Menù principale
B020151 - APPLIED TECHNICAL NUTRITIONAL SCIENCES
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Type of Assessment
Course program
Sustainable Development Goals 2030
Academic Year 2023-24
Coorte 2022 - 3-years First Cycle Degree (DM 270/04) in DIETISTIC
Course year
Second year - First Semester
Belonging Department
Biomedical, Experimental and Clinical Sciences "Mario Serio"
Modulo di sola Frequenza of
Scientific Area
MED/49 - FOOD AND DIETETIC SCIENCES
Credits
2
Teaching Hours
24
Teaching Term
25/09/2023 ⇒ 31/01/2024
Attendance required
No
Type of Evaluation
Giudizio Finale
Course Content
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Course program
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Lectureship
Teaching Language
Italian
Course Content
The course aims to provide the knowledge and practical application for the assessment of nutritional status.
Suggested readings (Search our library's catalogue)
"Manuale ANDID di valutazione dello stato nutrizionale"
di G. Bedogni e G. Cecchetto
Società Editrice Universo-2009
di G. Bedogni e G. Cecchetto
Società Editrice Universo-2009
Learning Objectives
Know and be able to apply methods for assessing nutritional status.
Prerequisites
To take the exam you must have passed the following exams:
Scienze Biomediche 1,
Scienze Biomediche 2,
Alimentazione e Nutrizione Umana
Scienze Biomediche 1,
Scienze Biomediche 2,
Alimentazione e Nutrizione Umana
Teaching Methods
Lessons, exercises
Type of Assessment
The final exam consists of an oral and a practical test aimed at ascertaining the knowledge of the subject. The dates of the examinations are published on SOL. The reservation to take the final exam is made through online registration.
Course program
Traditional and operational definition of nutritional status.
Body composition assessment: difference between measuring and estimating body composition.
The measurement of body composition in the five levels (atomic, molecular, cellular, tissue, body model).
The bi-compartmental and five-compartmental model.
Changes in body composition related to gender, age and some pathological conditions.
Anthropometry: meaning and correct method of measuring weight, height and calculation of weight-height indices, meaning and correct method of measuring skin folds and circumferences and calculating muscle-adipose areas, measuring diameters and defining body size.
First and second level anthropometric evaluation.
Bioelectrical Impedance Analysis (BIA): explanation and practical exercise.
The energy balance.
Evaluation of energy intake: retrospective methods (dietary history, 24-hour recall, frequency questionnaires) and longitudinal methods (simple food diary and food diary with weighing).
The evaluation of energy expenditure, techniques for measuring energy expenditure with particular attention to indirect calorimetry.
Tools for assessing energy expenditure: from theory to practice.
Evaluation of body functionality by clinical examination and blood chemistry tests (glucidic, lipid and protein structure).
Nutrition Focused Physical Exam: explanation and practical exercise.
The standardized terminology for anthropometric assessment according to NCPT.
Practical exercise on the correct procedures for detecting body weight, height, waist circumference, arm circumference and triceps fold through the correct use of scales, statimeter, tape measure and skinfold caliper.
Body composition assessment: difference between measuring and estimating body composition.
The measurement of body composition in the five levels (atomic, molecular, cellular, tissue, body model).
The bi-compartmental and five-compartmental model.
Changes in body composition related to gender, age and some pathological conditions.
Anthropometry: meaning and correct method of measuring weight, height and calculation of weight-height indices, meaning and correct method of measuring skin folds and circumferences and calculating muscle-adipose areas, measuring diameters and defining body size.
First and second level anthropometric evaluation.
Bioelectrical Impedance Analysis (BIA): explanation and practical exercise.
The energy balance.
Evaluation of energy intake: retrospective methods (dietary history, 24-hour recall, frequency questionnaires) and longitudinal methods (simple food diary and food diary with weighing).
The evaluation of energy expenditure, techniques for measuring energy expenditure with particular attention to indirect calorimetry.
Tools for assessing energy expenditure: from theory to practice.
Evaluation of body functionality by clinical examination and blood chemistry tests (glucidic, lipid and protein structure).
Nutrition Focused Physical Exam: explanation and practical exercise.
The standardized terminology for anthropometric assessment according to NCPT.
Practical exercise on the correct procedures for detecting body weight, height, waist circumference, arm circumference and triceps fold through the correct use of scales, statimeter, tape measure and skinfold caliper.
Sustainable Development Goals 2030
Food sustainability