Principles of Dietetics and Assessment of Nutritional Status

Program of the form:
The components of evaluation of nutritional status
Evaluation of energy expenditure
- Components of energy expenditure
- Basal metabolism; the theory of indirect calorimetry; gas exchanges measurement, Weir's equations to calculate resting energy expenditure, respiratory quotient; applications in clinical practice; practical aspects: exam validation, "hands on" practice and interpretation of the results. Predictive equations and their performance.
- Total energy expenditure; direct calorimetry and doubly labeled water
- Physical activity; accelerometry and predicitve equations
Body composition evaluation
- Body Mass Index: relevance and significante for the evaluation of disease risk and body composition
- Body composition level analysis, methodologies
- Fat Mass and Fat Free Mass evaluated by densitometry; anthropo-plicometry; practical aspects: exam validation, "hands on" practice and interpretation of the results
- Body water and hydrometric methods; bioimpedentiometriy
- Bone mineral mass: bone densitometry and DEXA
- Analysis at the atomic level (40K and cell mass, neutron activation analysis)
- analysis at the tissue level by imaging and anthropometry
Nutritional evaluation in pediatric age: growth curves, LMS method, z-scores and percentiles; obesity in pediatric age; acute and chronic undernutrition
Integration of body composition, energy metabolism, dietary intake, physical exam, body composition and laboratory data in the evaluation of nutritional status. Nutritional screening.

Program of the form:
Foods and nutrients: definition, classification, bioavailability.
Macro and micro-nutrients, essential nutrients
Macro-nutrients: food sources, requirements, plastic role and/or energy
Micronutrients: vitamins, minerals (Ca; Fe; Na; K; Zn; Se). Food sources, requirements, physiological function
Pre and pro-biotics
Antoxidants
Water, alcool
Nervine drinks
Detection of food consumption: food diary; 24 hours recall; food frequency questionnaire, weighing food methods, dietetic history.
Principles of a balanced diet for healthy adults (LARN and Italian guidelines in comparison to EFSA values).
Practical exercises for setting daily and weekly diets by means of Data base of nutrients; analysis of 24 hours recall, modification of un balanced diets.