This course provides a comprehensive overview of the principles of human nutrition and their practical applications within the context of Italian food culture and the Mediterranean Diet. Students will explore the fundamentals of macro- and micronutrients, nutritional epidemiology, and the major diet-related diseases, such as obesity, type 2 diabetes, cardiovascular disease, and cancer. Special attention is given to the history, composition, and health benefits of the Mediterranean Diet, its environmental sustainability, and its relevance to One Health and Planetary Health frameworks.
Through a combination of lectures, case studies, sensory analyses (with a focus on extra virgin olive oil), and practical culinary demonstrations, students will learn to integrate evidence-based nutritional principles with culinary recommendations and to communicate these concepts effectively to professionals and consumers. Field visits to local producers provide a direct connection to Italian food and wine traditions, enriching students’ understanding of food systems and sustainability.
Assessment is based on a written exam (multiple-choice and open-ended questions) designed to evaluate students’ ability to critically analyze the biological, clinical, and ecological aspects of nutrition and translate them into practical recommendations.
Through a combination of lectures, case studies, sensory analyses (with a focus on extra virgin olive oil), and practical culinary demonstrations, students will learn to integrate evidence-based nutritional principles with culinary recommendations and to communicate these concepts effectively to professionals and consumers. Field visits to local producers provide a direct connection to Italian food and wine traditions, enriching students’ understanding of food systems and sustainability.
Assessment is based on a written exam (multiple-choice and open-ended questions) designed to evaluate students’ ability to critically analyze the biological, clinical, and ecological aspects of nutrition and translate them into practical recommendations.
Categoria AA 2025 - 2026 / Corsi di laurea magistrale / AV2882 - ITALIAN FOOD AND WINE
- Docente: Nucci Daniele