FOOD SCIENCE

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Single discipline educational activity

Course Sheet

Course code:

SAS002

Academic Year of enrolment:

2020

Year of supply:

2020/2021

Type of Course:

Characterising

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

Applied Dietary Sciences

Language:

Italian

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

VITACOLONNA Ester

Cycle:

Second semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

Prerequisites as per the Didactic Regulations

Objectives

The course aims to provide knowledge and skills as well as to develop skills related to nutritional approaches in human nutrition and applied dietetics, role of nutrition in the prevention of diet-related diseases but also be able to draw up dietary plans in relation to different physiological and / or pathological conditions. Prevention of non-transmissible chronic diseases, motivational communication strategies; Evaluation of food intake in Eating Behavior Disorders

Contents

Energy balance, Evaluation of nutritional status, Eating behavior: Pathophysiology. Pros and cons of the different Nutritional strategies. Eating Behavior Disorders. Nutrigenetics, epigenetics, Food science and obesity . Food Science and Diabetes Mellitus. Nutrition and pregnancy. The different dietary approaches.

Extended Syllabus

Energy balance, Evaluation of nutritional status, Eating behavior: pathophysiology. Pros and cons of the different Nutritional strategies. Eating Behavior Disorders. Nutrigenetics, epigenetics, Food science and obesity . Food Science and Diabetes Mellitus. Nutrition and pregnancy. The different dietary approaches.

Recommended Bibliography

Selected scientific literature. Institutional guidelines and documents. (LARN, RDA, guidelines, Word Cancer Research Fund report, WHO documents)

• PRINCIPLES OF NUTRITION
INNOCENTI A.
ESCULAPIO EDITORE

• POWER FOR SPORT AND HEALTH - VOL. 2
P. Biagi, A. Di Giulio, A. Fiorilli, A. Lorenzini.
AMBROSIANA PUBLISHING HOUSE

• CURRENT KNOWLEDGE IN NUTRITION
EKHARD E. ZIEGLER - Italian Edition
PICCIN NEW LIBRARY

• FOOD CHEMISTRY
CABRAS PAOLO - ALDO MARTELLI
PICCIN EDITORE

• THE MOLECULAR BASES OF NUTRITION
GIUSEPPE ARIENTI
PICCIN EDITORE

• DIETARY PRODUCTS
EVANGELISTS F. - RESTANI P.
PICCIN EDITORE

• BRAIN NUTRITION AND DIETETICS
RAIMONDI A.
PICCIN EDITORE

• POWER IN THE SPORT
McARDLE W. - KATCH F. - KATCH L.
AMBROSIANA PUBLISHING HOUSE

Methods of Provision

Conventional

Teaching Methods

Frontal lessons. Interactive Teaching

Evaluation methods

Verification of learning:

oral examination

Contacts/More Information

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Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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