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
AVP7078159, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 7.0
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=2018-IF0365-000ZZ-2017-AVP7078159-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 7.0

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 5.0 40 85.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2017 course timetable

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

Syllabus
Prerequisites: Basic knowledge of chemistry: main classes of organic compounds and biochemical macromolecules and their properties in respect of food
Basic knowledge of biology: cell organisation; vital plant and animal structures and processes.
Target skills and knowledge: The aim of the course is to ensure students gain a theoretical and practical understanding of:
1) the nutritional value of food and the digestive and metabolic processes that enable nutrients to be used by the body
2) how to balance a menu so that it meets requirements and fulfils guidelines for healthy eating.
At the end of the course students will be equipped to:
- understand the various properties that define the chemical-nutritional-dietary quality of food.
- understand the main methodologies for evaluating the nutritional properties of foods.
- apply the guidelines for healthy eating to evaluate foods and menus in respect of nutritional requirements.
- estimate the chemical-nutritional composition and the energy value of a meal or menu on the basis of its components.
- draft a technical report for improved understanding of foodstuffs and menus.
Student will also develops the following transversal skills:
- team work and planning
- evaluating processes and products (negotiation)
- ability to communicate ideas and information
Examination methods: Assessment will be as follows:
1) A practical exam (groups of 4-6 students) (worth 2 of the total of 30 marks in the final evaluation):
a) Plan and prepare a “complete meal” around a specific theme agreed with the student’s supervisor. Write a technical report taking into account the following: the ingredients and preparation techniques, chemical-nutritional evaluation, the target subject’s nutritional needs, technical/economic/social/environmental sustainability.
b) Following presentation of the projects, each student will be asked to assess the other groups’ projects using a predefined evaluation grid.
2) A written exam consisting of exercises and multiple-choice and open questions (around 30 items).
3) An oral exam
Students who do not sit the practical test will instead take an oral exam (about 1 hour with theoretical questions and exercises)
There will be no learning progress assessments throughout the course
Assessment criteria: Assessment will be based on the following general criteria:
1. Knowledge of the contents of the lectures and reference texts
2. Clarity of expression and the ability to connect the various aspects of the taught content
3. Correct use of theoretical references and specific terminology.
4. Ability to work in a team to plan and organise a complex project
5. Ability to critically evaluate a project
6. An in-depth and thorough dissertation
The student’s competences will assessed on the basis of her/his:
1) understanding of the topics dealt with;
2) ability to apply theoretical concepts to practice;
Course unit contents: The course contents are as follows:
1st - 2nd Modules: Overview of anatomy, the physiology of digestion and the metabolic utilisation of nutrients. Nutrition and dietary principles and definition of essential nutrients. The nutritional value and composition of foods. Food portions.
3rd - 4th Modules: The energy value of food (analytical and calculation procedures), the biological value of proteins and the dietary value of food, fat and oil quality (acid profile of food), vitamins and mineral salts (bioavailability, nutritional role and content in food).
4th - 5th Modules: Nutritional requirements and recommended dietary allowances (RDA) and nutritional food labels. Guidelines for a proper healthy Italian diet and international nutritional objectives. Methodologies for estimating nutritional requirements and framework for compiling diets and balanced menus. Overview of responsible production and consumption.
6th - 7th Modules: Plan, coordinate and sit the practical exam
Planned learning activities and teaching methods: The course includes classroom teaching using PowerPoint and the following sessions:
- testing understanding of previous lessons using multimedia tools (Google modules).
- team work with preparation of a technical report and a presentation
- individual work compiling a food diary
Depending on the training objectives, the course includes the following sessions:
1) classroom teaching: 32 hours
2) exercises (compiling a food diary, methodologies for calculating chemical-nutritional values): 8 hours
3) practical sessions and seminars: 16 hours
Additional notes about suggested reading: Presentations of the course are available in the Moodle platform.
- Guidelines for healthy eating
- Nutrients requirements for human
- INRAN (2006) Chemical composition of foods
- Rodato S., Gola I. (2010) Nutrizione oggi. Nuova edizione di Cibo & Salute. CLITT Ed., Roma.
- Arienti (2003) Le basi molecolari della nutrizione, Edizioni Piccin, Padova
- Liguri G. (2015). Nutrizione e dietologia. Aspetti clinici dell’alimentazione. Zanichelli Ed. Bologna.
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Working in group
  • Action learning
  • Story telling
  • Active quizzes for Concept Verification Tests and class discussions
  • Loading of files and pages (web pages, Moodle, ...)
  • Students peer review

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

Sustainable Development Goals (SDGs)
Good Health and Well-Being Responsible Consumption and Production