Human nutrition and dietetics
Learning outcomes of the course unit
The course provides:
Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health.
Ability to understand the mechanisms related to food recognition and control of food intake.
Ability to appreciate the effect of food processing on nutritional and quality of foods.
The knowledge on the nutritional requirements in population groups.
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 food sustainability.
Basic knowledge of chemistry and biochemistry.
Course contents summary
HUMAN NUTRITION:physiology of the digestive tract; digestion and absorption of nutrients; nutritional quality of foods; food groups.
PRINCIPLES OF DIETETICS:
energy balance LARN; dietary guidelines; food labelling.
Physiology of the digestive tract; Digestion and absorption of macronutrients; Macro-, micronutrients, water, alcohol. Nutritional quality of foods; Food groups.
PRINCIPLES OF DIETETICS:
Description of body multicompartments and of the main techniques for measuring the body multicompartments; Energy requirement and energy balance between daily intake and energy expenditure; Methods to evaluate food energy; Energy needs of the population; Scientific basis to estimate human nutrient requirements and recommended dietary allowances for Italian population (LARN); Dietary Guidelines for the Italian population: Description of the principal methods used to measure food and/or nutrient intakes in population groups;
- SINU. LARN - Livelli di Assunzione di Riferimento di Nutrienti ed Energia. IV revisione. SICS Editore, (Milano)
- Mariani-Costantini, Cannella, Tomassi. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore (Roma)
- CREA. Linee guida per una sana alimentazione. Revisione 2018. ISBN 9788833850375
Frontal classes with the use of slides and/or online classes lived or recorded.
Assessment methods and criteria
The learning will be evaluated through a written (multiple answer) test and with oral examination/colloquium. The evaluation will be based on the whole set of contents proposed during the course and questions about all the topics will be asked in both written and oral examinations. The written test consists of 30 closed-ended questions. Each correct answer for closed-ended questions is 1 point. The oral examination consists of 1 or 2 questions; the student must demonstrate that he knows how to correctly understand the acquired concepts with the specific scientific nutritional language.
Reaching at least 18/30 with the written test is needed for the possible oral examination.
Reaching at least 18/30 after the oral examination is needed for passing the exam.
The teaching material is projected during lessons that could be downloaded from ELLY website.