PRACTICAL ASPECTS OF NUTRITION IN CARDIOLOGY
cod. 1009060

Academic year 2020/21
1° year of course - Second semester
Professor
Diego ARDISSINO
Academic discipline
Malattie dell'apparato cardiovascolare (MED/11)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
8 hours
of face-to-face activities
1 credits
hub: -
course unit
in ITALIAN

Learning objectives

The aim of the course is to provide: 1. the scientific underpinnings to acquire a deep understanding of the role of nutrition in human cardiovascular physiology and diseases; 2. Knowledge and skills for evidence based appropriate dietary and nutritional interventions in cardiovascular risk conditions and diseases.

Prerequisites

Course unit content

Theoretical and practical bases of human nutrition in cardiovascular risk conditions and diseases

Full programme

Diet and cardiovascular health
Macronutrients
Micronutrients
Dietary prevention of target organ/tissue damage secondary to high blood pressure: evidence based practical approaches
Dietary prevention of target organ/tissue damage due to atherosclerosis: evidence based practical approaches
Dietary prevention of and during cardiac arrhythmias: evidence based practical approaches
Dietary prevention of and during chronic heart failure: evidence based practical approaches

Bibliography

Rivellese A, Annuzzi G, Capaldo B, Vaccaro O, Riccardi G - "Nutrizione Umana" - Ed. Idelson Gnocchi, 2017

"Human Nutrition" 13th Edition, Eds Geissler C & Powers H, Oxford University Press, 2017

Teaching methods

The course will be held through lectures to Students either in the classroom (“in presenza”) or in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved both face to face and remotely, by the simultaneous use of the Teams platform.
Lectures will be supported by slide presentations, some of which will be available to students on the Elly platform (https://elly.medicina.unipr.it).

Assessment methods and criteria

Oral examination.
Range of assessment values: 1-30 (30 best)
In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide http://selma.unipr.it/).
Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes)
Alternatively, multiple choice questionnaires may be used via Elly and Teams.
Range of assessment values: 1-30 (30 best)

Other information

2030 agenda goals for sustainable development

- - -

Contacts

Toll-free number

800 904 084

Student registry office

E. segreteria.scienzealimenti@unipr.it
 

Quality assurance office

Quality assurance manager:
Andrea Barchi
T. +39 0521 906430
E. office: didattica.scienzealimenti@unipr.it
E. manager andrea.barchi@unipr.it

Course President

Prof. Francesca Scazzina
E. francesca.scazzina@unipr.it 

Deputy course President

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it 
 

Responsible for Course Quality Assurance (RAQ)

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it 

Career guidance delegate

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it

Prof. Beatrice Biasini
E beatrice.biasini@unipr.it 

Advising and guidance delegate

Prof. Francesca Zimetti
E. francesca.zimetti@unipr.it

Prof. Beatrice Biasini
E beatrice.biasini@unipr.it 

Erasmus delegate

Prof. Luca Dellafiora
E. luca.dellafiora@unipr.it

 

Contact person for students with disabilities, specific learning difficulties (SpLD), or vulnerable groups

Prof. Marilena Musci
E. marilena.musci@unipr.it 

Internship delegate

Prof. Luca Dellafiora
E. luca.dellafiora@unipr.it 

 

Tutor studenti 

Francesco Pilato
francesco.pilato1@studenti.unipr.it