HEALTHY AND FUNCTIONAL FOODS
Learning outcomes of the course unit
The student will acquire the ability to understand the role of functional foods, and in particular that of nuts, on the promotion of human health and on the prevention of some non-communicable diseases. Moreover, the student will be able to apply the learnt knowledge to interpret the protective effects attributed to functional foods.
Basic knowledge in human nutrition.
Course contents summary
1) definition of functional foods claimed to have a health-promoting and/or disease preventing property beyond the basic nutritional function of supplying nutrients; 2) description of the major noncommunicable diseases; 3) description of the major functional compounds present in nuts as an example of functional food and their role in preventing some diseases; 4) role of cell structure and composition of nuts in modulating some factor risks of noncommunicable diseases.
Materials projected during lessons and downloaded from the teacher's website.
Classroom lessons during which the teacher will present a summary of the major scientific evidence on the topics of the course
Assessment methods and criteria
Exam to multiple choice for the three first examinations on the major topics of the course and oral exam for the following ones.