Unit PERSONALIZED DIETARY AND NUTRITION
- Course
- Pharmacy
- Study-unit Code
- A003579
- Location
- PERUGIA
- Curriculum
- In all curricula
- Teacher
- Francesco Galli
- Teachers
-
- Francesco Galli
- Hours
- 28 ore - Francesco Galli
- CFU
- 4
- Course Regulation
- Coorte 2023
- Offered
- 2023/24
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- MED/49
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The course will present the principles of nutrition and dietetics, and the techniques and precision medicine tools that can be used to personalize dietary habits both in healthy aging protocols, and in subjects with increased risk or diagnosis of prevalent ailments (age-related diseases associated with unhealthy lifestyles: sedentary lifestyle, overeating, use of foods that increase the risk of endocrine-metabolic pathologies, cardiovascular disease, and cancer).
- Reference texts
- Teaching material provided by the teacher (avaialble at Unistudium website)
Books:
- Manuale di Nutrizione Applicata (IV Edizione) Riccardi et coll. Ed.; Edizioni Idelson Gnocchi 2017
- Prevenzione e terapia dietetica (2a ed.) E. Del Toma - Ed.Il pensiero Scientifico;
- Alimentazione e Nutrizione Umana, Costantini A.M, Cannella C, Tomassi G. Ed.Il pensiero Scientifico;
- Le basi molecolari della nutrizione, Arienti G., Ed. Piccin.
- Nutrizione e dietologia, Liguri G. Ed. Zanichelli.
Other books and resources will be resented during the course by the teacher - Educational objectives
- The course will provide basic knowledge of human nutrition and dietary techniques applied to personalized and precision nutrition for the promotion of health and well-being, for the management of healthy ageing, and for the prevention and treatment of associated pathologies to aging and incorrect styles of view.
In detail, the following aspects will be presented during the course: 1) nutritional assessment; 2) intervention strategies for lifestyles correction (food planning and active lifestyles); 3) the use of supplements and nutraceuticals, functional food and foods intended for special needs (in particular in the correction of overweight-obesity and in the elderly at risk of malnutrition and frailty); 4) the intestinal microbiota, dysbiosis and its treatment; 5) eating disorders; 6) adverse food reactions (intolerances and allergies).
The course also aims to provide the students with a good critical ability in assessing scientific evidence from medical literature consultation, interpretation, and professional application. - Prerequisites
- The student should have a solid background in biochemistry and clinical chemistry, as well as in physiology and human pathology.
Frontal teaching - Teaching methods
- Frontal teaching
- Other information
- Seminars will be organized by the teacher to deepen some topics of the program; this activity will be supported by lecturers and PhD students.
- Learning verification modality
- The course includes learning checks with individual interview (about 3 questions and a total duration of 15-20 minutes).
- Extended program
- FRONTAL LESSONS¿1) Basics in human nutrition and dietetics: definitions and basic concepts¿2) Healthy diet and dietary models: speculations and evidence based medicine¿3) Food groups/categories: composition and nutritional values.¿4) Nutritional requirements in the different ages and physiological states: childhood and adolescence, pregnancy and menopause, breastfeeding, senescence, and sport.¿5) Nutrition under various physiological conditions: the basics of proper nutrition during pregnancy and lactation, menopause, at various stages of growth and the elderly¿6) Dietary recommendations and prescription (general strategy and guidelines for specific groups and populations, Mediterranean diet, caloric restriction protocols and ketosis).¿7) Protection and primary prevention strategies for healthy people based on healthy diet model-systems,¿8) Diets and nutritional programs in disease (secondary prevention, “food therapy”, nutraceuticals).
- Obiettivi Agenda 2030 per lo sviluppo sostenibile
- The course embraces the following themes: "Good health and well-being",
"Industry, innovation and infrastructure" and
"Responsible consumption and production".