Physiology of nutrition
cod. 1005715

Academic year 2020/21
1° year of course - First semester
Professor
SCAZZINA Francesca
Academic discipline
Fisiologia (BIO/09)
Field
Discipline del settore biomedico
Type of training activity
Characterising
72 hours
of face-to-face activities
9 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives


Ability to interpret the effect of nutrients/foods/diets on human physiology and metabolism in health. Ability to evaluate the role of foods/diets in meeting nutrient needs. Ability to evaluate nutritional quality of foods.

Prerequisites


Basics of human biochemistry

Course unit content

The course is composed by 9 parts: i) Elements of Human physiology. ii) structure and functions of the gastrointestinal tract, liver and pancreas; iii) digestion and absorption of macronutrients; iv) quality of macronutrients; v) water in human nutrition; vi) the national RDA; vii) Basics of human dietetics; ix) Additional concepts in human nutrition.

Full programme

The course is composed by 9 parts: i) Elements of Human physiology. ii) structure and functions of the gastrointestinal tract, liver and pancreas; iii) digestion and absorption of macronutrients; iv) quality of macronutrients; v) water in human nutrition; vi) the national RDA; vii) Basics of human dietetics; ix) Additional concepts in human nutrition.

Bibliography

- Mariani-Costantini, Cannella, Tomassi. Alimentazione e Nutrizione
Umana. Il Pensiero Scientifico Editore (Roma)
- Biagi, Di Giulio, Fiorilli, Lorenzini. Principi di Nutrizione. Casa Editrice Ambrosiana (Milano)
- Riccardi, Pacioni, Giacco, Rivellese. Manuale di Nutrizione Applicata IV
ed. Idelson Gnocchi (Napoli)
- SINU. LARN - Livelli di Assunzione di Riferimento di Nutrienti ed Energia. IV revisione. SICS Editore, (Milano)
- CREA. Linee guida per una sana alimentazione. Revisione 2018. ISBN 9788833850375.- Jim Mann & Stewart Truswell: Essentials of Human Nutrition - Oxford University Press;
- Keith Frayn, Metabolic Regulation: A Human Perspective.

Teaching methods

Frontal classes with the use of slides and/or online classes lived or recorded.

Assessment methods and criteria

The learning will be evaluated through a written (multiple answer) test and with oral examination/colloquium. The evaluation will be based on the whole set of contents proposed during the course and questions about all the topics will be asked in both written and oral examinations. The written test consists of 15 closed-ended questions and 10 open-ended question. Each correct answer for closed-ended questions is 1 point, each correct answer for open-ended questions is 1,5 point. The oral examination consists of 1 or 2 questions; the student must demonstrate that he knows how to correctly understand the acquired concepts with the specific scientific nutritional language.
Reaching at least 18/30 with the written test is needed for the possible oral examination.
Reaching at least 18/30 after the oral examination is needed for passing the exam.

Other information

The teaching material is projected during lessons that could be downloaded from ELLY website.