First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Medicine
Course unit
MEP3051901, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2014/15

Information on the course unit
Degree course 5 years single cycle degree in
PHARMACY (Ord. 2009)
FA1732, Degree course structure A.Y. 2009/10, A.Y. 2018/19
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination DIETARY PRODUCTS
Department of reference Department of Pharmaceutical and Pharmacological Sciences
E-Learning website
Mandatory attendance
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge ANTONELLA BERTAZZO CHIM/10

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines CHIM/10 Food Chemistry 6.0

Course unit organization
Period First semester
Year 5th Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Lecture 6.0 48 102.0 No turn

Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2018 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2019/20 02/12/2019 30/09/2020 BERTAZZO ANTONELLA (Presidente)
FERLIN MARIA GRAZIA (Membro Effettivo)
ZANCATO MIRELLA (Membro Effettivo)
PIOVAN ANNA (Supplente)
6 Commissione a.a. 2018/19 03/12/2018 30/09/2019 BERTAZZO ANTONELLA (Presidente)
FERLIN MARIA GRAZIA (Membro Effettivo)
ZANCATO MIRELLA (Membro Effettivo)
PIOVAN ANNA (Supplente)

Prerequisites: Students attending this course should have some base knowledges of biochemistry, food chemistry, physiology and pharmacology
Target skills and knowledge: By the end of the course students will be able to define a proper diet finalized not only to fulfill energetic-nutritional needs but also to prevent degenerative pathologies.
Furthermore students can assess the quality and proper utilization of dietetic products based on related processing and storage treatments that might affect their nutritional value.
Examination methods: The final assessment is based on a written test with two open questions assessing main nutritional knowledges and the competency of the student to choose among functional foods, dietetic products and nutraceuticals in case of dietary interventions.
If expressly required, oral examination is carried out.
Assessment criteria: The evaluation of the students will be based on
the comprehension of the addressed topics and on the base of the concepts and methodologies explained in the class aimed to identify the correct use of the various products in dietetic field.
It will be considered the ability of students to explain correct dietic approaches in nutritional case report.
Course unit contents: Nutrition-feeding: definition. Nutrient groups and utilization. Proteins, lipids, carbohydrates, minerals and vitamins bioavailability. Food and energy intake. Essential amino acids. Protein quality measurement methods. Nonconventional sources of protein. Lipid and glucose requirements in relation to health. Glycemic index. Polyunsaturated fatty acids structure and use. Nutritional aspects and classification of vitamins and minerals. Nutritional recommendations for a balanced diet.
Food supplements , functional foods and nutraceuticals. Dietetic products for obesity, infants, sports.
Nutritional aspects of elderly people and in diabetes. Celiac disease: classification and formulation strategies for dietetic and food products. Galactose and fructose altered metabolism: dietetic therapy.
Lactose intolerance aspects and related nutritional products.
Dietetic products in altered amino acid metabolism.
Enteral and parenteral nutrition.
Planned learning activities and teaching methods: The course includes lectures, discussions, occasionally case reports insight presented by students and seminars.
Additional notes about suggested reading: All the documents and materials used during the course (ppt presentation, articles etc) will be made available on the moodle platform of the Department DSF or directly distributed to students.
Copies of suggested study texts are accessed in the DSF library
Textbooks (and optional supplementary readings)
  • Evangelisti-Restani, Prodotti Dietetici. Padova: Piccin, 2011. testo di studio Cerca nel catalogo
  • Arienti, Le basi molecolari della nutrizione.. Padova: Piccin, 2011. testo di studio Cerca nel catalogo
  • Ziegler-Filer, Conoscenze attuali in nutrizione.. Padova: Piccin, 2002. testo di consultazione Cerca nel catalogo
  • Zangara, Zangara, Koprivec, Dietologia. Padova: Piccin, 2014. testo di studio Cerca nel catalogo
  • Marazzi - Palombi - Mancinelli - Buonomo - Liotta - Scarcella, Nutrizione e salute. Padova: Piccin, 2014. testo di studio Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Interactive lecturing
  • Loading of files and pages (web pages, Moodle, ...)
  • Learning journal

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Responsible Consumption and Production Climate Action