Nutrition Physiology and Pharmacology, and Dietetic Products

The course is divided into three parts: 1) Dietetic products; 2) Nutrition pharmacology and 3) Physiology of Nutrition. The course provides the basic elements and the relative applications to allow pharmacists to reach an advanced degree of knowledges in the field of diet and well-being, dietary products and food supplements.

The teaching in Dietetic Products addresses the dietary and toxicological aspects of the main classes of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. This part of the course aims to provide the basic information needed by a pharmacist operating in the public/private pharmacy or in a hospital environment to give advice and suggestions on dietary products. Furthermore, the basic knowledge is critical to direct the consumers' choice to the correct food integration, if necessary. This first part of the course is preliminary to the description of the different dietary products.
During the course, the main categories of dietary products aimed to satisfy nutritional needs are taken into consideration, according to the different physio-pathological conditions. Particular attention is paid to breastfeeding and artificial feeding of healthy children and preterm infants. The biochemical and clinical bases for the preparation of products intended for people who are suffering for milk allergy, metabolic food intolerances (phenylketonuria, galactosemia, etc.) and celiac disease are therefore considered.
Functional foods, probiotics and prebiotics, and supplements for athletes are also treated.

The module Nutrition Pharmacology aims to provide students the recent knowledge on pharmacological properties (and the underlying mechanisms) of some food components in view of a correct use of foods for health maintenance, for prevention and (when possible) for the treatment of human diseases. A critical analysis of results will be obtained through the evaluation of scientific papers published on international journals. The final goal is to provide students the bases to develop the capability to critically analyze the information available through mass media about diets and active food components.

The module of Physiology of Nutrition aims to examine in depth the knowledge of the motor, secretory and absorption functions of the digestive system, as well as the nutritional needs of macro and micronutrients in physiological conditions. At the end of the course the student will be able to know the digestive process and the metabolic fate of the main micro and macro nutrients, the daily requirement to maintain good health state of the and the adequate intake of nutrients in relation to different ages.

The course of Dietary Products, Nutrigtion pharmacology and Physiology of Nutrition aims to prepare the pharmacist to address his important role as a health professional also in the field of nutrition, dietary products and food supplements.

The teaching Dietetic Products intends to adequately prepare the pharmacist to answer the questions of the average consumer, who often needs clarifications on his possible nutritional problems both in the case that he is a healthy person (vitamin or mineral integration) and in the case in which he is a carrier of associated pathologies. The ability to respond correctly, on scientifically proven data, to the demands of consumers is critical for a correct nutrition education of the population and to direct groups at risk to the appropriate dietary solutions.

The teaching Nutrition Pharmacology will offer knowledge on pharmacological properties (and the underlying mechanisms) of some food components, their impact on gut microbiota and on some human diseases. Ability to critically evaluate data included in scientific papers and the information derived from mass media campaigns about diets and active food components.

At the end of the teaching of Physiology of Nutrition, the student would be able to know the digestive, absorption and metabolic processes of the main micro and macronutrients introduced with the diet. The student should also be able to assess the daily energy requirement necessary for a state of good health at the different ages and physiological states, such as pregnancy and breastfeeding.