Learning objectives
Ability to gather and interpret the effect of nutrients / foods / diets on metabolism in the human physiological states.
Ability to interpret the role of functional foods on human health.
Prerequisites
Basic knowledge of human physiology and nutrition
Course unit content
METABOLIC REGULATION: 1) metabolism during the postabsorptive phase; 2) metabolism during the postprandial phase; 3) integration of carbohydrate, protein and lipid metabolism among tissues and organs. NON NUTRITIVE FOOD COMPONENTS: 4) water; 5) alcohol; 6) antioxidants and oxidative stress; 7) probiotics and prebiotics; 8) functional compounds in food. NUTRITION IN DIFFERENT AGES: 9) nutrition in the elderly; 10) nutrition in childhood; 11) nutrition in pregnancy and lactation. REGULATIONS AND FOOD INFORMATION TO CONSUMERS: 12) food labeling; 13) dietetic foods; 14) novel foods; 15) regulations on nutrition and health claims.
Bibliography
1) F. FIDANZA, G. LIGUORI: Nutrizione Umana - IDELSEN (Napoli) 2) A. MARIANI COSTANTINI, C. CANNELLA, G. TOMASSI: Alimentazione e Nutrizione Umana - il Pensiero Scientifico (Roma).
3) M. SHILS, J. OLSON, M. SHIKE: Modern Nutrition in Health and Disease, VIII ed, LEA & FEBIGER (Philadelphia) 4) K. Frayn: Metabolic Regulation. Portland Press, (London) 5) T. Brody: Nutritional biochemistry – (Academic Press).