9796057 - METODOLOGIA EPIDEMIOLOGICA E PREVENZIONE NUTRIZIONALE
Expected Learning Outcomes
Course Structure
The course includes lectures in which continuous interaction with the students is encouraged, and exercises inthe classroom and in the laboratory to develop the ability to apply the knowledge acquired during the course.
If teaching should be carried out in mixed mode or online, it may be necessary to introduce changes withrespect to previous statements, in line with the programme planned and outlined in the Syllabus.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
- 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 vegandiets;
- 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 nutritional surveillance data
- bibliographic search and critical reading of scientific articles;
- design and evaluation of nutritional epidemiology studies.
Textbook Information
Written and oral exams
The highest grade will be assigned to the student who has demonstrated mastery of the topics, ability to applyknowledge, communication skills and mastery of the disciplinary vocabulary.
Verification of learning can also be carried out by an online platform, if needed
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Epidemiological studies; misures of frequency andassociation; cause-effect relashionship | Book 2 and book 3 |
| 2 | Role of diet in the disease prevention and health promotion | Book n. 1. Chapter 7. Ad hoc material willbe distributed during the course and willbe made available on the Studiumwebsite |
| 3 | Main diets: characteristics and evaluation | Ad hoc material will be distributed during the course and will be made available onthe Studium website |
| 4 | Nutritional characteristics of foods and components | Ad hoc material will be distributed during the course and will be made available onthe Studium website |
| 5 | Reference values for the diet and reference intake levelsfor the Italian population | Ad hoc material will be distributed during the course and will be made available onthe Studium website |
| 6 | Evaluation of the nutritional status by anthropometry; nutritional surveillance tools and analysis of nutritional profiles; molecular epidemiology and "omics" sciencesapplied to nutrition | Book n. 1 Chapters 2 e 7. Ad hocmaterial will be distributed during thecourse and will be made available on the Studium website |
| 7 | Design of personalized diet | Ad hoc material will be distributed during the course and will be made available onthe Studium website |
Learning Assessment
Learning Assessment Procedures
Written and oral exams
The highest grade will be assigned to the student who has demonstrated mastery of the topics, ability to applyknowledge, communication skills and mastery of the disciplinary vocabulary.
Verification of learning can also be carried out by an online platform, if needed
Examples of frequently asked questions and / or exercises
Epidemiological studies.
Measures of association in epidemiology.
The tools of nutritional surveillance.
Characteristics of the Mediterranean Diet.
Adherence to the Mediterranean diet.
Comment and in-depth analysis of studies published in the relevant scientific literature
Versione in italiano