request of the candidate. In addition, it is allowed to take the exam by choosing only the oral exam.
The student at the end of the course, using the knowledge of biology, chemistry, biochemistry previously acquired, must show knowledge and understanding in relation to the biochemistry of the human diet and nutrition, the nutrients and their use to 'internal processes of intermediary metabolism, functional and nutritional properties of food, prior to the general principles of dietetics and applied. The student also, through the knowledge and understanding also exercised in group activities, should identify the critical elements related to analysis and risk assessment in food hygiene, process the basic criteria for the performance of official control therein including the use of appropriate documentation.