CONFERENCES

 

2005 - Vitamis, Diabetes and Metabolic Syndrome - read

2006 - Vitamins and Immune System - read

2007 -Vitamins and Obesity - read

2008 - Vitamins and Sport - read

 

 

Fidanza

 

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Course of Natural Feeding, Nutrition and Dietary Intolerances

Available online

Natural Feeding, Nutrition and Dietary Intolerances - (60 didactic hours)


Practical training customized on specific equipments - (30 didactic hours)

Courses are addressed to:
⇒ who loves to take care himself in natural way;
⇒ who wants to begin the way to obtain the Naturopathy Diploma;
⇒ Doctors that want to practise customized diet for Dietary Intolerances;
⇒ Naturopaths that intend to suggest suitable dietary behaviours;
⇒ Every level operators of the sector.

 

For information on costs, reductions and program visit the following links:

http:/www.framens.it

INTRODUCTION TO FEEDING

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If "the man is what he eats", to change his feeding corresponds, in good part, to modify his way of living and his way of being. For a long time, in medicines of the whole world, food has been considered a founding element of health
In dietary activity, indeed, it is realized the most important man's adaptation phenomenon of the man to surrounding environment

Surface of human gastrointestinal tract is about 3228 ft2, that is 4 times more than Respiratory System wall and about 150 times more than skin surface.
Human Feeding is a complex activity that involves factors: environmental (climate, availability of certain foods, etc.), cultural, individual (tied up to constitution, profession, race, gender, age, etc.).

Certain aspects, particularly, make tangled study of such human activity:

  • nervous regulation of food-seeking, of appetibility, of digestive satisfaction and of same digestion (cephalic phase)
  • bio-regulatory action performed by foods on nervous regulation and on metabolism. In fact, histological and neuropeptidic secretion have many analogies  among the tissues of digestive apparatus and the nervous tissue (“second brain”).

    Traditional vision reduces the dietary function to the following essential aspects:
  1. energetic intake, turned toward the normal maintenance of vital functions (homeostasis, bodily temperature, physical exercise) and guaranteed above all/especially by ingested foods rich in carbohydrates or lipids;
  2. plastic intake, turned toward the exchange, growth and reparation of cellular structures. Guaranteed especially by high-protein intake and by some macro-mineral ones that also participate in plastic functions (such us: calcium, magnesium and phosphorus in skeletal constitution);
  3. bioregulatory intake (essential to an optimal use of foods both in energetic sense and in plastic sense) assures the complex and coordinated functioning of several organs and systems, and assuring especially a vitamin-mineral contribution.
If we reflect on some points, however, this schematism suffers from notable limitations:
  1. carbohydrates are also in nucleic acids, in nervous sheaths or as residues of highly specialized glycoproteins (such as: antigens of histocompatibility;
  2. lipids interfere with functions of membrane and with biosynthesis of important mediators (such as: autacoids) that they are of great importance in the a lot of vital regulation functions;
  3. proteins compete to production of neurotransmitters, conveyors of membrane, enzymes and hormones (we think about the action of some amino acids as arginine on growth hormone, also called GR, levels, antagonist of insulin). In emergency case, proteins also compete to production of glucose and ,therefore, of energy.

A food is a particular material that, in a mixture of various and complex chemical substances, contains some nutritive principles able to satisfy essential aspects before mentioned, beside vitaminoid substances (such us: flavonoids), nervin substances(connected to sense of well-being and to activities of relationship), antinutrients, telluric or anthropic contaminants, etc.
Gastronomic preparation foods can improve organoleptic characteristics of food but not it always preserves nutritional qualities.

The Science of Nutrition has, therefore, the objective to propose, depending on scientific, economic and hygienic considerations, concrete dietary choices with the purpose to assure development, efficiency, illnesses and degenerative trials resistance in order to maximum individual wellness.
The Dietology deals in (digestive and metabolic effects of foods considered) individual necessities and appetibility, realization and modality of consumption of food ration.

A lot of plants often present as spice in food ration (and sometimes considered as simple modifiers of taste) develop, in the nutrition, an important healthy role, investigated by the Phytotherapy or, more specifically, from the phyto-alimurgia (part of the tropho-therapy).