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

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

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 (fat, carbs, sugars, weaning); American Guidelines, NHS nutrition programs for prevention Dietary day Nutrient medical history Obesity and nutrition (physiopathology; Italian guidelines) Metabolic syndrome and nutrition; Bone 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 (or other new topics) Gender equality: when available, gender-related effects by nutrition and on nutrition will be evaluated. Gender mainstreaming: approaches to grant equal benefits in actions and activities for women and mens and for eliminating gender inequalities.

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