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81487 - Healthy Eating

Academic Year 2020/2021

                
                        Docente:
                        Gianandrea Pasquinelli
                    
                        Credits:
                        1
                    
                        SSD:
                        MED/46
                    
                        Language:
                        Italian
                    
                        Teaching Mode:
                        Traditional lectures
                        
                            Campus:
                            Ravenna
                        
                            Corso:
                            First cycle degree programme (L) in
                            Nursing (cod. 8474)

                            Teaching resources on Virtuale

Learning outcomes

The student, at the end of the course acquires knowledge about healthy lifestyles and values that must be transmitted to the citizens to prevent the onset of cardiovascular disease and certain cancers.

Course contents

Lifestyle and cardiovascular health. Nutrients. Dietetic regimes. Recommendations for the prevention of chronic diseases. Nutritional management of chronic kidney disease.

Readings/Bibliography

To get an overview, the electronic book “Manuale di Alimentazione per Professionisti Sanitari. Arianna Corbu. Collana EbookECM. 2017”, is highly suggested.

The resources included in the 2017 Osservasalute Report of the National Health Observatory in the Italian Regions are particularly useful.

Specific insights into the nutrition and cardiovascular health relationship, and longevity can be found in the following papers:

Ravera A et al. Nutrition and Cardiovascular Disease: Finding the Perfect Recipe for Cardiovascular Health. Nutrients 2016, 8, 363.
Schulze MB et al. Food based dietary patterns and chronic disease prevention. BMJ 2018;361:k2396 | doi: 10.1136/bmj.k2396.

Kamyar Kalantar-Zadeh and Denis Fouque. Nutritional Management of Chronic Kidney Disease. N Engl J Med 2017;377:1765-76.
DOI: 10.1056/NEJMra1700312

Teaching methods

The course consists of 1 CFU (frontal and remote teaching). A seminar given by a food expert is scheduled.

Assessment methods

The final exam of the integrated course consists in a written paper containing 31 multiple choice questions (no. 4). Each multiple choice question is worth 1 point. 10 questions will relate to the program carried out by Prof. Pasquinelli, 10 to the program of Prof. Rossi and 10 to the program carried out by Prof. Venturini. One question (the thirty-first) will be random and chosen from among the different disciplines. Honors are given to the student who reaches the score 31/31.

The exam will be carried out using the EOL application.

An intermediate evaluation test (in itinere) is foreseen.

Teaching tools

The teaching material presented in class will be made available on Insegnamenti On Line in electronic format.

Office hours

See the website of Gianandrea Pasquinelli

SDGs

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.