First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
STUDY OF FOOD NUTRITIONAL VALUE
AVP6075261, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination STUDY OF FOOD NUTRITIONAL VALUE
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0365-000ZZ-2016-AVP6075261-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
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

Lecturers
Teacher in charge FRANCO TAGLIAPIETRA AGR/18

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses MED/49 Applied Dietary Sciences 8.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
3 Commissione valida dall'a.a. 2018/19 01/12/2018 30/11/2019 TAGLIAPIETRA FRANCO (Presidente)
BAILONI LUCIA (Membro Effettivo)
SCHIAVON STEFANO (Supplente)
2 Commissione valida dall'a.a. 2018/19 01/12/2018 30/11/2020 TAGLIAPIETRA FRANCO (Presidente)
BAILONI LUCIA (Membro Effettivo)
SCHIAVON STEFANO (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 TAGLIAPIETRA FRANCO (Presidente)
BAILONI LUCIA (Membro Effettivo)
SCHIAVON STEFANO (Supplente)

Syllabus
Target skills and knowledge: Students acquire knowledge about the digestive and metabolic process that allow the utilization of feed nutrients. Moreover student acquire knowledge on chemical composition and nutritional value of foods that compose the diet and get information on the main methodologies for food evaluation. In addition, students acquire knowledge on guidelines for an healthy diet and on nutrient requirements. Finally, students make experience on diets and meals formulation
Examination methods: The exam takes place in the following ways:
1) written examination in the form of exercises
2) oral exam
There is no exams during the course
Assessment criteria: The evaluation of students preparation will be based on:
1) understanding of arguments;
2) acquisition of methodologies designed;
3) ability to apply theoretical concepts in practice;
Course unit contents: 1) Principles of nutrition and feeding, and definition of essential nutrients. Chemical composition and nutritional value of foods. The concept of portion.
2) Digestive and metabolic utilization of nutrients. The energy value and biological value of protein. Dietary value of foods.
3) The water and mineral consumption and the bioavailability of nutrients.
4) The consume and the quality of fats and oils: the acidic profile of foods.
5) Alcohol and sugar in the diet: nutritional recommendations.
6) Nutrient requirements and recommended daily allowance (RDAs).
7) Guidelines for an healthy diet.
8) Estimation of daily intake of nutrients, and methodologies to formulate balanced and healthy diets and meals
Planned learning activities and teaching methods: According to the educational objectives, the course will involve the following activities:
1) lectures 41 hours
2) computer laboratories 7 hours
3) seminars and others activity 16 hours
Textbooks (and optional supplementary readings)