Knowledge and understanding: the student will acquire knowledge of food composition, nutritional adequacy and hygienic-sanitary quality for the management of collective catering systems, with a focus on school catering. He will learn the basics of industrial toxicology and how to recognize toxic substances. It will have the methodological basis for health promotion.
Ability to apply knowledge and understanding:
The student will acquire the ability to identify the aspects that characterize the hygienic-sanitary quality of foods. You will learn to evaluate chemical risks in work environments and how to promote health.
Making judgements: The student will acquire the autonomous ability to evaluate the hygienic-sanitary safety of food and healthiness in a work environment.
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.

none

FOOD HYGIENE
Food and nutrition: differences and fundamental concepts starting from the nutritional role of food components.
Collective school catering: principles governing the formulation of menus
The modifications of foods undergone by treatments: basic principles and bioavailability.
Food microbiology and preservation methods.
Food contamination: presence and nutritional aspects of the main contaminants
INDUSTRIAL TOXICOLOGY General toxicology: kinetics: absorption, distribution, metabolism, elimination of toxic substances. Dynamics: dose and effect, adverse effect; graduated and non-graduable effects; dose-response relationship effects with threshold and without threshold; acute and chronic toxicity measures; non-effect derivative levels. Risk assessment: hazard identification, dose-response, classification and labeling, REACH, exposure definition, biological monitoring; risk characterization. Overview of risk management. Special toxicology: carbon monoxide; phosgene; formaldehyde; solvent, metals, PAH and dioxins toxicity. Industrial carcinogens IARC and EEC Classification. Emergencies in workplace regulations and prevention. First aid regulatory organization and prevention. Fire prevention.

HEALTH PROMOTION
The state of health (old and new concepts). Life skills. The Ministry of Health's and OMS programmatic documents on health promotion. Gaining Health and School. Healthy lifestyles. Link between nutrition and health: food safety and nutrition. Physical activity. The WHO guidelines on physical activity and sedentary behaviour. Modifiable risk factors for chronic diseases in Italy. "Guidelines for a healthy diet" from the CREA Centre for Food and Nutrition Research. Where to promote a healthy lifestyle.

G. Cornelio “La scatola nera- Appunti di tossicologia per la valutazione del rischio chimico. EUT, 2009
Alessio
e Apostoli: Manuale di Medicina del Lavoro e Igiene Industriale per Tecnici della Prevenzione, Piccin, 2009
Debellis L & Poli A. “Alimentazione, Nutrizione e Salute” (2019) EdiSES Università, Napoli
linee guida nazionali e regionali per la ristorazione collettiva.
Linee Guida per una Sana Alimentazione Italiana (website: http://www.sinu.it)
SOCIETÀ ITALIANA DI NUTRIZIONE UMANA “Livelli di assunzione di riferimento di Energia e nutrienti per la popolazione italiana (LARN). IV revisione 2014. SICS editore (website: http://www.sinu.it)
Banca Dati di Composizione degli Alimenti per studi epidemiologici in Italia a cura di GNAGNARELLA P, SALVINI S, PARPINEL M. Versione 2.2008 (website http://www.bda-ieo.it)

FOOD HYGIENE
Food and nutrition: differences and fundamental concepts starting from the nutritional role of food components.
Collective school catering: principles governing the formulation of menus
The modifications of foods undergone by treatments: basic principles and bioavailability.
Food microbiology and preservation methods.
Food contamination: presence and nutritional aspects of the main contaminants
INDUSTRIAL TOXICOLOGY General toxicology: kinetics: absorption, distribution, metabolism, elimination of toxic substances. Dynamics: dose and effect, adverse effect; graduated and non-graduable effects; dose-response relationship effects with threshold and without threshold; acute and chronic toxicity measures; non-effect derivative levels. Risk assessment: hazard identification, dose-response, classification and labeling, REACH, exposure definition, biological monitoring; risk characterization. Overview of risk management. Special toxicology: carbon monoxide; phosgene; formaldehyde; solvent, metals, PAH and dioxins toxicity. Industrial carcinogens IARC and EEC Classification. Emergencies in workplace regulations and prevention. First aid regulatory organization and prevention. Fire prevention.

HEALTH PROMOTION
The state of health (old and new concepts). Life skills. The Ministry of Health's and OMS programmatic documents on health promotion. Gaining Health and School. Healthy lifestyles. Link between nutrition and health: food safety and nutrition. Physical activity. The WHO guidelines on physical activity and sedentary behaviour. Modifiable risk factors for chronic diseases in Italy. "Guidelines for a healthy diet" from the CREA Centre for Food and Nutrition Research. Where to promote a healthy lifestyle.

Lessons and case study

Slides and other material are available on the teams channel of the lessons

The evaluation of the student includes a written and/or oral test, possible tests in progress in which questions concerning the course program are proposed
The student must demonstrate that he has achieved the learning objectives of the course.
The exam score is attributed by means of a vote expressed out of thirty.
- Excellent (29, 30, 30 cum laude): excellent knowledge of the topics, excellent language skills, excellent analytical skills. Brilliant capability to recognize occupational diseases.
- Very good (26 - 28): good knowledge of the subjects, remarkable language proficiency, good analytical skills; more than good capability to recognize occupational diseases.
- Good (22-25): moderate knowledge of the main topics, good command of the language; moderate capability to recognize occupational diseases.
- Sufficient (18-21 minimal knowledge of the main teaching topics and technical language, limited ability to recognize occupational diseases.
- Insufficient: lack of acceptable knowledge of the contents of the different topics of the program.

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