The course aims to provide the basis of knowledge in the field of food and human nutrition to prevent food-related oral diseases by promoting a healthy diet.
Teaching Methods
The teaching uses lectures through the use of PowerPoint lessons, videos and in-depth material (publications in indexed journals, guidelines of the main national and international scientific societies), made available to students in the section dedicated to teaching on the KIRO moodle platform.
Assessment Methods
Learning is verified through: i) Ongoing self-assessment test (optional) ii) Final written exam, consisting of multiple-choice questions
Texts
For the exam preparation, the following texts can be complementary to the use of the material provided during the lessons: i) Società Italiana di Nutrizione Umana, SINU. Livelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana, IV revisione. Milano: SICS Editore, 2014. ii) Cannella - Mariani Costantini - Tomassi “Alimentazione e nutrizione umana” Il Pensiero Scientifico Editore, Roma, III edizione 2016. iii) LK Mahan, S Escott-Stump “Krause’s Food and Nutrition Therapy” Saunders Elsevier Canada, 14th Edition. iv) Linee guida per una sana alimentazione. CREA, 2018. Texts are not mandatory.
Contents
1. Introduction to dietetics and nutrition. In particular, • Introduction to the principles of dietetics and nutrition • Food groups, macronutrients and micronutrients • The reference intake levels of nutrients and energy for the Italian population 2. Malnutrition. • Malnutrition by the defect • Malnutrition by excess • Micronutrient deficiency 3. Tools to promote healthy eating. Particularly: • The available guidelines for a healthy diet (CREA) • The food pyramid • The "Healthy Plate" of the Harvard School of Public Health • The plate of the EAT-Lancet Commission • Education and counselling: behavioural change 4. Nutrition, for oral and dental health and related diseases at the various stages of life •Child • Adult •Elderly
