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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Nutrition for health promotion
Code: K050V-
Teacher:  Marisa Porrini
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Practices in classroom: 1
Basic aims:  Give a deep understanding of the role of nutrition in promoting
health in both developed and developing countries. Provide
knowledge on the methods to study the relationship between
food/eating pattern/diet and health. Give the bases to
understand the role of gene-environment interactions in chronic
diseases. Develop the knowledge of the key nutritional
problems of public health importance. Provide knowledge of the
nutritional characteristics of foods intended for particular
nutritional uses (e.g. fortified and light foods, dietetic foods,
functional foods). Inform on the EC Regulation on health and
nutrition claims and the methodological approach to submit an
application for authorisation of a health claim.
Acquired skills:  Capability to search and interpret the published scientific literature
on the relationship between diet and health. Ability to design and
follow dietary intervention studies. Ability to implement nutritional
programs to improve the daily diet. Capability to prepare an
application for authorization of a health claim.
Course contents:  Methodological approach to study the relationship between diet
and health. The role of nutrition in health promotion and disease
prevention. Traditional and healthy diets. How to review and
criticize the relevant literature on a topic of interest. Food
intended for particular nutritional uses. Application for the
authorization of a health claim.
Program:  - Risk factors in health and disease
- The role of nutrition in the prevention of non communicable
diseases: general aspects, perspectives and problems
- Methodologies to study the role of nutrition in disease
prevention: epidemiologic studies, cell-colture and animal studies,
dietary intervention studies
-Systematic reviews and metanalysis
- International guidelines to reduce the risk of cardiovascular
diseases, cancer and diabetes: the role of diet and lifestyle.
- Nutritional characteristics and quality of foods intended for
particular nutritional uses (e.g. fortified and light foods, dietetic
foods, functional foods) and dietary supplements
- Traditional and innovative dietary models.
- Health Claims in Europe: new legislation and scientific
substantiation to submit an application
Prerequisites:  Basic knowledge of biochemistry and human nutrition
Preparatory instructions:  Info not available
Learning materials:  Given by the teacher
Other info:  Written admission test and oral examination
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Program of Nutrition for health promotion (pdf version)
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