| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| FUNCTIONAL FOOD |
| Contents |
| IDENTIFYING DATA | 2019_20 |
| Subject | FUNCTIONAL FOOD | Code | 13675208 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | |||||||
| 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 8. Miscellany |
| 4. | Economical, ethics and public perception aspects to functional foods. |
