Learning objectives
At the end of the course, students should know the difference between foods and nutrients, should be able to classify foods and know their nutritional properties, and should have clear concepts of bioenergetics, nutrient metabolism and metabolism regulation.
Prerequisites
Basic knowledge of general biochemistry and metabolism is required. The student must have passed the preparatory exam "Biochemistry and Nutrient Metabolism."
Course unit content
The course aims to provide biochemical knowledge relevant to the understanding of molecular processes related to nutrition. It initially describes the classes of nutrients and those of foods and the safe and adequate ranges of food intake. Then, it introduces basic concepts about body composition, energy requirements, and energy metabolism, emphasizing the peculiarities of different organs of the human body. Finally, it provides basic knowledge about the relationships between nutrition, disease, and individual genetic make-up for the purpose of developing individualized diets or predicting individual responses to certain foods.
Full programme
1. FOOD AND NUTRITION
Food and nutrition: use and operational meaning of terms. Food safety and nutritional security. Categories of nutrients, macronutrients, and micronutrients. From nutrients to foods: definition of food, the 7 classes of foods. The LARN tables, safe and adequate ranges of food intake, and the food pyramid guide.
2. METABOLISM AND BIOENERGETICS
Basal Metabolism. Calorimetry and measurement of energy expenditure. BMI and its use in the diagnosis of weight defect and excess in adults. Aspects of energy metabolism and its regulation. Integration and hormonal regulation of metabolism. Metabolic specialization of organs and tissues. Metabolism of liver and major extrahepatic tissues. Muscle metabolism and optimization of the use of substrates and energy reserves during exercise. Metabolism of cardiac muscle. CNS metabolism. Adipose tissue metabolism and endocrine function of adipose tissue. Hormones that control food intake. AMPK and its role in the regulation of energy metabolism.
3.LIPOSOLUBLE VITAMINS
Vitamin A: forms of the vitamin and food sources, recommended requirements, biological functions, the molecular mechanism of retinol in the perception of light stimuli, deficiency, toxicity.
Vitamin D: vitamin forms and food sources, endogenous biosynthesis and its regulation, recommended requirement, biological functions of active forms, the role of vitamin D in calcium homeostasis, deficiency, toxicity.
Vitamin E: vitamin forms and food sources, biological function.
Vitamin K: vitamin forms and food sources, the role of vitamin K in blood coagulation, the process of hemostasis, oral anticoagulants, and dietary recommendations.
4. NUTRIGENETICS AND NUTRIGENOMICS BASIS
Nucleotide polymorphisms, SNPs, mutations, genetic variants. Definition of nutrigenetics and nutrigenomics. Regulation of gene expression by dietary components, epigenetic regulation. Diet and genetic individuality, genotype nutrient interactions. Personalized nutrition.
Bibliography
G. Arienti. "Le basi molecolari della Nutrizione". Piccin.
Ugo Leuzzi, Ersilia Bellocco, Davide Barreca "Biochimica della nutrizione". Zanichelli
I.COZZANI e E. DAINESE. Biochimica degli Alimenti e della Nutrizione
Teaching methods
On-site lectures. During the lessons, students will have the opportunity to discuss the key aspects of the course. The teachers will be available throughout the duration of the course to answer questions and support students during their training with individual meetings by appointment. Lectures will be supported by slide presentations, which will be available to students on Elly platform
Assessment methods and criteria
The examination will be oral, on site, with open questions on the entire program. In case of the persistence of the health emergency, the examination will be on-line (by using Teams application). The following aspects contribute to grade formulation: knowledge of the subject matter, language accuracy and logical thinking skill, ability to apply knowledge. The final exam grade is the average of the grades reported in the Food Biochemistry module and the Nutrition Pathology module.
Other information
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