CODE 69010 ACADEMIC YEAR 2024/2025 CREDITS 1 cfu anno 1 INFERMIERISTICA PEDIATRICA 9277 (L/SNT1) - GENOVA 1 cfu anno 1 OSTETRICIA 9278 (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) - CHIAVARI 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) - LA SPEZIA SCIENTIFIC DISCIPLINARY SECTOR BIO/09 LANGUAGE Italian TEACHING LOCATION GENOVA GE SAN MARTINO GE GALLIERA GE ASL 3 CHIAVARI IMPERIA SAVONA 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. Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes. 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. • 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 FRANCO ONOFRI Ricevimento: Upon agreement with prof. Franco Onofri e-mail: franco.onofri@unige.it tel: 010/3537967 ANNA MARGHERITA CORRADI Ricevimento: By appointment upon agreement by email 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 Data appello Orario Luogo Degree type Note 14/01/2025 15:00 GENOVA Scritto + Orale 11/02/2025 15:00 GENOVA Scritto + Orale 10/06/2025 15:00 GENOVA Scritto + Orale 01/07/2025 15:00 GENOVA Scritto + Orale 15/07/2025 15:00 GENOVA Scritto + Orale 02/09/2025 15:00 GENOVA Scritto + Orale 16/09/2025 15:00 GENOVA Scritto + Orale FURTHER INFORMATION The slides of the lessons provided by the teachers of the course are available on aulaweb.