SCIENZE DELLA PREVENZIONE II

Module Nutrition and well-being in the workplace

Knowledge and understanding

At the end of the course, the student will be able to:

• describe the role of nutrition in health promotion and disease prevention;
• understand diet as a modifiable risk factor in occupational settings;
• describe the characteristics, functions and requirements of macro- and micronutrients;
• understand the regulation of hunger and satiety mechanisms;
• understand metabolic requirements and energy expenditure;
• identify methods for assessing dietary habits and nutritional status;
• understand the use of food composition tables.

Applying knowledge and understanding

At the end of the course, the student will be able to:

• apply nutritional principles in health promotion within the workplace;
• assess dietary habits using appropriate tools;
• estimate individual energy and nutrient requirements;
• use food composition tables for nutritional analysis;
• apply methods for nutritional status assessment;
• interpret physiological and behavioural factors influencing food intake.

Making judgements

The student will be able to:

• critically evaluate dietary habits in occupational settings;
• integrate nutritional and behavioural data for overall assessment;
• identify major modifiable dietary risk factors.

Communication skills

The student will be able to:

• effectively communicate principles of nutrition and health;
• use appropriate scientific terminology;
• promote healthy eating behaviours in workplace settings.

Learning skills

The student will be able to:

• independently update knowledge in nutrition and prevention;
• explore the role of nutrition in public health;
• develop skills for lifelong learning.

The course includes:

• Lectures: traditional classroom teaching
• Interactive Teaching: guided discussion and case analysis

These activities aim to develop both theoretical knowledge and practical skills.

Basic knowledge of:

• biology;
• human physiology;
• principles of nutrition

is required.

Such knowledge is considered important but not essential, as it will be reviewed during the course.

•  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

The assessment consists of a mid-term written test (including multiple-choice and open-ended questions) and an oral examination aimed at evaluating:

• knowledge and understanding of the course topics;
• ability to apply knowledge;
• critical thinking and independent judgement;
• clarity of presentation and appropriate use of technical language.

The final grade is expressed on a 30-point scale.

Food composition: macro- and micronutrients

Neurohormonal circuits regulating the sense of hunger