Alimentation and Prevention of Nutritional Diseases
A.Y. 2019/2020
Learning objectives
Aim of the course is to provide an overview of the current outlook for the nutritional prevention and therapeutic support for the improvement of human health through the study of foods that have beneficial effects on human health.
Expected learning outcomes
At the end of the course, students should have become able to know, understand and apply the principles suitable to prevent nutritional disorder and to maintain health conditions, with particular attention to the choice of foods contributing to human wellness.
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
Lesson period
Second semester
Course syllabus
Teacher: Laura Soldati (3 CFU)
Program:
· 1) Introduction to diet therapy. Background. The evolution from the use of medicinal plants to nutraceuticals. Functional and innovative foods
· 2) Diseases and nutrition
· Diet therapy in kidney diseases (chronic renal failure)
· 3) Diseases and nutrition
· Diet therapy in kidney diseases (dialysis, hemodialysis, peritoneal dialysis, transplantation)
· 4) Diseases and nutrition
· Diet therapy in cancer: a) prevention through diet b) nutritional treatment
· 5) Diseases and nutrition
· Diet therapy in diseases of the skeleton
· 6) Diseases and nutrition
· Diet therapy in aging and degenerative diseases
· 7) Woman and nutrition
· Diet therapy of childbearing age, (pregnancy), menopause. Nutritional integration and phytotherapy. Anti-aging, anti-oxidants. Polyphenols in cystitis.
· 8) Man and nutrition
· Diet therapy in: Metabolic syndrome, kidney stones.
· 9) Child and nutrition
· Diet therapy in growth
· 10) Nutritional supports in sport
· Aerobic and anaerobic activities; integration with antioxidants, creatine, arginine, essential fatty acids.
Program:
· 1) Introduction to diet therapy. Background. The evolution from the use of medicinal plants to nutraceuticals. Functional and innovative foods
· 2) Diseases and nutrition
· Diet therapy in kidney diseases (chronic renal failure)
· 3) Diseases and nutrition
· Diet therapy in kidney diseases (dialysis, hemodialysis, peritoneal dialysis, transplantation)
· 4) Diseases and nutrition
· Diet therapy in cancer: a) prevention through diet b) nutritional treatment
· 5) Diseases and nutrition
· Diet therapy in diseases of the skeleton
· 6) Diseases and nutrition
· Diet therapy in aging and degenerative diseases
· 7) Woman and nutrition
· Diet therapy of childbearing age, (pregnancy), menopause. Nutritional integration and phytotherapy. Anti-aging, anti-oxidants. Polyphenols in cystitis.
· 8) Man and nutrition
· Diet therapy in: Metabolic syndrome, kidney stones.
· 9) Child and nutrition
· Diet therapy in growth
· 10) Nutritional supports in sport
· Aerobic and anaerobic activities; integration with antioxidants, creatine, arginine, essential fatty acids.
Prerequisites for admission
No specific prerequisites are required
Teaching methods
Frontal lessons with the help of slides
Teaching Resources
The material will be provided during the course in the form of slides and handouts. For further information, the following texts are recommended: Manuale di nutrizione clinica e scienze dietetiche applicate. P. Binetti, M. Marcelli, R. Baisi. Società Editrice Universo
Prevenzione e terapia dietetica. E. Del Toma. Il Pensiero Scientifico Editore
Prevenzione e terapia dietetica. E. Del Toma. Il Pensiero Scientifico Editore
Assessment methods and Criteria
Written exam with open questions on the program held in class
BIO/13 - EXPERIMENTAL BIOLOGY
MED/13 - ENDOCRINOLOGY AND METABOLISM
MED/49 - FOOD AND DIETETIC SCIENCES
MED/13 - ENDOCRINOLOGY AND METABOLISM
MED/49 - FOOD AND DIETETIC SCIENCES
Lessons: 48 hours
Professors:
Luzi Livio, Soldati Laura, Terruzzi Ileana Marina
Shifts:
Professor(s)