Feeding Behaviour and Nutritional Status of Populations
A.Y. 2026/2027
Learning objectives
The course aims to provide the student with the scientific and cultural tools to understand and interpret the feeding behavior of modern humans in the light of their evolutionary history and of the related transformations of their relationships with the environment. Moreover, it aims to provide the competences to understand the nature of the human body composition and nutritional state, along with the theoretical and technical principles on which their experimental study is based. Finally, it aims to provide the bases to understand the impact of the feeding behavior on body composition and nutritional state.
Expected learning outcomes
At the end of the course, students should have acquired the technical-scientific notions required to understand the effect of alimentary habits on body composition. In addition, the student should have acquired the competencies necessary to understand and to apply the methods for body composition and nutritional state assessment as well as to understand the principles for the elaboration of tailored dietary plans aimed to reach and maintain an ideal body composition.
Students should have acquired good judgment skills in the interpretation of the nutritional state of a subject and in the design of the appropriate plans to maintain and even improve it, if required. Moreover, they should have acquired the communication and empathy skills useful to induce subjects to understand and be compliant with dietary indications and suggestions.
Students should have acquired good judgment skills in the interpretation of the nutritional state of a subject and in the design of the appropriate plans to maintain and even improve it, if required. Moreover, they should have acquired the communication and empathy skills useful to induce subjects to understand and be compliant with dietary indications and suggestions.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Course syllabus
Principles of Nutrition and Nutritional Needs Assessment for Personalized Diet Design
(i) Nutrition and Chronic Disease Prevention: The relationship between diet and health across the lifespan. Epidemiological evidence on the role of nutrition in preventing major non-communicable diseases: cardiovascular diseases, type 2 diabetes, obesity, and cancer. The concept of an optimal diet and dietary quality indicators.
(ii) Sustainable Diets: Comparative analysis of dietary patterns: the FAO/WHO definition of a sustainable diet. Major sustainable dietary models and their nutritional and environmental characteristics: the Mediterranean diet, the Nordic diet, the Japanese diet, and other international examples.
(iii) Vegetarian and Plant-Based Diets: Classification of vegetarian diets (lacto-ovo-vegetarian, vegan, flexitarian). Nutritional adequacy and key areas of concern.
(iv) Nutrition Education and Behavioral Change: Main theoretical models of behavioral change applied to nutrition. Communication strategies and nutritional interventions.
(v) Major Forms of Malnutrition: Definitions and classification of malnutrition: undernutrition, overnutrition, sarcopenia, and micronutrient deficiencies. Validated nutritional screening tools. Principles of nutritional management.
(vi) Nutrition Throughout the Lifespan: Complementary feeding, pediatric nutrition, preconception nutrition, nutrition during pregnancy and lactation, and geriatric nutrition.
Body Composition Models and Analysis
Models of Body Composition Description: The five-level model and body compartment schemes. The Reference Man. Relationships between compartments at different organizational levels. The use of regression analysis to formulate predictive equations.
Reference Methods in Body Composition Analysis: Direct and indirect methods. Laboratory versus field methods. Hydrodensitometry, air displacement plethysmography, hydrometry and dilution methods, and dual-energy X-ray absorptiometry (DEXA). Direct determination of sodium (Na) and potassium (K). In vivo neutron activation analysis (IVNA).
Bioelectrical Impedance Analysis (BIA) and Bioimpedance Vector Analysis (BIVA).
Advanced Imaging Techniques: Computed tomography (CT), magnetic resonance imaging (MRI), and magnetic resonance spectroscopy (MRS).
Field Methods: Anthropometry and skinfold anthropometry (skinfold thickness measurements).
Energy Intake and Expenditure Assessment
Methods for Measuring Energy Intake and Expenditure: Components of energy expenditure: basal metabolic rate (BMR), diet-induced thermogenesis (DIT), and activity-induced thermogenesis.
Calorimetry: Direct calorimetry. Indirect calorimetry methods.
Non-Calorimetric Methods: The doubly labeled water method. Pedometry and accelerometry. Metabolic Holter monitors.
Measurement of Energy Intake: 24-hour dietary recall, food diaries, and food frequency questionnaires (FFQs).
Evolution and Metabolism: Energy requirements and human evolution. Metabolic adaptations to physical activity.
(i) Nutrition and Chronic Disease Prevention: The relationship between diet and health across the lifespan. Epidemiological evidence on the role of nutrition in preventing major non-communicable diseases: cardiovascular diseases, type 2 diabetes, obesity, and cancer. The concept of an optimal diet and dietary quality indicators.
(ii) Sustainable Diets: Comparative analysis of dietary patterns: the FAO/WHO definition of a sustainable diet. Major sustainable dietary models and their nutritional and environmental characteristics: the Mediterranean diet, the Nordic diet, the Japanese diet, and other international examples.
(iii) Vegetarian and Plant-Based Diets: Classification of vegetarian diets (lacto-ovo-vegetarian, vegan, flexitarian). Nutritional adequacy and key areas of concern.
(iv) Nutrition Education and Behavioral Change: Main theoretical models of behavioral change applied to nutrition. Communication strategies and nutritional interventions.
(v) Major Forms of Malnutrition: Definitions and classification of malnutrition: undernutrition, overnutrition, sarcopenia, and micronutrient deficiencies. Validated nutritional screening tools. Principles of nutritional management.
(vi) Nutrition Throughout the Lifespan: Complementary feeding, pediatric nutrition, preconception nutrition, nutrition during pregnancy and lactation, and geriatric nutrition.
Body Composition Models and Analysis
Models of Body Composition Description: The five-level model and body compartment schemes. The Reference Man. Relationships between compartments at different organizational levels. The use of regression analysis to formulate predictive equations.
Reference Methods in Body Composition Analysis: Direct and indirect methods. Laboratory versus field methods. Hydrodensitometry, air displacement plethysmography, hydrometry and dilution methods, and dual-energy X-ray absorptiometry (DEXA). Direct determination of sodium (Na) and potassium (K). In vivo neutron activation analysis (IVNA).
Bioelectrical Impedance Analysis (BIA) and Bioimpedance Vector Analysis (BIVA).
Advanced Imaging Techniques: Computed tomography (CT), magnetic resonance imaging (MRI), and magnetic resonance spectroscopy (MRS).
Field Methods: Anthropometry and skinfold anthropometry (skinfold thickness measurements).
Energy Intake and Expenditure Assessment
Methods for Measuring Energy Intake and Expenditure: Components of energy expenditure: basal metabolic rate (BMR), diet-induced thermogenesis (DIT), and activity-induced thermogenesis.
Calorimetry: Direct calorimetry. Indirect calorimetry methods.
Non-Calorimetric Methods: The doubly labeled water method. Pedometry and accelerometry. Metabolic Holter monitors.
Measurement of Energy Intake: 24-hour dietary recall, food diaries, and food frequency questionnaires (FFQs).
Evolution and Metabolism: Energy requirements and human evolution. Metabolic adaptations to physical activity.
Prerequisites for admission
A good knowledge of food chemistry, general biochemistry and metabolism, histology, anatomy and general physiology, as well as of the topics covered by the course of Biology of Nutrition is mandatory.
Teaching methods
The teaching method is traditional and based on frontal interactive lectures in the presence supported by video-projected material. Lectures are integrated by contributions given by specialists on specific topics. Studentes are stimulated to actively participate to the lectures, by discussing aspects of the lecture in order to improve their critical skills. Participation to lectures is strongly recommended.
Teaching Resources
Articles, tables and databanks dealing with food composition. Videoprojected material, scientific papers and other materials will be made partially available through the Ariel portal of the University. No textbook is adopted.
Assessment methods and Criteria
The examination is divided into two parts, covering the units of nutritional status and eating behavior, respectively. Both parts of the exam must be taken within the same examination session. Both parts are written and consist of two or three open-ended questions based on the topics covered during lectures. The total time allotted for the examination is two hours. Assessment is based on the relevance, accuracy, conciseness, clarity, and completeness of the answers.
Upon the student's request, the portion of the exam concerning Professor Aliverti's syllabus may be taken orally. In this case, the written exam for Professor Mazzocchi's syllabus alone must be completed within one hour.
Both parts of the examination carry equal weight toward the final grade, and both must receive a passing score for the student to pass the exam. There are no mid-term assessments.
Exam results will be communicated to students through the electronic grading system. Students reserve the right to reject the grade assigned by the professor.
Upon the student's request, the portion of the exam concerning Professor Aliverti's syllabus may be taken orally. In this case, the written exam for Professor Mazzocchi's syllabus alone must be completed within one hour.
Both parts of the examination carry equal weight toward the final grade, and both must receive a passing score for the student to pass the exam. There are no mid-term assessments.
Exam results will be communicated to students through the electronic grading system. Students reserve the right to reject the grade assigned by the professor.
BIOS-03/A - Zoology - University credits: 3
BIOS-05/A - Ecology - University credits: 3
BIOS-05/A - Ecology - University credits: 3
Lessons: 48 hours
Professors:
Aliverti Alessandro, Mazzocchi Alessandra
Professor(s)
Reception:
To be agreed by email
Dept. Biosciences, via Celoria 26, bldg C - floor 5
Reception:
scheduled time by a previous email
via della Commenda 9 or Teams