Applied Nutrition
A.Y. 2024/2025
Learning objectives
The course aims to provide deep knowledge on the metabolic and physiological effects of food intake with particular attention to the role of macro- and micro- nutrients, fiber, phytochemicals and antioxidants. Moreover within the course the recommendation (Reference Intakes of Nutrients and Energy) for the Italian population throughout the life-cycle will be integrated and discussed on the basis of the new scientific evidence.
Expected learning outcomes
At the end of the course the student will have acquired skills related to nutritional needs at various stages of life and their use in application terms. Furthermore, he/she will develop competences for the preparation of dietary protocols directed to the communities (ex. menu for collective catering).
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The programme is focused on the following topics:
- Physiological and metabolic effect of macronutrients and micronutrients
- Nutritional role of phytochemicals and antioxidants
- Bioavailability of dietary compounds
- Nutritional characteristics of foods in relation with specific nutritional needs
- Scientific basis for the definition of nutritional recommendations and dietary guidelines for the population
- Nutrition in the life-cycle (pregnancy and lactation, infancy, childhood, adolescence, adult years, aging)
- Nutrition in the community and guidelines for dietary planning (e.g. school, working place, special diets)
- The concept of healthy and sustainable diets and application principles
- Role and perspective of the «omic» sciences in the development of nutritional recommendations
- Physiological and metabolic effect of macronutrients and micronutrients
- Nutritional role of phytochemicals and antioxidants
- Bioavailability of dietary compounds
- Nutritional characteristics of foods in relation with specific nutritional needs
- Scientific basis for the definition of nutritional recommendations and dietary guidelines for the population
- Nutrition in the life-cycle (pregnancy and lactation, infancy, childhood, adolescence, adult years, aging)
- Nutrition in the community and guidelines for dietary planning (e.g. school, working place, special diets)
- The concept of healthy and sustainable diets and application principles
- Role and perspective of the «omic» sciences in the development of nutritional recommendations
Prerequisites for admission
Knowledge and skills in biochemistry and basic nutrition included digestion and absorption of compounds with nutritional interest.
Teaching methods
The main teaching method consists of frontal lectures, accompanied by exercises in the computer room for the development of dietary protocols. The didactic material mainly consists of the slides discussed during the lectures. The attendance of the teaching is strongly recommended as well as that of the seminars that are organized on topics of nutritional interest.
Teaching Resources
Material provided by the professor through myARIEL
Recommended texts:
-LARN 2014 Società Italiana di Nutrizione Umana (SICS)
-Linee guida per una sana alimentazione 2018
Eventual further texts:
- A. Mariani Costantini, C. Cannella, G. Tomassi -
Alimentazione e nutrizione umana
Il Pensiero Scientifico Editore, (Roma), 2006
- Gordon ; Wardlaw, Anne M. Smith. Contemporary
Nutrition Sixth Edition. Mc Graw Hill 2006
Recommended texts:
-LARN 2014 Società Italiana di Nutrizione Umana (SICS)
-Linee guida per una sana alimentazione 2018
Eventual further texts:
- A. Mariani Costantini, C. Cannella, G. Tomassi -
Alimentazione e nutrizione umana
Il Pensiero Scientifico Editore, (Roma), 2006
- Gordon ; Wardlaw, Anne M. Smith. Contemporary
Nutrition Sixth Edition. Mc Graw Hill 2006
Assessment methods and Criteria
The exam consists of an oral test aimed at verifying the degree of learning of the theoretical aspects covered within the course. Furthermore, a critical discussion of a practical test carried out during the laboratory exercise consisting in the development of a menu for collective catering is envisaged; alternatively it will be asked to comment critically, and/or modify, a diet plan proposed by the teacher.
To take the exam it is necessary to register within the deadline set on the SIFA (http://www.unimi.it/).
The evaluation is expressed by a vote out of thirty.
The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
"Student* with DSA and disabilities are requested* to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities)"
To take the exam it is necessary to register within the deadline set on the SIFA (http://www.unimi.it/).
The evaluation is expressed by a vote out of thirty.
The mark is communicated to each individual student by e-mail automated by the university's verbalization system.
"Student* with DSA and disabilities are requested* to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities)"
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Computer room practicals: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professors:
Riso Patrizia, Tucci Massimiliano
Shifts:
Professor(s)