Nutrition and prevention of degenerative diseases
Learning outcomes of the course unit
1- To provide / complete the methodological skills needed by students to correctly understand of observational epidemiology or intervention studies correlating the consumption of foods or nutrients with the risk of developing the degenerative diseases, typical of modern societies.
2- Special attention will be devoted to investigating the relationship between the consumption of different dietary fats, simple and complex carbohydrates, some dietary patterns (such as the Mediterranean diet or the interventions aimed at controlling cholesterol) and the risk of cardiovascular events, cancer or neurodegenerative diseases.
3- To assess the effects of simple substances (alcohol) or antioxidant compounds or also of specific foods (milk, meat etc.).
Course contents summary
Epidemiology, evolution, observational and intervention studies
Dietary fats and degenerative diseases
Phytosterols, beta-glucan, probiotics
Omega 3 fatty acids
Alcohol and human health
Simple and complex carbohydrates, IG, sucrose
Milk, meat, Mediterranean diet. etc.
Students are provided with the slide-kit used during the lessons, in pdf format, and some articles, prepared by the teacher, in Italian or in English.
the material is available in the teacher's personal web site.
The teaching plan is divided into blocks of lessons of the duration of 4 hours. Lessons are delivered personally by the teacher, with the external support of lectures or seminar held by prof. Francesco Visioli, University of Parma (antioxidants) and Dr. Franca Marangoni, Milan University (omega-3).
Assessment methods and criteria
Students will undergo a multiple-choice test at the end of the course.