Scientific Committee: Dr. Patrizia Gnagnarella and Prof. Nicoletta Pellegrini
Duration of the FAD: 6 hours, for a total of 11 presentations.
The course will be accredited for an indicative number of 10 credits for the following professional figures: dietician, biologist, physician (all specializations), pharmacist.
From the collaboration between the Technical Scientific Association of Food, Nutrition and Dietetics (ASAND) and the Italian Society of Human Nutrition (SINU), a unique FAD course has been developed. This course aims at all professionals interested in learning more about the correct use of food composition databases, which represent key tools to understand the role of nutrition, in terms of individual groups of foods and/or food components, on health or disease status. There are numerous contexts in which the databases are used: from the nutritional history in the clinical setting to collective catering, to technological and economic applications, as well as in nutritional epidemiology.
The speakers involved in this FAD are all professionals with proven experience in the development and updating of these tools. They will provide useful indications on knowing the historical context of the food composition databases developed in Italy and worldwide; deepening the main characteristics of the different composition databases of existing foods, for more appropriate use and, finally, presenting some practical examples of application.