Unit FOOD AND HUMAN NUTRITION
- Course
- Human feeding and nutrition sciences
- Study-unit Code
- 80011205
- Curriculum
- In all curricula
- Teacher
- Gina Cavaliere
- Teachers
-
- Gina Cavaliere
- Hours
- 72 ore - Gina Cavaliere
- CFU
- 9
- Course Regulation
- Coorte 2023
- Offered
- 2023/24
- Learning activities
- Caratterizzante
- Area
- Discipline biomediche
- Academic discipline
- BIO/09
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
Human body composition and nutritional requirements in the different ages and physiological conditions. Food nutritional quality and recommended daily servings/food pyramid. Rational diet, health promotion and major disease prevention. Nutritional status assessment and diet planning.- Reference texts
- Costantini Mariani A., Cannella C., Tomassi G. Alimentazione e Nutrizione Umana. 3°Edizione. Il Pensiero Scientifico Editore, 2016.
Riccardi G., Pacioni D., Giacco A., Rivellese AA. Manuale di nutrizione applicata. V edizione, Idelson Gnocchi.
Debellis L., Poli A. Alimentazione, Nutrizione e Salute. EdiSES, 2019. - Educational objectives
The teaching objective is the ability acquisition 1) to plan a diet adequate to the different ages and physiological conditions 2) to educate the population on healthy and correct lifestyles, in order to promote health and to prevent major disease of our time.- Prerequisites
To better understand the content and to achieve the objective of teaching, it is desirable that, at the beginning of the lessons, the student already possess the basic knowledge of General Biochemistry and Physiology that it is advisable to acquire however.- Teaching methods
- The course (9 CFU) consists of 72 hours of face-to face lessons on the program topics with insights to nutritional status assessment and a rational diet planning.
- Other information
- The course attendance is recommended.
- Learning verification modality
- The teaching exam consist of an oral session of 20-30 minutes, aimed at ascertaining 1) the knowledge acquisition on human body nutritional requirements 2) the ability to use them to plan a rational diet/scientific bases founded.
- Extended program
- Meaning of the term "diet". The diet as healthy determining. Nutritional glossary. Macronutrient (protein, lipid and carbohydrate) requirements and their nutritional quality assessment/estimate.
From food to nutrient: macronutrient digestion and nutrient absorption. Dietary fiber: components, chemical-physical property and physiological effects. Human body nutritional requirements in the different ages and physiological conditions (child and adult hood, pregnancy and nursing, sporting and elderly) and their fulfillment adequacy. Nutraceuticals and functional foods. Control mechanisms of hunger and satiety. Rational diet: from scientific bases to criteria for daily energy distribution among macronutrient. Dietary calcium and iron bioavailability: dietetic strategies for their optimal absorption. Major food groups chemical composition, nutritional quality and recommended daily serving: milk and dairy products, eggs, meats and fish, cereals and legumes, fats and oils, vegetables and fruit. Food pyramid as means of education and prevention. Body composition: age, sex and physiological condition changes, major methods assessment. Individual and/or population groups nutritional status assessment to highlight diet adequacy and/or malnutrition and to implement corrective/health promotion actions. Diet planning.Comparison of the main types of diets. - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- Health and wellness