The course aims to provide students with basic knowledge of human nutrition, energy metabolism, nutritional status assessment and the principles of healthy eating, integrating physiological, practical and public health perspectives. At the end of the course, students will be able to: describe the main components of energy expenditure and energy requirements; apply simple methods to estimate basal metabolic rate and total energy expenditure; identify and interpret the main indicators used to assess nutritional status and body composition; describe the role of the main macro- and micronutrients and food groups within a balanced diet; identify the main reference documents and tools for healthy eating; understand the relationship between nutrition, public health and environmental sustainability.
Course Prerequisites
No specific prerequisites are required. Basic knowledge of human biology and physiology is useful for understanding the main processes related to energy metabolism, nutritional status and the role of nutrients.
Teaching Methods
The course consists of lectures supported by presentations and teaching materials. Theoretical concepts are integrated with practical examples concerning the estimation of energy requirements, anthropometric assessment and interpretation of the main indicators of nutritional status. Examples and practical nutrition education tools are used to facilitate the application of acquired knowledge in healthcare settings.
Assessment Methods
partecipazione al corso
Texts
CREA. Guidelines for Healthy Eating. 2018 revision. SINU. LARN – Dietary Reference Values for Nutrients and Energy for the Italian Population. Teaching materials and presentations provided by the lecturer.
Contents
The course covers the following topics: principles of energy metabolism; energy expenditure and energy requirements; components of energy expenditure: basal metabolic rate, diet-induced thermogenesis, thermoregulation and physical activity; methods for calculating and estimating basal metabolic rate and total energy expenditure; assessment of nutritional status; body mass index (BMI) and growth charts; principles and techniques of anthropometry: body weight, height, body circumferences and skinfold thickness; assessment of body composition using skinfold-derived equations; food groups, macronutrients and micronutrients; Italian CREA Guidelines for Healthy Eating; Italian Dietary Reference Values for Nutrients and Energy (LARN); food education tools: food pyramid and Healthy Eating Plate; nutrition and sustainability; principles of the Planetary Health Diet.
Course Language
Italian
More information
Teaching materials used during the lectures will be made available to students through the University learning platform.
