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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