DIETETICS PRODUCTS AND NUTRACEUTICS
Academic year and teacher
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- Versione italiana
- Academic year
- 2020/2021
- Teacher
- ANNALISA MAIETTI
- Credits
- 6
- Didactic period
- Primo Semestre
- SSD
- CHIM/10
Training objectives
- The goal to be achieved is to give future pharmacists the means to dispense advice and propose nutritional diet products and nutritional supplements according to the characteristics of the patient and the products and supplements composition.
The main acquired knowledge will be:
• Covering the human nutritional needs in all stages of life (infancy, elderly, pregnancy, lactation, exercising etc.) an in pathological conditions (allergy, celiac disease, metabolic diseases)
• Knowledge of dietary and their use
• Knowledge of supplements and their use.
• Label critical analysis of dietary and supplents Prerequisites
- The following concepts and the knowledge are mandatory:
• basic concepts of organic chemistry related to sugar, proteins and lipids;
• knowledge of the basic concepts of biochemistry
• knowledge of the basic concepts of physiology Course programme
- The course includes 48 hours of lectures that will be developed on the following topics:
FRAMEWORK: legislation related to food, health foods, supplements, novelefood, functional foods. Legislation claim.
FOOD AND DIETARY REQUIREMENTS: food composition and food digestion, dietary requirements, diet composition, food frauds.
CARBOHYDRATES AND CARBOHYDRATES SUPPLEMENTS: Carbohydrates in food, dietary fiber and its role in healthy diet, fiber supplements.
LIPID AND LIPID SUPPLEMENTS: lipids in food, lipid supplements
PROTEIN AND PROTEIN SUPPLEMENTS: nutritional properties of proteins and amino acids, protein and amino acids supplements.
VITAMINS AND VITAMIN SUPPLEMENTS: chemical structure, function and deficiency of lipid- and water-soluble vitamins, vitamin supplements.
MINERALS AND MINERAL SUPPLEMENTS: function, intake and deficiency of macro- and microelements, mineral supplements.
DRINKING WATER AND MINERAL WATER: chemical, physical and microbiological properties of drinking water, classification and properties of mineral waters.
EATING DISORDERS: the diet in anorexia, bulimia, obesity, substitutes for meals, satiating products, essential amino acids.
INFANTS FORMULA, BABY FOODS: breast milk composition, infant formula, milks, premature or underweight infant formula, baby foods, legislation, dietary guidelines for the adolescent.
DIET IN PREGNANCY, BREASTFEEDING, SENIORS ': dietary guidelines during pregnancy and lactation, pregnancy and metabolic diseases, nutritional needs of the elderly.
HIGH PROTEIN DIETS AND VEGETARIAN DIETS: advantages and disadvantages.
SPORT SUPPLEMENTS: the water balance, metabolism, nutritional needs; carbohydrates, lipids, proteins / amino acids supplements: composition and legislation.
FOOD ALLERGY: cause, major allergenic foods, infant formula for babies with allergies to cow’s milk.
GLUTEN FREE PRODUCTS: pathology, cereals, composition of gluten-free products, fodd choice for celiac patient.
PRODUCTS FOR PATIENTS WITH DISEASES OF THE METABOLISM OF AMINO ACIDS, SUGAR AND LIPIDS: Products for metabolism disorders of phenylalanine, tyrosine and histidine. The diet in diabetes mellitus, sweeteners. Dietary treatment of galactosemia, fructose intolerance, lactose intolerance; The diet in dyslipideamia: hypercholesterolemia, hypertriglicidemia.
ENTERAL AND PARENTERAL NUTRITION: product’s composition for enteral and parenteral nutrition in patients with different physiological status.
PROBIOTICS AND PREBIOTICS: characteristics of probiotic microorganisms, characteristics of the prebiotic, FOS, GOS, symbiotic. Didactic methods
- The teaching method is based on front lectures, as an indispensable tool for synthesis and development of the formative objectives: relies on slides projected, of schemes that facilitate the study of the subject shown on the board to guide the training and ' adoption of texts dedicated to the deepening of the themes. The lectures are set to an interactive dialogue student-teacher.
Learning assessment procedures
- The aim of the exam is to verify at which level the learning objectives previously described have been acquired. The exam consists in an oral comunication to verify the knowledge’s level of the course contents and the learning of specific vocabulary. The questions could be both general and specific. To pass the exam you need to acquire a minimum of 18 points out of 31 (= 30/30 cum laude).
The aim of exam will not be to verify the ability of “repeating” specific topics tackled in the course as the ability to link and compare different aspects covered during the course.
The exam will be set up as follows: a course topic will be asked and specific questions will be asked on related topics. Reference texts
- Teacher’s handouts
Specific topics can be further developed in the following text:
• PRODOTTI DIETETICI chimica tecnologia ed impiego,Autori: F. EVANGELISTI, P. RESTANI Ed. PICCIN
• Le basi molecolari della nutrizione, G. Arienti, Ed. PICCIN
