B019683 - NUTRITION AND DIET IN PREGNANCY

Italian

Nutrizione e Dietologia - Ed. Zanichelli

Provide knowledge about the guidelines and recommendations for a healthy diet for the Italian population in general and for pregnancy in particular. Needs in energy and nutrients for normal pregnancy and recommendations for safe diet for pregnant woman

Apply theoretical knowledge in the promotion of health and in the physiological pregnancy to optimize pregnancy outcomes through signs for a healthy lifestyle.

Basis of human physiology
Basis of biochemistry

Lessons

The exam consists of approximately 3 questions to be completed in 20' of time
The formation of the grade, associated with the formative objectives indicated in the form will take place:
30 % for knowledge and understanding skills
30% for the ability to apply knowledge and skills
20% evaluation of autonomy of judgment
10% communication skills
10% learning ability

- Guidelines for a healthy diet for the Italian population
- The Mediterranean diet
- The role of maternal nutrition
- Theory of the "programming"
- Elements of Physiology Gestational adjustment related to the metabolism of carbohydrates, lipids, proteins
- The desirable weight gain during pregnancy
- Product requirements in energy and nutrients
- The evaluation of dietary habits
- The nutritional risk during pregnancy
- The power supply for the expectant mother in overweight / obese
- The power supply for the expectant mother with gestational diabetes
- Food Security: Recommendations for reducing the risk of toxoplasmosis and listeriosis, food poisoning
- Alcohol, caffeine
- Fish at risk of contamination by heavy metals
- Sweeteners

Food sustainability