MAGGIO SCIENZA 2019 GIOVANI / ANZIANI: AVERNE CURA. EVERY FRIDAY IN MAY, Meetings on Active Aging
Where: Salone sociale Somsi - Società Operaia di Mutuo Soccorso ed Istruzione
Foro Giulio Cesare 14, Cividale del Friuli (Ud)
t. 0432 734116 - www.somsicividale.it
When: Friday 03, 10, 17, 24, 31 May at 7 PM
MAY 3RD - SENESCENCE OR OLD AGE - THE FEAR OF AGING BADLY
Francesco Curcio Professore ordinario di Patologia clinica / Gian Luigi Gigli Professore ordinario di neurologia
We all age differently: as with all complex systems capable of adapting, even living beings are subject to the influence of the environment and to individual variations that are not just genetic. Today we know that the metabolic characteristics depend on many molecular mechanisms that we are discovering faster and faster. Furthermore, with aging, chronic diseases and disabilities have grown and cast ever darker shadows on expectations of a peaceful old age. Fear of addiction and loneliness, loss of social role, depression and in particular fear of decline in cognitive function (dementogenic diseases and among them Alzheimer's) increase the fear of aging badly.
MAY 10 - OLD AND NEW FOOD CHOICES TO LIVE LONGER AND HEALTHIER
Maria Parpinel Professoressa associata di Igiene generale ed applicata / Sonia Calligaris Professoressa associata di Scienze e tecnologie alimentari / Alessandro Cavarape Professore associato di Medicina interna
It is a fact that the food choices we make every day are fundamental for keeping ourselves young and active for as long as possible. The recipe to get this result is available to everyone, but to combine the ingredients correctly it is necessary to know them. Proper nutrition can therefore help prevent and combat aging: the anti-age role of food.
MAY 17 - WHERE THE BODY DOESN'T REACH - HOME AUTOMATION, COMPUTER SCIENCE AND AI
Vincenzo Della Mea Professore associato di Sistemi di elaborazione delle informazioni / Antonio Abramo Professore associato di Elettronica
The signs of age can manifest themselves in the interaction with the environment that surrounds us: difficulties in movement, vision and also in the other senses. Computer science and electronics can partly overcome difficulties, providing objects that surround us with the ability to relate and communicate. The Internet of Things can help to make domestic equipment, even the most banal, remotely controllable (home automation), and can also expand the border of health care customizing it and making it compatible with the new needs of an aging population. The intervention will provide an overview of technologies and interesting cases from the perspective of active aging.
MAY 24 - THE RIGHTS AND THE WRONGS OF AGING: THE "IN-SUSTAINABILITY" OF HEALTH AND PENSION EXPENSES
Valeria Filì Professoressa ordinario di Diritto del lavoro / Alessio Fornasin Professore associato di Demografia / Laura Rizzi Ricercatrice di Econometria
We are in a labor market that needs young people and in a welfare system that "cannot sustain" old age. The elderly are considered too expensive even though they often live below the poverty line. The game of active aging is played on many fields: the field of policies for work and, more generally, social policies, considering that the recipients of the measures are both the "elderly" still in the market both those already retired. But is aging really a cost or is it an alibi? Will the social protection system be sustainable? Can expenses be contained with a different welfare system? The phenomenon of population aging also affects ours region. What characterizes the growth of healthcare and healthcare costs in the different areas of the region and in the different age groups? The intervention intends to bring a descriptive picture of the regional demographic and welfare panorama from 2000 to 2017.
MAY 31 - MAN AND FOOD - A HISTORY OF CO-EVOLUTIONARY INTERFERENCES
Angelo Vianello Professore emerito dell’Università degli Studi di Udine
Since the beginning, the history of humanity has been marked by a constant search for food (plants and animals), from the existing biodiversity. To make them more palatable and nutrients, humans have genetically selected them and also modified with cooking and others technologies. At the same time, however, food has shaped man, so much so as to modify his own evolutionary trajectory.