Course name: Dietetic Products
COURSE CONTENT
Definition of nutrition. Classes of nutrients and their utilization. Biodisponibility of proteins, lipids, carbohydrates, minerals and vitamins. Food and energy. Measurements of calories. Essential amino acids. Methods of measuring protein quality. Alternative protein sources. Carbohydrate and lipid intake and health. Glicemic index. Essential polyunsaturated fatty acids. Definition, classification and nutritional role of vitamins and minerals. Nutrition recommendations for an equilibrate diet. Dietetic products for: obesity, infant age and sport . Nutritional aspects in elderly age, diabetic people.
Celiac disease: definition, dietary strategies and food products. Altered metabolism of galactose and fructose: dietetic approaches. Aspects of lactase intolerance and related dietetic products.
LEARNING OUTCOME
The course will introduce students on the main nutritional aspects. In particular students should be able to:
- identify the role of nutrients in human health across the lifespan
- understand applications of nutrition science in the physiological system
- relate the nutritional implications in the pathophysiology of most frequent diseases
- develop a knowledge on the dietetic products composition, principle use and efficacy.
CREDITS: 5
CONTACT INFORMATION
Antonella Bertazzo
Department of Pharmaceutical Sciences
University of Padova
e-mail:
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