NUTRITIONAL AND PSYCHOLOGICAL ASPECTS OF THE SCHOOL CATERING
Academic year and teacher
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- Versione italiana
- Academic year
- 2022/2023
- Teacher
- STEFANO CARACCIOLO
- Credits
- 2
- Didactic period
- Secondo Semestre
Training objectives
- To implement the knowledge relative to the organisation of community catering, focusing on specific aspects of school catering.
Prerequisites
- Knowledge of microbiology, clinical microbiology, hygiene, human nutrition and organization of services for public catering.
Course programme
- PSYCHOLOGICAL ASPECTS OF THE SCHOOL CATERING (12 hours)
Psychological aspects of nutrition: food choice, preparation and consumption of meals.
The Self and the food: biological features and psychosensorial dimensions. Body and nutrition. Nutritional aspects of school catering: Dietary requirements, how to meet them and the role of micro and macronutrients in school-age children; the importance of organoleptic characteristics of the meal; the role of school catering in promoting healthy dietary habits; nutritional aspects that regulates focus, cognitive function and facilitate the learning process; dietary fibre and processed foods; quality of foodstuffs; traditional catering service (advantages and disadvantages); main parameters influencing food safety and hygiene as part of school catering. Didactic methods
- Lectures.
Learning assessment procedures
- NUTRITIONAL AND PSYCHOLOGICAL ASPECTS OF THE SCHOOL CATERING
The final assessment encompasses a 30-40 minute oral exam that is designed to assess the degree of knowledge and understanding of the topics covered during the lectures. The overall aim of the exam is the assess the capacity of the student to compare and link the different topics covered during the course. The exam will be passed with a mark of 18 out of 30. Reference texts
- Lecture notes.
Lecturer’s handouts.
Teaching materials provided by the lecturers.
•For more details:
CATELLANI-CARFORA: Psicologia Sociale dell'Alimentazione. Ed.Vita e Pensiero, 2022. Nutritional aspects of school catering: LARN (2014), Reference levels for food and energy intake relatively to the Italian population, SICS, Milano, Italia.
CREA Centre for Foods and Nutrition (2019), Table of food composition, 2019 update - Website edited by L. Marletta e E. Camilli.
Lecture notes.
Lecturer’s handouts.
Teaching materials provided by the lecturers.
