Principles of Dietetics and Assessment of Nutritional Status
A.Y. 2024/2025
Learning objectives
The teaching aims to:
define the concept of malnutrition in relation to the mechanisms, the nutrients involved and the physiological state
provide the theoretical knowledge and learn the executive modalities relating to the main methodologies for the evaluation of the various components of the state of nutrition
provide knowledge of the characteristics, functional and health properties of nutrients and the molecules associated with them
provide the basics for setting a correct diet based on nutritional/energy needs for the adult, healthy and normal population.
define the concept of malnutrition in relation to the mechanisms, the nutrients involved and the physiological state
provide the theoretical knowledge and learn the executive modalities relating to the main methodologies for the evaluation of the various components of the state of nutrition
provide knowledge of the characteristics, functional and health properties of nutrients and the molecules associated with them
provide the basics for setting a correct diet based on nutritional/energy needs for the adult, healthy and normal population.
Expected learning outcomes
Knowledge and understanding of malnutrition and of nutritional risk.
Skills to 1) design and conduct protocols of evaluation of body composition, energy expenditure, food intake and blood/urine examinations, 2) apply strategies of nutritional surveillance in populations according to specific physiological states, 3) interpretate the results of nutritional parameters according to appropriate reference databases
Knowledge of the needs of individual nutrients and food sources.
Ability to set a balanced diet and to analyze eating habits through specific methodologies.
Ability to read and understand the scientific literature
Development of the critical capacity to analyze the different types of diets and to keep the knowledge acquired up to date
Skills to 1) design and conduct protocols of evaluation of body composition, energy expenditure, food intake and blood/urine examinations, 2) apply strategies of nutritional surveillance in populations according to specific physiological states, 3) interpretate the results of nutritional parameters according to appropriate reference databases
Knowledge of the needs of individual nutrients and food sources.
Ability to set a balanced diet and to analyze eating habits through specific methodologies.
Ability to read and understand the scientific literature
Development of the critical capacity to analyze the different types of diets and to keep the knowledge acquired up to date
Lesson period: First semester
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Prerequisites for admission
Prerequisites are the basic knowledge of the courses of biochemistry, nutritional biochemistry, physiology of nutrition
Assessment methods and Criteria
Oral examination in which the student is asked to demonstrate both the knowledge of the topics presented in the lesson and the critical ability to correlate the different notions with the state of health
Assessment of nutritional status
Course syllabus
The components of evaluation of nutritional status Evaluation of energy expenditure
- Components of energy expenditure
- Basal metabolism; the theory of indirect calorimetry; gas exchanges measurement, Weir's equations to calculate resting energy expenditure, respiratory quotient; applications in clinical practice; practical aspects: exam validation, "hands on" practice and interpretation of the results. Predictive equations and their performance.
- Total energy expenditure; direct calorimetry and doubly labeled water
- Physical activity; accelerometry and predicitve equations Body composition evaluation
- Body Mass Index: relevance and significante for the evaluation of disease risk and body composition
- Body composition level analysis, methodologies
- Fat Mass and Fat Free Mass evaluated by densitometry; anthropo-plicometry; practical aspects: exam validation, "hands on" practice and interpretation of the results
- Body water and hydrometric methods; bioimpedentiometriy
- Bone mineral mass: bone densitometry and DEXA
- Analysis at the atomic level (40K and cell mass, neutron activation analysis)
- analysis at the tissue level by imaging and anthropometry
Nutritional evaluation in pediatric age: growth curves, LMS method, z-scores and percentiles; obesity in pediatric age; acute and chronic undernutrition
Integration of body composition, energy metabolism, dietary intake, physical exam, body composition and laboratory data in the evaluation of nutritional status. Nutritional screening.
- Components of energy expenditure
- Basal metabolism; the theory of indirect calorimetry; gas exchanges measurement, Weir's equations to calculate resting energy expenditure, respiratory quotient; applications in clinical practice; practical aspects: exam validation, "hands on" practice and interpretation of the results. Predictive equations and their performance.
- Total energy expenditure; direct calorimetry and doubly labeled water
- Physical activity; accelerometry and predicitve equations Body composition evaluation
- Body Mass Index: relevance and significante for the evaluation of disease risk and body composition
- Body composition level analysis, methodologies
- Fat Mass and Fat Free Mass evaluated by densitometry; anthropo-plicometry; practical aspects: exam validation, "hands on" practice and interpretation of the results
- Body water and hydrometric methods; bioimpedentiometriy
- Bone mineral mass: bone densitometry and DEXA
- Analysis at the atomic level (40K and cell mass, neutron activation analysis)
- analysis at the tissue level by imaging and anthropometry
Nutritional evaluation in pediatric age: growth curves, LMS method, z-scores and percentiles; obesity in pediatric age; acute and chronic undernutrition
Integration of body composition, energy metabolism, dietary intake, physical exam, body composition and laboratory data in the evaluation of nutritional status. Nutritional screening.
Teaching methods
Lectures supported by electronic projected material, online tutorials
Class attendance is mandatory. The material shown during the lessons in the form of power point presentations is present on the ARIEL platform
Class attendance is mandatory. The material shown during the lessons in the form of power point presentations is present on the ARIEL platform
Teaching Resources
A.M. Costantini, C. Cannella, G. Tomassi "Alimentazione e nutrizione umana" IL PENSIERO SCIENTIFICO EDITORE Manuale di ANDID di valutazione della stato nutrizionale Bedogni Giorgio, Cecchetto Giovanna SEU
Modern Nutrition In Health And Disease (11th edition) Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR. Lippincott Williams & Wilkins eds
Modern Nutrition In Health And Disease (11th edition) Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR. Lippincott Williams & Wilkins eds
Principles of dietetics
Course syllabus
Foods and nutrients: definitions, classification, bioavailability. Macronutrients in feeding. Food sources, needs, plastic and / or energy role
Micronutrients in nutrition: vitamins; minerals. Food sources, needs, functional role
Non- nutrients and anti-nutrients
Hydration
Alcohol consumption
Drinks with effects on the nervous system
Basic principles for setting balanced diets in healthy adults according to the LARN 2014 documents, the guidelines for the Italian population, the documents of the Italian Society of Human Nutrition, SINU, and of the European Food Safety Authority (EFSA)
Critical analysis of some of the most popular diets
Methods for detecting food consumption: food diary, 24-hour recall, frequency questionnaire, food weighting, diet history.
Methods and tools for estimating food portions
Tools to implement a food plan: hints on the use of food databases, use of foods averages and exchange lists
Micronutrients in nutrition: vitamins; minerals. Food sources, needs, functional role
Non- nutrients and anti-nutrients
Hydration
Alcohol consumption
Drinks with effects on the nervous system
Basic principles for setting balanced diets in healthy adults according to the LARN 2014 documents, the guidelines for the Italian population, the documents of the Italian Society of Human Nutrition, SINU, and of the European Food Safety Authority (EFSA)
Critical analysis of some of the most popular diets
Methods for detecting food consumption: food diary, 24-hour recall, frequency questionnaire, food weighting, diet history.
Methods and tools for estimating food portions
Tools to implement a food plan: hints on the use of food databases, use of foods averages and exchange lists
Teaching methods
Lectures supported by electronic projected material, online tutorials
Class attendance is mandatory. The material shown during the lessons in the form of power point presentations is on the ARIEL platform
Class attendance is mandatory. The material shown during the lessons in the form of power point presentations is on the ARIEL platform
Teaching Resources
A.M. Costantini, C. Cannella, G. Tomassi "Alimentazione e nutrizione umana"
IL PENSIERO SCIENTIFICO EDITORE
Riccardi, Pacioni, Rivellese "Manuale di nutrizione applicata" ILDESON GNOCCHI
LARN 2014
Linee Guida 2018
IL PENSIERO SCIENTIFICO EDITORE
Riccardi, Pacioni, Rivellese "Manuale di nutrizione applicata" ILDESON GNOCCHI
LARN 2014
Linee Guida 2018
Assessment of nutritional status
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 4
Lessons: 40 hours
Professor:
Battezzati Alberto
Shifts:
Turno
Professor:
Battezzati Alberto
Principles of dietetics
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 4
Lessons: 40 hours
Professors:
Ferraretto Anita, Misotti Alessandro Maria
Shifts:
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