APPLIED HUMAN NUTRITION
Learning outcomes of the course unit
At the end of the training activity, the student should have acquired knowledge and skills related to 1) the effect of diets/foods/nutrients on human metabolism in the various physiological states, 2) the role of foods in the maintenance of human health and well-being, 3) basic information related to consumer information regulations, and 4) current trends in nutrition.
Knowledge and understanding skills: Understanding how foods and nutrients affect the human organism in different physiological statuses, and how certain dietary choices may prevent the development of some chronic diseases. Knowing the basic concepts of the European regulations on food labeling for both mandatory and voluntary information. Understanding current topics such as processed foods, personalized nutrition and diet sustainability.
Applying knowledge and understanding: Being able to understand how foods and particular diets can influence the human organism.
Independent judgment: Being able to critically evaluate the quality of nutritional information on diets and foods disseminated by the press, the web and other information sources.
Communication skills: Being able to present scientific studies to support or against a nutritional case study. In addition, discussion with the lecturer will serve to boost the implementation of the knowledge and skills acquired.
Learning skills: Improving or updating his/her own nutrition knowledge through the autonomous use of books, papers, and databases related or not to this discipline.
Basic knowledge of biochemistry, human physiology, and nutrition.
Course contents summary
A. RELATION BETWEEN DIETARY HABITS AND HEALTH
1) Public health nutrition, dietary patterns, food composition databases, and functional foods
2) Evidence-based nutrition
3) Antioxidants and oxidative stress
B. NON NUTRITIVE FOOD COMPONENTS:
1) Ethanol and alcoholic drinks
2) Gut microbiota, pre-, pro-, post-, and parabiotics
3) Dietary bioactive compounds
C. NUTRITION IN DIFFERENT AGES:
1) Dietary needs and recommendations
2) Nutrition in pregnancy and lactation
3) Nutrition in childhood and adolescence
4) Nutrition in the elderly
D. REGULATIONS AND FOOD INFORMATION TO CONSUMERS:
1) Food labeling
2) Regulations on nutrition and health claims
3) Front-of-pack (FOP) nutritional labelling
4) Other regulations of nutritional interest
5) Novel foods
E. NEW TRENDS IN NUTRITION:
1) Ultra-processed foods
2) Personalized nutrition and omics science applied to nutrition
3) Sustainable diet
4) Dietary protocols directed to the communities
1. Mariani Costantini, Cannella, Tomassi: ALIMENTAZIONE E NUTRIZIONE UMANA - il Pensiero Scientifico (Roma). Terza edizione, 2016.
2. Rivellese, Annuzzi, Capaldo, Vaccaro, Riccardi: NUTRIZIONE UMANA - Idelson-Gnocchi (Napoli). 2017.
3. Riccardi, Pacioni, Giacco, Rivellese: MANUALE DI NUTRIZIONE APPLICATA - Idelson-Gnocchi (Napoli). 2021. V edizione.
4. Lean, Combet: BARASI’S HUMAN NUTRITION: A HEALTH PERSPECTIVE, Third Edition - CRC Press - Taylor & Francis (Boca Raton, FL), 2017.
5. Ross, Caballero, Cousins, Tucker, Ziegler: MODERN NUTRITION IN HEALTH AND DISEASE, 11 ed. -Lippincott Williams & Wilkins (Philadelphia). 2014.
6. Frayn: METABOLIC REGULATION: A HUMAN PERSPECTIVE, 3rd ed. Wiley-Blackwell, (Singapore). 2010.
7. Cozzani, Dainese: BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE – Piccin (Padova), 2006.
8. Società Italiana di Nutrizione Umana (SINU): Livelli di Assunzione di Riferimento di Nutrienti ed Energia per la popolazione italiana (LARN), IV revisione. 2014.
9. Crea: Linee guida per una sana alimentazione. 2018. https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-...
The main teaching method consists of frontal lectures, accompanied by exercises (group work for attending students and individual work for non-attending students). Frontal lectures will be carried out on site with live streaming through Microsoft Teams. Lectures will also be available through the online platform Elly. The didactic material consists mainly of the slides discussed during the lectures, available in the online platform Elly. Attendance to the lessons is strongly recommended, as well as the participation to the group works. It is important to highlight the role of Elly as a communication platform between the lecturer and the students. The material used for the lectures will be upload in the platform and will serve for the preparation of the written exam.
Assessment methods and criteria
The additive assessment of the learning is carried out through:
1. Exercises on a transversal nutrition topic. Exercises for attending students will consist of a group work related to the presentation of a nutrition case study set with the teacher. Exercises for non-attending students will consist of an individual work related to a nutrition case study set with the teacher. The test is evaluated with a scale of 0-4 points.
2. Two options are available:
(A) A written test with 40 close questions (multiple response) just before the end of the lectures (time available, 50 min). If the written test cannot be conducted on site due to force majeure events, it will take place online through the Elly platform, with the tools Lockdown Browser e Respondus active
(B). Oral exams will be conducted all along the academic year at the dates indicated through the Esse3 platform for official exams. The oral exam will consist of 4 questions. Maximum question mark for these questions is 7 points. The ability to synthesize and link the topics will be particularly rewarded.
Maximum mark for both options (A or B) is 28, while the minimum to pass the exam is 17 points. Please note that the online registration for the exam is compulsory.
3. A voluntary presentation on the nutritional information included in the label of a food product. It may provide up to 2 additional points to be summed to the written test.
The final grade is obtained from the sum of the marks of the three tests (1+2+3, in thirtieths). Honors (lode) are granted when reaching the maximum mark and demonstrating a deep knowledge of the topic vocabulary.