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 divided into the following parts: Morphology and functions of the gastrointestinal tract; Macronutrients; Micronutrients;
Other nutrients and compounds;
LARN;
Food groups;
Italian Guidelines; Principles of dietetics; Insight into Food Sustainability.
Full programme
Basic concepts of Physiology;
Morphology and functions of the gastrointestinal tract and accessory glands;
Digestion and absorption of macronutrients;
Quality and significance of macronutrients; Micronutrients: Needs, food sources, problems of deficiency or excess;
Water in human nutrition;
Alcohol;
Phytocompounds;
LARN;
Food groups;
The Italian Guidelines;
Food labelling: Nutrition and Health Claim;
Principles of dietetics: energy intake and energy expenditure, methods for evaluation;
Hints of dietary sustainability.
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.
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 30 closed-ended questions. Each correct answer for closed-ended questions is 1 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.
