Knowing the nutritional needs of the population and knowing how to adapt them to the different stages of life, to different dietary styles and to any pathological conditions is essential in order to acquire the skills to compose healthy and balanced dishes and recipes
1. Knowledge and understanding
- Know the nutritional needs of the Italian population according to the updated LARNs and the consumption recommendations for each category of nutrients and foods in the different stages of life
- Know the CREA Guidelines for healthy Italian eating
- Know different dietary styles widespread in the population
- Food allergies and intolerances
- Know the mechanisms of regulation of sensory perception in physiological and pathological conditions
- Impact on health of excess or defective consumption of macro and micronutrients
- Know the nutritional needs and problems of individuals with pathologies
2. Skills
- Knowing how to compose a healthy dish based on the characteristics and dietary choices of a person
- Recognize dietary and lifestyle errors
- Knowing how to compose a dish or recipe for people with certain pathologies
Lectures, analysis of scientific publications and teaching material provided to students, case studies
The teaching is divided into 48 hours of training activities divided into frontal lessons, study of teaching material provided by the teachers and case analysis to acquire the ability to compose healthy dishes for subjects suffering from pathologies.
Mandatory attendance.
Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams, should speak both with the instructor and with Professor Federico Scarpa (federico.scarpa@unige.it ), the Polytechnic School's disability liaison.
- The nutritional needs of the Italian population according to the LARN
- CREA guidelines
- Different dietary styles widespread in the population
- Mechanisms of regulation of sensory perception in healthy and pathological subjects
- Nutritional needs and problems in pathological subjects
- “Nutrizione Umana” by Rivellese A., Annuzzi G e Bozzetto L.
- “LARN, V revisione” Biomedia Editore
- “Manuale di dietistica e dietetica applicata, Volume 1” by Borgarelli C., Bruzzone F. e Pisciotta L.
Ricevimento: On appointemnt writing to irene.caffa@unige.it
Ricevimento: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor
IRENE CAFFA (President)
LIVIA PISCIOTTA (President)
Second semester
- Each student is subjected to a written or oral exam that allows them to demonstrate that they have achieved the educational objectives
The verification of learning takes place only through the final exam which aims to ascertain the actual acquisition by the student of the expected learning results.
To pass the exam, the student must therefore obtain a grade of no less than 18/30 and must demonstrate that:
- know the nutritional needs of the Italian population according to the LARN
- know the CREA guidelines
- know the different dietary styles widespread in the population
- know the regulatory mechanisms in gustatory perception
- know possible food allergies and intolerances- knowing how to compose a balanced dish for healthy subjects or those with certain pathologies
- know how to carry out a bibliographic search
Contribute to the final grade expressed out of thirty:
-Correctness, clarity, synthesis in the exposition
- Adoption of appropriate terminology
The mark of 30/30 with possible honors will be awarded when the knowledge/skills in the subject are excellent.
