Nutrition for health promotion

A.Y. 2021/2022
Overall hours
Learning objectives
Give a deep understanding of the role of nutrition in promoting health in both developed and developing countries. Provide knowledge on the methods to study the relationship between food/eating pattern/diet and health. Develop the knowledge of the key nutritional problems of public health importance. Provide knowledge of the nutritional characteristics of foods intended for particular nutritional uses (e.g. fortified and light foods, dietetic foods, functional foods). Inform on the EC Regulation on health and nutrition claims and the methodological approach to submit an application for authorization of a health claim.
Expected learning outcomes
Upon completion of the course students will be able to: consult and make a critical appraisal of the scientific literature on the major issues related to nutrition and health; design and follow dietary intervention studies; identify and understand the scientific evidences on the role of traditional and alternative dietary patterns and of foods intended for particular nutritional uses on health promotion; apply knowledge to implement nutritional programs aimed to improve the daily diet in the general population and in specific groups within the population.
Course syllabus and organization

Single session

Lesson period
First semester
Lecturess and practice sessions will be held in the classroom according to the scheduled time. Depending on the evolution of the epidemic, frontal lectures could be programmed online. Relevant information about lesson structure will be available on the ARIEL website of the course. Please visit it regularly.

The program and the reference material of the lectures will not change.

Assessment method consists of an oral exam comprising the evaluation of the assessment capacity of metodological aspects and the evaluation of acquired knowledge and capability of the role of specific foods and dietary patterns on health promotion and disease risk reduction.
Course syllabus
- Brief introduction to the sublect
- Methodologies to study the role of nutrition in disease prevention with particular attention to cell-colture and animal studies, dietary intervention studies
- Systematic reviews and metanalysis
- The role of nutrition in cardiovascular diseases and cancer prevention: scientific evidences, perspectives and problems
- Nutritional characteristics and quality of foods intended for particular nutritional uses (e.g. fortified and light foods, dietetic foods, functional foods) and dietary supplements
- Nutritional characteristics and scientific evidences of the role of specific traditional (Mediterranean Diet, Vegetarian Diet, etc.) and new dietary patterns (DASH, Nordic Diet, etc.) in non communicable disease prevention
- Health Claims and nutrition labelling in Europe: pros and cons
Prerequisites for admission
Basic knowledge of biochemistry and human nutrition
Teaching methods
Lectures and open discussions for learning and understanding the main topics reported in learning objectives, and classroom exercises aimed to improve the capability of reading and interpreting the results of scientific publications as well as of analyzing national and internation documents and guidelines.
Teaching Resources
Guidelines, scientific reports, position papers, etc. will be uploaded on ARIEL system, as well as slides used during lessons.
Assessment methods and Criteria
Assessment method is made up of an oral examination aiming to evaluate:
-the acquired knowledge and assessment capacity of metodological aspects;
-the acquired knowledge and capability of the role of specific foods and dietary patterns on health promotion.
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Practicals: 24 hours
Lessons: 36 hours
Professor: Porrini Marisa
on appointment
via G. Colombo, 60