CODE 118271 ACADEMIC YEAR 2025/2026 CREDITS 3 cfu anno 1 SCIENZE E CULTURE AGROALIMENTARI DEL MEDITERRANEO 11758 (L/GASTR R) - IMPERIA SCIENTIFIC DISCIPLINARY SECTOR MED/49 LANGUAGE Italian TEACHING LOCATION IMPERIA SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: DIETETICS, HEALTH AND NUTRITION, FOOD MYCOLOGY OVERVIEW Knowing nutritional needs and knowing how to adapt them to any pathological conditions is essential to be able to acquire the skills to compose healthy and balanced dishes and recipes, even in the hospital catering sector. AIMS AND CONTENT LEARNING OUTCOMES The objectives of this module include knowing what food allergies and intolerances are. Knowing the impact that excess or lack of consumption of macro and micronutrients can have on human health. Knowing the nutritional needs and problems in subjects with pathology. AIMS AND LEARNING OUTCOMES Active participation in lessons together with individual study will allow the student to know how to compose a dish or a recipe for subjects with certain pathologies. TEACHING METHODS The course comprises in-person lessons, multimedia presentation and laboratory activities. SYLLABUS/CONTENT The program includes the following topics: impact on health of excess or lack of consumption of macro and micronutrients, nutritional needs and problems in pathological subjects, allergies and food intolerances. RECOMMENDED READING/BIBLIOGRAPHY PDF slides of the lectures, as well as additional materials in PDF format are available for download on Aulaweb for students enrolled in the course. TEACHERS AND EXAM BOARD LIVIA PISCIOTTA Ricevimento: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor LESSONS LESSONS START https://corsi.unige.it/en/corsi/11758/studenti-orario Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION The final exam will include a discussion of a clinical case and oral question. ASSESSMENT METHODS The successful learning of the discipline is assessed by the student's ability to master the knowledge of nutritional needs and dietary precautions to ensure proper nutrition in the case of a subject with pathologies or hospitalized.
