Nutrition for health and aging
Info utili
Aim of the course
Target of this course are healthcare professionals and students (bachelor, master, PhD and Specialty Schools). Professionals will find this course useful for providing an up-to-date analysis of current nutrition debates in the fields of disease prevention or mitigation for a better and healthier aging process.
The main learning outcomes will be to clarify the relation between food and disease, illustrating the mechanisms by which an unhealthy diet can contribute to the onset and progression of some chronic diseases; on the other hand, the importance of evidence-based healthy nutrition will be explored in order to create professionals able to identify which foods are essential to maintain a healthy and balanced diet.
The course comprises 5 learning days. Each day will include a special focus on industrial and technology transfer and application. 40 ECM credits and 5 ECTS will be released at the end of the course.
Useful information
Duration: 40 hours
Erogation: in presence
Target price: 250€
Activation date: 23.02.2024 (every two Fridays')
Minimum number of persons: 20
Target: Junior, Senior, Enterprises, Researchers
Keywords: Diet, cardiovascular diseases, obesity, diabetes mellitus, cancer, neurodegenerative diseases
Scientific committee:
Prof.ssa Paola Costelli, PO, Department of Clinical and Biological Sciences, UniTO
Prof.ssa Marinella Clerico, PO, Department of Clinical and Biological Sciences, UniTO
Dott.ssa Simona Rolla, RTDA, Department of Clinical and Biological Sciences, UniTO
Prof.ssa Flavia Prodam, PA, Department of Health Sciences, UPO
Prof.ssa Francesca Boccafoschi, PA, Department of Health Sciences, UPO
Prof. Fabio Penna, PA, Department of Clinical and Biological Sciences, UniTO
