Physiology and Pathology of Nutrition

The aim of this EU is to acquire scientific knowledge and skills in the field of nutrition, specifically in relation to pathologies.

Nutrition is defined as the science that analyzes the relationship between food and health. The links between nutrition and health are becoming increasingly well understood, and the risk of developing many diseases—including cancer, cardiovascular disease, obesity, and type 2 diabetes—can be reduced by following national nutritional recommendations.

Based on multiple scientific studies, these recommendations evolve as new knowledge becomes available. It is still difficult to describe the biological mechanisms that explain the complex effects of nutrition on health.

Numerous epidemiological studies have established that an adequate, balanced, and varied diet is essential for growth, maintaining immunity, fertility, and healthy aging (cognitive performance, maintaining muscle mass, fighting infections).

Take a critical and objective look at the epidemiological studies presented.

- Acquire basic knowledge in various areas of nutrition.

- Understanding the physiological control of energy homeostasis: regulation of food intake and energy expenditure.

- Understand that nutrition and health are closely linked: like other factors, such as environmental and/or genetic factors, nutrition contributes to the onset of various diseases. It therefore represents a risk factor, but can also be a protective factor.