Educational guide Faculty of Chemistry |
english |
Nutrition and Metabolism (2012) |
Subjects |
FUNCTIONAL FOOD |
Contents |
IDENTIFYING DATA | 2016_17 |
Subject | FUNCTIONAL FOOD | Code | 13675208 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | AN |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
1. | Concept and scientific evaluation of functional foods. |
2. | Regulatory context in the European Union. |
3. | Bioactive components of functional foods: 1. Cardiovascular disease 2. Bone health 3. Performance and fitness 4. Regulation of body weight, insulin sensitivity and diabetes 5. Cancer 6. Mental state and performance 7. Gastrointestinal health and immunity. |
4. | Economical, ethics and public perception aspects to functional foods. |