Applied Nutrition
A.Y. 2018/2019
Learning objectives
The course will provide tools for understanding:
- the role of macro / micro nutrients, fiber and other phyto-compounds on human health.
- Nutrients and Energy Reference Intake Levels for Italian population (focusing also on particular physiological states and metabolic conditions).
- Current legislation about nutrition labeling
- REG (EC) No 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods.
- Issues related to the evaluation of the functional efficacy of a food.
Part of the course is devoted to the evaluation of the functional principles of some dietary styles and their health effects.
- the role of macro / micro nutrients, fiber and other phyto-compounds on human health.
- Nutrients and Energy Reference Intake Levels for Italian population (focusing also on particular physiological states and metabolic conditions).
- Current legislation about nutrition labeling
- REG (EC) No 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods.
- Issues related to the evaluation of the functional efficacy of a food.
Part of the course is devoted to the evaluation of the functional principles of some dietary styles and their health effects.
Expected learning outcomes
The student will be able to:
-Understand the effects of different diets on the human well-being, particularly with regard to the nutritional needs at different stages of life
-improve the functional potential of food as part of the daily diet and by developing new food formulations able to contribute to the maintenance/improvement of health status.
-Manage the problems related to health and nutrition claims on labels, in accordance with existing regulations.
-Understand the effects of different diets on the human well-being, particularly with regard to the nutritional needs at different stages of life
-improve the functional potential of food as part of the daily diet and by developing new food formulations able to contribute to the maintenance/improvement of health status.
-Manage the problems related to health and nutrition claims on labels, in accordance with existing regulations.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Reference intake levels of nutrients and energy: national and international indications-Balanced diet: dietary guidelines- Nutrition in different physiological conditions (infants / children, adolescents, adults, pregnant women / nursing, elderly)- Nutrition and non-communicable diseases (obesity, diabetes, cardiovascular disease, cancer) - Traditional and "alternative" foods patterns: principles, evolution, bioactive components and health effects (Mediterranean Diet, Vegetarian Diet, Low Calorie Diets)- Nutritional labeling-Food and "well-being": traditional and unconventional / innovative foods (properties and legislation). From traditional food to functional food:- The concept of functional food- The scientific path- The concept of "claim"- Regulation 1924/2006- EFSA opinions
Teaching methods
Lesson notes and material distributed by the teacher (ARIEL)- A. Mariani Costantini, C. Cannella, G. Tomassi - Alimentazione e nutrizione umana. Il Pensiero Scientifico Editore, (Roma), 2006 - LARN-Livelli di Assunzione di Riferimento di Nutrienti ad energia per la popolazione italiana, IV revisione, 2014.Società Italiana di Nutrizione Umana (S.I.N.U.), SICS SrL, Milano.
BIO/09 - PHYSIOLOGY - University credits: 6
Practicals: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Casiraghi Maria Cristina
Professor(s)
Reception:
By appointment
Via Colombo n. 60-Milan