Health Professions of Technical Sciences (assistential)

• The course aims to update students on the most recent knowledge in the science of dietary techniques, integrating the fundamental principles of nutrition science with the latest evidence. The main topics include: • Function and characteristics of nutrients and bioactive molecules, with reference to the latest scientific findings on their action and role in health. • Energy and nutrient requirements and metabolism, with insights into bioavailability and strategies for optimization through diet. • LARN and Guidelines for healthy eating, updated according to the most recent national and international recommendations. • Clinical characteristics of individuals with normal weight and those with nutritional disorders, including nutrient deficiencies, obesity, and eating behavior disorders (EBDs). • Therapeutic interventions and updated dietary strategies, based on the most recent scientific evidence, for the treatment and prevention of nutritional disorders.

Alimentazione e Nutrizione Umana – Il Pensiero Scietifico Ed – 3^ ed Costantini, Cannella, Tomassi Medicina culinaria – Zanichelli editore Michele Rubbini, Chiara Manzi