Nutritional Evaluation of Foods
A.Y. 2018/2019
Learning objectives
The course will provide the evaluation of food quality in the definition optimal dietary regimens aimed to healthy subjects.
Expected learning outcomes
Food group and nutrient distribution ¿ evaluation of the nutritional quality of foods based on coded quality indices ¿ evaluation of nutrient modification during technological processing
Lesson period: Second 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
Second semester
Course syllabus
-Food group and characteristics: - milk and dairies, eggs, meat and meat products, fish and fish products, pulses. - Cereals and cereal products - Vegetable oils, olive oil and animal fat - Alcoholic and non alcoholic beverages -Protein quality evaluation
Teaching methods
-Class notes, slides and research works provided by the teacher (ARIEL) -Alimentazione e Nutrizione Umana - sez. terza: Alimenti, caratteristiche nutrizionali, analisi, controllo - F. Fidanza ¿ G. Gnocchi Editore (1996) - Chimica degli alimenti - P. Cabra
Professor(s)
Reception:
By appointment
Via Colombo n. 60-Milan