Knowledge and understanding:
the student will acquire knowledge on the characteristics of foods (composition and changes linked to the transformation and conservation processes) as well as the mechanisms that link nutrition and lifestyles to promote a state of nutrition adequate for maintaining the good health of individuals and communities.
Ability to apply knowledge and understanding:
The student will acquire the ability to identify the aspects that characterize the quality of the nutrition of individuals or groups of individuals in order to make them the subject of prevention and health promotion interventions
Making judgements: The student will acquire the autonomous ability to evaluate the adequacy of a dietary style and to provide notions, ideas and motivation for food education programmes.
Communication skills: ability to use good scientific vocabulary consistent with the subject matter.
Ability to learn: the student must demonstrate that he has independently undertaken the study using the teachings and tools provided by the teachers of the integrated course.

The course will address the main topics of Food Hygiene ad Nutrition with application purposes and within the scope of the skills established for the professional profile of Prevention degrees. For this reason, the compositional, nutritional and chemical-technological aspects that describe and identify foods will be addressed. The hygienic-sanitary and nutritional quality will be studied as well as the procedures and guidelines that govern its production and control in the catering sector, with particular reference to the school sector. Finally, the different approaches that can be used to educate and promote correct nutritional lifestyles in individuals and populations will be analyzed and studied.

Debellis L, Poli A, Alimentazione, Nutrizione e Salute. EdiSES editore, 2019
Cabras P, Tuberoso C I.G. Analisi dei prodotti alimentary. Piccin editore, 2014
Gnagnarella P, Parpinel M, Salvini S. Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia – edizione compatta. Padova, libreriauniversitaria edizioni, 2022

The course will address the main topics of Dietetic Sciences and Techniques and Food Hygiene with application purposes and within the scope of the skills established for the professional profile of Prevention degrees. For this reason, the compositional, nutritional and chemical-technological aspects that describe and identify foods will be addressed. The hygienic-sanitary and nutritional quality will be studied as well as the procedures and guidelines that govern its production and control in the catering sector, with particular reference to the school sector. Finally, the different approaches that can be used to educate and promote correct nutritional lifestyles in individuals and populations will be analyzed and studied.

frontal theoretical lessons with the aid of power point presentations;
discussion of dietary patterns aimed at planning in school catering

Written test with open questions

This course explores topics closely related to one or more goals of the United Nations 2030 Agenda for Sustainable Development (SDGs)