24219 - Applied Nutrition

Learning outcomes

At the end of the Course the Student is able to:

- calculate nutritional needs and apply qualitative and quantitative food analysis techniques;

- understands and knows how to apply the interaction between diet and physical activity;

- understands the metabolic effects of physical activity; - is familiar with eating disorders;

- is aware of the motivational aspects of changing diet and physical activity;

- is able to collaborate with other professionals in the integrated treatment of obesity.

Course contents

Healthy nutrition in the general population

Macronutrients and micronutrients (general principles)
RDA (Italian LARN)
Guidelines for healthy nutrition
Food groups: subgroups and types of foods, characteristic nutrients, and recommendations for consumption
Standard portions and daily meal division
The Mediterranean Diet: definition and health benefits; Food sources of bioactive compounds
Exercise: My Diet
Standard meal plans for the general population

Diet, health, and sports activity

Assessment of nutritional status during physical activity
Energy balance
Thermal balance
Hydration
General principles of nutrition in sports activity
Principles of nutritional modulation during pre-competition, competition, recovery, and rest (endurance, power, skill, and alternating sports)
Post-injury recovery

Other dietary models in sports

Vegetarian
Zone Diet
Paleo Diet
Low-carb/ketogenic diet

Principles of supplementation in sports

Vitamin-mineral supplementation
Hydro-salt-energy supplementation
Lipid supplementation
Protein-amino acid supplementation
Ergogenic molecules
Antioxidant and immunomodulatory molecules
Prebiotics and probiotics

Nutrition and eating disorders in athletes and in the athlete

Definition
Risk factors
RED-S (relative energy deficiency in sport)
Principles of prevention of eating disorders and nutrition
The role of the coach in the multidisciplinary team treating eating disorders

Principles of nutrition for adapted physical activity

Parkinson's disease
Sarcopenia and osteoporosis
Obesity
Type 1 diabetes
Type 2 diabetes and metabolic syndrome

Food safety principles for organizing sporting events

HACCP: definition and scope of application
Celiac disease and food allergies
Prevention of choking, Heimlich maneuver

Readings/Bibliography

CREA (Centro Ricerca Alimenti e Nutrizione) Linee Guida Italiane per una Sana Alimentazione, 2018.

Di Giulio A, Lorenzini A, Malaguti M. Alimentazione per lo sport e il benessere. Vol. 1: Principi di nutrizione.

Di Giulio A, Lorenzini A, Malaguti M. Alimentazione per lo sport e il benessere. Vol. 2: Nutrizione applicata per lo sport e la salute ( chapters 3, 5-7, 10, 13

Teaching methods

Lectures with slides and videos
Quick class surveys
Guided self-assessment of student's own habitual diet

Lecture recordings will be made available (upon request to the instructor before the start of the course) - limited to students with recognized status as "student athlete," "student worker," or "student caregiver" - using the Panopto system (video lessons).

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University Office in advance at https://site.unibo.it/studenti-con-disabilita-e-dsa/it. The Office will advise the students concerned of any adaptations, which must be submitted to the instructor for approval at least 15 days in advance, who will evaluate the appropriateness of the adaptations, also taking into account the course's learning objectives.

This course participates in the University's educational innovation project.

Assessment methods

At the end of this course, there will be an oral exam covering the subjects covered in class. Registration is required through the Almaesami application.

To register for the exam, students must first complete and discuss the required exercise with the Teacher, following the methodology published on Virtuale.

The purpose of the oral exam is to assess the student's ability to apply their knowledge and make the necessary
logical-deductive connections.

Final grade:

- Very limited preparation on the syllabus topics and analytical skills that emerge only with the instructor's assistance; overall correct language use → 18-19;

- Limited preparation on the syllabus topics and independent analytical skills only on purely executive questions; correct language use → 20-24;

- Extensive preparation on the syllabus topics, ability to make independent critical analysis choices, mastery of specific terminology → 25-29;

- Substantially comprehensive preparation on the syllabus topics, ability to make independent critical analysis and connection choices, full mastery of specific terminology, and ability to argue and self-reflect → 30-30L.

Teaching tools

The following are made available on Virtuale:

- slides (in PDF format) and videos shown during class

- other teaching materials (videos and written materials) for self-study.

Individual exercises are conducted under the supervision of the Teacher.

The course is part of the University's teaching experimentation project.

Office hours

See the website of Maria Letizia Petroni