OVERVIEW

The Food Science course provides the elements for understanding the functions of the digestive system. In addition, the main nutritional aspects of different nutrients are analyzed in relation to the nutritional needs of the organism.

AIMS AND CONTENT

LEARNING OUTCOMES

To know the functioning of organs and systems. To understand classification and nutritional properties of foods.

LEARNING OUTCOMES (FURTHER INFO)

The student in the first part of the course will have informations about the physiology of the digestive system, particularly on the enteric nervous system, on motility, secretion, digestion and absorption of nutritional principles. Then he will study the caloric nutrition of food and vitamins, energy metabolism and body composition. The aim of the course is to provide students with the basis for studying how nutrition, seen as the set of dynamic biochemical relationships between substances in food and living metabolism, plays a key role in protecting the various risk factors and maintaining human health.

TEACHING METHODS

Nutrition Science frontal lessons.
The course includes 12 hours of frontal lessons (1 CFU).
Lessons take place in the classroom using the Power Point slides provided by the Teacher.

SYLLABUS/CONTENT

To know the enteric nervous system.
To know the smooth muscle cell.
To know the anatomy-functional organization of the motility in the digestive system.
To know the composition, regulation and meaning of secretions in the digestive tract.
To know the processes of digestion and absorption of nutritional principles.
To know the Organic Food Ingredients: glucids, lipids, proteins and hydro- and lipo-soluble vitamins.
To know the quantification aspects of energy replacement and direct and indirect evaluation methods. Know basal metabolism.
To have notions of inorganic elements: calcium and iron.
To know about body composition and assessment methods.

RECOMMENDED READING/BIBLIOGRAPHY

Silverthorn. Fisiologia Umana. Casa editrice Ambrosiana.

Sherwood - Fondamenti di Fisiologia Umana – Piccin

Stanfield - Fisiologia - EDISES

Vander - Fisiologia - Casa Editrice Ambrosiana

Battaglia-Noè. Elementi di fisiologia e scienza dell'alimentazione - Casa Editrice Mc Graw Hill

For students, all slides for each topic will be available on AulaWeb.

TEACHERS AND EXAM BOARD

Exam Board

SILVIA GIOVEDI' (President)

FRANCO ONOFRI (President)

LUISA PERASSO (President)

PIERLUIGI VALENTE

ANNA MARGHERITA CORRADI (President and Coordinator of Integrated Course)

LESSONS

LESSONS START

april 2017

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam test is oral and involves questions for two components of the Integrated Course, Human Physiology and Food Science, by two different teachers. To gain access to the oral exam, you have to pass a written admission test consisting of 30 multiple choice questions. To gain access to the oral exam you have to reach the score of 15 points (the score is divided as follows: 1 points for each correct question, -0.25 points for each wrong question, no score for unanswered questions). If the oral test fail, the written test must be repeated.

ASSESSMENT METHODS

The exam is oral and consists of an interview on the various topics discussed in the course to ascertain the level of knowledge the student has achieved with regard to the training goals previously indicated. The candidate have to demonstrate that he has gained sufficient knowledge of the digestive system physiology and know the classification and nutritional properties of foods.

Exam schedule

FURTHER INFORMATION

On aulaweb are available slides provided by the professors of the course