THREE-DIMENSIONAL MODELING

Course objectives

The aim of the course is to provide knowledge and skills related to nutrition and commercial foods, such as nutraceuticals, functional foods, foods used by people with intolerances. STAGE The aim will be to acquire skills in the field of Management of Gastronomic Sciences for Wellbeing

Channel 1
ELEONORA POGGIOGALLE Lecturers' profile

Program - Frequency - Exams

Course program
Excess weight: overweight, obesity. Metabolic syndrome. Chronic inflammation in metabolic disorders. Dyslipidaemia. Phenotypes of adiposity: adipose tissue and ectopic fat. Lipotoxicity, myosteatosis and hepatic steatosis. Metabolic flexibility/inflexibility. Functional body composition. Origins of health and diseases in nutritional terms: maternal-fetal programming. Recommended intake levels of energy and nutrients for the Italian population. Dietary adequacy during physiological phases (pregnancy, breastfeeding, geriatric age, menopause).
Exam mode
Multiple choice quiz
  • Academic year2025/2026
  • CourseManagement of gastronomic sciences for wellbeing
  • CurriculumSingle curriculum
  • Year1st year
  • Semester2nd semester
  • SSDMED/49
  • CFU3