Università Roma Tre

The course is designed to provide a comprehensive understanding of the fundamental principles of food science and nutrition. In particular, it will cover energy and nutrient requirements, focusing on both macronutrients – proteins, carbohydrates, and lipids – and micronutrients, such as vitamins and minerals, highlighting their physiological roles in the human body. Basic metabolic mechanisms and the biological functions of nutrients will be explored to understand the interactions between diet and health.
The course will also introduce concepts of nutritional epidemiology, demonstrating how population data can be used to assess dietary patterns, identify risk factors, and design effective nutritional interventions. Additionally, the course will provide the foundations for evaluating nutritional status and body composition using commonly employed clinical and research methods.
Special attention will be given to the analysis of dietary intake, the assessment of nutritional adequacy, and the coverage of energy and nutrient requirements across different population groups. The course will also examine strategies for preventing non-communicable chronic diseases related to nutrition, such as obesity, diabetes, cardiovascular diseases, and certain types of cancer, emphasizing the importance of healthy lifestyles and balanced dietary patterns.
Finally, the course will encourage students to integrate theoretical knowledge with practical applications, fostering critical understanding of scientific data, interpretation of food composition tables, and comprehension of dietary guidelines, thereby preparing students to manage the relationship between diet, nutrition, and health in a knowledgeable and professional manner.

- Mariani-Costantini Cannella Tomassi - Alimentazione e Nutrizione Umana. Terza edizione riveduta e
aggiornata di Fondamenti di Nutrizione Umana, a cura di Donini LM, Giusti AM, Pinto A, del Balzo V.,Il Pensiero Scientifico Editore, Roma ISBN 978-88-490-0547-9.
- Società Italiana di Nutrizione Umana (SINU). LARN – Livelli di Assunzione di Riferimento di Nutrienti
ed Energia per la popolazione italiana. V Revisione.
- Brighenti F, Cairella G, D’Amicis A, Ghiselli A, Leclercq C, Porrini M, Rossi L, Scalfi L. Milano: SICS, 2014. ISBN 978 88 90685 22 4.
-CREA. (2018). Linee guida per una sana alimentazione. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria.