PREVENZIONE, EDUCAZIONE SANITARIA E ALIMENTARE

Academic Year 2021/2022 - 2° Year

Teaching Staff

Credit Value: 8
Taught classes: 56 hours
Term / Semester: 1°

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 basic elements for mastering the discipline. Knowledge and understanding skills applied to the concepts of measurement and empirical research through a wide-ranging approach on 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

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 and slides. Discussion clinical cases.
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

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
the measure concept

intuitive evaluation and experimental evaluation

test and when to use them

test selection criteria

sampling methods

the research process control of disturbing effects

reliability and validity of the measurement

the interview

the questionnaire

one-dimensional and multidimensional "scaling"

theory and technique of the interview

Examples of tests used for the evaluation of DCA
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

Hygiene and health education
Fondamenti di educazione alla salute, Angela Guarino, Franco Angeli Editor
Psychometry
The handouts will be provided at the end of the lessons

Methodology of psychological research 2016 Ed. Il Mulino (recommended)
SCIENZE TECNICHE DIETETICHE APPLICATE
1. Teacher notes
2. Gianfranco Liguri. Nutrizione e Dietologia. Zanichelli Editore