The Digital Stories

from Nutritional Studies

Verona, Italy

 

Summer 2014 

Summer

Ellen

Jenna

 

Course Description
 

This 5-week, hands-on Nutritional Sciences course takes place in Verona, Italy, a beautiful and historic northern Italian city. Students will have the opportunity to learn about the approach to food preparation, agriculture and community-based cultural activities characteristic to the Mediterranean region.  Excursions include visits to olive oil, pasta, and Parmesan cheese processing plants.

Ellen - Italy

Jenna - Italy

Summer - Italy

To view PowerPoint Presentation with Sound go to:

https://docs.google.com/file/d/0B22HZUpEo742TEtQZWh5bkdEdE0/edit

Goals

 

  • To introduce the Mediterranean dietary pattern that has a well-established beneficial role in health promotion. 
     

  • To discuss that Epidemiologic studies reveal the protective role of adherence to this pattern on overall cancer incidence and mortality, prevention of obesity, type II diabetes, and cardiovascular diseases. 
     

  • Recognize this diet pattern as an Intangible Cultural Heritage of Italy, Greece, Spain and Morocco, thus recognizing this Mediterranean component of life style as a contribution to the world

 

Learning Objectives

 

  • Provide students with information about the health benefits of foods associated with a Mediterranean diet and for the prevention of chronic diseases
     

  • Review and discuss the influence of bioactive compounds present in Mediterranean foods on metabolic pathways
     

  • Provide students with an opportunity to learn about the food industry in Northern Italy, and dietary patterns of the Mediterranean area
     

  • Acquire hands-on experience with food preparation supervised by local food instructors
     

  • Experience the cultural diversity of Italy and influence of Mediterranean culture

Assessments

 

  • 3 Exams

  • Paper

  • Digital Storytelling Project

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mbuckner@arizona.edu



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