Applied Nutrition
A.Y. 2018/2019
Learning objectives
The course aims to provide deep knowledge on the metabolic and physiological effects of food intake with particular attention to the role of macro- and micro- nutrients, fiber, phytochemicals and antioxidants. Moreover within the course the recommendation (Reference Intakes of Nutrients and Energy) for the Italian population throughout the life-cycle will be integrated and discussed on the basis of the new scientific evidence.
Expected learning outcomes
Students will develop competence on nutritional needs through the life-cycle and their application. Moreover they will develop skills for the development of dietary planning for the communities.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The programme is focused on the following topics:- Physiological and metabolic effect of macronutrients and micronutrients - Nutritional role of phytochemicals and antioxidants - Bioavailability of dietary compounds - Nutritional characteristics of foods in relation with specific nutritional needs - Scientific basis for the definition of nutritional recommendations and dietary guidelines for the population - Nutrition in the life-cycle (pregnancy and lactation, infancy, childhood, adolescence, adult years, aging) - Nutrition in the community and guidelines for dietary planning (e.g. school, working place, hospital) - Role and perspective of the «omic» sciences in the development of nutritional recommendations
Teaching methods
Material provided by the professorEventual advised books:- A. Mariani Costantini, C. Cannella, G. Tomassi - Alimentazione e nutrizione umana Il Pensiero Scientifico Editore, (Roma), 2006- Gordon ; Wardlaw, Anne M. Smith. Contemporary Nutrition Sixth Edition. Mc Graw Hill 2006
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Laboratories: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Riso Patrizia
Professor(s)