| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| NUTRITION AND HEALTH: RESEARCH, DEVELOPMENT AND INNOVATION APLIED TO HEALTHCARE |
| Contents |
| IDENTIFYING DATA | 2018_19 |
| Subject | NUTRITION AND HEALTH: RESEARCH, DEVELOPMENT AND INNOVATION APLIED TO HEALTHCARE | Code | 13675207 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | AN |
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| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Presentation of the Subject. Healthy food based on scientific evidence. Healthy feeding pattern. Examples of successful innovation in the food industry. |
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| 2. Consumption of nuts and healthy aging. |
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| 3. Diet and Cancer |
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| 4. NORDIC feeding pattern based on scientific evidence. | |
| 5. Mediterranean diet and physical exercise |
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| 6. Development of new functional food ingredients. | |
| 7. The role of research in Innovation and valorization of food for industry. |
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| 8. Prevention of diabetes through diet based on scientific evidence. |
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| 9. From basic science to the market. Develop and communicate healthy foods. | |
| 10. Complementary activity: Impact of the media in Nutrition and Health |
