Teaching code

4S010583

Credits

6

Coordinator

Gloria Mazzali

Language

Italian

Scientific Disciplinary Sector (SSD)

MED/49 - FOOD AND DIETETIC SCIENCES

Courses Single

Not Authorized

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

The main objective of the course is to provide adequate knowledge on the founding principles of the concept of "proper nutrition" and on their use in food and lifestyles planning strategies in healthy subjects in physiological conditions (health promotion). At the end of the course, the student must have knowledge on:
- estimates of individual needs by sex and age in healthy subjects in basic and in activity conditions in physiological conditions (adult and elderly) (use of LARN or Energy and nutrient levels for the Italian population and other specific tools / methods );
- the main nutritional characteristics of the various food groups; their use in food planning based on the estimated needs for healthy and proper nutrition.

Examination methods

Multiple choice and open written test to verify the overall degree of knowledge of the subject of this course.

Program

EDUCATIONAL OBJECTIVES The main objective of the course is to convey adequate knowledge of the principles underlying the concept of "correct nutrition" and their use in food and lifestyle planning strategies in healthy individuals in physiological conditions (health promotion). At the end of the course the student must have knowledge relating to: - estimates of individual needs in basic and activity conditions for healthy subjects in physiological conditions (adult and elderly) and divided by sex and age (use of LARN or Energy and Nutrient Levels for the Italian population and other specific tools/methods); - the main nutritional characteristics of the various food groups; their use in food planning based on estimated needs for healthy and correct nutrition. LARN program: METABOLISM AND ENERGY BALANCE Energy balance: balance between expenditure and energy needs. Definition of energy requirements. Energy value of foods. Evaluation of energy needs. Harris-Benedict predictive equations, WHO, Owen, Mifflin, Fleisch, Toronto. LARN ENERGY: Definition. General consideration. Physiology and metabolism (MB-TID-LAF) Energy needs in adults, energy needs in the elderly NUTRITIONAL REQUIREMENTS. RECOMMENDED INTAKE LEVELS of energy and NUTRIENTS Distribution of nutritional requirements: macro and micronutrients. PROTEINS and Amino Acids. Assignment of protein portion of requirement: rational. Distribution of protein requirements in proportion to energy needs. Growth requirements and first six months of life. requirements for gestation and breastfeeding. Need in the elderly population. AA requirement and protein quality. Correction for protein quality. LARN LIPIDS TABLES: Lipid requirements for adults and the elderly and pregnant and breastfeeding women. Dietary fats in the body. Essentiality of dietary fats in the body (essential fats). Effects of heat treatments on nutritional value. LARN CARBOHYDRATES and fiber TABLES: Energy requirements and value. Role of CHO in the diet. Main carbohydrates: simple and complex. Starch: nutritional aspects Simple sugars: nutritional distinction between intrinsic and added. Dietary fibre. Requirement. Dietary fiber classifications. Main types of fiber based on the degree of polymerization, solubility and fermentability. LARN TABLES OF VITAMINS and MINERALS: General information and water-soluble/fat-soluble factors. Recommended intake levels. Food sources. Deficiency and toxicity. LARN WATER TABLES General information and requirements FOOD GROUPS and FOOD PYRAMID From nutrients to food groups: the food pyramid. Food pyramid organization into portions of the main food groups. Food pyramid models. Healthy and correct nutrition guidelines. QUANTITATIVE PORTION STANDARDS Definition of portion. Recommended portions of various foods based on energy needs. Composition of foods: characteristics of the CREA (ex-INRAN) or BDA-IEO database and methods of use. Example of use of the INTAKE EVALUATION database: Methodologies for measuring food consumption. Criteria for the selection of appropriate methodologies, evaluation of food intake with prospective and retrospective methods, disaggregation of foods into nutrients. Nutrition/food education: what tools we have available and how to use them: Dietary recalls, food diaries, photographic atlas of foods, dietometer, food questionnaires. methodological bases of validation, application and interpretation of results. I use food pyramid + guidelines to develop a nutritional plan. Physiological diet 2000kcal example_ portion calculation and bromatological calculation and percentage Nutritional characteristics of whole foods, lightened foods, fortified foods, novel foods, foods intended for special medical purposes, food supplements and related legislative provisions in force Nutritional claims, on health and on the reduction of the risk of disease and the different ways of providing nutritional information. Testing and learning methods.

Bibliography

Didactic methods

Frontal lessons

Learning assessment procedures

Multiple choice quiz

Evaluation criteria

score out of 30

Criteria for the composition of the final grade

score out of 30

Exam language

italiano