Community nutrition

A.Y. 2020/2021
4
Max ECTS
40
Overall hours
SSD
MED/49
Language
Italian
Learning objectives
The course is designed to provide students with knowledge and skills to correctly approach community nutrition in order to promote health and reduce diseases' risk. At the same time it is intended to give students scientific evidences related to the most prevalent traditional and alternative dietary patterns as well as to improve knowledge regarding the role of specific food groups (fortified, light, functional food, etc.) in optimizing eating habits of specific groups of population.
Expected learning outcomes
Upon completion (by the end) of the course students will be able to:
· identify and understand the scientific evidences on the main traditional (Mediterran diet, vegetarian diet, vegan diet) and alternative (DASH, Nordic diet, etc) dietary patterns;
· identify and understand nutritional characteristics and regulation of specific food products (fortified, light, functional food etc.) and their role in healthy eating;
· apply knowledge related to community nutrition in planning menus for different population groups;
· identify basic characteristics of the different types and categories of Food Service Systems in order to optimize menu planning.
Course syllabus and organization

Single session

Responsible
Assessment methods and criteria:
If the written exams cannot be performed in university classrooms, due to sanitary reasons, oral exams will be carried out in Teams.
Teaching methods:
During the evolving sanitary situation there could be changes in teaching methods, the changes will be promptly communicated through the Ariel website of "Corso di Laurea in Dietistica" and through the teaching Ariel website
Prerequisites for admission
Basic knowledge of human nutrition is required.
Assessment methods and Criteria
Assessment method consist in an oral examination to assess student learning outcomes and to discuss critical aspects in menu planning.
Patient Education
Course syllabus
Role of health and food education in disease preventing,
-Communication strategies
Teaching methods
Lectures and open discussions for learning and understanding the main topics related to community nutrition, and interactive lessons to develop skills for planning menus.
Teaching Resources
Guidelines, slides used during lessons, scientific reports, position papers, etc. will be uploaded on ARIEL system, as well as slides used during lessons.
Community nutrition
Course syllabus
Role of diet and lifestyle in disease prevention: methodological approach and analysis of the most relevant documents, guidelines, scientific reports about diet and cardiovascular disease and diet and cancer.
Traditional (mediterranean, vegetarian, vegan) and alternative (DASH, Nordic) dietary patterns: scientific evidences of their role on health promotion and disease risk reduction.
Nutritional and regulatory characteristics of fortified, light, novel and functional food, food supplements and nutraceuticals. Practical advice in different groups of population.
Nutritional aspects for community settings of adults, elderly and children.
Teaching methods
Lectures and open discussions for learning and understanding the main topics related to community nutrition, and interactive lessons to develop skills for planning menus.
Teaching Resources
Guidelines, slides used during lessons, scientific reports, position papers, etc. will be uploaded on ARIEL system, as well as slides used during lessons.
Community nutrition
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 3
Lessons: 30 hours
Professor: Porrini Marisa
Patient Education
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 1
Lessons: 10 hours
Professor: Freda Alessandra
Educational website(s)
Professor(s)
Reception:
on appointment
via G. Colombo, 60