The fundamentals of nutrition and associated diseases will be illustrated. Nutritional models and health. Balanced nutrition. Nutritional standards. Guidelines for healthy eating. Food pyramid and Mediterranean diet.
Assessment of nutritional status. Evaluation of body composition. Obesity and overweight. Nutritional anthropometry. Instrumental methods including impedancemetry and dual energy X-ray absorptiometry (DXA)
Energy metabolism. Metabolic adaptation to energy intake. Bioactive compounds of the diet: healthy effects and mechanisms of action: dietary fiber and prebiotics, probiotics.
Lipid metabolism. The diet in hypercholesterolemia and hypertriglyceridemia.
Operational criteria for the setting of a dietary pattern in major diseases: diabetes, dyslipidemia, cardiovascular diseases, celiac disease, liver disease and kidney disease
Methods for the evaluation of energy expenditure. Dietary indications in physiological conditions (childhood, old age, pregnancy, lactation, sport). Dietary indications for the prevention of cancer, cardiovascular diseases and obesity.