PREVENZIONE, EDUCAZIONE SANITARIA E ALIMENTARE

Learning Objectives

• Hygiene and health education

  The student must demonstrate knowledge of the correct methodology of health education in relation to the pertinent pathologies with the course of study, knowing how to plan an educational intervention and know the techniques of communication.

• Psychometry

  Provide the fundamental elements for mastering the discipline.

  Increase the knowledge and ability to understand the concepts related to measurement and empirical research through a broad-based approach to the tools most used in clinical practice.

• SCIENZE TECNICHE DIETETICHE APPLICATE

  The course is aimed to provide main knowledge of human nutrition, food properties, nutrients and their digestion, absorption and metabolism.

  Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

  Learning assessment may also be carried out on line, should the conditions require it

Course Structure

• Hygiene and health education

  Lectures; teamwork.
  Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus

• Psychometry

  Frontal lessons with multimedia support

• SCIENZE TECNICHE DIETETICHE APPLICATE
  • Introduction
  • Mediterranean diet
  • Obesity and metabolic syndrome: etiopathology and epidemiology
  • Nutrients: Fats, proteins, carbohydrates, fiber, vitamins, minerals
  • Foods: meats and fisheries; milk and derivatives, eggs, cereals and derivatives, legumes, fruits and vegetables, water and beverages

  - Bromatological data banks

  • Supplements
  • Digestion-absorption and metabolism of nutrients
  • Metabolism, Energy balance, physical activity
  • Body Composition
  • Nutritional Guidelines

Detailed Course Content

• Hygiene and health education

  Causes and risk factors.

  Genetic, environmental, behavioral risk factors.

  Prevention in the living, working environment.

  Lifestyle modification: Health education.

  Health and health promotion.

  Modalities and models of communication.

  Strategies for health promotion.

  Health promotion in Ottawa's card

  Design a nutrition education intervention

• Psychometry

  • what is meant by psychometry

  • the concept of measurement

  • intuitive evaluation and experimental evaluation

  • what are and when are tests used

  • test selection criteria

  • the research process

  • control of disturbance effects

  • reliability and validity of the measurement

  • the interview

  • the questionnaire

  • one-dimensional and multidimensional “scaling”
• SCIENZE TECNICHE DIETETICHE APPLICATE
  • Introduction
  • Mediterranean diet
  • Obesity and metabolic syndrome: etiopathology and epidemiology
  • Nutrients: Fats, proteins, carbohydrates, fiber, vitamins, minerals
  • Foods: meats and fisheries; milk and derivatives, eggs, cereals and derivatives, legumes, fruits and vegetables, water and beverages

  - Bromatological data banks

  • Supplements
  • Digestion-absorption and metabolism of nutrients
  • Metabolism, Energy balance, physical activity
  • Body Composition
  • Nutritional Guidelines

Textbook Information

• Hygiene and health education

  Fondamenti di educazione alla salute, Angela Guarino, Franco Angeli Editor

• Psychometry

  Metodologia della ricerca psicologica 2016 Ed. il Mulino (non obbligatorio)

  Handouts

• SCIENZE TECNICHE DIETETICHE APPLICATE
  1. Teacher notes
  2. Gianfranco Liguri. Nutrizione e Dietologia. Zanichelli Editore