AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Nutritional Epidemiology and Public Health

Content

1. Introduction to Nutritional Epidemiology & Public Health
2. Basic concepts in Nutritional Epidemiology and Public Health Nutrition
3. Nutrients- Food, Epidemics & the first interventions in history
4. Community Nutritional status assessment & community nutrition prevention programs
5. Cardiovascular disease – epidemiology – dietary recommendations & interventions
6. Recent Food trends: trans-fat, saturated fat and “Salt”
7. Undernutrition: epidemiology – risks & interventions
8. Overnutrition: epidemiology-lifestyle behaviors & interventions
9. Breastfeeding – epidemiology & interventions for frequency & duration
10. Epidemiology of diabetes mellitus & Public health interventions
11. The role of the European Food safety Authority (EFSA) & EU-menus in public health nutrition – DRV notions
12. Micronutrients: Iron & Iodine; requirements & considerations
13. Micronutrients: Vitamins A & D; the old and the new public health problems
14. Work-shop.

Learning results

This course covers the basic concepts of nutritional epidemiology and it’s link public health nutrition, emphasizing on food-diet-dietary state associations with chronic diseases and other health issues (preventive or risk).
The main aim of this course is το familiarize students how notions of nutritional epidemiology & public health, are translated into community nutrition programs, that will alter dietary habits & behaviors, based on population needs, with main aim to promote health, help population meet set dietary guidelines. The aim of the government in establishing public health policies will also be underlined. This course will introduce key concepts related to nutritional assessment at the population level, dietary recommendations, policies for changing eating habits at the individual, community and population level, the role of the state in public health, and setting global and national priorities as well as policy-making and leadership skills.

By the end of this course the students will be able to:

  • Have a good understanding of the basic concepts of epidemiology and its role in public health, as well as how these are interrelated in promoting well-being and/or preventing disease.
  • Be knowledgeable of the tools and techniques required for assessing nutritional guidelines and policies and how these can be used to help achieve changes in terms of individual, community and population level.
  • To list and distinguish the main roles in planning a nutrition prevention program, and to assess the role each interested party plays in achieving results.
  • Analyzes and accounts for all key elements that are required in creating nutritional policies that ensures public health.
  • Collaborates with fellow students in evaluating dietary/nutritional intervention programs aimed to alter eating habits and ultimately ensuring public health promotion.

Bibliography

1. Spark A, Dinour LM, Obenchain J. Επιστημονική μετάφραση & επιμέλεια: Zampelas A. & Magriplis E. Nutrition in Public Health, Principles, Policies, and Practice. Published by CRC Press, ISBN: 978-14665-8994-0. Εκδόσεις Πασχαλίδης.
2. Lovegrove JA; Hodson L; Sharma S; Lanham-New SA. (2015). Γενική Επιμέλεια: Ζαμπέλας Α. Επιμέρους Επιμέλεια: Μαγριπλή Ε, Ηλιόπουλος Η και Χατζόπουλος
3. Walter Willett, Nutritional Epidemiology, 3rd Edition, Oxford University Press, 2012. Margetts and Nelson, Design Concepts in Nutritional Epidemiology, 2nd Edition, Oxford University Press, 1997

Included course material available to all enrolled students: Power point slides (Online through e-class) in pdf version.

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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