Ateneo - UPO

Basis of Hygiene and Food Physiopathology. Main nutrients and their metabolism. Hygiene-Nutrition Relationship. Dismetabolic Pathophysiology.

Support materials will be provided.

The course aims to provide students the basis of human nutrition management both from a hygienic point of view and from a physio-pathological point of view.

Good knowledge of anatomy, biochemistry, physiology and hygiene.

Frontal lessons.

Learning will be monitored with questions addressed to students during the lessons.

The exam consists only of a written test. The written test evaluates the student's ability to apply the knowledge acquired during the course and consists of open-ended questions
The level of difficulty of the questions corresponds to the program carried out and to the reference texts indicated on DIR. For each of the questions up to 10 points are assigned; the written test is considered passed if the overall assessment is not less than 18 points.
During the written test it is not allowed to consult notes, books or other material.
To achieve a high grade, the student must demonstrate an autonomy of judgment and a critical sense related to the topics covered, exposing their conclusions in a clear and logical way.
The evaluation is expressed in thirtieths (minimum mark 18).

Characteristics of the main nutrients (lipids, proteins and glucids)
Metabolism of the major nutrients (lipids, proteins and glucids)
Nutritional and metabolic characteristics of secondary nutrients (vitamins, minerals)
Epidemiology and prevention of chronic degenerative diseases.
Dismetabolism: diabetes, hyperglycaemia, hypoglycaemia and obesity

Knowledge and understanding:
Acquisition of autonomy in areas related to the interpretation of experimental data and the setting of strategies for the application.
Knowledge and understanding skills applied:
At the end of the course, the student must associate experimental approach and instrumentation, know Basis of Hygiene and Food Physiopathology. Main nutrients and their metabolism. Hygiene-Nutrition Relationship. Dismetabolic Pathophysiology.
Autonomy of judgment:
Ability to critically analyze the elements related to food and physiopathology.
Communication skills:
Use an appropriate scientific vocabulary; describe scientific topics related to food physiopathology, with a logical and rational approach.
Learning ability:
Ability to use the teaching material for a critical and reasoned study