ALIMENTI E INTERAZIONI CON I FARMACI

Module MODULO 1: CHIMICA FARMACEUTICA

The course aims to provide an in-depth understanding of the complex interactions that can occur between active pharmaceutical ingredients and dietary components. It will analyze the most relevant chemical-pharmaceutical and clinical implications, as well as the drug categories at highest risk. In alignment with the Dublin Descriptors, upon completing this educational module, students will achieve the following learning outcomes:

 

1. Knowledge and Understanding

Upon completion of the course, students will be able to describe the chemical-pharmaceutical, pharmacokinetic, and pharmacodynamic mechanisms of food-drug (F-D) and drug-food (D-F) interactions; identify and describe the primary food items involved in the most significant F-D and D-F interactions; and demonstrate familiarity with regulatory guidelines (AIFA, EMA, FDA). Furthermore, students will be able to illustrate and identify the key foods implicated in major food-drug interactions.

Assessment method: Written examination – multiple-choice test

 

2. Applying Knowledge and Understanding

Students will be able to apply the acquired knowledge in clinical and professional practice to optimize therapeutic efficacy and prevent potentially harmful combinations.

Assessment method: Written examination – multiple-choice test

 

3. Making Judgements

Students will develop critical analytical tools to independently evaluate the proper co-administration of drugs and food, identifying potential risks and nutritional interferences.

Assessment method: Evaluation and discussion of critical assignments

 

4. Communication Skills

Students will effectively communicate and explain the concepts and mechanisms underlying F-D and D-F interactions, utilizing appropriate technical and scientific terminology in written responses.

Assessment method: Assessment of terminological accuracy and descriptive clarity during interactive teaching sessions and guided case study discussions

 

5. Learning Skills

Students will independently locate and analyze literature, updating their professional skills by consulting scientific databases and specialized literature on F-D and D-F interactions.

Mode of Delivery: Traditional / Face-to-face teaching.

 

Course activities consist of face-to-face classroom lectures (Direct Teaching / E-learning Content - DE) covering all scheduled topics in detail. Interactive teaching sessions (DI) will also be included, featuring guided case study discussions and student interaction to foster critical analysis. According to Art. 12 (University Credits - ECTS) of the Academic Regulations, the standard workload of 25 total study hours per credit includes:

 

a) 7 hours dedicated to lectures or equivalent teaching activities, with the remaining hours allocated to independent study;

 

b) Between 12 and 15 hours dedicated to classroom practicals or equivalent assisted activities (laboratories), with the remaining hours allocated to personal study and review.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus.

To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o i DSA, (https://www.cinap.unict.it/content/referenti) and referring teacher (prof.ssa Santina Chiechio email: santina.chiechio@unict.it) within the department.

To successfully follow the course, students are required to have essential foundational knowledge of Organic Chemistry, Medicinal and Toxicological Chemistry I, Human Systematic Biochemistry, General Pharmacology, and Pharmacotherapy, as well as important concepts of Biochemistry and Human Physiology.

Attendance is mandatory in accordance with the degree regulations of the Single-Cycle Degree Course in Pharmacy. Absence is permitted for no more than 30% of the total lecture hours, evaluated across all delivery formats (https://www.dsf.unict.it/it/corsi/lm-13/regolamento-didattico).

·       Moments of drug action

·       Food action

·       Pharmaceutical phase with focus on food-drug interactions

·       Pharmacokinetic phase with focus on food-drug interactions

·       Pharmacodynamic phase with focus on food-drug interactions

·       Major enzyme systems involved in the metabolism of drugs and foods

·       Study of potential food-drug interactions during the design and development of a drug

·       Anti-nutritional factors (ANFs)

·       Complexing and chelating agents

·       Influence on the absorption of food and drugs by the intestinal microbiota

·       Interaction between food and drugs of the:

·       central nervous system,

·       cardiovascular system,

·       respiratory system,

·       gastrointestinal system,

·       anti-inflammatory and anti-allergic drugs,

·       anti-infective and chemotherapeutic drugs

1. Kelly Anne Meckling. Nutrient-Drug Interactions. Taylor & Francis Group.
2. Luisa Mannina, Maria Daglia, Alberto Ritieni. Nutrienti e aspetti nutraceutici. Casa Editrice Ambrosiana.
3. Teaching materials and lecture presentations provided by the professor on the learning portal.
4. Specific scientific publications and research articles provided during lectures for further in-depth study.

The written exam consists of multiple-choice questions covering the Syllabus content. The total duration of the exam is 60 minutes.

Assessment Criteria

The evaluation will account for the accuracy of the answers and the ability to apply theoretical knowledge. The final grade is awarded on a 30-point scale according to the following grading rubric (Appendix 1 of the DSFS Guidelines):

• Fail (Sufficient knowledge not met): The student lacks the minimum required knowledge of the main course content. Technical language usage is extremely poor or non-existent, and the student is unable to independently apply the acquired knowledge.
• 18–21: Minimum required knowledge of the content, modest ability to integrate and critically analyze the presented situations, sufficiently clear written expression with limited command of technical terminology.
• 22–25: Fair knowledge of the main topics; critical analysis and integration skills are not always linear; fairly clear presentation with a fair command of language.
• 26–28: Good overall knowledge; ability to analyze situations critically and logically, presenting topics clearly with appropriate technical language.
• 29–30 with Honors (Cum Laude): In-depth and thorough knowledge; excellent critical analysis and integration skills; outstanding command of language and technical terminology.

The final grade will be determined by the mathematical average of the two modules: Foods and Drug Interactions Module 1 Medicinal Chemistry and Module 2 Pharmacology.

Assessment of learning outcomes may also be conducted online should circumstances require it.

To ensure equal opportunities and in compliance with current legislation, interested students may request a personal interview to arrange potential compensatory and/or dispensatory measures based on learning objectives and specific needs. Students may contact Prof. Santina Chiechio (santina.chiechio@unict.it), who serves as the CInAP liaison professor (Center for Active and Participatory Inclusion – Disability and/or SLD Services, https://www.cinap.unict.it/content/referenti) for the Department of Drug and Health Sciences.

 

·  Describe the main phases of drug action.

·  Describe the effect of food on the different ADME phases of a drug.

·  Discuss antinutritional factors (ANFs).

·  Discuss the effect of chelating and complexing agents on the pharmacokinetic and pharmacodynamic phases of a drug.

·  Describe the most important food-drug interactions involving the central nervous system.

·  Describe the most important food-drug interactions involving the gastrointestinal system.

·  How to prevent potential food-drug (F-D) and drug-food (D-F) interactions during the design and development of new drugs.