nowledge and understanding: The course aims to provide the theoretical ideas about the mechanisms related to nutrition that underlie the pathologies of the oral cavity.
Ability to apply knowledge and understanding: At the end of the course, the student must be able to relate foods to their possible effects on the tissues of the oral cavity and understand the links between poor nutrition and health.
Making Judgement: The student must be able to discuss and critically evaluate different types of diets and their possible effects on health
Communication skills: ability to use scientific vocabulary appropriate to the topic.
Learning skills: The student must demonstrate that he/she has tackled the systematic study independently and profitably and that he/she is able to transfer the theoretical concepts learnt in real application situations and use them as a cognitive basis for learning the concepts of other courses.

To properly follow the course contents, the student must possess the basics of Italian language, possess basic knowledge of the microbiological equilibrium of the oral cavity and dental anatomy

Nutrition and its influence on the health of the oral cavity, and its correlation with the development of pathologies. Characteristics of foods that affect mouth health, macro and micro nutrients

During the lessons will be provided the useful material for the study. Suggested booK: La dieta del sorriso; Ed. Mondadori

Food with direct effect and systemic effect on the oral cavity. Influence of food properties and consumption methods on oral health. Macronutrients and micronutrients. Sugars and sweeteners. Food additives. Micronutrients - vitamins: Avitaminosis, vitamin deficiency and hypervitaminosis. RDA and VNR. Fat-soluble and water-soluble vitamins: Vitamins D3, A, K, E, C, B. Free radicals and antioxidant compounds. Phytocomponents. Minerals and trace elements. Probiotics and prebiotics. Effect of some foods on oral health. Microbiome and microbiota: composition, function, interaction with the organism. Function of probiotics, probiotics for the oral cavity. Function of prebiotics. Foods and their effects on health: milk, fruit, vegetables, meat (nitrates and nitrites). Nutraceutics. Novel foods.

Frontal lessons will be held in the classroom with visual audio support

Classroom teaching materials will be provided on electronic support in support of classroom teaching

Write a short report based on two thematic outlines provided at the end of the course, relating to the topics covered in class. In particular, you will be required to know how to apply and discuss nutritional problems in relation to the needs of different types of patients and individuals. The assessment of the report consists of approved/not approved

This course explores topics closely related to one or more goals of the United Nations 2030 Agenda for Sustainable Development (SDGs)