OVERVIEW

The teaching unit covers food products that differ from everyday foods, namely:

• dietetic/dietary products intended for the total or partial nutrition of groups of people in particular physiological or pathological states.
• health-oriented food products, such as foods with nutritional and/or health claims, dietary supplements, and 'nutraceuticals.

AIMS AND CONTENT

LEARNING OUTCOMES

The teaching unit aims to provide basic knowledge and some specific skills on products intended for special diets, enriched and functional foods, dietary supplements, with references to novel foods. Particular emphasis will be placed on dietary aspects during childhood, pregnancy and breastfeeding, and old age.

The expected learning outcomes relate to the understanding of the chemical-bromatological composition, formulation, and nutritional and/or health aspects of:

• products intended for individuals in particular physiological conditions (e.g., products for infants, products for athletes, meal replacements, etc.),
• products intended for individuals with metabolic disorders (products for those with allergies, intolerances, celiac disease, diabetes, etc.) and/or in enteral nutrition,
• functional and enriched foods,
• dietary supplements.

AIMS AND LEARNING OUTCOMES

The main educational objectives of this teaching unit are to provide students with the knowledge to understand the principles underlying the formulation of the main categories of dietary products. These include foods intended for population groups with specific nutritional needs, namely:

• Formulations for infants and follow-on formulas
• Cereal-based foods and other foods for early childhood
• Foods for special medical purposes
• Total daily meal replacements for weight control

Specifically, by the end of the course, students will be able to:

• Understand the nutritional needs during specific physiological periods (early childhood, old age, pregnancy and breastfeeding, competitive sports) and pathological conditions (celiac disease, food allergies and intolerances, metabolic disorders, dysphagia, need for artificial nutrition) and compare them with those in standard physiological conditions
• Know the chemical composition and the formulation and preparation methods of various classes of dietary products (infant formulas, foods for special medical purposes, etc.)
• Understand the fundamental European regulations governing this sector
• Synthesize and connect the various topics covered
• Distinguish dietary products from other categories such as dietary supplements, enriched foods, and everyday foods with nutritional and/or health claims
• Use the sources provided during the lessons to develop critical thinking on the topics covered (functional literacy competence)
• Use, process, and evaluate the acquired information with argumentative skills (functional literacy competence)

The knowledge acquired during the course will be useful in the professional field, thanks to the critical and judgment skills developed, which are essential for evaluating the compositional adequacy of dietary products and dietary supplements to meet the needs of different consumers.

PREREQUISITES

Knowledge of the basics of organic chemistry.

TEACHING METHODS

Lectures with student involvement on the topics to be covered, based on personal experiences and interests. Seminars held by industry professionals with active student participation. Case study analysis (e.g., analysis of formulations of dietary products and/or dietary supplements). Teaching aids used by the instructor: official website of the Ministry of Agricultural, Food and Forestry Policies, the Ministry of Health, the European Food Safety Authority (EFSA), the Italian Society of Human Nutrition (SINU), the Office of Dietary Supplements (ODS), INRAN databases, European Union portal, AulaWeb. Teaching aids available to students: online study documentation, AulaWeb. Students with valid certifications for Specific Learning Disabilities (SLD), disabilities, or other educational needs regularly presented to the University are invited to contact the instructor and the School/Department disability coordinator (Prof. Luca Raiteri, Luca.Raiteri@unige.it) at the beginning of the course to agree on any teaching methods that, while respecting the course objectives, take into account individual learning methods. IMPORTANT: requests for exam accommodations MUST be made at least 10 working days before the scheduled exam date by carefully following the instructions at the link https://unige.it/disabilita-dsa/comunicazioni.

SYLLABUS/CONTENT

The main constituents of foods (macro and micronutrients). The nutritional value of foods. Dietary guidelines. Nutritional recommendations and safety levels: RDA, LARN. Calculation of caloric needs. Nutritional status. Body mass index. Anthropometric parameters. The main production and preservation techniques for dietary products and dietary supplements. Nutrient modifications induced by food processing/preservation processes. Food additives (e.g., preservatives, antioxidants, sweeteners, emulsifiers, thickeners, etc.). The main issues related to food safety. Knowledge of some basic foods used as raw materials for dietetic products (e.g., cow and sheep milk, bee products, cereals, legumes, vegetable oils, meat, fish, etc.). Dietary aspects during childhood, pregnancy and breastfeeding, old age, special diets (e.g., vegetarian, vegan). Products intended for individuals in particular physiological conditions (e.g., infant foods, weaning foods, products for athletes, low-calorie diet products, etc.). Products intended for individuals with metabolic disorders (e.g., products for those with allergies, intolerances, celiac disease, diabetes, chronic renal failure, those with lipid-related diseases, etc.). Artificial nutrition (products for enteral and parenteral nutrition). Enriched foods. Functional foods and nutraceutical substances. Dietary supplements (e.g., multivitamins, multiminerals, probiotics, prebiotics, containing herbal ingredients - botanicals). Examples of formulations with particular reference to those intended for competitive athletes, for use during aging, and for women's well-being. Novel foods. Interactions between foods, dietary supplements, and drugs. Legislation overview.

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti, Restani, Boggia. Prodotti dietetici, ed. Piccin III ed., Padova

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

From the start of the second semester.

Please check the detailed schedule at the following link: https://easyacademy.unige.it/portalestudenti/ Refer to the specific AulaWeb instance of the course for any updates due to weather alerts and/or other issues.

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

Assessment of learning is carried out through: Written exam The written exam includes 1 open-ended question (10/30) and 10 multiple-choice questions of equal value (2/30). The questions cover the material taught during the lectures. Students have 60 minutes to complete the exam. After the correction, carried out by at least two members of the examination committee, the papers are discussed with interested students. There are 2 mid-term tests (15 multiple-choice questions of equal value: 2/30) scheduled at mid-term and at the end of the course. The final grade will be the average of the grades obtained in the two mid-term tests (with an optional oral integration on a voluntary basis). The maximum validity period of the mid-term tests is 1 calendar year.

ASSESSMENT METHODS

The exam aims to assess the knowledge acquired by the student and the student's ability to connect the topics covered regarding dietetic products and dietary supplements. The multiple-choice quizzes will verify the acquisition of compositional, chemical-bromatological, formulation, preparation, and regulatory aspects of dietary products. The open-ended question will be formulated in such a way as to allow students to demonstrate, in addition to an adequate mastery of the acquired concepts, correct chemical-bromatological terminology, and the ability to correctly link the various topics covered. Details on how to prepare for the exam and the depth of each topic will be provided during the lectures.