Food Science

Nutrition is not a simple biological need, but a real cultural fact, very complex, that goes hand in hand with the conditions of society: in developed countries like ours, the diet, which in the past was based on healthy, simple and well-combined foods, is now mainly made up of refined foods with great abundance of every resource, while in poor countries the lack of food is still a current and unsolved problem.

There is therefore a lot of attention today to everything that is linked to food, diet, nutrition and physical well-being: it is necessary, however, to know how to carefully evaluate the information that is transmitted to us in large quantities and by various means and not to rely on diets or "miraculous" foods, which the media or alleged "experts" propose to us every day and which risk creating prejudices or seriously incorrect eating habits.

It is essential to learn to eat properly by adopting a balanced diet, without demonizing or overvaluing any food, always trying to keep your weight within the correct limits.

PLAN:

• The Nutrients

• Digestion and absorption

• Cooking food

• Food preservation

• Food mistakes

• New methods in agriculture and livestock farming

• Contaminating additives and health consequences

• Food supplements

• Substances and doping

• Dietetics

• Vegetarian diets

• Guidelines for healthy eating

• Traditional Italian cuisine

• Chinese Cuisine

• Oriental Cuisine

THE PROGRAM MAY HAVE SOME CHANGES