Dietistic

basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism of nutrients, bioavailability, physiological mechanisms that regulate the hunger / satiety relationship, interaction nutrition / feeding with the human body, eating patterns and nutritional quality.

Principles of Biochemistry, Physiology and Anatomy

Alimentazione e Nutrizione Umana – Il Pensiero Scietifico Ed – 3^ ed Costantini, Cannella, Tomassi Further Information regarding the prescribed texts and the reference bibliography will be provided by the by the teacher during the course

Attendance is mandatory. Attending assiduously is necessary in order to best approach the examinations

Multiple-choice questions

Lectures will take place in the classroom with the aid of power point presentations