The student will have the theoretical knowledge and the ability to apply the basic elements of dietetics for the healthy adult population
Course Prerequisites
Understanding the topics covered in the Dietetics in healthy adult 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
Texts
Course slides available on the website: LARN volume
Contents
The course is aimed at discussing dietetics in adulthood and in some particular physiological conditions such as childbearing age, pregnancy, breastfeeding and menopause. The principles of balanced nutrition are covered, i.e. nutrition that ensures on the one hand the coverage of the energy and nutrient needs of an individual or population group taking into account personal characteristics and lifestyle and on the other integrates nutritional recommendations for disease prevention. After an introduction on the evolution of the relationship between nutrition and health, the references for nutrition are explained in detail: Recommended Intake Levels of energy and nutrients for the Italian population (the quantitative levels established for most nutrients in order to cover needs and avoid toxic levels; the Dietary Guidelines: qualitative translation of the recommendations expressed in the form of practical advice and aimed at addressing the critical issues of nutrition and the Nutritional Objectives: goals to be achieved established by national and international scientific and health organizations to improve the health of the population through nutrition. The recommendations on nutrient intake refer to the latest edition of the Reference Intake Levels of Nutrients for the Italian population published by the Italian Society of Human Nutrition. The following topics are covered: database of food composition and portions; nutrition of women of childbearing age; Mediterranean and vegetarian diet models; bioactive compounds, functional foods and nutritional claims; methods of dietary surveys
