Unit DIETARY TECHNIQUES AND NUTRITIONAL HYGIENE

HYGIENE AND NUTRITIONAL EPIDEMIOLOGY

Code	A000562
CFU	6
Teacher	Milena Villarini
Teachers	Massimo Moretti (Codocenza) Milena Villarini
Hours	4 ore (Codocenza) - Massimo Moretti 44 ore - Milena Villarini
Learning activities	Caratterizzante
Area	Discipline della nutrizione umana
Sector	MED/42
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Introduction to Food-hygiene concepts. Health promotion and prevention of diseases: primary, secondary and tertiary prevention. General principles of traditional and molecular epidemiology. Biological, chemical and physical hazard in food. Food-related infectious diseases and diet-related chronic disease. Quality control of food.
Reference texts	Lopalco PL, Tozzi AE. Epidemiologia facile. Collana Archi. Editore: Il Pensiero Scientifico, 2007 Roggi C., Turconi G.: Igiene degli alimenti e nutrizione umana (seconda edizione). EMSI Roma, 2009.
Educational objectives	The learning experiences should help students in achieving attitudes and practices on the following topics: relationship between diet and health; common techniques used in epidemiological studies; sociodemographic profile and epidemiology of food-related non-communicable, communicable and parasitic diseases; principles and methods of prevention.
Prerequisites	None.
Teaching methods	Face-to-face lessons.
Other information	Co-Teaching (4 h): Prof. Massimo Moretti.
Learning verification modality	Oral exam. During the exam, which will last approximately 20 minutes, the candidate will be assessed on their knowledge of the content, their oral communication skills - including the use of clear, appropriate, and well-structured language - their ability to analyze and make connections, and, where required, their independence of judgment, understood as the ability to formulate well-reasoned personal observations. Website of Services for disabled students and students with specific learning disabilities: http://www.unipg.it/disabilita-e-dsa
Extended program	Definition and scope of Hygiene, with particular reference to Food Hygiene and Nutritional Hygiene. Definitions of health and disease. The natural history of disease. Health and disease determinants. Concepts of health protection and health promotion. Levels of prevention: primary, secondary, and tertiary. Introduction to demography: age pyramids. Fundamentals of epidemiological methodology applied to the food and nutritional context: study design in observational and experimental epidemiology. Descriptive epidemiology. Measures of frequency: mortality and morbidity rates, including incidence and prevalence. Prevalence studies (cross-sectional studies). Analytical epidemiology. Causal and non-causal associations. Cohort studies and case-control studies. Measures of association: relative risk, odds ratio, and population attributable risk. Experimental epidemiology. Preventive trials and randomized clinical trials, including randomization, placebo, blinding, and the role of the ethics committee. Molecular epidemiology and the use of biomarkers in nutritional epidemiology research. Community-based participatory research. Evidence-based medicine: systematic reviews and meta-analyses. Nutritional surveillance (Okkio alla salute). Food and biological risk: infectious diseases transmitted through food. Foodborne infections and intoxications of major incidence or emerging relevance caused by Gram-negative bacteria, Gram-positive bacteria, viruses, protozoa, and metazoa. Food and physical hazards: foreign bodies, insect infestations, and related risks. Food safety: Self-monitoring system. HACCP: definitions, legislation, theoretical principles, and practical applications.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	Good health and well being Clean water and sanitation

DIETARY SCIENCES AND TECHNIQUES

Code	A005595
CFU	6
Teacher	Francesco Galli
Teachers	Francesco Galli
Hours	48 ore - Francesco Galli
Learning activities	Caratterizzante
Area	Discipline della nutrizione umana
Sector	MED/49
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Key concepts in dietetics and human nutrition. Definition of nutritional and health-promoting properties of food groups, and their use in dietary prescriptions. Health promoting habits and strategies of primary and secondary prevention of age- and food-related diseases.
Reference texts	Teaching material and notes provided by the teacher (avaialble at Unistudium website) Books: - Dietetica e Nutrizione, Fatati G e Amerino ML, Il Pensiero Scientifico Editore (3a Edizione, 2018) - Nutrizione Clinica, Elia M e coll., Casa Editrice Ambrosiana 2018 - Manuale di Nutrizione Applicata (IV Edizione) Riccardi et coll. Ed.; Edizioni Idelson Gnocchi 2017 - Alimentazione e Nutrizione Umana, Costantini A.M, Cannella C, Tomassi G. Ed.Il pensiero Scientifico; - Nutrizione e dietologia, Liguri G. Ed. Zanichelli; - Le basi molecolari della nutrizione, Arienti G., Ed. Piccin; - Prevenzione e terapia dietetica (2a ed.) E. Del Toma - Ed.Il pensiero Scientifico. Other books and resources will be resented during the course by the teacher.
Educational objectives	The course is designed to build knowledge and skilling on strategies and tools to implement and deliver to individuals and communities the concept of “healthy diet and life style” (health promotion activity). Students will gain a background on nutritional requirements in different physiological conditions such as pregnancy, lactation and weaning, infancy and adolescence, adulthood and aging, as well as on health effects of food groups and dietary prevention of age- and food-dependent diseases (including obesity, malnutrition, and food toxicology and environmental threats).Students will gain preliminary knowledge (professional skilling) on methods to plan for main healthy diet models (such as Mediterranean diet) and healthy life style programs, and to identify nutritional defects and food-related risk factors.
Prerequisites	To follow the course and make profit of the proposed program, students should have a solid background of general and clinical biochemistry, physiology, and human nutrition. At least basic knowledge on general medicine and specialties such as endocrinology, gastroenterology, immunology and cardiovascular medicine is warmly recommended.
Teaching methods	Frontal teaching and in-class training sessions.
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	Profit evaluation will consist of oral examinations to be performed in one session (15 and 20 minutes) with three or more questions. The student should demonstrate a proficient and flexible knowledge of main subjects presented during the course.
Extended program	FRONTAL LESSONS1) Basics in nutrition: terminology and basic concepts2) Food patterns and dietary models: speculations and evidence based medicine3) 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 elderly6) Recommendations and prescription of a diet (general strategy and guidelines for specific groups and populations).7) Health promotion and primary prevention strategies based on healthy diet model-systems (mediterranean diet), 8) Dietary patterns and nutritional programs in disease (secondary prevention, “food therapy”, nutraceuticals), caloric restriction and ketogenesis, treatment of malnutrition in the elderly. PRACTICAL LESSONS- nutritional assessment in health and disease including basics in antropometry. - Training with software and apps for nutritional assessment, and food and life style planning.
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".