Degree Course: Sciences of Human Nutrition Syllabus for A.Y. 2022/2023

1) BIOCHEMISTRY AND NUTRIENT METABOLISM
Food and Nutrition
Nutritional standards and dietary guidelines. LARNs, safe ranges and adequacy of food intake. Nutrient categories, macronutrients and micronutrients. From nutrients to foods: definition of food and the classes of foods.
Recalls of general biochemistry
Enzyme kinetics and major metabolic processes. Hormones and their general functioning.
Carbohydrates
Chemical, biochemical and nutritional definition of carbohydrates. Digestion, absorption and transport of major dietary-introduced carbohydrates and their involvement in energy metabolism. Glycemic Index and Glycemic Load and their biochemical significances. Catabolism and anabolism of glucose and glycogen. Hormonal control of carbohydrate metabolism. Role of available carbohydrates in the diet. Dietary fiber. Solubility and viscosity of dietary fiber. Beneficial and adverse effects of fiber. Metabolism of fructose. Metabolism of galactose. Recommended intake levels. Diabetes and diet in the diabetic patient.
Lipids
Classification and chemical composition. Dietary fats. Main lipids introduced in the diet and their energy value. Fatty acids of nutritional interest: saturated and unsaturated, essential fatty acids, trans fatty acids and polyunsaturated fatty acids. Lipid requirements. Digestion, absorption and transport of dietary-introduced lipids. Mobilization of triacylglycerol reserves. Fatty acid metabolism. Dietary and endogenous cholesterol: cholesterol balance in the body. Transport of cholesterol and other lipids by plasma lipoproteins. Non-pharmacological control of blood cholesterol levels. Atherosclerosis, definition and correlation with cholesterol levels. Dyslipidemias. Diet in cardiovascular disease.
Proteins
Nutritional significance and energy value. Amino acids: functional, chemical, nutritional and metabolic classification. Digestion, absorption and transport of dietary introduced proteins. Metabolic fates of amino acids: glucogenic, ketogenic and mixed amino acids. Protein turnover. Nutritional value of protein and regulation of nitrogen balance. Protein requirements. Congenital errors of amino acid metabolism. Celiac disease.
Water as food
Importance of water in body homeostasis. Water balance and its hormonal regulation. Classification of the main types of water in commerce.
Integration of metabolism
Energy expenditure of the body. Basal metabolic rate. Distribution of energy reserves. Metabolic adaptations in the fasting-nutrition cycle. Hormonal involvement in the regulation of metabolic processes. Malnutrition: Kwashiorkor and Marasmus as models of biochemical injury. Approach from a biochemical perspective to malnutrition, dietary approach.
Micro e macroelements
Importance of the presence of these compounds in daily dietary intake. Nutritional and metabolic significance. Recommended RDA values for each of the individual compounds.
Fat- and water-soluble vitamins
Nutritional significance and their specific functions in metabolism. Biochemical characteristics with regard to their cellular and body use. Dietary requirements, their metabolization and suggested nutritional values.
Free radicals
Formation and physiological genesis. Free radicals, exogenous and endogenous causes. The reactions of free radicals. Oxygen metabolism. Oxidative and nitrosative stress. Cellular damage induced by oxygen free radicals. Damage to biological membranes, nitrogen bases and proteins. Defenses against oxidative stress.
Antioxidant defenses
Antioxidants: defense systems against radicals. Classification of antioxidants. Mechanisms of action of antioxidants: preventive, scavenger, repair and de novo. Enzymatic endogenous antioxidants: superoxide dismutase, catalase, glutathione peroxidase. Nonenzymatic antioxidants: glutathione, bilirubin, uric acid, ascorbic acid, alpha-tocopherol, carotenoids, lycopene, polyphenols, lipoic acid, ubiquinone, trace elements.
Oxidative stress related diseases
The importance of pathologies in which oxygen radicals are involved. Hypoperfusion, ischemia, and reperfusion. Photosensitivity, alcoholism, trauma, acute and chronic neurodegeneration.

1) PPT slides
2) Ugo Leuzzi, Ersilia Bellocco, Davide Barreca; BIOCHIMICA DELLA NUTRIZIONE; Ediz. Zanichelli, 2013
3) Ivo Cozzani, Enrico Dainese; BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE, Ediz. Piccin-Nuova Libraria, 2006

Food and Nutrition
Nutritional standards and dietary guidelines. LARNs, safe ranges and adequacy of food intake. Nutrient categories, macronutrients and micronutrients. From nutrients to foods: definition of food and the classes of foods.
Recalls of general biochemistry
Enzyme kinetics and major metabolic processes. Hormones and their general functioning.
Carbohydrates
Chemical, biochemical and nutritional definition of carbohydrates. Digestion, absorption and transport of major dietary-introduced carbohydrates and their involvement in energy metabolism. Glycemic Index and Glycemic Load and their biochemical significances. Catabolism and anabolism of glucose and glycogen. Hormonal control of carbohydrate metabolism. Role of available carbohydrates in the diet. Dietary fiber. Solubility and viscosity of dietary fiber. Beneficial and adverse effects of fiber. Metabolism of fructose. Metabolism of galactose. Recommended intake levels. Diabetes and diet in the diabetic patient.
Lipids
Classification and chemical composition. Dietary fats. Main lipids introduced in the diet and their energy value. Fatty acids of nutritional interest: saturated and unsaturated, essential fatty acids, trans fatty acids and polyunsaturated fatty acids. Lipid requirements. Digestion, absorption and transport of dietary-introduced lipids. Mobilization of triacylglycerol reserves. Fatty acid metabolism. Dietary and endogenous cholesterol: cholesterol balance in the body. Transport of cholesterol and other lipids by plasma lipoproteins. Non-pharmacological control of blood cholesterol levels. Atherosclerosis, definition and correlation with cholesterol levels. Dyslipidemias. Diet in cardiovascular disease.
Proteins
Nutritional significance and energy value. Amino acids: functional, chemical, nutritional and metabolic classification. Digestion, absorption and transport of dietary introduced proteins. Metabolic fates of amino acids: glucogenic, ketogenic and mixed amino acids. Protein turnover. Nutritional value of protein and regulation of nitrogen balance. Protein requirements. Congenital errors of amino acid metabolism. Celiac disease.
Water as food
Importance of water in body homeostasis. Water balance and its hormonal regulation. Classification of the main types of water in commerce.
Integration of metabolism
Energy expenditure of the body. Basal metabolic rate. Distribution of energy reserves. Metabolic adaptations in the fasting-nutrition cycle. Hormonal involvement in the regulation of metabolic processes. Malnutrition: Kwashiorkor and Marasmus as models of biochemical injury. Approach from a biochemical perspective to malnutrition, dietary approach.
Micro e macroelements
Importance of the presence of these compounds in daily dietary intake. Nutritional and metabolic significance. Recommended RDA values for each of the individual compounds.
Fat- and water-soluble vitamins
Nutritional significance and their specific functions in metabolism. Biochemical characteristics with regard to their cellular and body use. Dietary requirements, their metabolization and suggested nutritional values.
Free radicals
Formation and physiological genesis. Free radicals, exogenous and endogenous causes. The reactions of free radicals. Oxygen metabolism. Oxidative and nitrosative stress. Cellular damage induced by oxygen free radicals. Damage to biological membranes, nitrogen bases and proteins. Defenses against oxidative stress.
Antioxidant defenses
Antioxidants: defense systems against radicals. Classification of antioxidants. Mechanisms of action of antioxidants: preventive, scavenger, repair and de novo. Enzymatic endogenous antioxidants: superoxide dismutase, catalase, glutathione peroxidase. Nonenzymatic antioxidants: glutathione, bilirubin, uric acid, ascorbic acid, alpha-tocopherol, carotenoids, lycopene, polyphenols, lipoic acid, ubiquinone, trace elements.
Oxidative stress related diseases
The importance of pathologies in which oxygen radicals are involved. Hypoperfusion, ischemia, and reperfusion. Photosensitivity, alcoholism, trauma, acute and chronic neurodegeneration.

1) PPT slides
2) Ugo Leuzzi, Ersilia Bellocco, Davide Barreca; BIOCHIMICA DELLA NUTRIZIONE; Ediz. Zanichelli, 2013
3) Ivo Cozzani, Enrico Dainese; BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE, Ediz. Piccin-Nuova Libraria, 2006

- From biological sample collection to reporting
- Pre-pre-analytical phase, pre-analytical phase, analytical phase, post-analytical phase, interpretation of results.
- Analytical groupings
- Blood, urine, feces, CSF, hair, and saliva.
- Profiles of biochemical-clinical significance
- Glucose profile, protein profile, lipid profile, profile. vitamin profile..
- Cell structure
- Eukaryotic and prokaryotic cell differences.
- Structure and replication of DNA
- Genome and organization of genetic material in eukaryotic cells; mechanisms of DNA repair.

- RNA strcture
- Transcription, control of gene expression: promoters and enhancers. Structure and function of various types of RNA; mRNA maturation.
- Protein synthesis:
- Translation initiation, elongation, and termination.
- Recombinant DNA biotechnology.
- PCR. Hybridation. Sequencing.

1) Biochimica clinica essenziale, dal laboratorio ai quadri di patologia clinica. Elisabetta Albi Tommaso Beccari Samuela Cataldi. Zanichelli 2019.
2) L'essenziale di biologia molecolare della cellula. Bruce Alberts Karen Hopkin Alexander Johnson David Morgan Martin Raff Keith Roberts Peter Walter. Quinta edizione. Zanichelli 2020.

Introduction to statistics: descriptive statistics; inferential statistics; terminology; qualitative nominal and ordinal characters; discrete and continuous quantitative characters. (lesson 1)
Data representation: representation by statistical unit-modality; mode-frequency representation; absolute, relative, cumulative absolute, cumulative relative frequencies; relative frequency distribution; graphical representation of data; group data into classes. (lessons 2-3)
Indicators for the description of the distributions: central trend indices: arithmetic average, weighted average, average for grouped data, geometric average, mode; position indicators: median, median for pooled data, quartiles and percentiles; variability indicators: range, deviance, variance, standard deviation, standard deviation for pooled data, coefficient of variation, interquartile deviation; 5-number summary and boxplot. (lessons 4-7)
Distributions: distributions of observations; symmetric and asymmetric distributions; shape indices of a distribution: asymmetry (skewness) and kurtosis (kurtosis); Gaussian distributions N (µ, σ) and standard Gaussian N (0,1); standardization; find the proportion given an interval and find the interval given a proportion; Student's T distributions at different degrees of freedom. (lessons 8 - 11)
Samples and inference: sample mean, variance and standard deviation; inference and errors in the inference process; distribution of the sample mean and central limit theorem; standard error of the sample mean; confidence levels; confidence intervals for the mean; sampling techniques: fraction sampling, simple random sampling, systematic sampling, stratified sampling, quota sampling and cluster sampling; generation of random numbers with uniform distribution or with Gaussian distribution of mean and standard deviation fixed by MS Excel functions. (lessons 12-14)
Correlation, interpolation and regression: scatter plot; covariance; linear correlation coefficient; interpolating curves, residuals and least squares curves; line of least squares; coefficient of determination. (lessons 15-17)
Statistical tests for hypothesis testing: definition of probability and its interpretation as a limit of relative frequency; statistical tests; hypothesis H0 and H1; p-value and level of significance; 1st and 2nd type errors; power of the test; decision rule; operational sequence for conducting a statistical test; parametric and non-parametric tests; summary scheme of the types of tests; z-test and t-test for checking whether an observation belongs to a population. (lessons 18-19)
Test for the verification of the association between two characters: test for the verification of the association between quantitative characters based on the linear correlation coefficient of Bravais-Pearson; test for the verification of association between characters on an ordinal scale based on the Spearman rank correlation coefficient; examples using MS Excel. (lessons 20-21)
Chi-square test for frequency analysis: observed frequencies and expected frequencies; verification of frequency homogeneity, verification of goodness of adaptation of the empirical distribution to the expected trend of the theoretical distribution, verification of the association between two characters; correction of Yates in the case of only one degree of freedom; Fisher's exact test; McNemar test for paired data (before and after treatment); I use Excel functions. (lessons 22-26)
Test for the comparison of medians: transformation of observations into ranks; test for the comparison of the medians of unpaired observations (U of Mann - Whitney, K of Kruskal-Wallis); test for the comparison of the medians of paired observations (Wilcoxon's T); examples using MS Excel. (video 27-29)
Test for comparison of the averages: t-test for comparison of averages of unpaired and paired observations; examples using MS Excel. (lesson 30)
Elements of epidemiology: definitions, objectives and study models; recall of mathematical tools: ratios, proportions, rates, odds; disease frequency measures: prevalence, cumulative incidence and incidence rate, odds; static cohort and dynamic cohort; measures of association: relative risk (RR) and odds ratio (OR), interpretative scale, confidence intervals; prospective studies (or cohort studies or longitudinal studies): epidemiological studies and clinical trials, single blind and double blind, hazard ratio; retrospective studies (or case-control studies). (lessons 31-35)
Complements of epidemiology: confounding; standardization; screening tests and diagnostic tests; sensitivity, specificity, predictive value of positive test result (PPV), predictive value of negative test result (VPN); relationship between prevalence, PPV and VPN. (lesson 36)

Fowler J. , Jarvis P., Chevannes M. Statistica per le professioni sanitarie Edises;

Paolo Chiari, Daniela Mosci, Enrico Naldi, Evidence-Based Clinical Practice. La pratica clinico-assistenziale basata su prove di efficacia 2/ed, McGraw-Hill

Deborah Morley and Charles S. Parker, Understanding Computers: Today and Tomorrow (16th edition) - Cengage Learning

Grassi R., Pinto G., Serra N. Sistemi per l’elaborazione dell’informazione Edises

Introduction to the world of computers: what is a computer, how computer works; terminology; main operations; a look at the computer history; The main types of computers; an introduction to hardware, main components: input, processing, output, memory and communication devices; an introduction to software: system software and application software; computer network and the Internet; computer and society. (lessons 1-3)
The language of computers: data and program representation; representing numerical data: the binary numbering system; coding systems for Text-Based Data and other types of data; Representing Software Programs: Machine Language. (lesson 4)
Hardware: inside the system unit: motherboard, CPU, GPU, memory, bus, expansion cards, ...; peripheral devices; the system clock and the machine cycle; strategies to improve the performance of a computer. (lessons 5-7)
Storage systems: storage systems characteristics; hard drives; optical discs and drives; flash memory storage systems; network and cloud storage systems; smart card; holographic storage; storage systems for large computer systems. (8-10)
Input and Output devices: pointing and touch devices; scanners, readers, digital cameras; audio input systems; display devices; printers; audio output devices. (lessons 11-13)
System Software (Operating Systems and Utility Programs): System Software vs. Application Software; functions of an Operating System; differences among Operating Systems; Operating Systems for personal computer and servers; Operating Systems for mobile devices and larger computer; utility programs: types and functions; the future of Operating Systems. (lessons 14-16)
Application Software: software ownership rights; desktop and mobile software, installed and cloud software; main types of application software: word processing, spreadsheet, database management systems, graphics and multimedia software, other types of application software. (lessons 17-20)
Database: introduction and definitions; entities and relationships; data definition; data dictionary; data integrity, data security, data privacy; data organization; types of DBMS; database models; relational model; tables, forms, queries, reports. (lessons 21-23)
Artificial Intelligence Systems: introduction and definitions; intelligent agents; expert systems; robotics. (lesson 24)
Information Systems and system development: responsibility for system development; outsourcing; the system development life cycle; approaches to system development. (lessons 25-26)
IT security: definitions; unauthorized access and unauthorized use; protecting against unauthorized access and unauthorized use; computer sabotage; protecting against computer sabotage; access systems based on the use of biometric data; firewall; encryption; private key cryptography; public key cryptography; virtual private networks (VPN); online theft, online fraud and other dot cons; protecting against online theft, online fraud and other dot cons. (lessons 27-30)
Exercises with spreadsheets: definitions and tools; basic operations; formulas; relative and absolute cell references; functions; statistical functions; date functions; text functions; nested functions; formatting; graphics and their customization; settings for printing; data transposition; cell comments. (lessons 31-36)

Fowler J. , Jarvis P., Chevannes M. Statistica per le professioni sanitarie Edises;

Paolo Chiari, Daniela Mosci, Enrico Naldi, Evidence-Based Clinical Practice. La pratica clinico-assistenziale basata su prove di efficacia 2/ed, McGraw-Hill

Deborah Morley and Charles S. Parker, Understanding Computers: Today and Tomorrow (16th edition) - Cengage Learning

Grassi R., Pinto G., Serra N. Sistemi per l’elaborazione dell’informazione Edises

Food composition:
Macro and micro nutrients, fiber, calories.
The biological value.
Mechanisms of rancidity, hydrogenation, and retrogradation.

Foods:
Water; milk and cheese; egg; meat; fish, crustaceans, molluscs; oils; cereals; legumes; vegetable; fruit; wine;
honey; spices, coffee, tea , cocoa, salt.

Stability and food safety:
Preservation, expiration date, food preservation techniques. Food additives.
Natural and synthetic preservatives. The dyes
Process contaminants. Food poisoning, poisoning and infection.

Effects of food on human health:
Novel food and super food. Junk food. Nutraceuticals and supplements.
Organic, biodynamic and GMO products.
The NACCP system

Chimica degli alimenti: Cabras, Martelli Piccin ed
Slides and material shown during the lessons

General Part
- Pharmacokinetics: routes of administration, absorption and distribution
-Pharmacodynamics: mechanism of action of drugs; receptors, metabolism, drug elimination
- Adverse and unwanted reactions: drug toxicity, drug-drug interactions, drug-food interactions. Allergies and
idiosyncrasies. The concepts of abuse, tolerance and addiction. The therapeutic window.
-Development and testing of new drugs: preclinical testing; general principles of in vitro drug susceptibility
testing; stages of the clinical trial. Pharmacovigilance
- Food supplements

Active principles
-Antiperlipemic Drugs: sequestrants of the ac. biliary, fibrates, Ezetimibe, HMG-CoA reductase inhibitors, etc.
- Absorption modulating drugs: lipase inhibitors, biguanides, etc.
- Drugs modulating the sense of hunger and satiety: sympathomimetic amines, serotoninergics, etc.
-The drugs modulating the absorption and excretion of glucose: Insulin, sulfonylureas, inhibit. by SGLT2 etc.
- Medicines of natural origin: fibers, draining, laxatives, etc.
- Food supplements
-Prebiotics and probiotics

1. Principles of Pharmaceutical Chemistry: The Essential by Thomas L. Lemke, S. William Zito, et all,
Piccin ed.
2. Slides and material shown during the lessons

INTRODUCTION TO PHYSIOLOGY AND HOMEOSTASIS: Description of physiological mechanisms. Structure-Function relationships of the body. Levels of organization in the body. Concept of Homeostasis. Positive and negative feedback circuits. Homeostatic Control Systems.
CELL PHYSIOLOGY AND EXCITABLE TISSUES: Membrane transport of ions and molecules. Membrane potential and action potentials. Synapses and neuronal integration. Intercellular communication and signal transduction. Neurotransmitters. Motor unit, neuromuscular junctions. Excitation and contraction of skeletal muscle tissue. Skeletal muscle contraction and mechanics. Physiology of skeletal, smooth and cardiac muscle.
PHYSIOLOGY OF THE NERVOUS SYSTEM: Functional organization of central nervous system and peripheral nervous system. The peripheral nervous system: afferent and efferent divisions. Role of glia cells. Autonomic nervous system. Integrative functions of nervous system. Sensory physiology: role of the somatosensory system, taste and smell in nutrition.
CARDIAC PHYSIOLOGY: Anatomy and electrical activity of the heart. Mechanical events of the cardiac cycle. Cardiac output and its control. General principles of hemodynamics. Blood vessels and blood pressure. Features and functions of the blood.
PHYSIOLOGY OF RESPIRATORY SYSTEM: Respiratory anatomy and mechanic. Gas exchange and transport of oxygen and carbon dioxide. Control of respiration.
PHYSIOLOGY OF URINARY SYSTEM: Elements of renal function: kidney and nephron. Glomerular filtration. Tubular reabsorption and tubular secretion. Urinary tract. Ureter, bladder and urethra. Urine excretion and plasma clearance. Urination.
FLUID AND ACID-BASE BALANCE: Body-fluid compartments. Control of extracellular fluid volume and osmolarity by regulating salt and water balances. Sources of protons and consequences of variations of the concentration of protons. Chemical buffer systems. Respiratory and urinary control of pH.
PHYSIOLOGY OF DIGESTIVE SYSTEM: Digestive tract and accessory digestive organs. General aspects of digestion. Secretory function of digestive system. Motility of digestive tract. Nutrient digestion and absorption. Hepatobiliary function.
METABOLISM AND ENERGY BALANCE: Introduction to Metabolism, Nutrition, and Energetics: catabolism, and anabolism. Glycolysis and aerobic metabolism. The pathways involved in lipid metabolism, and the mechanisms of lipid transport and distribution. The main processes of protein metabolism, and the use of protein as an energy source. Differences between the absorptive and postabsorptive metabolic states. Definition of metabolic rate and individual’s BMR. Thermal regulation.
PHYSIOLOGY OF ENDOCRINE SYSTEM: General principles of endocrinology. Principles of general functioning of hormones. Central and peripheral endocrine glands and their hormones. Hypothalamic-Pituitary Axis. Control of calcium and phosphate metabolism.

Berne & Levy “Fisiologia”
Sherwood, “Fondamenti di Fisiologia Umana”
Silverthorn, “Fisiologia Umana: Un Approccio Integrato”

Students will also have access to the learning material produced by professors as an integration to videolectures.

INTRODUCTION TO PHYSIOLOGY AND HOMEOSTASIS: Description of physiological mechanisms. Structure-Function relationships of the body. Levels of organization in the body. Concept of Homeostasis. Positive and negative feedback circuits. Homeostatic Control Systems.
CELL PHYSIOLOGY AND EXCITABLE TISSUES: Membrane transport of ions and molecules. Membrane potential and action potentials. Synapses and neuronal integration. Intercellular communication and signal transduction. Neurotransmitters. Motor unit, neuromuscular junctions. Excitation and contraction of skeletal muscle tissue. Skeletal muscle contraction and mechanics. Physiology of skeletal, smooth and cardiac muscle.
PHYSIOLOGY OF THE NERVOUS SYSTEM: Functional organization of central nervous system and peripheral nervous system. The peripheral nervous system: afferent and efferent divisions. Role of glia cells. Autonomic nervous system. Integrative functions of nervous system. Sensory physiology: role of the somatosensory system, taste and smell in nutrition.
CARDIAC PHYSIOLOGY: Anatomy and electrical activity of the heart. Mechanical events of the cardiac cycle. Cardiac output and its control. General principles of hemodynamics. Blood vessels and blood pressure. Features and functions of the blood.
PHYSIOLOGY OF RESPIRATORY SYSTEM: Respiratory anatomy and mechanic. Gas exchange and transport of oxygen and carbon dioxide. Control of respiration.
PHYSIOLOGY OF URINARY SYSTEM: Elements of renal function: kidney and nephron. Glomerular filtration. Tubular reabsorption and tubular secretion. Urinary tract. Ureter, bladder and urethra. Urine excretion and plasma clearance. Urination.
FLUID AND ACID-BASE BALANCE: Body-fluid compartments. Control of extracellular fluid volume and osmolarity by regulating salt and water balances. Sources of protons and consequences of variations of the concentration of protons. Chemical buffer systems. Respiratory and urinary control of pH.
PHYSIOLOGY OF DIGESTIVE SYSTEM: Digestive tract and accessory digestive organs. General aspects of digestion. Secretory function of digestive system. Motility of digestive tract. Nutrient digestion and absorption. Hepatobiliary function.
METABOLISM AND ENERGY BALANCE: Introduction to Metabolism, Nutrition, and Energetics: catabolism, and anabolism. Glycolysis and aerobic metabolism. The pathways involved in lipid metabolism, and the mechanisms of lipid transport and distribution. The main processes of protein metabolism, and the use of protein as an energy source. Differences between the absorptive and postabsorptive metabolic states. Definition of metabolic rate and individual’s BMR. Thermal regulation.
PHYSIOLOGY OF ENDOCRINE SYSTEM: General principles of endocrinology. Principles of general functioning of hormones. Central and peripheral endocrine glands and their hormones. Hypothalamic-Pituitary Axis. Control of calcium and phosphate metabolism.

Berne & Levy “Fisiologia”
Sherwood, “Fondamenti di Fisiologia Umana”
Silverthorn, “Fisiologia Umana: Un Approccio Integrato”

Students will also have access to the learning material produced by professors as an integration to videolectures.

Introduction to the course on Food Hygiene and Nutrition topics: health care in Italy worldwide
o Organization of the health care system 1
o Organization of the health care system 2
o Organization of the health care system 3
o Quality and value in health care
o the evolution of the concept of health

Demographic aspects related to health
o Demographic transition and epidemiological factors 1
o Demographic transition and epidemiological factors 2
o Epidemiological transition and determinants of health

Nutrition transition, concepts and international comparisons
Triple burden of malnutrition
Okkio alla salute
Gaining health-obesity surveillance adult population
Healthy eating guidelines 1
Healthy eating guidelines 2

Food infections, intoxications, and toxins
o Introduction on food infections, intoxications and toxins.
o Food infections, intoxications and food toxins
o Bacterial food infections: minor and major salmonellae, Staphylococcus aureus, Bacillus cereus, Food Botulism, Clostridium perfigens, Campylobacteriosis, Listeriosis, Cholera, Shigellosis.
o Parasitoses in food
o Food-borne viruses
Environmental Hygiene
o Introduction environmental hygiene
o Physical elements of environmental hygiene: water, air, radiation
o Biohazard
o Nosocomial infections and hand hygiene
o Disinfectant agents
o Urban health
Epidemiology and nutrition
o Epidemiology of major nutrition-related noncommunicable diseases and their risk factors: hypertension, obesity, cancer, diabetes, hypercholesterolemia
o Epidemiology of malnutrition
o Infections and nutrition: HIV, tuberculosis and nutrition
Food preservation
o Introduction to food preservation
o Temperature and microbial growth: cold and refrigeration, heat and cooking
o Moisture and water activity
o Radiated treatments of food
o Chemical preservation and ph-based preservation methods

Materials provided by the lecturer.

Introduction to the course on Food Hygiene and Nutrition topics: health care in Italy worldwide
o Organization of the health care system 1
o Organization of the health care system 2
o Organization of the health care system 3
o Quality and value in health care
o the evolution of the concept of health
Demographic aspects related to health
o Demographic transition and epidemiological factors 1
o Demographic transition and epidemiological factors 2
o Epidemiological transition and determinants of health
Nutrition transition, concepts and international comparisons
Triple burden of malnutrition
Okkio alla salute
Gaining health-obesity surveillance adult population
Healthy eating guidelines 1
Healthy eating guidelines 2

Food infections, intoxications, and toxins
o Introduction on food infections, intoxications and toxins.
o Food infections, intoxications and food toxins
o Bacterial food infections: minor and major salmonellae, Staphylococcus aureus, Bacillus cereus, Food Botulism, Clostridium perfigens, Campylobacteriosis, Listeriosis, Cholera, Shigellosis.
o Parasitoses in food
o Food-borne viruses
Environmental Hygiene
o Introduction environmental hygiene
o Physical elements of environmental hygiene: water, air, radiation
o Biohazard
o Nosocomial infections and hand hygiene
o Disinfectant agents
o Urban health
Epidemiology and nutrition
o Epidemiology of major nutrition-related noncommunicable diseases and their risk factors: hypertension, obesity, cancer, diabetes, hypercholesterolemia
o Epidemiology of malnutrition
o Infections and nutrition: HIV, tuberculosis and nutrition
Food preservation
o Introduction to food preservation
o Temperature and microbial growth: cold and refrigeration, heat and cooking
o Moisture and water activity
o Radiated treatments of food
o Chemical preservation and ph-based preservation methods

Materials provided by the lecturer.

• Qualitative characteristics of food and presence of secondary metabolites of interest as active biocompounds for maintaining Human’s health.
• Foods and the human intestinal microbiota: concepts of regulation and alteration of the intestinal microbial flora and development of diseases.
• The microbiological quality of food and microbial contamination of food.
• Stages of growth of microorganisms and factors that regulate microbial development: a) Water activity, pH, structures and nutrients, antimicrobials. b) Temperature, humidity, packaging atmosphere, preservatives, treatments. c) Interactions between microbial populations and biofilm formation. d) Forms of resistance of microorganisms.
• Alterations of food of microbial origin: alterative microorganisms and the different types of alterations.
• Microorganisms that cause foodborne illnesses. The analysis of microbiological risk in food: a) Identification of the hazard and its characterization, and b) Exposure assessment and control measures of the main microbial pathogens responsible for food diseases.
• The control of microorganisms in food. Main process strategies for the control of microorganisms in food: physical treatments, reduction of water activity, lowering of pH.
• Definition and principles of the HACCP (Hazard Analysis and Critical Control Points) preventive control system for the healthiness of food, with exercises on real cases.

Slides and teaching material provided by the teacher
-Textbooks:
Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Publishing house Ambrosiana. ISBN : 978-88-08-18246

“Food Microbiology: Principles into Practice“ Osman Erkmenand T.Faruk Bozoglu Eds. (2016) Publishing house John Wiley & Sons, Ltd ; Print ISBN: 9781119237761 |Online ISBN: 9781119237860

James J. Jay, Martin J. Loessner, David A. Golden “Microbiologia degli alimenti “ (2009) Publishing house Springer Verlag. ISBN: 8847007852

Pharmacology, general principles
- Pharmacodynamics, mechanisms of action of drugs and concentration-effect relationship. Drug-receptor interaction response.
- Pharmacokinetics principles applied to therapy: dynamics of drug absorption, distribution and elimination. Routes of drug administration, absorption and distribution.
• Drug metabolism, enzymatic drug induction and inhibition, drug elimination.
- Pharmacological interactions: pharmaceutical, pharmacodynamic, pharmacokinetic.
- Drug-drug interaction.
- Nutrients pharmacology: pharmacology principle of food supplements; botanical and nutritional supplements; Fat-soluble and water-soluble vitamins: trace elements and polyphenols.
- Drug-food interactions
- Effect of drugs on nutritional status: influence of drugs on nutrient absorption; drugs modulation of hunger and satiety; Drugs that interfere with the perception of taste; malabsorption-inducing drugs
- Drugs active on the gastrointestinal system: classification and mechanism of action of drugs. Drug therapy of acid-peptic-gastrointestinal disorders; laxatives.
- Pharmacology of the metabolic endocrine system.
- Drugs for the control of glucose metabolism.
- Gut microbiota: interactions between drugs, prebiotics, probiotics, postbiotics and polyphenols on the microbiota
- Anticancer drugs: classification and mechanism of action; interaction of oncological drugs and nutrients; immunonutrition and cancer.
- Antiviral drugs
- COVID19: pharmacological therapy and immunonutrition.

Galli C., Gatti E., Tomassi G., Visioli F. Farmacologia e nutrizione. UTET
F Clementi, G Fumagalli. Farmacologia Generale e Molecolare. UTET
Goodman & Gilman. Le Basi Farmacologiche della Terapia. Zanichelli 2019
Richard D. Howland, Mary J. Mycek. Le Basi della Farmacologia, nuova edizione. Zanichelli 2007
I docenti forniranno eventuale materiale didattico suppletivo.

Pharmacology, general principles
- Pharmacodynamics, mechanisms of action of drugs and concentration-effect relationship. Drug-receptor interaction response.
- Pharmacokinetics principles applied to therapy: dynamics of drug absorption, distribution and elimination. Routes of drug administration, absorption and distribution.
• Drug metabolism, enzymatic drug induction and inhibition, drug elimination.
- Pharmacological interactions: pharmaceutical, pharmacodynamic, pharmacokinetic.
- Drug-drug interaction.
- Nutrients pharmacology: pharmacology principle of food supplements; botanical and nutritional supplements; Fat-soluble and water-soluble vitamins: trace elements and polyphenols.
- Drug-food interactions
- Effect of drugs on nutritional status: influence of drugs on nutrient absorption; drugs modulation of hunger and satiety; Drugs that interfere with the perception of taste; malabsorption-inducing drugs
- Drugs active on the gastrointestinal system: classification and mechanism of action of drugs. Drug therapy of acid-peptic-gastrointestinal disorders; laxatives.
- Pharmacology of the metabolic endocrine system.
- Drugs for the control of glucose metabolism.
- Gut microbiota: interactions between drugs, prebiotics, probiotics, postbiotics and polyphenols on the microbiota
- Anticancer drugs: classification and mechanism of action; interaction of oncological drugs and nutrients; immunonutrition and cancer.
- Antiviral drugs
- COVID19: pharmacological therapy and immunonutrition.

Galli C., Gatti E., Tomassi G., Visioli F. Farmacologia e nutrizione. UTET
F Clementi, G Fumagalli. Farmacologia Generale e Molecolare. UTET
Farmacologia generale e speciale per le lauree sanitarie. A cura di Anna Maria Di Giulio et al. Seconda edizione luglio 2018, Piccin.
Richard D. Howland, Mary J. Mycek. Le Basi della Farmacologia, nuova edizione. Zanichelli 2007
I docenti forniranno eventuale materiale didattico suppletivo.

• Cellular pathology: Cellular stress, Necrosis, Apoptosis. Cellular adaptations
• Innate immunity. Acute inflammation. Cells and chemical mediators of inflammation. Exudation: different types of exudate. Chemotaxis and phagocytosis. Chronic inflammation
• Adaptive immunity: immune tolerance. Oral tolerance. Antigens and antibodies. Antigen recognition and lymphocyte activation. Major histocompatibility system. Antigen processing and
presentation to T lymphocytes. Regulation of the immune response. Effector mechanisms of the immune response. Hypersensitivity reactions. Gut barrier
• Adverse food reactions: pathogenetic aspects
• Food allergies: pathogenesis, classification of food allergens
• Pathogenesis of anaphylactic shock. Celiac disease
• Food intolerances: pathogenesis. Pseudoallergic food reactions. Enzyme deficiency reactions.

-Slides and didactic materials provided by the teacher.
-Textbooks:
Pontieri GM; Elementi di Patologia Generale e Fisiopatologia Generale; 4 edizione; Piccin Ed; ISBN: 9788829929122; 2018
Abbas AK, Lichtman AH, Pillai S; Le basi dell’immunologia; 5 edizione; Edra.; ISBN: 9788821442551; 2017
Kumar V, Abbass AK, Aster JC; Robbins, Fondamenti di Patologia e di Fisiopatologia; 9 edizione; Edra; ISBN: 9788821440458; 2013

Lesson 1: Food groups
Lesson 2: Low-calorie and non-caloric sweeteners
Lesson 3. Fruit and vegetable products: vegetables
Lesson 4: Fruit and vegetable products: fruit
Lesson 5: Milk
Lesson 6: Microbiota and nutrients
Lesson 7: Low FODMAP diet and IBS (irritable bowel syndrome
Lesson 8: Caloric natural sweeteners
Lesson 9: Glycemic Index and Glycemic Load
Lesson 10: Cereals
Lesson 11: Pseudo-cereals
Lesson 12: Legumes

• Paolo Cabras e Aldo Martelli, Chimica degli alimenti, Piccin, 2004.
• Patrizia Cappelli, Vanna Vannucchi, Principi di chimica degli alimenti, Zanichelli, 2016.

1) Agenda 2030 and Sustainable Development Goals (SDG) - SDG2 - targets (2.5 h)
2) Public Health and Nutrition - Impact of different events on nutrition around the world (2.5 h)
3) Overview on FAO and WFP and other international contexts with reference to nutrition (1 h)

Transforming our world: the 2030 Agenda for Sustainable Development https://sdgs.un.org/sites/default/files/publications/21252030%20Agenda%20for%20Sustainable%20Development%20web.pdf

The state of Food Security and Nutrition in the world 2022 ( in particolare cap 1 e 2)
https://www.fao.org/3/cc0639en/cc0639en.pdf


The Sustainable Development Goals Report 2022
https://unstats.un.org/sdgs/report/2022/The-Sustainable-Development-Goals-Report-2022.pdf

Mediterranean model of nutrition and health: focus on antioxidant molecules and innovative cell models
1. Introduction to the Mediterranean diet
2. Oxidative stress, free radicals (definition, mechanism of action, damage caused in the human body) and related pathologies
3. Bioactive compounds and antioxidant molecules
4. Polyphenols in the diet and role of the intestinal microbiota
5. Role of nutritional molecules in cardiovascular prevention
6. Role of nutritional molecules in bone health
7. Role of antioxidants in the current coronavirus epidemic
8. Role of scientific research in human nutrition:
a. Precision nutrition and the role of omics sciences
b. Cell models useful for testing antioxidant molecules in vitro

1. Slides of the lectures and supplementary didactic material (scientific publications) provided by the professor.
2. La chimica e gli alimenti (Mannina, Daglia, Ritieni).

- Bioactive substances from plant raw materials: carotenoids, glucosinolates, alkaloids, phytates, glucosides, lectins, alpha amylase inhibitors, saponins, polyphenols, etc;
- Changes induced by thermal processes: e.g., effects on starch, carotenoids, polyphenols;
- Definition and framing of functional foods and food supplements in the panorama of foods with health activities;
- Deepening the concepts of nutraceutics and functional foods: fortified and novel foods, functional foods in the Mediterranean diet;
- Examples of molecules of health interest: curcumin, astaxatin, monacolin, plant sterols, omega-3;
- Composition and label presentation: Quality and safety;
- Examples of formulations with particular reference to those intended for use in sports, women's health, ageing

Lecture notes; scientific articles and slides provided during the course

Food quality
Food control
Chemical, physical and sensory analysis of food
Unit Operations of the Food Industries
Heat transmission
The concentration of food products
The drying of food products
Freeze-drying of food products
Chemical and biological transformations on nutrients
Chemical contamination of food
Alteration of food
The WA , water activity
The cereal industry
The fats and oil industry
The wine industry
The canned industry
The coffee industry
Regional and local food industries

P. Cappelli, V. Vannucchi: "Principi di chimica degli alimenti. Conservazione, Trasformazioni, normativa". Zanichelli ed. 2016
C. Pompei - Operazioni unitarie della tecnologia alimentare- Casa Editrice Ambrosiana, Milano, 2009
P. Cabras, A. Martelli. Chimica degli Alimenti. Ed. Piccin.;
Appunti e materiali (slides) del corso.

The Program consists of 5 modules divided into the following topics:

A. MARKET

1. Role of the nutritionist and knowledge of the law
2. Diet and health
3. Consumer physiognomy
4. Dignity of the person and dietary prescription
5. Social transformations and evolution of rules
6. Science and law
7. Market exchanges: global and local
8. Legislative harmonization and mutual recognition
9. European food safety authority
10. Agricultural production and innovative technologies
11. Environmental and food sustainability
12. Responsibilities of the nutritionist

B. FOOD

1. Notion of food
2. Intended for human consumption: a) nutritional function
3. Intended for human consumption: b) physiological function
4. Food and medicine
5. Food supplements
6. Products intended for a special diet
7. Herbal products
8. Additives, enzymes, flavorings
9. Adjuvants, solvents, residues
10. Materials and articles intended to come into contact with food
11. Novel foods
12. Frontier products: the case of cannabis sativa L.

C. SECURITY
1. Food safety and hygiene
2. Self-control and operator responsibility
3. Risk analysis
4. Traceability
5. Rapid alarm
6. Precautionary principle
7. Producer responsibility
8. Operator's obligation
9. Sanitation requirements
10. Checks
11. Hygienic - sanitary exemptions to protect traditional products
12. Criminal protection of public health


D. QUALITY

1. Quality: classification criteria
2. Distinguishing marks and quality protection
3. Individual trademark
4. Collective and certification mark
5. Designations of origin and geographical indications: a) discipline
6. Designations of origin and geographical indications: b) cases
7. Traditional specialties guaranteed
8. Traditional and zero kilometer products
9. Products obtained by organic methods
10. Country of origin and place of geographical origin
11. opening up the market to protect Made in Italy
12. Criminal protection of good faith in trade


E. INFORMATION

1. Consumer information and protection
2. Labeling: nature and function
3. Compulsory indications: a) sales names
4. Mandatory claims: b) ingredients and substances that cause allergies
5. Mandatory indications: c) minimum shelf life and expiry date
6. Nutrition claims and supplementary forms (nutriscore)
7. Voluntary nutrition and health information
8. Advertising communication
9. Misleading and comparative advertising
10. Unfair business practices
11. Competition and market authority: cases
12. Social media and influencers

• S. Masini, Corso di diritto alimentare, 6a ed., Giuffrè, Milano, 2022;
• S. Masini, Diritto alimentare. Una mappa delle funzioni, Giuffrè, Milano, 2014.

Introduction to the course: food polytheism, nutrients, food bioactive compounds, functional foods, nutrition in a changing world
Quantitative and qualitative malnutrition
Obesity
Nutritional status and body composition
Nutrients and gene expression
Diet, Aging and Longevity
Gut Microbiota

‘Alimentazione, nutrizione e salute’ A cura di: L. Debellis, A. Poli - Editore: Edises - Data di Pubblicazione: ottobre 2019; EAN: 9788833190518; ISBN: 883319051X

‘Nutraceutica e nutrigenomica’ di Giuseppe Di Fede, Giorgio Terziani - Editore: Tecniche Nuove
Data di Pubblicazione: maggio 2009; EAN: 9788848123983; ISBN: 8848123988

Introduction to bioethics
The bioethical theories
The Nuremberg Code
The Declaration of Helsinki
The CIOMS guidelines
The Belmont report
The control over experimentation in European law
- The Oviedo Convention
- Good Clinical Practice
- Control and Consulting Institutes
- Clinical drug trials
- The Ethics Committees
- The Bioethics Committee: definition, origins, the Bioethics Committees in Italy, composition, function
- The ethical-scientific evaluation of a clinical trial
- Information and consent
- Studies with dietary supplements
- Artificial nutrition and hydration
- Food and nutrition policies

R. Van Potter Bioetica. Ponte verso il futuro – Ed. Sicania
E. Sgreccia Manuale di bioetica- vol. I Fondamenti ed etica biomedica Ed. Vita e pensiero
E. Lecaldano Dizionario di bioetica – Ed. Laterza
M. Mori Manuale di bioetica. Verso una civiltà biomedica secolarizzata- Ed. Le lettere
M. Soldini Scritti di bioetica- Ed. Il Convivio
L.M.Borgia Manuale di bioetica per la sperimentazione clinica e i Comitati etici- Ed. Medico scientifiche
E. Furlan Bioetica e dignità umana. Interpretazioni a confronto a partire dalla Convenzione di Oviedo – Ed. Franco Angeli
G. Giusti Trattato di medicina legale e scienze affini – Vol. I – Ed. Cedam

Lecture notes

The recommended texts are not binding for the purpose of verifying learning but are proposals for the in-depth study of the subject.

The module will consider the following topics:
1. Taking a history
2. Vital signs
3. Pain
4. Explaining diagnosis and management
5. Discussing treatment with patients
6. The hospital
7. Pre-operative patient assessment
8. Post-operative patient assessment
9. Patient discharge
10. Breathing problems
11. Communicating
12. Personal care
13. Elimination 
14. Eating and drinking
15. Mobility
16. Wound care
17. Sexuality and gynaecology
18. Medical imaging
19. Heart problems
20. Diabetes care
21. Intravenous infusions
22. Cancer treatment

Hornby, A. S. (2020). Oxford Advanced Learner’s Dictionary (10a edizione). Oxford: Oxford University Press
Rotatori, A. (2020). Parlare e comprendere l’inglese contemporaneo della medicina e infermieristica. EdiSES Università
Wells, J. (2008). Longman Pronunciation Dictionary (3rd edition). Longman

MODULE 1
- Diabetes mellitus: pathophysiology, diagnosis and complications
MODULE 2
- The importance of a correct lifestyle in the person with diabetes
- Macronutrients and micronutrients in the diet of the person with diabetes
- Glycemic index, carbohydrate counting, insulin / carbohydrate ratio
- Different carbohydrate content diets
MODULE 3
- Diabetes in pregnancy
- Medical nutritional therapy in the person with diabetes in pregnancy

• American Diabetes Association. ADA Standards of Medical Care in Diabetes – 2022.
• Linee guida della Società Italiana di Diabetologia (SID) e dell’Associazione dei Medici Diabetologi (AMD) – 2021
• La terapia medica nutrizionale nel diabete mellito – Raccomandazioni 2013-2014 – Associazione Italiana di Dietetica e Nutrizione Clinica - Società Italiana di Diabetologia - Associazione dei Medici Diabetologi
• Sheard NF, Clarck NG, Brand-Miller JC, Franz MJ, Pi-Sunyer FX, Mayer-Davus E, Kulka- rni K, Geil P: Dietary carbohydrate (amount and type) in the prevention and management of diabetes: a statement of the American Diabetes Association. Diabetes Care 2004; 27: 2266-2271.
• Nutrition therapy reccomendations for the management of adults with diabetes – Evert AB et al – Diabetes Care 2014 Jan; 37 S1: S120-43
• 2018 – Position Statement AMD – SID – Gravidanza Integratori Vitaminici, inositolo e probiotici nelle donne con iperglicemia in gravidanza
• ACOG Committee Opinion No. 650: Physical Activity and Exercise During Pregnancy and the Postpartum Period. Obstet Gynecol. 2015 Dec;126(6).
• 2017 - Raccomandazioni Gruppo di Studio Interassociativo SID/AMD “Attività fisica e Diabete”, Gruppo di Studio AMD/SID “Diabete e Gravidanza” - Attività fisica nella gravidanza di donne con diabete 
• Position of the American Dietetic Association: nutrition and lifestyle for a healthy pregnancy outcome. Kaiser L, Allen LH; American Dietetic Association.J Am Diet Assoc. 2008 Mar;108(3):553-61.
• Warshaw HS, Bolderman KM. Advanced carbohydrate counting. In: Practical carbohydrate counting: a howtoteach guide for health professionals. Alexandria: American Diabetes Association; 2001.
• Bruttomesso D, Pianta A, Crazzolara D, Caparotto C, Dainese E, Zurlo C, et al. Teaching and training programme on carbohydrate counting in Type 1 diabetic patients. Diab Nutr Metab 2001;14:25967.

1. Bariatric or metabolic surgery: intro, success and issues
2. Nutritional assessment of obese patient candidate to bariatric surgery
3. Re-alimentation after bariatric surgery
4. Nutritional assesment after bariatric surgery
5. Endoscopic procedures in bariatric surgery
6. Clinical case

Slides
Linee guida SICOB
Linee guida SIO

The importance of nutrition in fertility

Dietary management of the main gynecological diseases (PCOS, endometriosis)

Obesity and infertility (pathophysiological mechanisms and possible treatments)

Lecture slides and scientific journal articles

1. Physico-chemical characteristics of food materials
2. Methods of analysis of the main nutrients: destructive and non-invasive
3. Use of nutrients: plastic, energetic and regulator
4. Food materials and irreversible processes in living organisms

Notes provided by the teacher

Food and eating behavior
General principles of endocrinology
Outline of anatomy and physiology of the endocrine system
Regulation of hormone secretion and negative feedback
Pituitary disorders (pituitary adenomas, hyperprolactinemia, GH secretion diseases, f pubertal development diseases, hypopituitarism, diabetes insipidus)
Hypogonadism, amenorrhea
Thyroid disorders (thyroiditis, hypothyroidism, hyperthyroidism and thyrotoxicosis, thyroid nodules, thyroid tumors)
Iodine and thyroid
Adrenal disorders (Cushing's syndrome, Addison's disease, endocrine hypertension)
Disorders of calcium-phosphoric metabolism and osteoporosis
Vitamin D Deficiency
Hyperandrogenisms and polycystic ovary syndrome
Endocrine disruptors
Doping

Food and eating behavior

General principles of endocrinology

Outline of anatomy and physiology of the endocrine system

Regulation of hormone secretion and negative feedback

Pituitary disorders (pituitary adenomas, hyperprolactinemia, GH secretion diseases, f pubertal development diseases, hypopituitarism, diabetes insipidus)

Hypogonadism, amenorrhea

Thyroid disorders (thyroiditis, hypothyroidism, hyperthyroidism and thyrotoxicosis, thyroid nodules, thyroid tumors)

Iodine and thyroid

Adrenal disorders (Cushing's syndrome, Addison's disease, endocrine hypertension)

Disorders of calcium-phosphoric metabolism and osteoporosis

Vitamin D Deficiency

Hyperandrogenisms and polycystic ovary syndrome

Endocrine disruptors

Doping

1. General notes on the cardiovascular system.
2. Nutrition and cardiovascular wellbeing.
3. The role of nutrition in the prevention of cardiovascular diseases: The Mediterranean diet.
4. Practical aspects of nutrition in pre-hypertension and hypertension: The DASH diet.
5. Dietary recommendations for the prevention of atherosclerosis: Updated evidence.
6. Practical aspects of nutrition in the management of dyslipidaemia: The Plant-Based diet.
7. Practical aspects of nutrition in cardiac arrhythmias: Evidence-based approaches.
8. Diet or lifestyle modification in the management of cardiovascular diseases.

Janice L Raymond, and Kelly Morrow (2021). Krause and Mahan’s Food and the Nutrition Care Process, 15th Edition. Philadelphia, Pa.; Edinburgh, Elsevier Saunders.

Rivellese A, Annuzzi G, Capaldo B, Vaccaro O, Riccardi G - "Nutrizione Umana" - Ed. Idelson Gnocchi, 2017

Practical aspects of eating and nutrition disorders (DNA)
•DNA: diagnosis, incidence, origin
•DNA below threshold
•The role of the nutritionist in DNA
•DNA below threshold
•The role of the nutritionist in DNA
•Assessment of nutritional status in DNA
•Analysis of body composition in DNA: bioimpedance and stratigraphy of subcutaneous
•Nutritional rehabilitation in anorexia nervosa, bulimia nervosa and binge eating disorder
•Nutritional counseling in anorexia nervosa, bulimia nervosa and binge eating disorder
•Food addiction, rewards system and psychoactive role of food
•DNA and personality structure
•DNA discussion of clinical cases

Lutter M, et al. J Nutr. 2009. PMID: 19176746
Homeostatic and hedonic signals interact in the regulation of food intake;

Yu et al. Obes rev 2015 Mar;16(3):234-47. doi: 10.1111/obr.12246. Epub 2015 Jan 14
Metabolic vs. hedonic obesity: a conceptual distinction and its clinical implications;

Morales and Berridge Physiol Behav. 2020 Dec 1;227:113152. doi: 10.1016/j.physbeh.2020.113152. Epub 2020 Aug 23
'Liking' and 'wanting' in eating and food reward: Brain mechanisms and clinical implications

• Introduction to nutrients and foods: macronutrients and micronutrients, nutritional value and function of food, food classification and food groups, functional foods.
• Assessment of the nutritional status : clinical and laboratory assessment of the nutritional status, anthropometric measurements, assessment of body composition and basal metabolic rate.
• Dietary reference values of Nutrients and Energy for Italian population (LARN).
• Assessment of eating habits, practical aspects for dietary planning.
• Practical aspects of nutrition in different physiological and functional contexts : nutrition during pregnancy and lactation, nutrition in the elderly, nutrition for sports and exercise.
• Practical aspects of nutrition in different pathological contexts : nutrition in cardiometabolic diseases (obesity, diabetes mellitus, dyslipidemias, hypertension, gout), nutrition in gestational diabetes mellitus, nutrition in gastrointestinal disorders (esophageal disorders, gastroesophageal reflux disease, stomach diseases, inflammatory bowel disease, liver disease, biliary tract disease, disorders of the exocrine pancreas), nutrition in kidney disease, nutrition in lung disease, nutrition for patients with cancer.
• Food intolerance and food allergy in adults. Vegetarian and vegan diets. Ketogenic diets. Basic concepts of enteral and parenteral nutrition in Internal Medicine.

• Manuale di Nutrizione Applicata (a cura di Riccardi, Pacioni, Giacco, Rivellese ; Edizioni Idelson Gnocchi, V Edizione, 2020).
• Dietologia. Alimenti. Alimentazione nel sano e nel malato. Integratori alimentari (a cura di Zangara, Zangara, Koprivec ; PICCIN, 2014).

• Introduction to nutrients and foods: macronutrients and micronutrients, nutritional value and function of food, food classification and food groups, functional foods.
• Assessment of the nutritional status : clinical and laboratory assessment of the nutritional status, anthropometric measurements, assessment of body composition and basal metabolic rate.
• Dietary reference values of Nutrients and Energy for Italian population (LARN).
• Assessment of eating habits, practical aspects for dietary planning.
• Practical aspects of nutrition in different physiological and functional contexts : nutrition during pregnancy and lactation, nutrition in the elderly, nutrition for sports and exercise.
• Practical aspects of nutrition in different pathological contexts : nutrition in cardiometabolic diseases (obesity, diabetes mellitus, dyslipidemias, hypertension, gout), nutrition in gestational diabetes mellitus, nutrition in gastrointestinal disorders (esophageal disorders, gastroesophageal reflux disease, stomach diseases, inflammatory bowel disease, liver disease, biliary tract disease, disorders of the exocrine pancreas), nutrition in kidney disease, nutrition in lung disease, nutrition for patients with cancer.
• Food intolerance and food allergy in adults. Vegetarian and vegan diets. Ketogenic diets. Basic concepts of enteral and parenteral nutrition in Internal Medicine.

• anuale di Nutrizione Applicata (a cura di Riccardi, Pacioni, Giacco, Rivellese ; Edizioni Idelson Gnocchi, V Edizione, 2020).
• Dietologia. Alimenti. Alimentazione nel sano e nel malato. Integratori alimentari (a cura di Zangara, Zangara, Koprivec ; PICCIN, 2014).

1. Reception and presentation of the patient on the first visit. Which language to use and how to create empathy?
2. Nutritional care process
3. Practical General anamnesis
4. Evaluation of blood test and focus on values ​​useful for screening
5. Nutritional assessment: dietetic history and food diary
6. Survey on eating habits: questionnaire recall 24h and food frequency questionnaire
7. Anthropometric measurements: weight, heights, body mass index and percentiles.
8. Measurements of Circumferences
9. Plicometry
10. bioelectric impedance analysis
11. Focus on different parameters
12. Practical examples and case studies
13. Practical processing of the diet plan
14. calculation of caloric and macronutrient requirements
15. Reading the composition data foods
16. Setting a personalized diet plan. How to create a software.
17. Creating a diary diet con single foods.
18. Breakfast and snacks
19. Main meals.
20. Using the equivalent substitutions using a set foods
21. From the diet single day to a week diet plan
22. Creating key points for a diet plan explication
23. Avdices on cooking food preparation
24. Ideas for dietetic recipes: creating a cookbook.
25. From the goof piramyd to the healthy plate: how to eat well at the restaurant
26. Creating and explication of the diet to the patient
27. Follow up and monitoring
28. Diet plan in case of pathology
29. Diet plan for dyslipidemia
30. Diet plan for pregnancy and breastfeeding
31. Diet plan for Hypertension
32. Diet plan for kidney failure
33. Diet plan for irritable bowel syndrome
34. Diet plan for generic sport
35. Diet plan for cancer
36. Diet plan for maintain weight loss

Arienti G., Le basi molecolari della nutrizione, Piccin, 2021.
Tabelle Composizione degli alimenti Inran/Crea

Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia a cura di Gnagnarella P, Salvini S, Parpinel M. Versione 1.2015 Website http://www.bda-ieo.it/

Bedogni G., Cecchetto G., Manuale Andid di valutazione dello stato nutrizionale, Società Editrice Universo, 2009.

Bizzarri M., Interpretazione clinica degli esami di laboratorio, Piccin 2020.

Cappelli P., Vannucchi V., Principi di chimica degli alimenti, Zanichelli 2015.

Manuale di Gastroenterologia Dietisti, Editrice Gastroenterologica Italiana, 2009.

Del Toma E., Prevenzione e Terapia Dietetica, Il pensiero scientifico editore, 2020.

Miggiano G., Dieta e Donna, Per una nutrizione personalizzata, Il pensiero Scientifico Editore, 2021.

Miggiano G., La nutrizione nelle malattie del metabolismo, Il Pensiero Scientifico Editore, 2016.