Learning objectives
Knowledge and understanding
students need to know and understand the fundamentals of hydrology, sport-therapy and nutrition.
Applying knowledge and understanding
the previous point applied to the field of sport therapy
Making judgements
ability to reason on the scientific literature in the field of hydrology
Communication skills
ability to understand and be understood in technical situations
Learning skills
ability to summarize a short technical text
Prerequisites
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Course unit content
Lectures sequentially address the following topics:
Definition of hydrology and fields of application
Mineral composition of the thermal waters
Interaction of the active components with biological structures Administration of thermal waters
spas, wellness and recovery of health status
spa, wellness and fitness
Limitations and contraindications of spas
Sport and physical activity for disease prevention and therapy.
The control of food intake. Hunger and satiety. Psychological conditioning and food intake. Eating disorders (ED). Basal Metabolism and Metabolic balance. Nutrition in the early stages of life. Nutrition in the course of disease. The Diet prescription. Diet for the athlete. Diet for diseases due to overfeeding: obesity, diabetes mellitus, dyslipidemia, metabolic syndrome, hypertension, renal failure, gout. The Mediterranean Diet.
Full programme
Definition of hydrology and fields of application
Mineral composition of the thermal waters
Interaction of the active components with biological structures Administration of thermal waters
spas, wellness and recovery of health status
spa, wellness and fitness
Limitations and contraindications of spas
Sport and physical activity for disease prevention and therapy.
The control of food intake. Hunger and satiety. Psychological conditioning and food intake. Eating disorders (ED). Basal Metabolism and Metabolic balance. Nutrition in the early stages of life. Nutrition in the course of disease. The Diet prescription. Diet for the athlete. Diet for diseases due to overfeeding: obesity, diabetes mellitus, dyslipidemia, metabolic syndrome, hypertension, renal failure, gout. The Mediterranean Diet.
Bibliography
lecture notes and:
1) Fondamenti di Nutrizione Umana. Di A Mariani Costantini, C Cannella e G Tomassi. Il Pensiero Scientifico Ed. Roma, 1999.
2) Nutrizione Clinica. Di G Magnati, C Russo e D. Dazzi. EdiSES, s.r.l. Napoli 1997.
3) Dall’obesità al Diabete: Insulino-resistenza e Sindrome Metabolica. La Gestione del paziente Obeso-Diabetico. Di A Tiengo e P Avogaro. Mediserve s.r.l., 2008.
4) Dietary Guidelines for Americans 2010. US Department of Agriculture, US Department of Health and Human Service.
www.dietaryguidelines.gov
5) Obesity. World Gastroenterology Organisation Global Guideline.WGO 2009.
6) Interventions to Promote Physical Activity and Dietary Lifestyle Changes for Cardiovascular Risk Factor Reduction in Adults. A Scientific Statement from The American Heart Association. Circulation, 14 July 2010.
Teaching methods
class lectures
Assessment methods and criteria
oral examination: questions on hydrotherapy and its implications in wellness and fitness
Other information
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2030 agenda goals for sustainable development
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