OVERVIEW

The aim of the course is to provide knowledge about physiology and biochemistry nutrition, nutritional status, dietetics, food science and their role in human health. The course analyses aspects related to the nutritional needs of humans. Prerequisites for the student: fundaments of General and Organic Chemistry, Physics, Biochemistry and Cell Biology and Histology.

AIMS AND CONTENT

LEARNING OUTCOMES (FURTHER INFO)

The course aims to provide a picture for nutritional needs, starting from the physiology of the digestive system to the characteristics of a balanced diet through the study of macro and micronutrients. Extensive knowledge of nutrients and foods, dietary guidelines, clinical nutrition and dietary and immune system relationships. Ability to evaluate nutritional status and to understand the results.

TEACHING METHODS

Teaching consists of theoretical “frontal” lessons for a total of 20 hours (2 CFUs)

SYLLABUS/CONTENT

Gastrointestinal Physiology

• - Anatomy-functional organization
• - Mechanical events: chewing, swallowing, gastrointestinal motility and biliary tract.
• - Secretory events: salivary, gastric, exocrine and hepatic secretions.
• - Digestion and absorption processes.

NUTRIENTS
- Definition, classification and function. Nutritional requirements. Nutritional quality. 
- Carbohydrates: nomenclature, classification, function, digestion and absorption, metabolism, energy value, population reference intake. Dietary fiber: definition, classification and function. 
- Fats: nomenclature, classification, function, digestion and absorption, metabolism, fatty acids, essential fatty acids, energy value, population reference intake. 
- Proteins: nomenclature, classification, chemical properties, nutritional & biological significance, function in the diet, digestion and absorption, metabolism, nitrogen balance, essential amino acids, limiting amino acid, protein quality, population reference intake. 

Inorganic nutrients

- Water and electrolytes.

- Calcium and iron. Biological meaning.

- Oligo-elements.

Vitamins

• Vitamins: definition, classification, function. Fat-soluble and water-soluble vitamins: sources, absorption, transport, metabolism, physiology, excretion, deficiency, hyper-vitaminosis, recommended intake. 
   

Energy

- The replacement of energy. Direct and indirect calorimetry: the respiratory thermochemistry. The methods of oxidation of ternary substances. The calorimetric parameters: direct calorimetry, indirect calorimetry, non-calorimetric methods, the respiratory quotient. Basal metabolism, food thermogenesis, and exercise. Energy balance.

• Body Composition
• - Body composition: fat mass and muscle mass.
• - Indirect determination methods: weight, body mass index (BMI), plicometry and Bioelectrical impedance analysis (BIA)
• Feed Ration
• - Feed ration in relation to age, sex and particular physiological. Energy requirements of children, adolescent, adult, elderly, pregnant and lactating woman.

RECOMMENDED READING/BIBLIOGRAPHY

Battaglia-Noè – Elementi di Fisiologia e Scienza dell’Alimentazione – McGraw Hill

TEACHERS AND EXAM BOARD

Exam Board

GIANLUCA DAMONTE (President)

PIETRO BALDELLI

CARLA COGO

MARIO PASSALACQUA

UMBERTO BENATTI (President and Coordinator of Integrated Course)

LESSONS

LESSONS START

2nd semester – The course  starts on April
 

Class schedule

SPECIFIC PHYSIOLOLOGY