The student will have the theoretical knowledge and the ability to apply the basic elements of human nutrition (energy and nutrient needs) and nutritional status assessment
Course Prerequisites
Understanding the topics covered in the Human Nutrition and Nutritional Surveillance module requires the student to be in possession of the introductory notions of anatomy, chemistry and biology provided in the first year of the course
Teaching Methods
Frontal Lessons
Assessment Methods
Oral exam except for special needs
Texts
Course slides available on the website: LARN volume
Contents
Energy requirement and expenditure, components of expenditure, measurement (direct and indirect calorimetry, respiratory quotient) and estimate; Proteins: chemical composition, essential and non-essential amino acids, body functions, definition of needs, contents in foods, consumption data; Carbohydrates: chemical characteristics, chemical and functional classification, glycemic index, unavailable carbohydrates and dietary fibre, definition of needs, contents in foods, consumption data; Lipids: classification of dietary lipids, chemical characteristics, functions, definition of needs, contents in foods, consumption data; Macro and microminerals, general information, functions in the body, needs, food sources; Fat-soluble and water-soluble vitamins: general information, functions in the body, requirements, food sources; Water, functions, needs, water balance; Food supplements; Guidelines for correct nutrition for the Italian population; Cancer prevention guidelines; Evaluation of nutritional status: definition, basic, secondary and tertiary measures, anthropometric measures, study of body composition
