KNOWLEDGE FOR THE EXERCISE OF THE PROFESSION
Academic year and teacher
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- Versione italiana
- Academic year
- 2018/2019
- Teacher
- LAMBERTO MANZOLI
- Credits
- 10
- Didactic period
- Secondo Semestre
Training objectives
- APPLIED HYGIENE
Acquire the main instruments for detection and measurement of data.
Define the concepts of health, illness, risk.
Providing bases in epidemiology and prevention of infectious and chronic diseases.
Hygiene applied to the activity and to sports facilities.
Basics of search statistics in the medical-sports.
FOOD AND HUMAN NUTRITION
The aim of the course is to provide knowledge about physiology and biochemistry of nutrition, nutritional status and food science and their role in human health and in the élite sportsmen and not. Prerequisites
- Basic knowledge about the basics of the following disciplines: biology, human anatomy with particular reference to the anatomy of the musculoskeletal system, human physiology
Course programme
- APPLIED HYGIENE
Basic epidemiology, demography and health statistics.
Causes of disease and risk factors.
Epidemiology and general prophylaxis of infectious diseases and major chronic diseases.
Health promotion and disease prevention.
Epidemiology and prevention of major infectious diseases in sports.
Chronic degenerative diseases: epidemiology and prevention.
Hygiene of nutrition and food. Lifestyle and health.
Hygiene of sports facilities: an outline of disinfection and sterilization.
FOOD AND HUMAN NUTRITION
The course forecasts 36 hours of teaching.
HUMAN NUTRITION (14 hours)
Bioenergetics: energy expenditure, basal metabolic rate. Measurement of energy expenditure: direct calorimetry, indirect calorimetry, non-calorimetric methods. Factors affecting energy expenditure. Nutrients (definition, classification and function): proteins, carbohydrates, fats, vitamins, minerals and water.
Nutritional needs. Nutritional quality. Nutritional status. Assessment of the nutritional status: nutritional anthropometry, body mass index (BMI). Recommended Dietary Allowances (LARN, RDA). Dietetics and physiologic role.
Primary and secondary nutritional diseases: protein-calorie malnutrition, kwashiorkor, vitamins and minerals deficiency, overweight, obesity, hypervitaminosis.
FOOD SCIENCE (10 hours)
Foods: cereals, pulses and nuts, vegetables, fruits, milk and milk products, meat, fish, eggs, oils and fats, beverages (alcoholic beverages, soft drinks, mineral water, coffee, tea, cocoa).
NUTRITION OF SPORTSMAN (10 hours)
Energy requirement and body weight athlete.
Protein requirement and sport.
Carbohydrate requirement and sport.
Lipid requirement and sport.
Water, mineral, vitamin requirements and sport.
ASSESSMENT OF THE NUTRITIONAL STATUS (6 hours)
Assessment of the nutritional status of athletes. Nutritional anthropometry.
Assessment of the state of hydration, lean body mass and fat mass of athletes.
Drawing up of diets for athletes of different age and sex. Didactic methods
- Lectures, theoretical and practical activities.
Learning assessment procedures
- APPLIED HYGIENE
Written test (20 multiple choice questions with four answers each, of which an exact) on all topics covered in the course. Ten questions will have a value of 1, and the other 10 will have the value 2. To pass the test you must acquire at least 18 points out of 30. The estimated time for the test is 40 minutes.
FOOD AND HUMAN NUTRITION
The aim of the exam consists of verifying the level of achievement of learning outcomes above.
The exam consists of a quiz (30 multiple choice questions, each with 4 responses and 3 solutions of numerical exercises) on all topics covered in the course. To pass the test you must acquire at least 18 points out of 33. The expected time for the test is 70 minutes. It is not allowed to consult texts or use PC, smartphones, … .
THE FINAL GRADE IS A ARITHMETICAL MEAN OF THE MARKS OBTAINED IN EACH OF THE TWO TESTS. Reference texts
- APPLIED HYGIENE
Ricciardi W, Angelillo IF, Brusaferro S, De Giusti M, De Vito E, Moscato U, Pavia M, Siliquini R, Villari P. Igiene per le Professioni Sanitarie. Sorbona, Idelson-Gnocchi, 2014 (ISBN: 978-88-7947-590-7)
Liguori G. Il guadagno di salute attraverso la promozione dell'attività fisica. Evidenze scientifiche e attività di campo. Società Editrice Universo, 2014 (ISBN: 978-88-8954-897-4)
HUMAN NUTRITION
Teacher’s handouts.
Mariani Costantini A, Cannella C, Tomassi G, (2011), Alimentazione e nutrizione umana, Il Pensiero Scientifico Editore, Roma
Biagi PG, Di Giulio A, Fiorilli A, Lorenzini A (2010) Principi di Nutrizione, Casa Editrice Ambrosiana
For more details:
Cappelli P & Vannucchi V (2005), Chimica degli alimenti, conservazione e trasformazioni, Zanichelli, Bologna
Fatati G. (2012), Dietetica e Nutrizione: clinica, terapia e organizzazione, 2a edizione, Il Pensiero Scientifico Editore, Roma
