The course provides: The basic elements for the definition of the nutritionally adequate diet for
the different population subgroups;
The description of major methods designed to measure food and/or
nutrient intakes in population groups.
Moreover, a special attention will be paid on the description of nutrient
and non-nutrient composition of the main foods usually consumed in the
Basic knowledge of biochemistry provided with the core course of Biochemistry
Course contents summary
PART I: BASIC KNOWLEDGE OF BODY COMPOSITION.
PART II: ENERGY REQUIREMENTS.
PART III: FOOD GROUPS AND DIETARY GUIDELINES.
PART IV: DIETARY ASSESSMENT METHODS.
PART I: BASIC KNOWLEDGE OF BODY COMPOSITION: 1) description of
body multicompartments and of the main techniques for measuring the
body multicompartments. 2) Anthropometric techniques for the
measurements of fat-free mass and fat mass.
PART II: ENERGY REQUIREMENTS: 3) Energy requirement and energy balance between daily intake and energy expenditure; 4) Total daily
energy expenditure and its components (resting metabolic rate, thermic
effect of foods and cost of physical activity); 5) Methods to evaluate
food energy (i.e., calorimetric bomb) and to measure energy expenditure
(i.e., direct and indirect calorimetry); 6) Energy needs of the adult
population, including different physiological conditions (i.e., pregnancy,
lactation) and in the elderly; 7) Basics on metabolic regulation.
PART III: FOOD GROUPS AND DIETARY GUIDELINES: 8) general concepts
9) Scientific basis to estimate human nutrient requirements and
recommended dietary allowances for Italian population (LARN: Livelli di
assunzione di riferimento di energia e nutrienti); 10) Dietary Guidelines
for the Italian population: general concepts and their scientific bases; 11)
Description of criteria to formulate a nutritionally adequate diet; 12) Food
guide pyramids and their description.
PART IV: DIETARY ASSESSMENT METHODS: 13) description of the
principal methods used to measure food and/or nutrient intakes in
population groups; 14) description and use of electronic tools for dietary