HUMAN DIET AND NUTRITION
ALIMENTAZIONE E NUTRIZIONE UMANA
| A.Y. | Credits |
|---|---|
| 2021/2022 | 6 |
| Lecturer | Office hours for students | |
|---|---|---|
| Sabrina Donati Zeppa |
| Teaching in foreign languages |
|---|
|
Course with optional materials in a foreign language
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language. |
Assigned to the Degree Course
| Date | Time | Classroom / Location |
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| Date | Time | Classroom / Location |
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Learning Objectives
The course aims to deepen the knowledge on nutrition necessary to understand the nutritional basis of the functioning of the human organism and the functional changes induced by physical activity
Program
HUMAN DIET
Foods and nutrients
Macronutrients: carbohydrates, lipids, proteins
Micro-nutrients: vitamins, minerals
Water and water balance
Alcoholic and nervine beverage
NUTRITION
Factors affecting the intake of the food
Digestion and absorption
STATE OF NUTRITION
Body composition
Bioenergetics
APPLIED HUMAN DIET
Balanced Diet
Balanced Diet for athletes (wellness and athletics)
Feeding in different periods of life
Learning Achievements (Dublin Descriptors)
Students will be able to understand and rework what they studied and will gradually acquire the ability to refine and deepen their knowledge.
Students will acquire an autonomous judgment ability, a deep critical thinking and a maturity that allow him to discriminate between healthy lifestyles and practices harmful to health.
Students will attain the ability to put what they have learned into practice and be able to transfer to other speakers, in a clear and complete manner, the knowledge gained.
Teaching Material
The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it
Supporting Activities
The teaching material and teaching specific communications are available, along with other supporting activities, within the Moodle platform › blended.uniurb.it.
Teaching, Attendance, Course Books and Assessment
- Teaching
Frontal lesson
- Course books
P. Biagi, A. Di Giulio, A. Fiorilli, A. Lorenzini-Principi di nutrizione-Casa Editrice Ambrosiana.
Slides and other teaching materials are available on the moodle platform
- Assessment
Oral examination consisting of a discussion aimed at verifying the adequacy of knowledge and skills on human nutrition and dietetics.
- Disabilità e DSA
Le studentesse e gli studenti che hanno registrato la certificazione di disabilità o la certificazione di DSA presso l'Ufficio Inclusione e diritto allo studio, possono chiedere di utilizzare le mappe concettuali (per parole chiave) durante la prova di esame.
A tal fine, è necessario inviare le mappe, due settimane prima dell’appello di esame, alla o al docente del corso, che ne verificherà la coerenza con le indicazioni delle linee guida di ateneo e potrà chiederne la modifica.
Additional Information for Non-Attending Students
- Teaching
The program and teaching materials are the same for both attending and non attending students
- Attendance
The program and teaching materials are the same for both attending and non attending students
- Course books
The program and teaching materials are the same for both attending and non attending students
- Assessment
The program and teaching materials are the same for both attending and non attending students
- Disabilità e DSA
Le studentesse e gli studenti che hanno registrato la certificazione di disabilità o la certificazione di DSA presso l'Ufficio Inclusione e diritto allo studio, possono chiedere di utilizzare le mappe concettuali (per parole chiave) durante la prova di esame.
A tal fine, è necessario inviare le mappe, due settimane prima dell’appello di esame, alla o al docente del corso, che ne verificherà la coerenza con le indicazioni delle linee guida di ateneo e potrà chiederne la modifica.
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