OVERVIEW

The module deals with food products, other than commonly used foods, also called "dietetic products" intended for the total or partial feeding of groups of people in particular physiological or pathological conditions.

AIMS AND CONTENT

LEARNING OUTCOMES

The module aims to provide basic knowledge and some specific skills on foods for particular nutritional uses , enriched foods, functional foods, food supplements and novel foods. Contents: food products intended for subjects in particular physiological conditions (e.g. products for early childhood, products for sportsmen, replacement meals, etc.), products intended for individuals with metabolic disorders (products for allergy, intolerants, celiacs, diabetics, etc.) , artificial nutrition, functional foods, food supplements, enriched foods, novel foods. Dietary aspects in the developmental age, in pregnancy and breastfeeding, in the elderly. Basics of legislation.

AIMS AND LEARNING OUTCOMES

The main educational objectives of the module are to provide the student with the knowledge to understand the principles underlying the formulation of the main categories of dietetic products.

This category includes foods intended for groups of the population with special nutritional needs, that is:

Infant formulas and follow-on formulas

Foods made from cereals and other baby food

Foods for special medical purposes

Substitutes for the entire daily food ration for weight control

In particular, at the end of the module students will be able to:

- know the nutritional needs in particular physiological periods (early childhood, third age, pregnancy and breastfeeding, competitive sports) and pathological (celiac disease, food allergies and intolerances, dysmetabolic pathologies, dysphagia, artificial nutrition) comparing them with those relating to conditions physiological standards.

- know the chemical composition and the formulation and preparation methods of different classes of dietetic products (infants formulas, foods for special medical purposes, etc.)

- understand the basic European standards governing this sector.

- summarize and link together the different topics covered.

- distinguish dietetic products from other food product categories such as food dietary supplements, enriched foods and commonly used foods with nutritional and / or health claims.

- use the sources provided during the lessons to elaborate a critical thought on the topics covered (alphabetical-functional competence)

- use, process and evaluate the information acquired with argumentative skills (alphabetical-functional competence)

The knowledge acquired during the module will be usable by the professional figure in the workplace thanks to the critical and judgment skills acquired, useful for evaluating the compositional adequacy of dietary products designed to meet the needs of different consumers.

PREREQUISITES

Organic chemistry

TEACHING METHODS

Lectures with student involvement on the contents to be treated, based on personal experiences and interests.

- Teaching support used by the lecturer: official website of the Ministry of Agricultural, Food and Forestry Policies, the Ministry of Health, the European Food Safety Authority (EFSA), the SINU (Italian society of human nutrition, the ODS ( Office or Dietary Supplements), INRAN databases, European Union portal, AulaWeb

Educational aids available to the student: online slides, AulaWeb.

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 ( Prof. Luca Raiteri, Luca.Raiteri@unige.it ) before class begins, in order to liaise and arrange the specific learning methods and ensure proper achievement of the learning aims and outcomes. VERY IMPORTANT: any request for compensatory tools and adaptations in the exam MUST be done within 10 working days before the date of the exam according to the instructions that can be found at https://unige.it/disabilita-dsa/comunicazioni

SYLLABUS/CONTENT

The main constituents of food (macro and micronutrients).

The nutritional value of food.

Eating behaviour guidelines. Nutritional recommendations and safety levels: RDA, LARN. Calculation of calorie needs. The nutritional status. The body mass index. The anthropometric parameters.

The main techniques of food production and preservation.

The modifications of the nutrients induced by the manufacturing processes.

Food additives.

The main problems related to food safety.

Knowledge of some "basic" foods used as raw materials for dietetic products.

Products intended for subjects in particular physiological conditions (e.g. products for early childhood, products for sportsmen, products for low-calorie diets, etc.).

Products intended for people with metabolic disorders (products for allergic, intolerant, celiac, diabetic, chronic renal failure patients, etc.).

Artificial nutrition (products for enteral and parenteral nutrition).

Enriched foods.

Functional foods and nutraceuticals.

Food dietary supplements.

Novel foods.

Dietary aspects in developmental age, in pregnancy and breastfeeding, in old age, special diets (eg. vegetarian).

The interactions between foods, food supplements and drugs.

Basics of legislation.

RECOMMENDED READING/BIBLIOGRAPHY

Cappelli, Vannucchi. Chimica degli alimenti, ed. Zanichelli, Bologna

Coultate T. P. La Chimica degli Alimenti, ed. Zanichelli, Bologna

Cabras P. Martelli A. Chimica degli alimenti, ed. Piccin, Padova

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

For lessons start and timetable go to the link: https://easyacademy.unige.it/portalestudenti/

Please check the module Aulaweb page for timetable updates dependent on the sanitary and epidemic situation.

Class schedule

DIETETIC PRODUCTS

EXAMS

EXAM DESCRIPTION

Written

The exam takes place through a written test.

The written test includes 1 open-ended question (10/30) and 10 multiple choice questions of equal value (2/30).

The questions concern the program carried out during the frontal lessons.

Students have 60 minutes at their disposal.

After the correction, carried out by at least two members of the examination board, the tests are discussed with the students concerned.

ASSESSMENT METHODS

The test aims to evaluate the knowledge acquired by the student and the student's ability to link together the topics covered in the field of dietetic products. The multiple choice quizzes will allow you to verify the acquisition of the compositional, chemical-bromatological, formulation, preparation and regulatory aspects of dietetic products. The open question will be formulated in such a way as to allow students to demonstrate, in addition to an adequate mastery of the concepts acquired, a correct chemical-bromatological terminology, and a correct ability to connect between the different topics covered.

Details on how to prepare for the exam and the level of depth of each topic will be provided during the lessons.

FURTHER INFORMATION

For any questions about the program and the activities of the module, contact the lecturers by email (Raffaella.Boggia@unige.it, Federica.Turrini@unige.it )

Students with SLD (Specific Learning Disability) certification, disability or other particular educational need are advised to contact the teacher at the beginning of the teaching course to agree on teaching and exam methods which, in compliance with the educational objectives of the same module,  provide suitable compensatory tools.