| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| FUNCTIONAL AND PERSONALISED FOOD |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | FUNCTIONAL AND PERSONALISED FOOD | Code | 13214222 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | Fourth | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| Topic 1 | Personalized nutrition today: functional foods. The concept of food and functional ingredient. The relationship between nutrition and health. Types of functional foods. The characteristics of functional foods: physiological functionality and technological functionality. |
| Topic 2 | The regulation and design of functional foods. European regulations. The difference between functional foods and novel foods. FUFOSE. Passclaim. EFSA. Health claim dossiers. Scientific evidence. The characterization of ingredients and functional foods. Consumer trends. The definition of physiological targets: sectors and populations, the incidence of diseases. The definition of functionality. Nutritional profile: concept, ‘suitable’ nutritional profiles, nutritional profile improvement, the design of healthier functional foods. |
| Topic 3 | Healthy diet. Guidance for negotiating the abundance of recommendations on what we should eat. The overabundance of food products. Dietary intake: evaluation and validation. Techniques for studying dietary intake. Biological markers for validating dietary intake. |
| Topic 4 | Assessment of nutritional status: personalised assessment. Assessment of nutritional status in specific situations and particular populations, etc. Nutritional epidemiology. Methods of measuring body composition. Clinical biochemistry in nutritional assessment (biochemical and immunological parameters, etc.). |
| Topic 5 | Definition, characteristics and effects of the most important diets. General concepts and practical examples. |
| Topic 6 | Nutrition in special physiological situations: pregnancy, lactation, etc. |
| Topic 7 | Nutrition in pathological situations: obesity, diabetes, hypertension. |
