CULINARY MEDICINE
Academic year and teacher
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- Versione italiana
- Academic year
- 2022/2023
- Teacher
- ANTONIO PESCE
- Credits
- 2
- Didactic period
- Secondo Semestre
- SSD
- MED/18
Training objectives
- a) Provide elements of knowledge with respect to the composition of foods, theirs derivation, methods of production and conservation as well as of distribution and interpreting the labels.
b) Frame culturally the role of food in the determinism of disease, highlighting the relationships between single food characteristics and their possible metabolic action in different settings, including international ones, with particular reference to the principles of Global Health regarding the value of nutrition, production, and consumption of food and water.
c) Identify the food components useful for both nutrition and protection from disease, i.e. possible risk reduction, and the useful methods for their conservation and bioavailability.
d) Provide elements of culinary technique in order to: 1) maintain the metabolically protective quality of bioactive food components and 2) calculate the amount of lipids, proteins, and carbohydrates in relation to the total Kcal, based on the fundamental principles of Culinary Nutrition.
e) Provide indications on eating behaviour for general preventive purposes and in individual diseases.
f) Provide elements of food preparation techniques according to the principles of Culinary Nutrition. Prerequisites
- Knowledge of biology, biochemistry and elements of human nutrition.
Course programme
- Lectures
a) The role of nutrition in local tradition and history and the formation of eating habits. The food role as a cause of diseases. Definition of diet and food. Food in the context of Global Health.
b) The composition in carbohydrates, proteins and lipids and their end products. Effects of food conservation methods on metabolism and their relationship with life style. Characteristics of plant and animal productions.
c) Pathologies of food origin. Preventive elements and risk reduction of getting sick. The diets and their effectiveness.
d) Interpretation of the labelling, the choice of food: colour, seasonality, quantity and quality of
composition of recipes. The chemical analysis of food and the quality certification.
e) Discussion of clinical cases.
Theoretical-practical part
Two modules of 4 hours each in the Didactic Kitchen in which will be following topics:
- Mediterranean cooking
- New techniques of cooking at low temperatures
- Products of the territory Didactic methods
- Lectures and practical activities in the didactic kitchen.
The following collaborate with the teacher, Prof. Carlo Feo, Dr. Chiara MANZI, Prof. Liborio TROTTA.
The lectures will take place in the afternoon (15:00-17:00), in remote live streaming.
Practical lessons will take place in the morning (9:00-13:00) at the I.I.S. Orio Vergani in Via Sogari 3, Ferrara.
Coordinator of Practical activities: Prof. Liborio TROTTA. Learning assessment procedures
- - Single test of 30 multiple choice questions (4 choices, one exact), on the topics covered in class (lectures and practical lessons).
- 1 point will be awarded for each correct answer (+1), 0 points for each answer NOT given and points will NOT be subtracted for any incorrect answer
- The time available to complete the test will be 30 minutes
- The exam will take place in an ICT room, on the computer; the order of the questions and the relative answer options is random and varies for each candidate
- The score of the written test will be out of thirty
- Passing score of the test is 18/30
- Attendance to lectures and practical lessons in Didactic Kitchen (overall not less than 75%) is essential to access the assessment test. Reference texts
- Chiara Manzi, "Antiaging con gust"o, Ed. Sperling & Kupfer.
