Feeding Behaviour and Nutritional Status of Populations
A.Y. 2024/2025
Learning objectives
The course aims to provide the student with the scientific and cultural tools to understand and interpret the feeding behavior of modern humans in the light of their evolutionary history and of the related transformations of their relationships with the environment. Moreover, it aims to provide the competences to understand the nature of the human body composition and nutritional state, along with the theoretical and technical principles on which their experimental study is based. Finally, it aims to provide the bases to understand the impact of the feeding behavior on body composition and nutritional state.
Expected learning outcomes
At the end of the course, students should have acquired the technical-scientific notions required to understand the effect of alimentary habits on body composition. In addition, the student should have acquired the competencies necessary to understand and to apply the methods for body composition and nutritional state assessment as well as to understand the principles for the elaboration of tailored dietary plans aimed to reach and maintain an ideal body composition.
Students should have acquired good judgment skills in the interpretation of the nutritional state of a subject and in the design of the appropriate plans to maintain and even improve it, if required. Moreover, they should have acquired the communication and empathy skills useful to induce subjects to understand and be compliant with dietary indications and suggestions.
Students should have acquired good judgment skills in the interpretation of the nutritional state of a subject and in the design of the appropriate plans to maintain and even improve it, if required. Moreover, they should have acquired the communication and empathy skills useful to induce subjects to understand and be compliant with dietary indications and suggestions.
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
Principles of nutrition and the analysis of the nutritional needs of a subject and for the elaboration of personalized diets: (1) Nutritional aspects of nutrition; (2) Role of nutrition in primary, secondary and tertiary prevention; (3) Principles of healthy and sustainable nutrition; (4) The main sustainable dietary patterns: the Mediterranean diet, the Nordic diet, the Japanese diet, vegetarian diets; (5) National nutrition surveillance systems; (6) Dietary intake: methods of assessment; (7) Feeding in infancy and childhood: breast milk, formulas, complementary feeding; (8) Nutrition in pregnancy and lactation; (9) Nutritional intervention: principles and organization; (10) Obesity: nutritional definition and management; (11) Main gastrointestinal pathologies: nutritional definition and management; (12) Gestational diabetes: nutritional definition and management; (13) Practical exercises: presentation and discussion of clinical cases.
Models for the description of body composition. Five-level model and patterns of body compartmentation. The reference man. Relationships among compartments at different organization levels. Use of regression analysis in the development of predictive equations. Reference methods in body composition assessment. Direct and indirect methods. Laboratory and field methods. Hydrodensitometry, air plethysmography, hydrometry and dilution methods, dual-energy X-ray densitometry (DEXA). Direct methods for Na and K determination. In vivo neutron activation analysis (IVNA). Bioimpedentiometry and bioimpedance vector analysis (BIVA). Computed tomography (CT), magnetic resonance imaging (MRI) and magnetic resonance spectrometry (MRS). Anthropometry and plicometry. Methods for the assessment of energy expenditure. Components of energy expenditure: basal metabolism, diet-induced thermogenesis, activity-induced thermogenesis. Direct calorimetry, and indirect calorimetry methods. Non-calorimetric methods. Doubly labelled water methods. Podometry and accelerometry. Metabolic holters. Methods for the assessment of energy intake. 24-h recall, alimentary diary, and food frequency questionnaire. Energy needs and human evolution. Metabolic adaptation to physical activity.
Models for the description of body composition. Five-level model and patterns of body compartmentation. The reference man. Relationships among compartments at different organization levels. Use of regression analysis in the development of predictive equations. Reference methods in body composition assessment. Direct and indirect methods. Laboratory and field methods. Hydrodensitometry, air plethysmography, hydrometry and dilution methods, dual-energy X-ray densitometry (DEXA). Direct methods for Na and K determination. In vivo neutron activation analysis (IVNA). Bioimpedentiometry and bioimpedance vector analysis (BIVA). Computed tomography (CT), magnetic resonance imaging (MRI) and magnetic resonance spectrometry (MRS). Anthropometry and plicometry. Methods for the assessment of energy expenditure. Components of energy expenditure: basal metabolism, diet-induced thermogenesis, activity-induced thermogenesis. Direct calorimetry, and indirect calorimetry methods. Non-calorimetric methods. Doubly labelled water methods. Podometry and accelerometry. Metabolic holters. Methods for the assessment of energy intake. 24-h recall, alimentary diary, and food frequency questionnaire. Energy needs and human evolution. Metabolic adaptation to physical activity.
Prerequisites for admission
A good knowledge of food chemistry, general biochemistry and metabolism, histology, anatomy and general physiology, as well as of the topics covered by the course of Biology of Nutrition is mandatory.
Teaching methods
The teaching method is traditional and based on frontal interactive lectures in the presence supported by video-projected material. Lectures are integrated by contributions given by specialists on specific topics. Studentes are stimulated to actively participate to the lectures, by discussing aspects of the lecture in order to improve their critical skills. Participation to lectures is strongly recommended.
Teaching Resources
Articles, tables and databanks dealing with food composition. Videoprojected material, scientific papers and other materials will be made partially available through the Ariel portal of the University. No textbook is adopted.
Assessment methods and Criteria
The exam is organized into two parts, covering the topics of nutritional status and eating behavior, respectively. Both parts of the exam must be taken within the same session. Each part is written and consists of one or two open-ended questions on the topics covered in the lectures. The total time available is two hours. The evaluation is based on the relevance, conciseness, clarity, and completeness of the answers.
Both parts of the exam contribute equally to the final score, and both must be passed in order to pass the exam. There are no interim tests.
The results of the exam are communicated to the student through the electronic recording system. The student has the right to refuse the grade assigned by the professor.
Both parts of the exam contribute equally to the final score, and both must be passed in order to pass the exam. There are no interim tests.
The results of the exam are communicated to the student through the electronic recording system. The student has the right to refuse the grade assigned by the professor.
BIO/05 - ZOOLOGY - University credits: 3
BIO/07 - ECOLOGY - University credits: 3
BIO/07 - ECOLOGY - University credits: 3
Lessons: 48 hours
Professors:
Aliverti Alessandro, Lorenzini Erna Cecilia
Professor(s)
Reception:
Monday, 08:30-12:30 (appointment required)
Dept. Biosciences, via Celoria 26, bldg C - floor 5