PRINCIPLES OF DIETETICS
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
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
SINU. LARN - Livelli di Assunzione di Riferimento di Nutrienti ed Energia IV Ed. SICS editore (Milano)
2) Riccardi, Pacioni, Giacco, Rivellese. Manuale di Nutrizione Applicata IV ed. Idelson Gnocchi Ed. (Napoli)
Oral lessons and numerical lab.
Oral exam and problem-solving test