PRINCIPLES OF DIETETICS
Learning outcomes of the course unit
The course provides:
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 the description of nutrient and non-nutrient composition of the main foods usually consumed in the Italian diet.
Basic knowledge of human nutrition provided with the core course of Human Nutrition
Course contents summary
Basic knowledge of body composition: description of body multicompartments and of the main techniques for measuring the body multicompartments. Anthropometric techniques for the measurements of fat-free mass and fat mass.
Energy requirement and energy balance between daily intake and energy expenditure. Total daily energy expenditure and its components: resting metabolic rate, thermic effect of feeding and of physical activity. Methods to evaluate food energy (i.e., calorimetric bomb) and to measure energy expenditure (i.e., direct and indirect calorimetry). Energy needs of adult population and in different physiological conditions (i.e., pregnancy, lactation) and in the elderly. Basic knowledge of metabolic regulation.
Food groups: general concepts and their description.
Scientific basis of estimated human nutrient requirements and recommended dietary allowances for Italian population (LARN: Livelli di assunzione raccomandati di energia e nutrienti). Dietary Guidelines for Italian population: general concepts and their scientific bases. Description of criteria to formulate a nutritionally adequate diet. Food guide pyramids and their description.
Dietary assessment methods: description of the major methods designed to measure food and/or nutrient intakes in population groups.
F. FIDANZA, G. LIGUORI: Nutrizione Umana – 1995, IDELSEN (Napoli)
G. ARIENTI: Le basi molecolari della Nutrizione – 2003, PICCIN (Padova)
M.E. Barasi: Nutrizione e salute – 2003, Edizioni Mediche Scientifiche Internazionali (Roma)
Class teaching. Written test (multiple answers )