Scientific Committee: Dr. Patrizia Gnagnarella and Prof. Nicoletta Pellegrini
Time of the online course: about 7 hours, for a total of 15 presentations.
The course will be accredited for an indicative number of 10.5 ECM credits for the following professional figures: Biologist, Chemist, Dietitian, Pharmacist, Surgeon.
From the collaboration between the Scientific Association of Food, Nutrition and Dietetics (ASAND) and the Italian Society of Human Nutrition (SINU), this course, aimed at all professionals interested in the correct use of food composition databases, contributes to better understand the role of nutrition, in terms of food groups and / or food components, in relation to human health or disease.
The speakers involved in this online course are all professionals with great experience in the development and updating of these tools, who will provide useful information for: knowing the historical context of food composition databases in Italy and in the world; analyzing the main characteristics of the various food composition databases for a more appropriate use and, finally, presenting some practical examples of application.