OVERVIEW

Knowing the nutritional needs of the population and knowing how to adapt them to the different stages of life and different dietary styles is essential to be able to acquire the skills to compose healthy and balanced dishes and recipes.

AIMS AND CONTENT

LEARNING OUTCOMES

The objectives of this module include knowledge of the nutritional needs of the Italian population according to the updated LARN and the consumption recommendations for each category of nutrients and foods in the different stages of life. Knowing the CREA Guidelines.

AIMS AND LEARNING OUTCOMES

Knowing how to compose a healthy dish based on the characteristics and dietary choices of a person and recognize dietary and lifestyle errors.

TEACHING METHODS

The course comprises in-person lessons, multimedia presentation and laboratory activities.

SYLLABUS/CONTENT

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 subjects.

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

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 questions.

ASSESSMENT METHODS

Successful learning of the subject is assessed by the student's ability to master the knowledge of nutritional requirements and the principles of healthy eating in healthy individuals.

FURTHER INFORMATION

On appointment writing to irene.caffa@unige.it