METODOLOGIA EPIDEMIOLOGICA E PREVENZIONE NUTRIZIONALE

The course aims to: i) develop knowledge, competence and practice about the epidemiological methods in order to plan the study design, to measure health determinants and events, to investigate the cause-effect relationships and to evaluate the effectiveness of therapeutic or preventive interventions; ii) provide in-depth knowledge on epidemiology and prevention of diseases associated with nutrition; iii) develop the appropriate skills, required by the biologist and epidemiologist nutritionist, for carrying out activities aimed at the correct application of the principles of nutrition and nutrition for: the evaluation of the diet and its relationship with the development of diseases; and nutritional strategies for health promotion through appropriate nutrition and disease prevention at different stages of life.

The course includes lectures in which continuous interaction with the students is encouraged, and exercises in the classroom and in the laboratory to develop the ability to apply the knowledge acquired during the course.

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Learning assessment may also be carried out on line, should the conditions require it.

• To measure the events; To study the cause-effect relationships; Epidemiological studies; Experimental epidemiology;
• Role of nutrition for the preventon of diseases using Evidence-based Prevention and Public Health approaches;
• Characteristics and evaluation of diets: Mediterranean diet; high-protein diets; vegetarian and vegan diets;
• Nutritional characteristics of foods and their components; supplements, functional foods, nutraceuticals and micronutrients;
• Reference values ​​for the diet and reference intake levels for the Italian population;
• Evaluation of nutritional status by anthropometry;
• Nutritional surveillance tools and analysis of nutritional profiles;
• Molecular epidemiology and "omics" sciences applied to nutrition;
• Design of personalized diet treatment plans aimed at correct nutrition.

The course includes, in addition to lectures, also exercises / laboratories:

• nutritional status and anthropometric measures;

• design and analysis of personalized diet

• bibliographic research and critical reading of scientific articles;

• design and evaluation of nutritional epidemiology studies.

1. G. Gilli. PROFESSIONE IGIENISTA MANUALE DELL'IGIENE AMBIENTALE E TERRITORIALE. Casa Editrice Ambrosiana

2. F Faggiano, F Donato, F Barbone. Manuale di Epidemiologia per la Sanità Pubblica. Centro Scientifico Editore
3. PL Lopalco, AE Tozzi Epidemiologia facile. Il Pensiero Scientifico Editore

During the course other texts and documents, mostly in English language, will be recommended