Community Nutrition
A.Y. 2024/2025
Learning objectives
The course is designed to provide students with knowledge and skills to correctly approach community nutrition in order to promote health and reduce diseases' risk. At the same time it is intended to give students scientific evidences related to the most prevalent traditional and alternative dietary patterns as well as to improve knowledge regarding the role of specific food groups (fortified, light, functional food, etc.) in optimizing eating habits of specific groups of population.
Expected learning outcomes
Upon completion (by the end) of the course students will be able to:
· identify and understand the scientific evidences on the main traditional (Mediterran diet, vegetarian diet, vegan diet) and alternative (DASH, Nordic diet, etc) dietary patterns;
· identify and understand nutritional characteristics and regulation of specific food products (fortified, light, functional food etc.) and their role in healthy eating;
· apply knowledge related to community nutrition in planning menus for different population groups;
· identify basic characteristics of the different types and categories of Food Service Systems in order to optimize menu planning.
· identify and understand the scientific evidences on the main traditional (Mediterran diet, vegetarian diet, vegan diet) and alternative (DASH, Nordic diet, etc) dietary patterns;
· identify and understand nutritional characteristics and regulation of specific food products (fortified, light, functional food etc.) and their role in healthy eating;
· apply knowledge related to community nutrition in planning menus for different population groups;
· identify basic characteristics of the different types and categories of Food Service Systems in order to optimize menu planning.
Lesson period: Second semester
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Prerequisites for admission
Basic knowledge of human nutrition is required.
Assessment methods and Criteria
Assessment method consists in an oral examination to assess student learning outcomes and to discuss critical aspects in menu planning.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Patient Education
Course syllabus
- Role of health and food education in disease preventing,
-Communication strategies
-Communication strategies
Teaching methods
Lectures and open discussions for learning and understanding the main topics related to community nutrition, and interactive lessons to develop skills for planning menus.
Teaching Resources
Guidelines, slides used during lessons, scientific reports, position papers, etc. will be uploaded on ARIEL system, as well as slides used during lessons.
Community nutrition
Course syllabus
Role of diet and lifestyle in disease prevention: methodological approach and analysis of the most relevant documents, guidelines, scientific reports about diet and cardiovascular disease and diet and cancer.
Traditional (mediterranean, vegetarian, vegan) and alternative (DASH, Nordic) dietary patterns: scientific evidences of their role on health promotion and disease risk reduction.
Nutritional and regulatory characteristics of fortified, light, novel and functional food, food supplements and nutraceuticals. Practical advice in different groups of population.
Nutritional aspects for community settings of adults, elderly and children.
Traditional (mediterranean, vegetarian, vegan) and alternative (DASH, Nordic) dietary patterns: scientific evidences of their role on health promotion and disease risk reduction.
Nutritional and regulatory characteristics of fortified, light, novel and functional food, food supplements and nutraceuticals. Practical advice in different groups of population.
Nutritional aspects for community settings of adults, elderly and children.
Teaching methods
Lectures and open discussions for learning and understanding the main topics related to community nutrition, and interactive lessons to develop skills for planning menus.
Teaching Resources
Guidelines, slides used during lessons, scientific reports, position papers, etc. will be uploaded on ARIEL system, as well as slides used during lessons
Community nutrition
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 3
Lessons: 30 hours
Professor:
Martini Daniela
Shifts:
Turno
Professor:
Martini Daniela
Patient Education
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 1
Lessons: 10 hours
Professor:
Martini Daniela
Shifts:
Turno
Professor:
Martini DanielaProfessor(s)