Applied nutrition

A.Y. 2020/2021
Overall hours
Learning objectives
The course aims to provide students with knowledge of the role of macro / micro-nutrients, fiber, and phytochemicals on the state of human health. The course also aims to provide students with the knowledge related to nutrient requirements in defined physiological states, and in particular human metabolic conditions with insights on the functional principles of some dietary styles and the consequent effects on the health of the human subject.
Finally, the course aims to provide students with the knowledge related to the current legislation in the field of nutritional labeling and the related EU legislation.
Expected learning outcomes
At the end of the course the students will be able to predict the effects that different diets can have on the human organism, with particular regard to nutritional needs at various stages of life. Students will be able to exploit the functional potential of food in the context of the daily diet and propose new formulations able to contribute to maintaining health status. At the end of the course the students will also be able to manage the nutritional information on the food label according to the current legislation.
Course syllabus and organization

Single session

Lesson period
First semester
The lessons will take place remotely and in sync with the published didactic calendar (Tuesday and Wednesday 8.30-10.30) using the Teams platform. It is also planned to carry out face-to-face lessons, always in accordance with the published calendar, for 4 hours a month to discuss any problems with students and provide any clarifications / insights.
Course syllabus
6 CFU of frontal lessons are scheduled:
The role of epidemiology in the definition of the relationship between lifestyle, diet and health
Nutritional requirements: (3,5 CFU)
Reference intake of nutrients and energy for Italian population (LARN) vs ditary guidelines
Role of diet in different population groups: children, adolescents, nutritional requirements at different ages and in breastfeeding women, older subjects
Food composition databases
Mediterranean and vegan/vegetarian diets
Vegan/vegetarian food
Food legislation (2,0 CFU)
Novel foods: definition and legislation based on Reg 2283/2015
Nutrition and health claims based on Reg. 1924/2006
Analysis of the guidance for the preparation of a health claim application
Critical evaluation of successful and unsuccessful application for health claims
Food labeling based on Reg. 1169/2011
Role and legislation of food supplements
Organic foods, from Reg. 2092/91/CE to Reg. CE 834/2007
Prerequisites for admission
It is highly recommended having already the basic knowledge of human nutrition and biochemistry
Teaching methods
Teaching Resources
Alimentazione e nutrizione umana - A. Mariani Costantini, C. Cannella, G. Tomassi - Il Pensiero Scientifico Editore, (Roma), 2006
LARN IV Edizione 2014, Società Italiana di Nutrizione Umana - SINU -
Slides provided by the teacher available on Ariel
Assessment methods and Criteria
The assessment of the actual achievement of expected learning results by the student takes place by a oral exam.
The test evaluated: knowledge of the criteria used to estimate the nutritional needs of different population groups; the ability to compose a balanced diet by identifying the correct food sources; the knowledge of the current regulation related to food labeling, nutrition and health claims, food supplements, novel foods and organic foods. Moreover, the ability to prepare and present a health claim application will be evaluated

Exam registration is compulsory and must be carried out within the deadline set through the UNIMIA site available at The evaluation is expressed by a rating from 0 to 30. The rating is communicated to each individual student by automated e-mail from the university recording system.
BIO/09 - PHYSIOLOGY - University credits: 6
Lessons: 48 hours
Educational website(s)
By appointment
Via Colombo n. 60-Milan