13208 - NUTRITION PATHOLOGY
Academic Year 2019/2020
Free text for the University
MONICA DEIANA (Tit.)
- Teaching style
- Lingua Insegnamento
|[50/23] FOOD AND NUTRITION SCIENCES||[23/00 - Ord. 2017] PERCORSO COMUNE||6||48|
KNOWLEDGE AND UNDERSTANDING: The aim of the course is to contribute to the training of graduates with specific knowledge in the issue of the relationship between diet and multifactorial diseases. The training is aimed to study those diseases more directly related to nutrition, assessing the influence of diet, quantitatively and qualitatively, both in the onset and the prevention of the disease.
APPLYING KNOWLEDGE AND UNDERSTANDING: The course is intended to provide student with an overview of specific analytical methods for evaluating the toxicity or the benefits of some food components in relation to particular diseases.
MAKING JUDGEMENTS: The concepts taught will enable students to gain useful information to critically evaluate the data from the scientific literature and direct experimental experience, in order to evaluate and solve simple and complex problems, that may occur under various circumstances of the professional activity.
COMMUNICATION SKILLS: The course will provide students with a cultural background accompanied by a proper terminology in biology and biomedicine, that will allow him to interact and communicate effectively, through correct written and oral forms, at work with figures of different level of expertise.
LEARNING SKILLS: The concepts taught provide the basic knowledge that will allow the student to engage critically with more specific topics related to the discipline, as well as the continuous updating of scientific knowledge and skills necessary to the profession.
Basic notions of biochemistry and nutritional physiology
- Nutrition and health
- Undernutrition and overnutrition
- Malnutrition and correlated diseases
- Diseases caused by excess or deficiency of vitamins
- Diseases caused by excess or deficiency of minerals
- Diseases and alterations in purine metabolism: gout
- Diseases and alterations in lipid metabolism: dyslipidemia
- Metabolic syndrome
- Fatty liver disease and nutrition
- Overweight and Obesity
- Nutrition and malignant disease
- Nutrition and neurodegeneration
- Adverse reactions to foods: allergies and food intolerances
- Nutraceutical properties of fatty acids ω3: role in inflammatory process and degenerative processes
- Mediterranean diet and extravirgin olive oil: role in the prevention of degenerative diseases
The teaching method includes classroom lectures supported by PowerPoint presentations.
Verification of learning
Oral examination: The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes / graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.
The final grade takes into account several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design, ie taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Capability to exchange and interact with the teacher during the interview.
a) critical spirit;
b) ability to self-evaluation.
Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue, aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, as a whole are completely irrelevant.
Robbins- Le basi patologiche delle malattie- PICCIN
Cocchi, Mordenti- Alimenti e salute- CLUEB
Pontieri, Russo, Frati - Patologia generale- PICCIN
Ross, Caballero, Cousins, Tucker and Ziegler - Modern Nutrition In Health and Disease, Wolters Kluwer
Poli, Columbano - Compendio di patologia generale e fisiopatologia - Minerva Medica
Teacher will provide material for a more in-depth study where it is needed.
How to sign: in order to take the oral exam the students have to sign on ESSE3 within three days prior to the date of the exam. For information (time, room, etc.) call the following numbers: 0706754126/4127/4185.