PREVENZIONE, EDUCAZIONE SANITARIA E ALIMENTARE

Academic Year 2021/2022 - 2° Year
Teaching Staff Credit Value: 8
Taught classes: 56 hours
Term / Semester:

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


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 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

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

    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

Textbook Information

  • 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