Dietistic - ASL Rieti

Activity type

Scienze propedeutiche

SSD

PHYS-06/A

Year

N/D

Semester

N/D

CFU

2

Hours distribution

20 classroom hours

Lecturers

Activity type

Scienze propedeutiche

SSD

IMIS-01/B

Year

1st year

Semester

1st semester

CFU

1

Hours distribution

10 classroom hours

Lecturers

MAURIZIO BARBIERI

Activity type

Scienze propedeutiche

SSD

MEDS-24/A

Year

1st year

Semester

1st semester

CFU

2

Hours distribution

20 classroom hours

Lecturers

LAVINIA GENTILE

Activity type

Scienze biomediche

SSD

BIOS-07/A

Year

1st year

Semester

1st semester

CFU

2

Hours distribution

20 classroom hours

Lecturers

CHIARA LANZILLOTTA

Understand the fundamental principles of physics and chemistry applied to nutrition sciences.

Analyze the structure and properties of the main biomolecules relevant to nutrition.

Interpret chemical and biochemical processes underlying metabolism and food transformation.

Apply physico-chemical concepts to the assessment of food safety and quality.

Use basic knowledge to link physical and chemical phenomena to practical cases in dietetics and clinical nutrition.

Basic knowledge of mathematics and natural sciences acquired in secondary school.

Fundamental concepts of biology and general chemistry.

Ability to understand introductory-level scientific texts.

MODULE: CHEMISTRY AND INTRODUCTORY BIOCHEMISTRY:
Fundamentals of chemistry and introductory biochemistry; chemical basis of biological processes. By the end of the course, students should be able to describe some fundamental aspects of human biology at the molecular level, and should understand the importance of the conceptual tools of chemistry in the academic and professional training of dietitians.

MODULE: Medical Statistics
The module aims to provide students with the fundamental knowledge of medical statistics required to describe, analyze, and interpret health-related data, and to acquire the basic tools for the critical appraisal of scientific evidence.
Module contents: Introduction to medical statistics, role and objectives of medical statistics in healthcare professions, population and sample, parameters and statistics, types of variables, measurement scales, descriptive statistics, organization and presentation of data, frequency tables, graphical representation of data, measures of central tendency, measures of dispersion, normal distribution, probability and statistical inference, basic concepts of probability, sampling, sampling distributions, point estimation and confidence intervals, hypothesis testing, significance level, p-value.

PHYSICAL AND CHEMICAL BASIS OF ELECTRICAL AND ELECTRONIC MEASUREMENTS: Physical quantities, measurement units, reference systems Force, energy, work, power; fundamentals of thermodynamics Basic electricity: current, voltage, resistance, Ohm’s law, simple circuits.
Atom, molecules, chemical bonds, periodic table Solutions, pH, acidity and basicity Measurement principles: accuracy, errors, basic electrical instruments Healthcare applications of electrical and electronic measurements

bibliographical references will be provided during the course
-Teaching materials will be provided by the instructor.

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Teaching activities will be delivered through face-to-face lectures supported by multimedia presentations. During the course, the theoretical aspects of the topics included in the syllabus will be presented, together with practical examples and applications in the biomedical and nutritional fields. Lectures will encourage student participation through questions and discussion of the main concepts. Teaching materials and relevant bibliographic references will be provided by the instructor throughout the course.

Students are required to attend at least 75% of the scheduled class hours. Attendance is monitored according to the procedures established by the Degree Program.

Written exam with multiple-choice and/or open-ended questions to assess understanding of basic concepts.

Oral examination to evaluate reasoning ability and practical application of knowledge.

Explain the difference between ionic and covalent bonds and provide an example of a molecule for each.

Calculate the pH of an aqueous solution with a given HCl concentration.

Describe the role of simple and complex carbohydrates in energy metabolism.

Interpret a solubility graph of a solute as a function of temperature.

Identify the main intermolecular forces responsible for the three-dimensional structure of proteins.

What is the difference between a population and a sample, and why is this distinction important in biomedical research?

What are measures of central tendency and measures of dispersion? Describe the mean, median, and standard deviation, and explain when it is appropriate to use each of them.

What is a p-value

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