Catalogo dei Corsi di studio

The course is part of the integrative training activities and the main objective is to provide awareness for the need for continuous update in the multidisciplinary field of Food Science, in order to correctly play a role in the prevention of “self-prescription” of supplements and functional foods in the future. For this purpose, the student must acquire a sufficient level of knowledge on the interaction between nutrients and human body.
Specific aims:
Dublin Descriptor 1 (Knowledge and understanding): Adequate Knowledge of the nutrition physiology and of the review criteria and fields of application of the Reference Levels of Nutrient and Energy Intake for the Italian Population (LARN).
Dublin Descriptor 2 (Ability to apply knowledge and understanding): Ability to properly suggest functional foods, nutritional supplements and bioactive molecules.
Soft skills
Dublin Descriptor 3 (Critical and Judgment Capabilities): Ability to critically evaluate scientific literature.
Dublin Descriptor 4 (Communication skills): Ability to exercise a connection role between patient and physician on the basis of guidelines and of the knowledge of personalized nutrition.
Dublin Descriptor 5 (Learning Capabilities): Ability to update constantly.

Programme

The course is divided in 3 main units:
1. Definitions and multidisciplinarity:
Nutrition, nutritional quality, sustainability and environmental impact of the diet, biodiversity, organic farming, GMOs, geography of taste, “Guidelines for healthy eating”, Reference Levels of Nutrient and Energy Intake for the Italian Population (LARN), standard portion size and food pyramids. Dietary supplements, probiotics, prebiotics, functional foods, bioactive molecules, nutrigenomics, nutrigenetics and personalized nutrition.
2. Physiology of Nutrition:
Energy balance, body composition, water balance, protein turnover, requirements (LARN), digestion and absorption of macro and micronutrient. Purins and alcoholic beverages. Postprandial status, fasting and short- and long-term mechanisms of appetite regulation.
3. Diet, lifestyles and health:
Dietary patterns, diet, lifestyle. Metabolic syndrome, eating behavior, over- and under- malnutrition, assessment of nutritional status. Role of environmental factors and lifestyle in non-communicable diseases: oxidative stress and immunonutrition. Pharmaconutrition, risks and benefits of supplementation with bioactive compounds. Nutrition in special conditions (sport, elderly, menopause, pregnancy, allergies, celiac disease, intolerance and inflammatory bowel diseases). "Guidelines for physical activity in different age groups with regard to physiological and physio-pathological situations for specific population subgroups "

Adopted texts

Debellis, Poli - Alimentazione, Nutrizione e Salute - Edises 2019 (eBook)
Mariani Costantini, Cannella, Tomassi. Alimentazione e nutrizione umana. Terza edizione a cura di Donini, Giusti, Pinto, Del Balzo. Editore: Il pensiero Scientifico. Anno edizione: 2016.
Students can also refer to the texts recommended for the General Physiology course (SSD BIO / 09).

Prerequisites

no