| CODE | 66444 |
|---|---|
| ACADEMIC YEAR | 2022/2023 |
| CREDITS |
|
| SCIENTIFIC DISCIPLINARY SECTOR | MED/49 |
| LANGUAGE | Italian |
| TEACHING LOCATION |
|
| SEMESTER | 2° Semester |
| MODULES | This unit is a module of: |
| TEACHING MATERIALS | AULAWEB |
The main objectives of this course:
- to know foods in terms of their composition and nutritional properties
- to identify the different categories of foods and how they should be included in a balanced diet
- to have a basic knowledge of production technologies and labeling of some categories of food
- know how the different nutrients are distributed in foods and be able to read and interpret the food composition tables
The course is divided into 10 hours and the course will be held in frontal or distance teaching based on the epidemiological trend of the pandemic and the specific needs of the student
The course is divided into 10 hours, in which the following macro-topics are addressed:
- solid fats of animal and vegetable origin
- wine, beer and other alcoholic beverages
- fruit juices and soft drinks and nervine
- sugar, honey, natural and artificial sweeteners
- confectionery, chocolate, baked goods, ice cream
- aromatic herbs, spices, sauces
- dried fruits and nuts
- analysis of food composition tables in relation to the single nutrient
Didactic material provided by the teacher
CREA guidelines 2018
LARN 2014
LARN food composition tables
Office hours: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor
MATILDE BORRIELLO (President)
ANNA LAURA CREMONINI (President)
LIVIA PISCIOTTA (President)
FEDERICA TURRINI (President)
March 2023
All class schedules are posted on the EasyAcademy portal.
Written test.
In case of need and based on the epidemiological trend of the academy, the test will be performed in "remote" mode.
The exam aims to ascertain the actual acquisition by the student of the expected learning outcomes. To pass the exam, the student must obtain a grade of not less than 18/30, demonstrating the achievement of the educational objectives and the acquisition of adapting technical-scientific language properties on the subject.