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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Applied Nutrition
Code: G600G-
Teacher:  Maria Cristina Casiraghi
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5,5
Practices in classroom: 0,5
Basic aims:  The course will provide tools for understanding:
- the role of macro / micro nutrients, fiber and other phyto-compounds on human health.
- Nutrients and Energy Reference Intake Levels for Italian population (focusing also on particular physiological states and metabolic conditions).
- Current legislation about nutrition labeling
- REG (EC) No 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods.
- Issues related to the evaluation of the functional efficacy of a food.
Part of the course is devoted to the evaluation of the functional principles of some dietary styles and their health effects.
Acquired skills:  The student will be able to:
-Understand the effects of different diets on the human well-being, particularly with regard to the nutritional needs at different stages of life
-improve the functional potential of food as part of the daily diet and by developing new food formulations able to contribute to the maintenance/improvement of health status.
-Manage the problems related to health and nutrition claims on labels, in accordance with existing regulations.
Course contents:  Nutritional and physiological roles of different food components, and their bio-availability; reference intake levels of nutrients and energy for the Italian population (focusing on different age groups and physiological conditions). Traditional and “alternative” dietary styles: principles, evolution and effects on human health. Nutrition labeling. Traditional, un-conventional and innovative foods. Functional foods. Health and nutritional claims and related EU legislation
Program:  Reference intake levels of nutrients and energy: national and international indications
-Balanced diet: dietary guidelines
- Nutrition in different physiological conditions (infants / children, adolescents, adults, pregnant women / nursing, elderly)
- Nutrition and non-communicable diseases (obesity, diabetes, cardiovascular disease, cancer)
- Traditional and “alternative” foods patterns: principles, evolution, bioactive components and health effects (Mediterranean Diet, Vegetarian Diet, Low Calorie Diets)
- Nutritional labeling
-Food and "well-being": traditional and unconventional / innovative foods (properties and legislation). From traditional food to functional food:
- The concept of functional food
- The scientific path
- The concept of "claim"
- Regulation 1924/2006
- EFSA opinions
Prerequisites:  Adequate basic knowledge of biochemistry, physiology and human nutrition
Preparatory instructions:  None
Learning materials:  Lesson notes and material distributed by the teacher
- A. Mariani Costantini, C. Cannella, G. Tomassi - Alimentazione e nutrizione umana. Il Pensiero Scientifico Editore, (Roma), 2006
- LARN-Livelli di Assunzione di Riferimento di Nutrienti ad energia per la popolazione italiana, IV revisione, 2014.Società Italiana di Nutrizione Umana (S.I.N.U.), SICS SrL, Milano.
Other info:  The oral test consists of an interview aimed at verifying the student's understanding of the topics coursework. Also planned is the critical discussion of a student presentation on a topic agreed with the teacher, conducted during exercise in the classroom.
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Program of Applied Nutrition (pdf version)
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