Ateneo - UPO

Foods for particular nutritional uses e new service in pharmacy
The course will be divided into three main parts:
- General knowledge of nutrition (first part)
- Foods for particular nutritional uses, dietary foods for special medical purposes and infant formula (second part)
- Law n° 69/2009: indication of new services in Pharmacy. Seminars and practical tests (third part)

- F. Evangelisti, P. Restani: Prodotti Dietetici, Ed. Piccin Padova
- A. Zangara, E. Bianchi: Dietologia, Ed. Piccin Padova
- G. Arienti: Le basi molecolari della nutrizione, Ed. Piccin Padova
- P. Cabras, A. Martelli: Chimica degli alimenti, Ed. Piccin Padova
- A. Raimondi, C. Lucas: Manuale di Scienza dell’alimentazione e Dietetica, Ed. Piccin Padova
- F. Fidanza: Alimentazione e nutrizione umana, Ed. Gnocchi Napoli
- Lecture slides

The course intends to train, in the future pharmacist, the ability to respond in a clear manner and scientifically valid to the new services in pharmacy (e.g blood tests, blood pressure check, etc.).
The student should demonstrate that has acquired the knowledge regarding health and nutrition, foods and nutrients.

Propaedeutic exam: analysis of medicines 1
Basic concepts of physiology, organic chemistry and biochemistry are highly recommended.

Frontal teaching and, if possible seminars in according with the major companies in the sector "point of care testing" will be organized.

Cause coronavirus epidemic will be disbursed online lessons transmitted live via Meet (a Google application) or MP4 video format. Slides and teaching materials available online
.

The final examination consists in a written test divided into two sections (from 90 up to 120 minutes to complete all sections):
1) Nutrition and foods for particular nutritional uses: 17 questions (7 multiple-choice questions and 10 essay questions)
2) New services in pharmacies: 3 essay questions.
This type of examination confirms the knowledge in particular of the new services in pharmacies.
The scores will also be indicated for each question. The sum of the scores of the exam questions will be equal to 33. Minimum score to pass: 18 point. For values above 30 point, honors will be awarded.
Points are not deducted for incorrect answers.

I part: presentation of the course. Basic concepts of nutrition.
Carbohydrates: physical and chemical proprieties. Monosaccharides: pentoses and hexoses. Fermentation of monosaccharides. Polyalcohols, uronic acids and glycosides. disaccharides, oligosaccharides, simple and complex carbohydrates. Maillard reactions.
Dietary lipids: composition and classification. Essential fatty acids (EFA). Triglycerides, phospholipids, emulsifying properties, unsaponifiable fraction.
Amino acids: stereochemistry and classification. Peptide bond and proteins: classification. Essential and limiting amino acids. Complementary action of proteins. Essential amino acid index, biological value and nutritional index
Alcohol intake, dietary and toxicological aspects.
Vitamins: fat soluble and water soluble. Minerals: macro and microminerals.
Energy, plastic and bioregulator value of foods. Energy units: kJ and kCal, energy balance, caloric equivalents. Basal metabolic rate (BMR). Body mass index (BMI), Energy needs, calculation of basal metabolic rate. Measuring energy expenditure.
Dietary Guidelines. Healthy Diet Guidelines (LARN). Food composition tables. Basic Food Groups. The food characteristics and nutritional significance of major food groups. Recommended daily calorie intake. Metabolizable energy, energy partition of proteins, lipids and carbohydrates.
Protein need according to the LARN. Protein Quality Evaluation. Parameters for assessing the nutritional value of protein. Digestion, absorption and metabolism of protein. Proper Protein Intake: protein excess and protein deficiency. The Kwashiorkor syndrome. Cow's milk protein intolerance (CMPI), gluten intolerance (celiac disease). Gluten Free Foods. Gluten free statement. Amino acid disorders: phenylketonuria, leucinosis. Dietary interventions. Glucid intake, glycemic index. Digestion, absorption and metabolism of glucids. Prebiotic oligosaccharides. Carbohydrate intolerance (mono and disaccharide intolerance), acetone breath in children, sugar and physical activity.
The definition and classification of dietary fiber. Burkitt's theory. Bran, fiber content of foods, the positive effects of fiber. Dietary fiber: effect on carbohydrate and lipid metabolism. Guidelines on fiber intake. Adverse effects of the dietary fiber. Dietary lipids: form and function. Fatty acid distribution: saturated, monounsaturated and polyunsaturated. Deficiency/excess lipid. Short/medium/long chain fatty acids. Monounsaturated and polyunsaturated fatty acids. Essential fatty acids (ω-6 e ω-3). Elongation and desaturation of fatty acids, various pathways for the formation of eicosanoids. Fish oils: DHA and EPA. Trans fatty acid. Digestion, absorption and metabolism of lipids. Lipoproteins: chylomicrons, VLDL, LDL and HDL, lipemic levels in the blood. Diet and atherosclerosis. The main dietary lipids. Mediterranean diet and American "pyramid". Vitamins: technological aspects, losses due to processing of foods. Vitamins intake and vitamin deficiencies. Role of water in nutrition. The water balance. Dietary minerals and oligoelements: biological function. Macroelements and microelements. Salt and hypertension, iodized salt. Comparison of dietary patterns. Effects of storage and processing treatments on the nutritive composition. Nutritional needs of the elderly. Nutritional needs during pregnancy and lactation. The ideal weight, body mass index. Overweight and obesity. Main causes of weight gain, difference between android and gynoid obesity. Consequences of obesity. Overview of pharmacological treatment of obesity. Galenicals and masterful. Dietary treatment of obesity: starvation and modified fast. Balanced and unbalanced low-calorie diets. Artificial Nutrition: enteral and parenteral feeding. Products for enteral and parenteral nutrition. Nutritional needs of infant. Breast milk: characteristics and composition. Comparison between breast milk and cow's milk. Methods of drying cow’s milk: roller and spray dried. Baby milk: European and national legislation. Starting formula milk, acidified milk, anti regurgitation milk, formulas for premature babies. Hypoallergenic milks, soy milk. Baby weaning products: legislation, cereal products and non-cereal products. Baby foods: Homogenized and freeze-dried. Tutorials calculation. Bioactive components: polyphenols and antioxidants. Immunonutrients.
II part: foods for particular nutritional uses: dietetic product, dietary supplements, herbal supplements, probiotic and nutraceutical products. National and European Legislation.
III part: Law n° 69/2009: indication of new services in Pharmacy.
Minimum and maximum blood pressures (diastolic and systolic), the main blood pressure monitors, with tutorials, recording parameters and statistical evaluation.
Main self-test: theoretical principles, blood glucose test, cholesterol, triglycerides, uric acid, hemoglobin, and celiac disease self-test.
Ethanol: absorption, metabolism, breathalyzer test (chemical and electronic devices).

At the end of the training activity, student should have acquired knowledge related to: the effect of diets/foods/nutrients on human physiology (absorption, metabolism and elimination, caloric equivalents of nutrients; caloric/nutritional requirements, Mediterranean Diet), the role of foods and diets in providing an adequate intake of energy and nutrients, and the nutritional quality of foods. The student should also be able to have acquired the main notions on nutrition in particular physiological conditions (infants, children, adolescents, and pregnant and lactating women, obesity, older adults, sports nutrition, etc.) and with certain pathologies (main food intolerances and allergies, diabetes, artificial nutrition, etc.). Moreover, the student will be able to know the legislation on foods intended for particular diets and food supplements. Finally, the student must demonstrate to be able to know the law on new services in pharmacy (DL 153/2009) in particular in terms of: capillary blood sampling, knowledge of the main blood values of self-analyzes in pharmacy, blood pressure measurement and nutritional advices (special foods and food supplements).
The student must be able to relate, with suitable technical terms and language, both with other “health professionals” (doctors, dieticians, food technologists, herbalists, etc.) and with “non-professional figures”.