Eco-Ethology of Nutrition
A.Y. 2018/2019
Learning objectives
To provide cultural tools for the understanding of the alimentary behavior of modern humans in the light of their evolutionary history and of related transformations of their relationships with the environment. To provide scientific and technical notions to understand the effect of alimentary habits on body composition. To provide the competences to understand and to apply the methods for body composition and nutritional state assessment. To provide the competences to understand the principles on which the elaboration of tailored diet plans is based.
Expected learning outcomes
Undefined
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
Course syllabus
Principles for the analysis of nutritional needs and for the elaboration of tailored diet plans. From nutrition to a tailored diet: nutritional and dietetic aspects of alimentation. The alimentary anamnesis tool. PREVENTION: elaboration of diet plans for healthy individuals; critical issues related to specific physiological conditions (childhood, adolescence, pregnancy, breastfeeding, menopause, elderly). Prevention and dietetic treatment of malnutrition in elderly individuals. Alimentary education: aims, strategies, WHO actions for NCDs prevention and control; National Plan of Prevention and nutritional survey system in Italy. DIETOTHERAPY: prevention and dietetic treatment of digestive system disorders (reflux, dyspepsia, meteorism, constipation); nutritional and dietetic approaches to main metabolic diseases (metabolic syndrome, diabetes mellitus, obesity). From bromatology to foods. Tutorials of applied dietetics: rational use of food composition tables and LARN for the elaboration of dietetic plans. Computation of water supply to meet hydric balance. Analysis and nutritional evaluation of common dietetic myths. Elements of dietetic cooking.
Models for the description of body composition. Five-level model and patterns of body compartmentation. The reference man. Relationships among compartments at different organization levels. Use of regression analysis in the development of predictive equations. Reference methods in body composition assessment. Direct and indirect methods. Laboratory and field methods. Hydrodensitometry, air plethysmography, hydrometry and dilution methods, dual-energy X-ray densitometry (DEXA). Direct methods for Na and K determination. In vivo neutron activation analysis (IVNA). Bioimpedentiometry and bioimpedance vector analysis (BIVA). Computed tomography (CT), magnetic resonance imaging (MRI) and magnetic resonance spectrometry (MRS). Anthropometry and plicometry. Methods for the assessment of energy expenditure. Components of energy expenditure: basal metabolism, diet-induced thermogenesis, activity-induced thermogenesis. Direct calorimetry, and indirect calorimetry methods. Non-calorimetric methods. Doubly labelled water methods. Podometry and accelerometry. Metabolic holters. Methods for the assessment of energy intake. 24-h recall, alimentary diary, and food frequency questionnaire. Energy needs and human evolution. Metabolic adaptation to physical activity.
Tutorials: Tutorials of applied dietetics.
Reference Material: LARN 2014 and food composition tables. Scientific articles and other materials suggested by the teachers and provided through the Ariel site.
Prerequisites and examination procedures: Good knowledge of food chemistry, general biochemistry and metabolism, anatomy and general physiology, as well as of the topics covered by the course of Biology of Nutrition is mandatory. Written exam consisting in a set of open questions aimed to assess the ability of the student to handle the various topics covered by the course. Answers can be provided in English, if wished. Allowed time is usually 2 hours. Partial exams for students attending the course during the teaching semester are not planned.
Teaching Methods: Teaching format is traditional, consisting of interactive frontal classes supported by video projection. The course includes seminars on specific topics given by the teacher himself possibly in collaboration with invited experts.
Language of instruction: Italian.
Recommended Prerequisites: Knowledge of spoken Italian language in order to attend the lectures.
Program information: Slides and other supporting material including exam samples are available through the Ariel web site.
WEB pages: http://aalivertien.ariel.ctu.unimi.it/v3/home/Default.aspx
Models for the description of body composition. Five-level model and patterns of body compartmentation. The reference man. Relationships among compartments at different organization levels. Use of regression analysis in the development of predictive equations. Reference methods in body composition assessment. Direct and indirect methods. Laboratory and field methods. Hydrodensitometry, air plethysmography, hydrometry and dilution methods, dual-energy X-ray densitometry (DEXA). Direct methods for Na and K determination. In vivo neutron activation analysis (IVNA). Bioimpedentiometry and bioimpedance vector analysis (BIVA). Computed tomography (CT), magnetic resonance imaging (MRI) and magnetic resonance spectrometry (MRS). Anthropometry and plicometry. Methods for the assessment of energy expenditure. Components of energy expenditure: basal metabolism, diet-induced thermogenesis, activity-induced thermogenesis. Direct calorimetry, and indirect calorimetry methods. Non-calorimetric methods. Doubly labelled water methods. Podometry and accelerometry. Metabolic holters. Methods for the assessment of energy intake. 24-h recall, alimentary diary, and food frequency questionnaire. Energy needs and human evolution. Metabolic adaptation to physical activity.
Tutorials: Tutorials of applied dietetics.
Reference Material: LARN 2014 and food composition tables. Scientific articles and other materials suggested by the teachers and provided through the Ariel site.
Prerequisites and examination procedures: Good knowledge of food chemistry, general biochemistry and metabolism, anatomy and general physiology, as well as of the topics covered by the course of Biology of Nutrition is mandatory. Written exam consisting in a set of open questions aimed to assess the ability of the student to handle the various topics covered by the course. Answers can be provided in English, if wished. Allowed time is usually 2 hours. Partial exams for students attending the course during the teaching semester are not planned.
Teaching Methods: Teaching format is traditional, consisting of interactive frontal classes supported by video projection. The course includes seminars on specific topics given by the teacher himself possibly in collaboration with invited experts.
Language of instruction: Italian.
Recommended Prerequisites: Knowledge of spoken Italian language in order to attend the lectures.
Program information: Slides and other supporting material including exam samples are available through the Ariel web site.
WEB pages: http://aalivertien.ariel.ctu.unimi.it/v3/home/Default.aspx
Professor(s)
Reception:
Monday, 08:30-12:30 (appointment required)
Dept. Biosciences, via Celoria 26, bldg C - floor 5