NUTRITIONAL CHARACTERISTICS OF FOODS
cod. 1000436

Academic year 2007/08
1° year of course -
Professor
Academic discipline
Fisiologia (BIO/09)
Field
Discipline e tecnologie agroalimentari
Type of training activity
Characterising
50 hours
of face-to-face activities
5 credits
hub:
course unit
in - - -

Learning objectives

to provide competencies on composition, preparation and use of foods and food ingredients to optimize the nutritional quality of  dietary regimens. <br />
Students  will be able: 1) to evaluate the nutritional characteristics of foods and diets on the basis of coded indicators; 2) to program and employ recipes and techniques aimed to improve the nutritional quality of foods, meals and diets  <br />

Prerequisites

<p>Applied Human Nutrition</p>

Course unit content

<p>1) Food groups: nutritional and functional characteristics <br />
2) Glycemic Index: calculation and meanings <br />
3) Protein Quality: calculation and meanings<br />
4) Atherogenicity indices: calculation and meanings <br />
5) Energy density: calculation and meanings <br />
6) Nutritional scores to identify healthy food patterns<br />
7) Nutritional profile scores of foods<br />
8) effect of food processing (both domestic and industrial) on  the nutritional quality of foods</p>

Full programme

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Bibliography

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Teaching methods

problem solving and multiple answer test

Assessment methods and criteria

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Other information

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