Education and promotion of healthy and sustainable nutrition
To understand the principles of education and health promotion.
To understand the foundations of nutrition in order to understand the false myths related to nutrition and the main guidelines for a diet that promotes health in physiological conditions such as growth, training, pregnancy, aging and the main pathological conditions such as metabolic diseases, cancer and malnutrition.
To understand the terminology and development paths related to sustainable nutrition as environmental protection and equity in the distribution of resources.
To collect tools and methods to plan suitable interventions to promote a healthy and sustainable lifestyle.
The student should have adequate knowledge of biology, human physiology, and basic knowledge of general, human and environmental hygiene.
Main elements of education for proper nutrition in terms of health promotion. The main functions of the nutritional constituents of the diet and their distribution. Food groups and national and international guidelines.
Energy and nutrient distribution in the main physiological conditions (growth, pregnancy, breastfeeding, adulthood) and in some pathological conditions (obesity, bariatric surgery, main gastrointestinal diseases, main metabolic alterations, hypercholesterolemia, hypertension, cancer).
Main dietary guidelines for athletes of various categories. Myths, legends and scientific evidence. The role of the kinesiologist.
Food supplements, functional foods and nutraceuticals in the general population and in athletes.
Food allergies and intolerances, myths and scientific evidence. Types of diets between trends and scientific evidence (vegetarian, vegan, ducan, blood group, zoned, intermittent fasting diets and others).
Malnutrition due to excess and deficiency. Eating disorders. Epidemiology of DCA in the sports world.
Waste and environmental protection. Sustainable nutrition, types of crops and impact on the environment. Legislation in terms of food labeling and certifications.
Practical implications of education and the promotion of a healthy diet in athletes and in all the most relevant, from an epidemiological point of view, physio-pathological conditions. Framing of the concept of food and environmental sustainability in relation to health promotion.
Lectures, didactic exercises, analysis of scientific articles, working groups, questionnaires.
Documents and presentations illustrated through the lessons.
Oral examination verifying the level of knowledge of the covered topics and the ability to contextualize the issues in the motor and sports settings.