OVERVIEW

Nutritional Biochemistry studies the aspects relating to the composition of foods, their nutritional properties and their contribution as structural and functional components in maintaining the physiological homeostasis of the organism.

AIMS AND CONTENT

LEARNING OUTCOMES

The course aims to provide students with the elements necessary to understand the biochemical mechanisms underlying the digestion, distribution and processing of nutrients in human metabolism and its regulation. Particular attention will be paid to understanding the possible nutritional deficiencies of a subject who consumes unbalanced diets, by studying the biochemical processes involved in the health effects of foods. At the end of the teaching, the student must demonstrate that he/she has understood the general logic of metabolism, the consequences of nutrition on health, and the specific characteristics of the metabolism of individual organs.

AIMS AND LEARNING OUTCOMES

The aim of this teaching is to give a basic knowledge about the role of micro and macronutrients. In particular, it will be investigated the role of vitamins, carbohydrates, lipids and proteins as a function of their bioavailability. In this context, the student will have to acquire the ability to analyze the metabolic fate of the main foods and to identify the strategies necessary to increase their bioavailability and assimilation. At the end of the course the students will be able to identify the metabolic interactions among the nutrients, highlighting the nutritional deficiencies deriving from unbalanced diets.

PREREQUISITES

Basic knowledge of the chemical-physical properties of organic molecules and macromolecules and their reaction mechanisms.

TEACHING METHODS

In-person and remote lessons. During in-person lessons, particular attention will be paid to the practical application of the concepts learned.

SYLLABUS/CONTENT

Carbohydrates. Digestion and assimilation. Glycemic index of foods. Chemical nature, properties and metabolism of simple sugars and polysaccharides. Glycogen and starch. Soluble and insoluble dietary fibers. Sources of simple sugars, starch and vegetable fiber.

Lipids. Digestion and assimilation. Chemical nature and properties of fatty acids, triglycerides, phospholipids, cholesterol and derivatives. Essential fatty acids.
Proteins. Digestion and assimilation. Chemical nature and properties of amino acids, polypeptides and proteins. Essential amino acids and nutritional properties of proteins. Meat and other animal sources of protein. Gluten and other vegetable proteins.

Metabolism and bioenergetics. Aspects of energy metabolism and its regulation. Hormonal integration and regulation of metabolism. Metabolic specialization of organs and tissues. Liver metabolism and the main extrahepatic tissues.

Energy reserves. The biochemistry of glycemic homeostasis. Metabolic pathways of carbohydrates, lipids, and nitrogen compounds. Metabolic regulation in the diet-fasting cycle. Ethanol metabolism. 

RECOMMENDED READING/BIBLIOGRAPHY

-Didactic material provided

- Biochimica della nutrizione Ugo Leuzzi, Ersilia Bellocco, Davide Barreca -Zanichelli

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

https://corsi.unige.it/en/corsi/11758/studenti-orario

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

Oral exam

ASSESSMENT METHODS

Oral examination with assessment of knowledge and ability to link between the various topics in the program. To establish the degree of competence acquired by the students, with respect to the program of this teaching, the commission will positively evaluate the ability to analyze and integrate different aspects of the proposed question.