Informazioni di Dietistic Sciences And Nutraceuticals | DidatticaWEB

Generali:

Dipartimento: Scienze Matematiche, Fisiche E Naturali
Settore Ministeriale: MED/49
Codice di verbalizzazione: 8067898
Codice corso: 8067898
Metodi di insegnamento: Frontale E Altro
Metodi di valutazione: Scritto E Orale
Prerequisiti: For an effective comprehension of the course contents the student is expected to know the basic principles of Organic and inorganic chemistry, Biochemistry. During the lectures, the teacher will always provide the student with enough background information to frame the topic. Students should also possess a good knowledge of written and spoken English (B2 level).
Obiettivi: LEARNING OUTCOMES: The course aims to provide the student with the fundamental knowledge relating to the physiology of human nutrition. Particular reference will be made to techniques for evaluating nutritional status. The topics of food science will be explored, related to the composition of foods and their transformation, for the prediction of nutritional risk. The issues related to sustainability will be addressed in a "One Health" perspective: food safety and nutritional quality, chemical analysis of food, food storage and packaging, food technology, effects of food on human health. Nutraceutical (compound or food product) and their pharmaceutical effect will be explored. At the end of the course the student will have acquired knowledge regarding nutraceuticals and the therapeutic potential of nutraceuticals. KNOWLEDGE AND UNDERSTANDING: The student will have to demonstrate the knowledge of the innovative methods applied in the clinical setting to evaluate the body composition in every age group, both in the physiological and pathological state. He/she will have to demonstrate an understanding of the importance of diagnostic choices and must have the ability to connect the acquired knowledge of nutrition physiology for a correct diagnostic evaluation. Will have to know the aspects of food production, from harvesting and production to cooking and consumption, applied to food safety and nutritional quality: chemical analysis of food, food storage and packaging, food technology, effects of food on human health. Will be able to suggest nutraceuticals according to personalized and tailormade prescription. APPLYING KNOWLEDGE AND UNDERSTANDING: The student must be able to apply the knowledge acquired during the course for a correct evaluation of the nutritional status, and analysis of the effects of food on human health. The student will have to demonstrate knowledge of the issues inherent to the role of nutraceuticals in the prevention and potential therapy of different pathologies. MAKING JUDGEMENTS: The student must be able to assess the body composition of the reference population for each age group, define the nutritional status (excess or deficiency malnutrition), identify the nutritional risk factors related to an incorrect diet; identify food risk factors in food production and processing processes; identify health risk factors dependent on drugfood interaction. COMMUNICATION SKILLS: The student must be able to clearly explain with appropriate technical language the knowledge acquired on the Physiology of Human Nutrition, body composition, role of healthy eating and prevention: he/she must be able to suggest functional foods and nutraceuticals in a personalized way, for the maintenance of well-being and the restoration of metabolic functions. LEARNING SKILLS: The student will have to possess: i) the multi-disciplinary knowledge fundamental for the understanding of the physiology of nutrition, ii) the knowledge of the scientific investigation methodology applied to the evaluation of the nutritional status iii) the ability to interpret body composition, biochemical and energy necessary for correct nutritional diagnosis; iv) understanding of scientific articles published in international reviewed journals. Participation in lectures and personal study accompanied by in-depth analysis of specific topics on an individual level, selected spontaneously or on the recommendation of the teacher, contribute to the achievement of the educational objectives and the expected learning outcomes. The verification of the achievement of learning outcomes takes place mainly through ongoing intermediate tests, discussions of scientific articles, final written exam.
Ricevimento: Linedi': 11:00-13:00

Didattica:

A.A.: 2026/2027
Canale: UNICO
Crediti: 6

Classe virtuale:

Nome classe: DI_RENZO-8067424-HUMAN_NUTRITION_AND_DIETETICS_1
Link Microsoft Teams: Link
Docente: DI RENZO LAURA