Learning objectives
The student is asked to understand and learn the content of the course. Attendance to lessons, which is mandatory, will allow the student to acquire skills appropriate to describe, communicate effectively, use independence of judgment and comment the major topics of the program.
Prerequisites
The course will have to respect the prerequisites provided for in the MC.
Course unit content
Initially the course introduces the student to the molecular aspects of food.
Biochemistry of food digestion. Biochemistry of foods. Definition of food. Food composition and tables.
The course continues with the definition of basic concepts related to nutritional needs of healthy individuals, and diets.
Nutritional needs. Recommended intake levels of key nutrients (LARN and RDA): general principles and epidemiological aspects. Metabolism and energy needs. Calorimetric assessment during activity. Calorie needs. Carbohydrates, dietary fibers, protein requirements; essential amino acids, AGE, lipid requirements; requirements of vitamins and minerals. Water and thirst. Nutrients. Classification of foods in functional groups. Portions, cooking techniques and nutritional value. Optimum distribution of daily calories intake. General principles for setting a diet. The Mediterranean model. General principles for setting pathological diets.
The course ends by examining the major health risks and the therapeutic properties of food.
Nutrition and cancer. Foods as carriers of nutrients, anti-nutrients, toxicants and carcinogens. Bioactive compounds with protective roles and functional foods. Principles of chemoprevention.
Full programme
Biochemistry of food digestion. Biochemistry of foods. Definition of food. Food composition and tables. Nutritional needs. Recommended intake levels of key nutrients (LARN and RDA): general principles and epidemiological aspects. Metabolism and energy needs. Calorimetric assessment during activity. Calorie needs. Carbohydrates, dietary fibers, protein requirements; essential amino acids, AGE, lipid requirements; requirements of vitamins and minerals. Water and thirst. Nutrients. Classification of foods in functional groups. Portions, cooking techniques and nutritional value. Optimum distribution of daily calories intake. General principles for setting a diet. The Mediterranean model. General principles for setting pathological diets. Nutrition and cancer. Foods as carriers of nutrients, anti-nutrients, toxicants and carcinogens. Bioactive compounds with protective roles and functional foods. Principles of chemoprevention.
Bibliography
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 be held with oral lectures and seminars to deep single issues, and will make use of multimedia systems. During the lessons, students will have the opportunity to discuss the key aspects of the course. Teachers will be available throughout the duration of the course to answer questions and support students during their training with individual meetings by appointment.
Assessment methods and criteria
The exam will be oral, with a traditional approach, according to a defined schedule. Open questions will be on major topics of the detailed program. The commission, taking into account all the elements acquired, will then formulate the final grade.
Other information
- - -
2030 agenda goals for sustainable development
- - -
