CODE 69010 ACADEMIC YEAR 2021/2022 CREDITS 1 cfu anno 1 OSTETRICIA 9278 (L/SNT1) - GENOVA 1 cfu anno 1 INFERMIERISTICA PEDIATRICA 9277 (L/SNT1) - GENOVA 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - GE SAN MARTINO 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - GE GALLIERA 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - GE ASL 3 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - IMPERIA 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - SAVONA 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - CHIAVARI 1 cfu anno 1 INFERMIERISTICA 9276 (L/SNT1) - LA SPEZIA SCIENTIFIC DISCIPLINARY SECTOR BIO/09 LANGUAGE Italian TEACHING LOCATION GENOVA GE SAN MARTINO GE GALLIERA GE ASL 3 IMPERIA SAVONA CHIAVARI LA SPEZIA SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: PHYSIOLOGY AND NUTRITION SCIENCES TEACHING MATERIALS AULAWEB AIMS AND CONTENT AIMS AND LEARNING OUTCOMES The purpose of the food sciences course is to provide students of the degree course with the basic notions of both the functioning of the digestive system and food sciences. At the end of the course, the student will have to know and describe the basic notions of the physiology of the digestive system and food sciences; needs be able to compare and distinguish the biological role of nutrients and critically evaluate their integration in maintaining the homeostasis of the individual. TEACHING METHODS Frontal lessons with the use of slides. SYLLABUS/CONTENT Digestive system Smooth muscle • Anatomo-functional organization • Mechanical events: chewing, swallowing, gastro-intestinal and biliary tract motility. • Secretory events: salivary, gastric, hepatic and pancreatic. • Digestion and absorption processes. Organic and inorganic nutrients • Glucids, lipids, proteins. Classification, chemical structure, metabolic use. • The water-soluble and fat-soluble vitamins: content in food, biological meaning, deficiency syndromes. • Calcium and iron. Biological meaning. • Water and electrolytes Energy metabolism • Caloric value of nutrients • Direct and indirect calorimetry. • Basal metabolism, food and exercise thermogenesis. Energy balance. Body composition • Body composition lean mass and fat mass • Indirect determination methods: weight, body mass index (BMI), plicometry and impedance measurement. 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 TEACHERS AND EXAM BOARD SILVIA GIOVEDI' Ricevimento: By appointment by email: silvia.giovedi@unige.it ANNA MARGHERITA CORRADI Ricevimento: By appointment upon agreement by email FRANCO ONOFRI Ricevimento: Upon agreement with prof. Franco Onofri e-mail: franco.onofri@unige.it tel: 010/3537967 Exam Board FRANCO ONOFRI (President) CARLA COGO ANTONELLA MARTE CATERINA MICHETTI PIERLUIGI VALENTE ANNA MARGHERITA CORRADI (President and Coordinator of Integrated Course) SILVIA GIOVEDI' (President Substitute) LESSONS LESSONS START Second semester approximately April Class schedule NUTRITION SCIENCES EXAMS EXAM DESCRIPTION The exam is oral and includes one question of food sciences. To access the oral exam you must pass a written quiz test. The exam takes place at an integrated course level. The assessment of learning for the specific course takes place through an oral exam. ASSESSMENT METHODS Food sciences student's knowledge will be assessed with the verification of the student's exposition of the answer to the questions asked by the teacher. Exam schedule Data appello Orario Luogo Degree type Note 18/01/2022 15:00 GENOVA Scritto + Orale 15/02/2022 15:00 GENOVA Scritto + Orale 14/06/2022 15:00 GENOVA Scritto + Orale 12/07/2022 15:00 GENOVA Scritto + Orale 26/07/2022 15:00 GENOVA Scritto + Orale 06/09/2022 15:00 GENOVA Scritto + Orale 20/09/2022 15:00 GENOVA Scritto + Orale FURTHER INFORMATION The slides of the lessons provided by the teachers of the course are available on aulaweb.
