Hygiene and nutrition fundamentals

The course aims to provide students, through the methodology of operational teaching, with specific concepts and tools related to nutritional surveillance in accordance with European and/or national project standards. It also aims to prepare students for the critical evaluation of surveillance study results, to identify and assess data sources used to generate public health recommendations and interventions for the primary and secondary prevention of nutrition-related diseases.

In addition, the course aims to start from the basic knowledge of food safety, delving into strategies and methods to achieve the best protection results against risks from chemical, physical, and biological contamination. The main methods used to protect consumer health from field to table at the European and national levels will be presented.

Knowledge and Understanding - (Dublin 1):

 Upon completion of the course, the student will be able to identify risks associated with food chain contamination and interpret the results of studies reported in the literature for risk assessment for the population. Additionally, the student will be able to critically interpret scientific articles on nutritional prevention and surveillance topics, analyzing the study design methodology and the main tools for diet assessment.

Applied Knowledge and Understanding - (Dublin 2):

 By the end of the course, the student should demonstrate mastery of the topics covered, apply the main methods used to protect consumer health, and be able to evaluate and interpret experimental and literature data, with particular reference to scientific evidence that examines the complex topic of diet and health.

Judgment Autonomy - (Dublin 3):

At the end of the course, the student must show the ability to apply appropriate solutions for the prevention of chemical-physical and biological food contamination risks, as well as for the primary prevention of major chronic-degenerative diseases.

Communication Skills - (Dublin 4):

Upon completion of the course, the student must demonstrate adequate communication skills, both in written and oral form, mastery of technical-scientific language, knowledge of food safety regulations, and the ability to analyze and synthesize a scientific publication.

Learning Skills - (Dublin 5):

At the end of the course, the student should have developed autonomous learning skills aimed at updating their own knowledge and professional competencies.

The course includes frontal lessons (4 ECTS, 28 hours) in which continuous interaction with students is encouraged, and other activities (2 ECTS, 28 hours) involving classroom and laboratory exercises as well as participation in seminars to develop the ability to apply the knowledge acquired during the course.

Information for students with disabilities and/or specific learning disabilities (SLD): To ensure equal opportunities and compliance with current laws, interested students can request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. You can also contact the CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or SLD) reference teacher of the Di3A, Prof. Anna De Angeli

Basic knowledge in biology.

Attendance strongly recommended.

General Concepts of Epidemiology. Definition and objectives of epidemiology. The epidemiological approach. Causal inference in epidemiology; Confounding factors, effect mediators, and effect modifiers.

Epidemiology and Nutritional Surveillance. Key definitions and objectives. Indicators. Dietary assessment tools.

Epidemiological Studies. Observational and experimental epidemiological study models. Measures of association between exposure and effect. Study design in nutritional epidemiological research. Definition of biomarkers and their use in nutritional epidemiology. Nutrigenetics and nutrigenomics.

Diet and Health. From epidemiology to the prevention of nutrition-related diseases: methods and results. The Role of the Mediterranean Diet.

Diet and Cancer. Key evidence and recommendations.

Diet and Reproductive Health. Key evidence and recommendations.

Definition of food and food hygiene. Food safety. Hygiene package. Key regulations. Risk analysis. Precautionary principle. Self-control and HACCP. Chemical safety. Additives, flavors, enzymes. Contaminants and contaminant monitoring flow. Chemical contaminants in food. Biological contamination of food. Surface hygiene. Disinfection, sterilization, pest control processes. Quality indicator microorganisms in food. Food safety indicators. High-risk foods - corrective actions. Physical contamination of food. Emerging issues: endocrine disruptors, GMOs, microplastics, parasitosis, mycotoxins, algal biotoxins. Introduction to environmental epigenetics.

Testo 1. Barbuti S., Fara G.M., Giammanco G. – IGIENE, MEDICINA DI COMUNITÀ E SANITÀ PUBBLICA. II Edizione EDISES.

Testo 2. Lash T., VanderWeele T., Haneuse S., Rothman K - MODERN EPIDEMIOLOGY, Fourth Edition. Wolters Kluwer.

Testo 3. Maria Triassi, Igiene Medicina Preventiva e del Territorio, III edizione, Sorbona, Idelson Gnocchi, Napoli 2015.

In addition, further material will be provided by the teacher

- Written exam with multiple-choice questions

- Oral Exam.

Both the written and oral exams will contribute to the final grade. The highest score will be awarded to the student who demonstrates mastery of the topics, the ability to relate acquired knowledge, presentation skills, and mastery of disciplinary vocabulary.

The grading is expressed in thirtieths according to the following scale:

Insufficient Knowledge and understanding of the subject: significant deficiencies and inaccuracies Analysis and synthesis skills: irrelevant, frequent generalizations Use of references: entirely inappropriate

 18-20 Knowledge and understanding of the subject: very modest, evident imperfections Analysis and synthesis skills: barely sufficient Use of references: barely appropriate

 21-23 Knowledge and understanding of the subject: slightly more than sufficient knowledge Analysis and synthesis skills: moderate analysis and synthesis skills, presents arguments logically and coherently Use of references: uses standard references

24-26 Knowledge and understanding of the subject: good knowledge Analysis and synthesis skills: has good analysis and synthesis skills, arguments are presented coherently Use of references: uses standard references

27-29 Knowledge and understanding of the subject: more than good knowledge Analysis and synthesis skills: has remarkable analysis and synthesis skills Use of references: has delved into the topics

30-30 with honors Knowledge and understanding of the subject: excellent knowledge Analysis and synthesis skills: has remarkable analysis and synthesis skills Use of references: significant in-depth exploration."

The aim of nutritional surveillance. Cohort studies: study design and main characteristics. Dietary risk indicators. Prevention against cancer. Dietary assessment tools. Biomarkers in nutritional epidemiology.

The overall quality of a food product results from the inseparable combination of:

a) Food safety, nutritional safety, organoleptic quality

b) Nutritional safety and organoleptic quality

c) Absence of chemical-physical contaminants

d) Absence of microbiological contamination

e) Only answers c and d are correct