Community Nutrition
A.Y. 2018/2019
Learning objectives
The aims of the course is to acquire knowledge on nutritional needs of different age group population and robust information in order to editing some menu planning for the foodservice.
Expected learning outcomes
Upon successful completion of this course, the student should be able to: - know the scientific principles of human nutrition in health and disease - estimate the nutritional needs of sub-group population - define the nutrient composition of foods - identify the nutritional components of a healthful diet - identify good food sources of individual nutrients - know and calculate the nutritional composition of food with appropriate source of data. - editing some menu planning for the foodservice (schools, companies, elderly, hospital and for particular needs) using computer applications
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
Lesson period
First semester
Course syllabus
Public health among industrialised countries: (0.5 CFU). Major nutritional problems, life-style, cultural and demographic aspects. Nutritional needs: (1.5 CFU). Nutrition between the different age groups: children, adolescents, adults, pregnant and breastfeeding women, elderly. Nutrition in people with particular needs: allergies, intolerance, vegetarian diets etc. Nutrition and sport. Available instruments: (1.0 CFU). Energy and nutrition recommended daily allowance for the Italian population (LARN). Food databases. Internet as a research tool to gather information regarding the characterisation of food, nutritional recommendations and software for editing of menus. Menu planning for the communities: (2.5 CFU). Optimisation of food resources to edit balanced menus. Editing of dietetic protocols for schools, companies, elderly and for particular needs (special diets, vegetarian etc). Dietary intake evaluation: (0.5 CFU). Main used methods for the evaluation of dietary intake Institutional role for the aid of the population's health through the prevention of risks related to nutrition.
Teaching methods
Alimentazione e nutrizione umana - A. Mariani Costantini, C. Cannella, G. Tomassi - Il Pensiero Scientifico Editore, (Roma), 2006 Manuale della ristorazione - S. Ciappellano - Casa Editrice Ambrosiana, (Milano), 2009 Società Italiana di Nutrizione Umana - SINU - www.sinu.itDocuments provided by the teacher available on Ariel
BIO/09 - PHYSIOLOGY - University credits: 6
Computer room practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Simonetti Paolo