Food psychology, food and human nutrition

Module SCIENZE TECNICHE E DIETETICHE APPLICATE

Knowledge and understanding

At the end of the course, the student will be able to:

• describe the characteristics, functions and requirements of macro- and micronutrients;
• understand the principles of metabolic and energy requirements and their coverage through diet;
• identify methods for assessing dietary habits;
• understand the use of food composition tables;
• recognize the main methods for assessing nutritional status;
• understand the mechanisms of taste regulation and psychological influences on eating behaviour.

Applying knowledge and understanding

At the end of the course, the student will be able to:

• use food composition tables for nutritional analysis;
• assess dietary habits using appropriate tools;
• estimate individual energy and nutrient requirements;
• apply methods for nutritional status assessment;
• interpret psychological and sensory factors influencing eating behaviour.

Making judgements

The student will be able to:

• critically evaluate dietary habits;
• integrate nutritional and behavioural data for overall assessment;
• recognize the appropriateness of dietary choices.

Communication skills

The student will be able to:

• clearly communicate principles of nutrition;
• use appropriate scientific terminology;
• convey dietary recommendations effectively.

Learning skills

The student will be able to:

• independently update knowledge in nutrition;
• deepen understanding of psychological determinants of eating behaviour;
• develop skills for lifelong learning.

The course includes:

• Lectures: traditional classroom teaching
• Interactive Teaching: guided discussion and case analysis

These activities aim to develop both theoretical knowledge and practical skills.

Basic knowledge of:

• biology;
• human physiology;
• principles of nutrition

is required.

Such knowledge is considered important but not essential, as it will be reviewed during the course.

Assessments of eating habits

Tables of food composition

Metabolic and dietary requirements

Assessment of nutritional status

The assessment consists of a mid-term written test (including multiple-choice and open-ended questions) and an oral examination aimed at evaluating:

• knowledge and understanding of the course topics;
• ability to apply knowledge;
• critical thinking and independent judgement;
• clarity of presentation and appropriate use of technical language.

The final grade is expressed on a 30-point scale.