cod. 1008536

Academic year 2021/22
2° year of course - First semester
Daniele DEL RIO
Academic discipline
Scienze tecniche dietetiche applicate (MED/49)
Attività formative affini o integrative
Type of training activity
60 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

Knowledge and understanding:

• The skills to interpret the role of nutrition in health and wellbeing, including the framework of special conditions.
• The skills to conceive and evaluate nutrition studies.
• The skills to analyse and evaluate nutrition scientific data.
• The skills to understand and apply the legislation linked to food labelling and nutritional and health claims made on foods.
• The skills to understand and apply the concepts of personalized nutrition and inter-individual variability in response to the diet.
• The skills to understand the issues of public health nutrition, including the factors that link human nutrition to the concept sustainability and including nutrition education at population level.

Knowledge and understanding applied
• Apply the acquired knowledge in the framework of applied human nutrition and of nutrition research.

Judgment autonomy
• Autonomously evaluate a nutrition strategy.
• Autonomously evaluate the validity of nutrition research.
• Autonomously evaluate a nutrition strategy in the framework of public health.

Communication skills
• Have the ability to synthesize information and communicate it effectively to specialist and non-specialist interlocutors.

Learning skills
• Develop skills and methodology that allow one to study in a highly autonomous way.


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Course unit content

- Human nutrition research basis.
- Basics of personalized nutrition.
- Basics of public health nutrition.
- Food labelling
- Nutrition and health claims
- Human nutrition and health in special conditions (vegetarian, vegan, gluten free diets and diets in the framework of food intolerances).

Full programme

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Lovegrove J et al. “Nutrition Research Methodologies” (Nutrition Society)
Simon Langley-Evans “Nutrition: A Lifespan Approach” (Wiley)
Krause's Food & the Nutrition Care Process (Elsevier)

Teaching methods

The lessons will be mainly frontal, but organized in order to involve students. The slides used to support lessons, as an integral part of the teaching material, will be provided directly to the students and uploaded on the Elly platform.

Assessment methods and criteria

Oral examination, Scale of assessment: 0-30
Evaluation criteria:
1) Acquired knowledge
2) Ability to apply the acquired knowledge and to make connections between the covered topics.
3) capacity to communicate concepts through the use of the specific language of the discipline.
A case study work and presentation on a topic linked to the course) up to 5 additional points).

Other information

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