Health sciences
Courses
45 hours, 3 credits
Prof. Davide De Gennaro
The course presents concepts of tourism relating to food and geography, using Italy as its example. The course is relevant to students of all backgrounds but was designed specifically for students studying hospitality, business, and culinary arts. Students will study international organizations operating in tourism (i.e. WTO) and the different types of tourism with particular attention paid to sustainable tourism.
Students will be asked to investigate the tourism geography of Italy, becoming familiar with the most important tourist sites in Italy and Campania through several excursions. The third module of the course will be dedicated to a very important kind of tourism in Italy and the Campania region: Food and Wine Tourism.
EXSC 427 Nutrition for Physical Activity
45 hours, 3 credits
Course Description
This course is designed to introduce students to the study of sports nutrition, diet analysis, biochemical processes in energy metabolism, nutrition and health problems, and how it can be used to optimize performance. Emphasis will be on nutritional concepts related to the daily
training, diet, energy utilization in exercise and recovery, body composition, use of nutrient and herbal supplements and ergogenic aids as well as the special needs of athletes. The substances that are most abused in athletics will also be examined.
Learning Objectives
This course will provide students with the opportunity to:
- Understand the relationship between physical activity, nutrition, metabolism and sport performance
- Gain an awareness of the dietary challenges that athletes and other active people face.
- Investigate specialized areas of sports nutrition.
- Obtain practical knowledge related to sport nutrition counseling
BIOL 199 Introduction to Scientific Research
45 hours, 3 credits
Course Description
This class is designed to teach undergraduate students to 1) gather published and unpublished sources of information and bring them to bear on scientific questions, 2) critically read scientific writing, 3) access electronic sources of information, including but not limited to internet searches, library databases, and public information and data, 4) learn the structure and functions of different components of scientific papers to effectively communicate scientific findings, 5) learn techniques for effective communication of scientific information in oral and poster presentations, 6) understand the ethical boundaries associated with scientific communication.
The class will emphasize fundamental principles of communication, presented in lecture format, and reinforced by 1) examination of writing published by professionals, 2) in-class editing of “mock” examples of papers, 3) frequent small assignments, 4) in-class discussions, 5) completion of a paper based on sampling designed and carried out by each student, 5) an oral presentation, and 6) a poster presentation.
EXSC 221 Human Nutrition
45 hours, 3 credits
Course Description
Students will examine evidenced-based relationships between nutrition and the promotion of long-term health and well-being. They will become familiar with food-related policy and recommendations, including Dietary Guidelines, Food Labels, and evidence-based nutrition programs, and gain practical skills to make healthful dietary choices. Moreover, students will learn health promotion strategies to help influence other people’s food choices and apply these strategies to a specific modifiable chronic disease such as diabetes and heart disease
Faculty
Antonio di Giacomo
Scientific Research
Ph.D. in Virology, “Federico II” University of Naples, Institute of Microbiology
Luca Paladino
Nutrition Studies
M.Sc. in Biology, “Federico II” University of Naples
Available Internship Positions
At Sant’Anna Institute we believe in experiential learning.
Check our Internships page to learn more about the program and the available positions