Nutrition for Health Promotion
A.Y. 2023/2024
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.
Lesson period: First 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
First semester
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;
- The role of 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;
- The point on environmentally sustainable foods and ultraprocessed foods;
- Health Claims and nutrition labelling in Europe: pros and cons.
- Methodologies to study the role of nutrition in disease prevention with particular attention to cell-colture and animal studies, dietary intervention studies;
- The role of 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;
- The point on environmentally sustainable foods and ultraprocessed foods;
- 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. A teamwork on the preparation of a health claim application and the discussion of unsuccessful presentations.
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;
-a teamwork on the preparation of a health claim application ;
-the acquired knowledge and capability of the role of specific foods and dietary patterns on health promotion.
-the acquired knowledge and assessment capacity of metodological aspects;
-a teamwork on the preparation of a health claim application ;
-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: 12 hours
Lessons: 42 hours
Lessons: 42 hours
Professors:
Del Bo' Cristian, Porrini Marisa
Professor(s)
Reception:
Every day by appointment
Office: via Giuseppe Colombo 62, Building 21070, First Floor