Course program
The course includes a general part and a special part.
In the general part, introductory concepts regarding the chemical composition of food and food safety are carried out. It is also highlighted the importance of a good diet for the well-being of persons and the existence of pathologies linked to the intake of specific nutrients.
In the special part specific topics are instead treated concerning food supplements, products with nutraceutical action and dietary products intended for subjects in particular physiological conditions or with metabolic disorders.
The articulation in the various topics is deeply interconnected, since the description of the foods in the special part will refer to the chemical composition, to the health properties or to the presence of problems related to the nutrients intake reported in the general part. However, an articulation of the various themes can be foreseen in the following number of hours (approximate values): point 1 = 24 hours; point 2 = 24 hours
Compatibly with the needs of in-depth study presented by the students in the classroom, it is possible to foresee an articulation of the various themes in the following number of orientation hours: point 1 = 30 hours; point 2 = 34 hours
Foods and nutrients. Essential nutrients. Classifications of nutrients. Nutritional balance. Energy needs. Basal metabolism. Dietary guidelines. The recommended levels of intake of various nutrients for different age groups. Concept of alteration, adulteration and sophistication. Foodstuffs Labeling. Quality and authenticity. Genetically Modified Foods. Biological agriculture.
Hints on Carbohydrates. Classification and role. Structure and chemical-physical properties of the main monosaccharides, disaccharides and polysaccharides.
Hints Lipids. General aspects, classes of compounds. Nomenclature, diffusion and physico-chemical properties of saturated, monounsaturated and polyunsaturated fatty acids. Maltodextrins. Biological and nutritional role of lipids.
Sweet taste substances: sweetening power and notes on the receptive theories. Natural and synthetic sweeteners.
The fiber. Definition. Soluble fiber and insoluble fiber.
Prebiotics and Probiotics. Functional properties of prebiotic and probiotic foods.
Hints on Protein. Natural amino acids: nomenclature and structural classification. Physical properties and main reactivity. Essential amino acids. Limiting amino acid. Protein quality.
Vitamins and Inorganic component: Main food sources, stability, and biological function,
SPECIAL PART
Food supplements, scientific aspects and problems related to abuse.
Dietary products intended for a particular diet: regulatory framework
Dietary products intended for subjects in particular physiological conditions:
- dietetic products intended for obese subjects or with eating behavior disorders. - sports products
Dietary products intended for subjects with metabolic disorders:
-food products for celiac disease (gluten-free products)
-disorders of the metabolism of amino acids (hyperphenylalaninemias, hypertirosinemia)
- diet in diabetes (products for diabetics, artificial sweeteners)
-disorders of carbohydrate metabolism (galactosemia, fructosemia, lactase deficiency ...)
Prerequisites
The students should have some basics on organic chemistry. In order to better understand some specific concepts (and to more easily achieve the learning objectives, it would be important to know the structure of sugars, lipids and proteins. Where the student can not attend the lessons, he/she must absolutely inform himself of what was made available and/or reported by the teacher, as material useful for learning purposes. The above mentioned must not be considered as an indispensable obligation, but as a prerequisite recommended to optimize the successful passing of the exam, to be taken at the end of the course.
Books
F.Evangelisti e P.Restani: Prodotti Dietetici: chimica, tecnologia e impiego (Piccin)
The text covers both the general part and the special part.
Teaching mode
The adopted teaching method provides (for the greater number of hours) lectures. However, students are invited to make reports on current selected topics regarding foods
The teaching methods chosen by the teacher contribute not only to the achievement of the planned training objectives, but also allow the student to deal with current important issues
If restrictive measures regarding access to the classroom are taken due to the health emergency, lessons will be held remotely using appropriate platforms such as zoom or meet.
Frequency
Attendance at lessons is mandatory. During the lectures, a useful interactivity is provided for cognitive purposes (not otherwise achievable in case of non-attendance to the course, by the student).
Exam mode
The actual achievement of the expected learning outcomes by the student, in accordance with the training objectives, is evaluated through an oral exam. Among the aspects that contribute to the formation of the final judgment, beyond the specific preparation of the student on topics of examination, her/his reasoning ability is also assessed, on the basis of the study that it is conducted independently, which should not be based only on the mnemonic abilities.
The duration of the test, as an oral one, is difficult to define and depends essentially on the degree of preparation and the relative exhibition skills of the student. An average duration of about 15 minutes is conceivable.
The teaching, as established by Manifesto, does not provide for intermediate tests but only the exam at the end of coursw. The exam is carried out in pre-established dates communicated annually to the Secretariats and published via Infostud websites. In any case, the student has the opportunity of a sort of "self-assessment" during the course because "ad hoc moments" of review and questions on the concepts developed are dedicated.
To pass the exam it is need to achieve a grade of not less than 18/30. The student must demonstrate that has acquired sufficient knowledge of the general and special topics
To achieve a score of 30/30 cum laude, the student must instead demonstrate that has acquired excellent knowledge of all the topics covered during the course and she/he is able to connect them in a logical and coherent way.
Bibliography
Photocopies delivered in class, paper sent by a email
Lesson mode
The adopted teaching method provides (for the greater number of hours) lectures. However, students are invited to make reports on current selected topics regarding foods
The teaching methods chosen by the teacher contribute not only to the achievement of the planned training objectives, but also allow the student to deal with current important issues
