Academic year2016/17
CourseECONOMICS AND COMMERCE
Code063PP
Credits9
PeriodSemester 1
LanguageItalian
| Modules | Area | Type | Hours | Teacher(s) |
| MERCEOLOGIA | SECS-P/13 | LEZIONI | 63 | |
Programma non disponibile nella lingua selezionata
Knowledge
The student who completes the course successfully will have the be able to demonstrate a solid knowledge of the main issues related to composition of foodstuffs, the consumption patterns and the effect of the patterns on the dietary intakethe. He or she will acquire knowledge of the different methods to calculate the energy needs and a lists of recommended daily intakes for individual nutrients to enhance individual wellness. Energy needs are compared to the different products of the alimentary idustry with particulary attemption to new products promoting healthy and nutritional properties. The course aims at improving the real understanding of nutrition information, labelling and claims by consumers.
Lastly, he or she will be able of understanding nutrition principles (carbohydrates, protein and fat)and the composition of the optimal diet according to reference to the most recent and prominent scientific sources.
Assessment criteria of knowledge
- In the written exam (2 hours, choice of 5 essay questions), the student must demonstrate his/her knowledge of the course material and to organise an effective and correctly written reply.
The student will be assessed on his/her demonstrated ability to discuss the main course contents using the appropriate terminology.
The student's ability to explain correctly the main topics presented during the course at the board will be assessed.
Methods:
- Final oral exam
- Final written exam
- Periodic Quizzes/multiple choice
Further information:
Periodic multiple choice: 50%;
Final oral exam: 50%.
Teaching methods
Delivery: face to face
Learning activities:
- participation in seminar
- participation in discussions
- individual study
Attendance: Not mandatory
Teaching methods:
Syllabus
The course provides notions on food, diet and nutrition and highlights the relationships between the two areas of study. The second part of the course focuses on the main food components(carbohydrates, protein and fat, vitamins and Mineral salts), the different tipology of foodstuffs , the labelling and the claim used by the agroalimentary industry.
Bibliography
Recommended reading includes the following works:
A. Tarabella, Alimentazione e nutrizione: interrelazioni sistemiche
A. Tarabella, I Prodotti alimentari: tipologie e caratteristiche
A. Tarabella, Le tecniche di conservazione degli alimenti
Santoprete G., La situazione alimentare alle soglie del Terzo Millennio, ETS, Pisa, 1997.
Tarabella A, Burchi B (2012). Enriched Foodstuff on Basis of European Regulations N.1924 and N. 1925 Introduced in 2006: An Analysis of Consumer Protection.
Tarabella A, Burchi B (2012). The role of nutrition and health claims in consumers' perception. Creating educational paths to resolve information asymmetries caused by promotion and marketing activities regarding foodstuff.
Tarabella A, Burchi B (2012). A literature review of consumers' perception of nutrition and health claims.
Tarabella A, Burchi B (2012). Le informazioni riportate nell'etichettatura nutrizionale.
Tarabella A, Burchi B (2012). Le indicazioni (claims) e le altre forme di presentazione delle informazioni nutrizionali.
Tarabella A, Burchi B (2011). The role of nutrition claims to improve consumers' choiches: an overview on light foodstuffs.
Updated: 14/11/2016 17:27
