Summer 2015 dates: May 18 - June 20
Check out the program video!
This course is designed for junior and senior students in nutritional sciences, as well as undergraduate students who have a comparable background in the health, biological and biomedical sciences. This unique program begins with one week of coursework at the University of Arizona in Tucson, then students study in Verona, Italy for four weeks. Students not residing in Tucson will have the option of online participation during the first week of classes. Honors credit is also available for Honors students. This will require additional project work during and after the course.
6 units: NSC 455 or NSC 455H (Honors)
The Mediterranean dietary pattern has a well-established beneficial role in health promotion. 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. This course provides an opportunity for students to learn:
1) how dietary patterns and foods associated with the Mediterranean diet modify the risk of chronic diseases including obesity, diabetes and cancer;
2) the impact of foods in the Mediterranean diet on regulation of metabolic pathways;
3) 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; and
4) how inclusion of Mediterranean foods in the Western diet can improve quality of life and reduce morbidity/mortality.
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.
This course is designed for junior and senior students in nutritional sciences, as well as undergraduate students who have a comparable background in the health, biological and biomedical sciences. Students should have taken the following coursework:
- NSC 170C1 OR
- NSC 101 OR
- Equivalent background in health, biological, or biomedical sciences
This unique program begins with one week of coursework at the University of Arizona in Tucson, then continues in Verona, Italy for four weeks. Students not residing in Tucson will have the option of online participation during the first week of classes. The city of Verona has been awarded world heritage site status by UNESCO because of its urban structure and architecture. Verona is one of the most-visited cities in Italy, well known as the location of Shakespeare's "Romeo and Juliet".
The architecture of the city of Verona and surrounding areas dates back to ancient work by Romans and others, and it is mentioned in the “Divine Comedy” by Dante Alighieri. The culture of the Veneto region in Northern Italy dates back to thousands of years to when the area was developed under Roman rule and later under Venetian, French, and Austrian influence. Industrial and agricultural activities related to food and nutrition are important to the Mediterranean culture and they dominate many of the economic activities, annual fairs and shows. The area of Verona is most famous for its operas, such as the lyrical season in the Arena, and the amphitheater built by the Romans.
In the US, students are responsible for their own housing arrangements. In Verona, students will be housed at Residence All'Adige. All apartments have a private bathroom, fully equipped kitchen, satellite television, air conditioning, and free WiFi. Towels and linens are provided. Laundry is also available. Typically, 2-4 students will share an apartment. Breakfast is included.
Dr. Donato Romagnolo is Professor in the Department of Nutritional Sciences and the Department of Cancer Biology at The University of Arizona. He is a member of the Arizona Cancer Center and the Toxicology Center, The BIO5 Institute for Collaborative Research, and the Southwest Environmental Health Sciences Center at The University of Arizona. He has published book chapters, monographs, and original research in numerous cancer and nutrition scientific journals. In his current position he promotes research that deals with the role of bioactive food components as regulators of expression of genes involved in cancer and inflammation.
Additional participation of faculty and nutrition experts will be included as need to address specific areas of knowledge.