Course Content
The course will be divided into three basic sections:
- Fundamentals of Human Nutrition:
In-depth study of the principles of human nutrition, with a focus on the classification of nutrients, their physiological role, and their distribution in various foods.
Analysis of the methodologies for calculating caloric requirements at different stages of life, with a focus on specific nutritional needs during pregnancy and lactation.
Practical application of the acquired knowledge for the development of customised diets, based on individual physiological needs and health conditions.
- Malnutrition by Defect and Excess:
Examination of issues related to malnutrition, both in terms of nutrient deficiency and excess, with attention to the consequences on general and maternal health.
Strategies for prevention and treatment of malnutrition, including assessment of nutritional status and an overview of artificial nutrition techniques, when necessary.
Insight into the dynamics that lead to malnutrition conditions and the preventive measures that can be taken in clinical and community settings.
- Nutrition, Pathologies and Psychological and Cultural Aspects of Food:
General approach to food-related problems, with particular reference to the relationships between diet and common pathologies, such as Obesity, Diabetes Mellitus, and Dyslipidemia.
Analysis of the psychological and cultural significance of food, considering how eating behaviour is influenced by emotional, social and cultural factors.
Study of the regulatory mechanisms of food intake, including biological and environmental factors influencing appetite and eating habits, with practical applications in dietary counselling and nutrition education.