Knowledge and understanding
At the end of the course, students will be able to know and understand the fundamental principles of human nutrition, the main characteristics of foods and nutrients, and the processes of digestion, absorption and metabolism. Students will also acquire the basic knowledge required to undertake their first professional training activities.

Applying knowledge and understanding
Students will be able to apply the acquired knowledge during practical and professional training activities, recognising the main nutritional characteristics of foods and relating nutrients to the corresponding digestive and metabolic processes.

Making judgements
Students will be able to interpret basic dietary and nutritional information and use it appropriately within the educational and professional training activities provided by the course.

Communication skills
Students will be able to describe the main concepts related to food and nutrition using appropriate scientific terminology and to communicate effectively during professional training activities.

Learning skills
Students will be able to independently further develop the basic knowledge acquired and use it as a foundation for subsequent educational and professional training activities.

Good knowledge of General and Organic Chemistry.
Good knowledge of Anatomy and Physiology
Good knowledge of General Biochemistry and Nutrition

1) Introduction to the course
2) LARN
3) Macronutrients
4) Micronutrients
5) Obesity and metabolic syndrome
6) Mediterranean diet
7) dietary history and interview
8) body composition assessment
9) Basal metabolism and total daily expenditure
10) Drafting a food plan

1. Teacher notes
2. Gianfranco Liguri. Nutrizione e Dietologia. Zanichelli Editore

Written exam on the topics explained in class

Basal metabolic rate 

daily protein intake