Learning objectives
At the end of the training activity, the student should have acquired knowledge and skills related to 1) the effect of diets/foods/nutrients on human metabolism in the various physiological states, 2) the role of foods in the maintenance of human health and well-being, 3) basic information related to consumer information regulations, and 4) current trends in nutrition.
Knowledge and understanding skills: Understanding how the human organism regulates the utilization of energy substrates in the metabolic phases, how foods and nutrients affect the human organism in different physiological statuses, and how certain dietary choices may prevent the development of some chronic diseases. Knowing the basic concepts of the European regulations on food labeling for both mandatory and voluntary information. Understanding current topics such as personalized nutrition and diet sustainability.
Applying knowledge and understanding: Being able to understand how foods and particular diets can influence the human organism.
Independent judgment: Being able to critically evaluate the quality of nutritional information on diets and foods disseminated by the press, the web and other information sources.
Communication skills: Being able to present scientific studies to support or against a nutritional case study. In addition, discussion with the lecturer will serve to boost the implementation of the knowledge and skills acquired.
Learning skills: Improving or updating his/her own nutrition knowledge through the autonomous use of books, papers, and databases related or not to this discipline.
Prerequisites
Basic knowledge of biochemistry, human physiology, and nutrition.
Course unit content
A. RELATION BETWEEN DIETARY HABITS AND HEALTH
1) Public health nutrition, dietary patterns and functional foods
2) Evidence-based nutrition
B. METABOLIC REGULATION:
3) Metabolism during the post absorptive phase
4) Metabolism during the postprandial phase
5) Integration of carbohydrate, protein and lipid metabolism among tissues and organs
6) Antioxidants and oxidative stress
C. NON NUTRITIVE FOOD COMPONENTS:
7) Ethanol and alcoholic drinks
8) Probiotics and prebiotics
9) Dietary bioactive compounds
D. NUTRITION IN DIFFERENT AGES:
10) Dietary needs and recommendations
11) Nutrition in pregnancy and lactation
12) Nutrition in childhood and adolescence
13) Nutrition in the elderly
E. REGULATIONS AND FOOD INFORMATION TO CONSUMERS:
14) Food labeling
15) Dietetic foods
16) Novel foods
17) Regulations on nutrition and health claims
F. NEW TRENDS IN NUTRITION:
18) Personalized nutrition and omics science applied to nutrition
19) Sustainable diet
20) Dietary protocols directed to the communities
Full programme
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Bibliography
1. Mariani Costantini, Cannella, Tomassi: ALIMENTAZIONE E NUTRIZIONE UMANA - il Pensiero Scientifico (Roma). Terza edizione, 2016.
2. Rivellese, Annuzzi, Capaldo, Vaccaro, Riccardi: NUTRIZIONE UMANA - Idelson-Gnocchi (Napoli). 2017.
3. Lean, Combet: BARASI’S HUMAN NUTRITION: A HEALTH PERSPECTIVE, Third Edition - CRC Press - Taylor & Francis (Boca Raton, FL), 2017.
4. Ross, Caballero, Cousins, Tucker, Ziegler: MODERN NUTRITION IN HEALTH AND DISEASE, 11 ed. - Lippincott Williams & Wilkins (Philadelphia). 2014.
5. Frayn: METABOLIC REGULATION: A HUMAN PERSPECTIVE, 3rd ed. Wiley-Blackwell, (Singapore). 2010.
6. Cozzani, Dainese: BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE – Piccin (Padova), 2006.
7. Società Italiana di Nutrizione Umana (SINU): Livelli di Assunzione di Riferimento di Nutrienti ed Energia per la popolazione italiana (LARN), IV revisione. 2014.
8. Crea: Linee guida per una sana alimentazione. 2018. https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Teaching methods
The main teaching method consists of frontal lectures, accompanied by exercises (group work for attending students and individual work for non-attending students). The didactic material consists mainly of the slides discussed during the lectures, available in the online platform Elly. Attendance to the lessons is strongly recommended, as well as the participation to the group works. It is important to highlight the role of Elly as a communication platform between the lecturer and the students. The material used for the lectures will be upload in the platform and will serve for the preparation of the written exam.
Assessment methods and criteria
The additive assessment of the learning is carried out through:
1. Exercises on a transversal nutrition topic. Exercises for attending students will consist of a group work related to the presentation of a nutrition case study set with the teacher. Exercises for non-attending students will consist of an individual work related to a nutrition case study set with the teacher. The test is evaluated with a scale of 0-5 points.
2. A written test with 36 close questions (multiple response) and 3 open questions. The duration of the exam is 1 hour and a half. Question topics are related to the theoretical and applicative contents discussed during the course, including the exercises. Maximum question mark for close questions is 0.5 points, with penalty for wrong answers (2 wrong answers subtract 0.5 points). Maximum question mark for open questions is 3 points. The ability to synthesize and link the topics will be particularly rewarded. Maximum mark for the written test is 27, while the minimum to pass the exam is 18 points. Please note that the online registration for the exam is compulsory.
The final grade is obtained from the sum of the marks of both tests (in thirtieths). Honors (lode) are granted when reaching the maximum mark and demonstrating a deep knowledge of the topic vocabulary.
Other information
Time for students’ reception: To be agreed upon a phone call (+39 0521 90 3841) or an e-mail (pedro.mena@unipr.it).
