![]() Donato Romagnolo is Professor in the Department of Nutritional Sciences and the Department of Cancer Biology at The University of Arizona. Students enrolled in this program will have the opportunity to learn about the approach to food preparation, agriculture, and community-based cultural activities characteristic to the Mediterranean region.ĭr. This course provides an opportunity for students to learn:ġ) how dietary patterns and foods associated with the Mediterranean diet modify the risk of chronic diseases including obesity, diabetes and cancer Ģ) the impact of foods in the Mediterranean diet on regulation of metabolic pathways ģ) how food industry, food preparation, and food processing characteristic of the Mediterranean diet contribute to the culture and health of people living in the region andĤ) how inclusion of Mediterranean foods in the Western diet can improve quality of life and reduce morbidity/mortality. Studies reveal the protective role of adherence to this pattern on overall cancer incidence and mortality, prevention of obesity, type II diabetes, and cardiovascular diseases. The Mediterranean dietary pattern has a well-established beneficial role in health promotion. NSC 4455 or NSC 455H (Honors) Mediterranean Diet and Health (6 units) This will require additional project work during and after the course. Honors credit is also available for Honors students. Students not residing in Tucson will have the option of online participation during the first week of classes. Interested students who come from different academic backgrounds are also welcome to apply! This unique program begins with one week of coursework at the University of Arizona in Tucson, Arizona, then students study in Verona, Italy, for four weeks. This program is designed for students in nutritional sciences, as well as undergraduate students who have a background in the health, biological, and biomedical sciences. How inclusion of Mediterranean foods in the Western diet can improve quality of life and reduce morbidity/mortality.How food industry, food preparation, and food processing characteristic of the Mediterranean diet contribute to the culture and health of people living in the region.The impact of foods in the Mediterranean diet on regulation of metabolic pathways.Learn how dietary patterns and foods associated with the Mediterranean diet modify the risk of chronic diseases including obesity, diabetes, and cancer.Excursions include visits to olive oil, pasta, and Parmesan cheese processing plants. Students will have the opportunity to learn about the diet and health benefits of the Mediterranean diet, as well as the approach to food preparation, agriculture, and community-based cultural activities characteristic to the Mediterranean region. ![]() This five-week, hands-on Nutritional Sciences program begins with one week of coursework in Tucson, Arizona, and continues for four weeks in Verona, Italy.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |