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  • Experimental nutrition - Prof. Mauro Serafini - a.a. 2017/2018

    Full Professor of Human Nutrition and Head of the Functional Foods and Metabolic Stress Prevention Laboratory at Teramo University. He is visiting Professor at the faculty of Food Technology and Biotechnology of Zagreb University where teaches “Food, Nutrition and Health”. He got his degree in Nutrition in 1992 and received his PhD in Experimental Physiopathology, from the University of Pavia. He spent two years as postdoc at the Nutritional Immunology Lab at HNRC at Tufts University working on the role of vitamin E in immune function during ageing. He was Tenure of a grant of the Japan Society for Promotional of Sciences at Kyoto medical University, department of inflammation.
    Editor of Frontiers in Nutrition and Ecological Sustainability and Frontiers in Nutritional Immunology. Referee for many scientific journals and for Croatia, Portuguese and Italian Ministry of Science and tenour of research grants from public bodies and industries. Prof. Serafini has published more than 100 IF research papers on the field of the dietary modulation of oxidative and inflammatory stress by plant foods. Prof. Serafini has been included by Thomson Reuters in the list of international researchers displaying the greatest numbers of reports designated by Essential Science Indicators as Highly Cited Papers, ranking among the top 1% most cited for their subject field and year of publication (2002-2013). Knight Commander of the Merit of Italian Republic.
     

    INFO ABOUT THE COURSE
    Lessons start on the 1st of October: Monday from 14.00 to 17.00 and tuesday from 17.00 to 19.00. 

    Students are welcome on wednesday from  12.30 to 14.30 and through appointment by telephone or e-mail.

    OBJECTIVES OF THE COURSE

    • Knowledge and understanding: 

      Understanding the role of diet in modulating immune function. 

      Understanding of the interactions between gut microflora and health.

      Understanding, on basis of the more recent experimental knowledge, the fundamentals of the link between functional foods, dietary pattern and ageing. 

      Understanding the role of selected food items in CVD prevention.

      Knowledge about the main dietary characteristics associated to “successful ageing: Okinawa, Sardinia and Icaria.

      Knowledge about the role of caloric restriction, physical activity and the “fasting” diet in health maintenance.  

      Knowledge of the international food composition tables and of the methodology to assess dietary, single nutrient and caloric intake in selected groups of populations.

      Knowledge on assessing antioxidant and Mediterranean score in population studies.

      Understanding of the role, meaning, pro and cons and application of most common biomarkers of nutrition, immunity and metabolic stress. 

      Understanding of importance of Circadian rhythms on health.
    • Applying knowledge and understanding: 

      Ability to understand the role of dietary patterns and food items in CDV prevention.

      Ability to understand the role of dietary patterns and food items in successful ageing.

      Understanding of the best approach to quantify dietary intake in human studies. 

      Ability to calculate caloric, antioxidant and nutrient intake in human studies. 

      Ability to calculate physical activity levels in human studies.

      Ability to develop specific project in human comparing markers of nutrition, food functionality, obesity, physical activity and stress in different group of populations.

      Ability to write a scientific abstract and to prepare a slide presentation based on dietary intake data.

    • Making judgements:

      Students should be able to critically discuss and optimize the information present in scientific publications and dossier as well as from other sources of communications (web, press, TV) related to experimental nutrition.

      Students will be able to plan, conduct and finalize specific project’s group in human study based on the judgement of the best scientific evidence available applying the tools learned in the course.

    • Communication:

      Students should be able to acquire the technical language and to increase main personal communication skills required for the professional career. 

      Students will be able to present through a PP presentation and a scientific abstract, the rationale, the results and main conclusions of a project with human subjects. 

    • Learning skills:

       Learning the importance of physical activity in CVd prevention.

      Learning the fundamentals of the basis between functional foods, dietary pattern and ageing. 

      Through a preliminary enrolment and a subsequent control of the learning objectives, the student will be able to apply experimentally the techniques and the knowledges to the assessment of the nutritional and functional intake in humans. 

      The students will learn how to write a scientific abstract based on the data of the Project. 


    PREREQUISITE AND PREPARATORY
    • Prerequisite: None
    • Preparatory: None

    DUBLIN DESCRIPTORS FOR UNIT


    UNIT 1: Healthy nutritional patterns

    • Knowledge and understanding: Understanding the role of diet in modulating immune function.
      Understanding of the interactions between gut microflora and health.
      Understanding, on basis of the more recent experimental knowledge, the fundamentals of the link between functional foods, dietary pattern and ageing.
      Knowledge about the main dietary characteristics associated to “successful ageing: Okinawa, Sardinia and Icaria.
      Knowledge about the role of caloric restriction, physical activity and the “fasting” diet in health maintenance.
      Understanding of the role, meaning, pro and cons and application of most common biomarkers of nutrition, immunity and metabolic stress.

      Understanding of importance of Circadian rhythms on health.

    • Applying knowledge and understanding: Understanding of the best approach to quantify dietary intake in human studies
    • Making judgements: Students should be able to critically discuss and optimize the information present in scientific publications and dossier as well as from other sources of communications (web, press, TV) related to experimental nutrition.
    • Communication: Students should be able to acquire the technical language and to increase main personal communication skills required for the professional career.
    • Learning skills: Learning the criteria for obtaining claims on functional foods from EFSA: specific example of case-report and specific biomarkers.
      Learning the fundamentals of the basis between functional foods, dietary pattern and ageing.
    UNIT 2: Experimental nutrition: practical application of dietary assessment in humans
    • Knowledge and understanding: Knowledge of the international food composition tables and of the methodology to assess dietary, physical activity, single nutrient and caloric intake in selected groups of populations.
      Knowledge on assessing Mediterranean score in population studies.
    • Applying knowledge and understanding: 
      Ability to calculate caloric and nutrient intake in human studies.
      Ability to calculate physical activity levels in human studies.
      Ability to develop specific project in human comparing markers of nutrition, food functionality, obesity, physical activity, stress and ecological behaviour in different group of populations.
      Ability to write a scientific abstract and to prepare a slide presentation based on dietary intake data.
    • Making judgements: Students will be able to plan, conduct and finalize specific project’s group in human study based on the judgement of the best scientific evidence available applying the tools learned in the course.
    • Communication: Students will be able to present through a PP presentation and a scientific abstract, the rationale, the results and main conclusions of a project with human subjects.
    • Learning skills: Through a preliminary enrolment and a subsequent control of the learning objectives, the student will be able to apply experimentally the techniques and the knowledges to the assessment of the nutritional and functional intake in humans.
      The students will learn how to write a scientific abstract based on the data of the Project.


    COURSE BOOKS

    Diet, Immunity and inflammation

    • Author: Calder P.C. & Yaqoob P
    • Edition: Woodhead publishing series in food science, technology and nutrition. , 2013, UK
    • Pages: Chapters 4, 10, 11, 14, 15, 25 and 26.)


    Longevity diet/La Dieta della longevità
    • Author: Longo W.
    • Edition: Vallardi, 2016, Italia
    • Pages: Chapters 1-9.


    La Grande Via
    • Author: Fontana L. & Berrino F.
    • Edition: Mondadori, 2017, Italia
    • Pages: Part 1 chapters 1,2,3,5,6,7; Part 2 chapters 1 e 2.

    RESEARCH MATERIAL
    Slides of the lessons and selected scientific publications will be distributed during the lessons. Students can ask directly through email.


    INTERMEDIATE TESTS


    INTERMEDIATE TEST 1

    • Reference unit: 1-2
    • Date: 2/09/2018 (written test) and 9/04/2018 (power point presentation)
    • Type of test: Knowledge and understanding of the topics treated in the course content will be evaluated by both project presentation (Power Point and Abstract) and written test . Ability in applying knowledge, making judgement, critical thinking and communication skills will be evaluated during the project development and presentation given considering the use of the media, the ability to communicate to peers and the answers to the written exam.


    EVALUATION
    The final marks will be composed by 1/2 on the evaluation of the project and 1/2 on the written examination.

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