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

Exam Board

FRANCO ONOFRI (President)

CATERINA MICHETTI

BRUNO STERLINI

PIERLUIGI VALENTE

ANNA MARGHERITA CORRADI (President and Coordinator of Integrated Course)

SILVIA GIOVEDI' (President Substitute)

LESSONS

LESSONS START

Second semester approximately April

Class schedule

The timetable for this course is available here: Portale EasyAcademy

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

FURTHER INFORMATION

The slides of the lessons provided by the teachers of the course are available on aulaweb.