SCIENZE DELLA PREVENZIONE IIModule ALIMENTAZIONE E BENESSERE NEI LUOGHI DI LAVORO
Academic Year 2025/2026 - Teacher: AGOSTINO MILLUZZOExpected Learning Outcomes
Knowledge of the physiological, psychological and endocrine-metabolic aspects of human nutrition and acquisition of basic skills to provide adequate nutritional support.
Course Structure
Traditional frontal learning
Required Prerequisites
Knowledge of physiology, biochemistry and anatomy
Attendance of Lessons
Mandatory
Detailed Course Content
- Nutrition and health
- Diet as a modifiable risk factor
- Macro- and micronutrients
- Assessment of eating habits
- Regulation of the hunger/satiety system
- Metabolic requirements/energy expenditure
- Assessment of nutritional status
- Food composition table
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Nutrition and health | |
| 2 | Diet as a modifiable risk factor | |
| 3 | Macro- and micronutrients | |
| 4 | Assessment of eating habits | |
| 5 | Regulation of the hunger/satiety system | |
| 6 | Metabolic requirements/energy expenditure | |
| 7 | Assessment of nutritional status | |
| 8 | Food composition table |
Learning Assessment
Learning Assessment Procedures
Written and oral exam
Examples of frequently asked questions and / or exercises
Food composition: macro- and micronutrients
Neurohormonal circuits regulating the sense of hunger