Human nutrition and dietetics
cod. 1008483

Academic year 2022/23
3° year of course - Second semester
Professor
SCAZZINA Francesca
Academic discipline
Fisiologia (BIO/09)
Field
Scienze biomediche,psicologiche e della nutrizione
Type of training activity
Characterising
72 hours
of face-to-face activities
9 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives


The course provides:
Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health.
Ability to understand the mechanisms related to food recognition and control of food intake.
Ability to appreciate the effect of food processing on nutritional and quality of foods.
The knowledge on the nutritional requirements in population groups.
The basic elements for the definition of the nutritionally adequate diet for the different population subgroups.
The description of major methods designed to measure food and/or nutrient intakes in population groups.
Moreover, a special attention will be paid on food sustainability.

Prerequisites


Basic knowledge of chemistry and biochemistry.

Course unit content


HUMAN NUTRITION:physiology of the digestive tract; digestion and absorption of nutrients; nutritional quality of foods; food groups.
PRINCIPLES OF DIETETICS:
energy balance LARN; dietary guidelines; food labelling.

Full programme


HUMAN NUTRITION:
Physiology of the digestive tract; Digestion and absorption of macronutrients; Macro-, micronutrients, water, alcohol. Nutritional quality of foods; Food groups.
PRINCIPLES OF DIETETICS:
Description of body multicompartments and of the main techniques for measuring the body multicompartments; Energy requirement and energy balance between daily intake and energy expenditure; Methods to evaluate food energy; Energy needs of the population; Scientific basis to estimate human nutrient requirements and recommended dietary allowances for Italian population (LARN); Dietary Guidelines for the Italian population: Description of the principal methods used to measure food and/or nutrient intakes in population groups;
FOOD LABELLING.

Bibliography


- SINU. LARN - Livelli di Assunzione di Riferimento di Nutrienti ed Energia. IV revisione. SICS Editore, (Milano)
- Mariani-Costantini, Cannella, Tomassi. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore (Roma)
- CREA. Linee guida per una sana alimentazione. Revisione 2018. ISBN 9788833850375

Teaching methods


Frontal classes with the use of slides and/or online classes lived or recorded.

Assessment methods and criteria


The learning will be evaluated through a written (multiple answer) test and with oral examination/colloquium. The evaluation will be based on the whole set of contents proposed during the course and questions about all the topics will be asked in both written and oral examinations. The written test consists of 30 closed-ended questions. Each correct answer for closed-ended questions is 1 point. The oral examination consists of 1 or 2 questions; the student must demonstrate that he knows how to correctly understand the acquired concepts with the specific scientific nutritional language.
Reaching at least 18/30 with the written test is needed for the possible oral examination.
Reaching at least 18/30 after the oral examination is needed for passing the exam.

Other information


The teaching material is projected during lessons that could be downloaded from ELLY website.