Objectives and competences

Objectives
To promote a complete, accurate, timely and practical scientific training in the field of nutrition in health and disease;
To understand how biological processes influence the diet and nutritional status of the individual or the population;
To provide knowledge on the inter-relationships between diet and disease: etiology and treatment;
To Identify the impact of drug therapy on nutritional status and health;
To reflect on innovative nutritional strategies for the prevention of disease.

Skills to be acquired
Knowledge and mastering of all the factors that influence food choice in order to support a better performance by entities involved in promoting healthy eating habits;
Ability to recognize the importance of a timely and effective nutritional intervention to prevent or treat disease;
Ability to integrate knowledge, analyse specific situations, identify and implement solutions in an ethical and effective manner, within multidisciplinary settings.

Teaching Methodologies

The contents of the course will be presented in residential sessions, and complemented by seminars given by experts in nutritional sciences or related areas. The sessions will be accompanied by discussion of case studies that will bridge the gap between theory and practice within a professional context as well as analysis of scientific articles, encouraging understanding and integration of knowledge.

Syllabus

• Individual and Environmental factors that interfere with food intake
• Nutritional assessment and diagnosis
• Epidemiology, pathophysiology and etiology of chronic diseases related to dietary patterns, Nutritional recommendations, drug treatment
• Interference of drugs with digestion, absorption and metabolism of nutrients and Health impact
• Strategies of prevention: nutrition education, formulation of appropriate foods to minimize Risk of disease or to promote its Nutritional resolution