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Information on the course unit. ECTS: details. Course unit organization. Innovative teaching methods: Teaching and learning strategies. Lecturing Case study Loading of files and pages web pages, Moodle, Learning journal. Innovative teaching methods: Software or applications used. Moodle files, quizzes, workshops, First cycle degree courses.
Single cycle degree courses. Department of Pharmaceutical and Pharmacological Sciences. Students attending this course should have some base knowledge of organic and analytical chemistry. The course is aimed at giving a wide knowledge on the chemical composition of the majority of food in order to evalute their energy intake and nutritional role. Principle analytical methodologies related to food quality control are explained.
Furthermore students will be able to assess the quality and proper utilization of dietetic products based on related processing and storage treatments that might modify their nutritional value in order to obtain dietetic products suitable to specific nutritional requirements.
The final assesment will be mainly based on a written test with open questions regarding principle food themes discussed in class. If expressly required, oral examination is carried out. Main nutritional knowledges and competency of the student to choose among functional foods, dietetic products and nutraceuticals in case of dietary interventions,will be evaluated. The evaluation of the student will be based on his acquired knowledge of the main topics characterizing food quality such as composition, organoleptic aspects, production, shelf life and principle food analyses.
Other main points are the comprehension of the addressed topics and the base concepts and methodologies explained in the class aimed to identify the correct use of the various products in dietetic field or for special medical purposes. It will be considered the ability of students to explain correct dietic approaches in nutritional case report.
Food composition and nutritional aspects. Food water content, water activity aw determination. Physical and chemical properties, structure, occurrence and determination of food proteins, lipids and carbohydrates. Drinking water aspects, chemical and physical analysis.
Milk: control analytical methods, processing procedures. Dairy products. Olive oil. Fruit and oilseed oil. Hydrogenated oils. Palm oil: relative issues. Cereals: wheat and milling products. Bread and pasta. Eggs, meat, ham and sausages, fish. Nonconventional sources of proteins. Food and nutrients main changes due to food technological and domestic processes and their relative nutritional implications. Food shelf life and additives.
Definitions of dietetic products, food for special medical purposes, food supplements , functional foods and nutraceuticals. Dietetic products for obesity, infants.
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.
All 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 food chemistry and dietetic products texts are accessed in the DSF library. Textbooks and optional supplementary readings. Bologna: Zanichelli, Padova: Piccin, Umberto Cornelli. Marazzi, Maria Cristina, Nutrizione e salutele basi conoscitive per una corretta educazione alimentareMaria Cristina Marazzi
ISBN 13: 9788808031778
Per gli Ist. Everyday low prices and free delivery on eligible. MedCrave Group Danforth Rd. Nitric oxide and the resolution of inflammation: Calcium and bones Calcium is a clear example of nutrient whose storage in the bones is determined by hormones. Omega-3 fatty acids ratio. The meal of one group consisted in water.
Chimica degli alimenti. Per gli Ist. Tecnici
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