HYGIENE AND NUTRITION

Learning Objectives

• Food Hygiene

  The course aims to learn the main factors affection food hygene and the epidemiological tools to evaluate risks for human health derived from consumption of contaminated foods. Therefore, it will be studied chemical, physical and biological contamination of food, in particular micro-organisms responsible for food-borne diseases, major environmental contaminants, and mechanisms for prevention of related diseases.

• DIETOLOGIA E DIETA MEDITERRANEA

  The course aims to provide the essential knowledge to define the principles characterizing the qualitative aspects of the Mediterranean diet, including its inclusion in the geographical context and application in other areas and cultures. Both key foods and compounds proven to have beneficial health effects as well as aspects related to environmental sustainability will be described.

Course Structure

• Food Hygiene

  Lectures, practical exercises in the classroom and in the laboratory (individual and group).

  Information for students with disabilities and/or DSA.

  As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis

• DIETOLOGIA E DIETA MEDITERRANEA

  Frontal lessons or on line should the conditions require it. Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

  To guarantee equal opportunities and in compliance with the laws in force, students can ask for a personal interview in order to plan compensatory and / or dispensatory requests, based on the didactic objectives and specific needs.

  It is also possible to contact the Department CInAP (Center for Active and Participated Integration - Services for Disabilities and / or SLD) referee, Prof. Giovanna Tropea Garzia.

Detailed Course Content

• Food Hygiene

  Hygiene objectives and intervention mechanisms for the promotion of public health.

  Risk analysis and epidemiological tools

  Nutritional epidemiology
  
  Food safety and physical risk

  Food safety and biohazard

  Sanitization, disinfection, sterilization and disinfection in the food field.

  Contamination of environmental compartments: water intended for human consumption

  Food safety and hygiene practices for catering and banqueting

• DIETOLOGIA E DIETA MEDITERRANEA

  Definition of Mediterranean diet, characteristics and variants (Mediterranean diet in the world)

  Effects of the Mediterranean diet on human health

  Foods characterizing the Mediterranean diet: fruit and vegetables

  Foods characterizing the Mediterranean diet: legumes

  Foods characterizing the Mediterranean diet: cereals

  Foods characterizing the Mediterranean diet: meat (beef, pork, sheep) and fishery products

  Foods characterizing the Mediterranean diet: milk and derivatives

  Foods characterizing the Mediterranean diet: nuts

  Foods characterizing the Mediterranean diet: olive oil

  Foods characterizing the Mediterranean diet: alcohol

  Components of the Mediterranean diet: fatty acids

  Components of the Mediterranean diet: fiber

  Components of the Mediterranean diet: antioxidant vitamins and polyphenols

  Mediterranean diet and environmental sustainability

Textbook Information

• Food Hygiene

  The didactic material, notes and slides of the course, will be made available by the teacher.
  
  <span '="" id="s2_2" style="white-space: pre-wrap;">Slides and didactic material (scientific articles and scientific society documents) will be made available during the lessons.

• DIETOLOGIA E DIETA MEDITERRANEA

  Slides and scientific documents provided during the lectures.