The food and diet module aims to provide the student with useful tools for critically understanding foods, in relation to their bromatological compositions and nutritional properties, the main applied production processes and their classification methods.
The main objectives of this course are:
- to learn about foods in terms of their composition and nutritional properties, developing critical thinking skills in this area by consulting tools that are essential to the professional dietitian (food composition tables, CREA guidelines) and the latest scientific literature;
- to identify the different food categories and their place in a balanced diet;
- to acquire a basic knowledge of production technologies and labelling for certain categories of food;
The course is divided into 10 hours of frontal theoretical lessons with compulsory attendance, in which the aforementioned macro-topics are addressed.
Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.
- solid fats of animal and vegetable origin, with reference to the CREA Guidelines
- wine, beer and other alcoholic beverages
- fruit juices and soft drinks and nervine
- sugar, honey, natural and artificial sweeteners
- sweets, chocolate, baked goods, ice cream
- herbs, spices, sauces
- dried nuts
- NOVA classification, macro and micronutrients, analysis of food composition tables and definition of the main "FOP" labeling tools.
Teaching materials provided by the teacher
CREA 2018 guidelines
LARN 2024
Food composition tables
The timetable for this course is available here: EasyAcademy
The oral exam focuses on the programme covered during frontal lessons.
The verification of learning takes place through the final exam only, which aims to ascertain the effective acquisition by the student of the expected learning outcomes.
In order to pass the exam, the student must therefore report a mark of no less than 18/30, demonstrating the achievement of the educational objectives and an adequate mastery of the concepts acquired, through the acquisition of suitable technical-scientific language.
The mark of 30/30 with possible honors will be awarded when the knowledge/skills in the subject are excellent.
Student reception procedure: contact elisa.proietti@edu.unige.it
