Learning objectives
The student will have to understand and learn the course contents. Attendance to the course will allow the student to acquire the appropriate skills to be able to describe, communicate effectively, and comment independently on the most important topics of the program.
Prerequisites
In-depth knowledge of the structure and functions of biomolecules, of the metabolic pathways, of their hormonal regulation.
Course unit content
Biochemistry of food digestion. Biochemistry of food composition. Definition of food. Bromatological tables and nutritional food composition.
Nutritional needs for humans. Recommended intake levels of the main nutrients. LARN (and RDA). General principles and epidemiological aspects of human nutrition. Metabolism and energy needs. Calorimetry and physical activity. Caloric intake requirements. Intake, functions, and effect of deficiency of: carbohydrate, dietary fibers, proteins, essential amino acids, lipids, AGEs, vitamins and minerals. Water and thirst. Review of the main nutritional deficiency syndromes. Classification of nutrients into functional groups of food. Portions, cooking techniques and nutritional value. Optimal distribution of the daily energy (caloric) intake. General principles for designing diets, or nutritional regimes. The Mediterranean model. General principles for designing pathological diets.
Nutrition and cancer. Nutrition, cardiovascular diseases, atherogenesis and metabolic syndrome. Foods as carriers of nutrients, anti-nutrients, toxic and carcinogenic substances. Bioactive compounds with protective effect for human health. Functional foods. Chemoprevention principles.
Full programme
BIO/10 Biochimica dell’Alimentazione (3 CFU)
Biochemistry of food digestion. Biochemistry of food composition. Definition of food. Bromatological tables and nutritional food composition. Nutritional needs for humans. Recommended intake levels of the main nutrients. LARN (and RDA). General principles and epidemiological aspects of human nutrition. Metabolism and energy needs. Calorimetry and physical activity. Caloric intake requirements. Intake, functions, and effect of deficiency of: carbohydrate, dietary fibers, proteins, essential amino acids, lipids, AGEs, vitamins and minerals. Water and thirst. Review of the main nutritional deficiency syndromes. Classification of nutrients into functional groups of food. Portions, cooking techniques and nutritional value. Optimal distribution of the daily energy (caloric) intake. General principles for designing diets, or nutritional regimes. The Mediterranean model. General principles for designing pathological diets. Nutrition and cancer. Nutrition, cardiovascular diseases, atherogenesis and metabolic syndrome. Foods as carriers of nutrients, anti-nutrients, toxic and carcinogenic substances. Bioactive compounds with protective effect for human health. Functional foods. Chemoprevention principles.
Bibliography
Biochimica della Nutrizione. Leuzzi, Bellocco, Barreca, Editrice Zanichelli
Nutrizione per lo sport 1: Principi di nutrizione. Biagi, Di Giulio, Fiorilli, Lorenzini, Editrice Ambrosiana
Nutrizione per lo sport 2: Alimentazione per lo sport e la salute. Biagi, Di Giulio, Fiorilli, Lorenzini, Editrice Ambrosiana
Sito della Società Italiana di Nutrizione Umana: www.sinu.it/
Sito del’ Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione: www.inran.it
Teaching methods
The course will take place with oral lectures and monothematic seminars, which can also use multimedia methods. During the lessons, students will have the opportunity to discuss the qualifying aspects of the course. The teachers will be available throughout the course to answer questions and support students during their training course, with individual meetings by appointment.
Assessment methods and criteria
The exam will be oral with a traditional approach, according to a defined timetable, with open questions and will be open to all the topics of the program. The commission, taking into account all the evaluation elements acquired, will then formulate the final mark, which will be unique after evaluation of the General Pathology module as well.
Other information
Nothing else
