Ateneo - UPO

The course will deal the bases for the evaluation of lifespan nutrition in healthy subjects.
The bases are laid for the reading of the guidelines, the drafting of diet plans, the critical interpretation of scientific data on nutrition and diets in the healthy subject and in relation to the prevention of some diseases with a high epidemiological impact.

“Manuale di Nutrizione Applicata” Riccardi, Pacioni, Giacco, Rivellese. Idelson Gnocchi.
ISBN 978-88-7947-617-1
“Le basi molecolari della Nutrizione” Giuseppe Arienti. Piccin ISBN 978-88-299-2698-5
“Mauale di nutrizione in età evolutiva”, SIPPS
"Scienze dell'alimentazione e nutrizione clinica" Giuseppe Bucciante, Annamaria Bernardi. Piccin ISBN 978-88-299-29916-0

National & international guidelines, consensus and statement published by national and international Societies or Panels of Experts
(ES, SINU, SIO, SIE, ADA, AACE, AHA)

To increase the knowledge on nutrition basing on EBM and the latest topics of the scientific research
Fundamentals for performing a correct nutritional history in healthy subjects
To increase the knowledge on the efficacy and safety of nutritional programs in primary prevention
To understand the main lines of research in the field of human nutrition
To understand the risks associated with an improper nutrition

Notes of food chemistry
Notes of food biochemistry
Notes of physiology of nutrition
Notes of nutrition (macronutrients and micronutrients)

Lectures (ppt slide); teamwork, debates

Some topics not included in the course program can be inserted at the request of the students

Elective activities: Attendance of the Division of Pediatrics; SCDU of Endocrinology, or SCDO of Human Nutrition and Dietetics

Oral examination: discussion of a recent published paper chosen by the student + 2 questions on the topics covered by the course.

Nomenclature
Mentions of macro and micronutrients; mentions of metabolism and physiology of nutrients
Body composition
Energy expenditure
LARN, food pyramids; WHO Guidelines; NHS nutrition programs for prevention
Dietary day
Nutrient medical history
Obesity and nutrition (physiopathology; Italian guidelines)
Metabolic syndrome and nutrition
Cancer and nutrition (WRFC; EPIC study)
Exercises: plan for food services; a dietary plan for a healthy individual; BIA and indirect calorimetry, debate on BPA

Gender equallity: when available, gender-related effects by nutrition and on nutrition will be evaluated

The student will be able to understand recent research results in the field of nutrition and evaluate its clinical applicability, benefits and risks. The student will be able to formulate nutritional plans for healthy subjects.
Gender related differences will be evaluated.