OVERVIEW

The course introduces the fundamental principles of human physiology applied to nutrition, with particular attention to the processes through which the body digests, absorbs, uses and regulates nutrients.

The course will cover the function of the digestive system, the nervous and endocrine regulation of digestion, the control of blood glucose, energy metabolism, hunger and satiety, the role of the gut microbiota and the topic of endocrine disruptors.

The course will also explore the relationship among foods, food matrix and physiological responses, considering the Mediterranean diet, dietary fibre, polyphenols, fermented foods and bioactive compounds, together with selected physiological life stages such as pregnancy, breastfeeding and complementary feeding.

The aim is to provide an integrated view of the relationship among nutrition, human physiology and health.

AIMS AND CONTENT

LEARNING OUTCOMES

The course aims to provide students with an in-depth understanding of the fundamental principles regulating the digestive system under normal conditions, while also examining the homeostatic mechanisms that allow the system to adapt to environmental demands.

In addition, the course will explore the regulation of food and water homeostasis, metabolism, and nutritional requirements in both physiological and pathological conditions.

The course offers students the opportunity to further develop the knowledge and skills in Physiology acquired during the Bachelor’s degree, with a specific focus on the human species and its nutritional needs.

• To understand the functioning of the systems of the human body.
• To acquire an integrated view of the physiological mechanisms that regulate homeostasis and adaptive responses in the human body.
• To understand the overall functioning of the human organism.
• To recognize the relationship between structure and function at the level of organs and systems.
• To understand nutritional requirements.
• To know the processes of digestion, absorption and utilization of macronutrients.
• To understand the importance of micronutrients.
• To acquire an integrated view of the processes that regulate human nutrition.
• To recognize the importance of proper nutrition and a healthy lifestyle for maintaining health.

AIMS AND LEARNING OUTCOMES

Knowledge and understanding. Students should know and understand the fundamental principles of human physiology applied to nutrition, with reference to digestion, absorption and utilization of macronutrients, regulation of gastrointestinal functions and control of energy and metabolic homeostasis. They should also know the role of the enteric nervous system, the autonomic nervous system, gastrointestinal hormones and the main endocrine-metabolic signals in the regulation of motility, secretion, absorption, blood glucose, hunger and satiety.

Students should understand the role of the gut microbiota in digestive, metabolic and regulatory processes, as well as the physiological meaning of food matrix, dietary fibre, polyphenols, fermented foods and bioactive compounds. They should also know the main physiological adaptations related to pregnancy, breastfeeding and complementary feeding, and understand the potential impact of endocrine disruptors on the body's regulatory systems.

Applying knowledge and understanding. Students should be able to relate the composition of foods and meals to the body's physiological responses, interpreting digestive, metabolic and endocrine processes in relation to nutrient intake. They should also be able to apply physiological knowledge to the understanding of nutrition in healthy subjects across different life stages, and critically evaluate the relationship among diet, endocrine safety and health.

Making judgements. Students should develop a critical ability to interpret the relationships among foods, nutrients, physiological functions and health, distinguishing between a physiological approach, an applied nutritional approach and a clinical-prescriptive approach. They should also recognize the limits of available evidence and the importance of scientifically appropriate language.

Communication skills. Students should use appropriate scientific terminology to describe physiological processes related to nutrition and clearly communicate the relationship among food composition, digestive, metabolic and endocrine responses.

Learning skills. Students should acquire conceptual tools useful for independently exploring topics in nutrition physiology and for using the acquired knowledge as a basis for subsequent studies in nutritional, food-related and gastronomic disciplines.

PREREQUISITES

To adequately address the course contents, basic knowledge of general and organic chemistry, biochemistry and the fundamental principles of experimental sciences is required. General knowledge of physics is also useful, particularly concepts needed to understand biological and physiological phenomena, such as energy, pressure, flows, diffusion and transport across membranes.

TEACHING METHODS

The teaching method includes frontal lectures, practical activities and group work. Lessons are delivered through multimedia presentations. Attendance is highly recommended.

Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams should speak both with the instructor and the Department's disability liaison.

SYLLABUS/CONTENT

Principles of human physiology applied to nutrition. Functional organization of the human body and the concept of homeostasis. Structure and function of the digestive system. Digestion and absorption of macronutrients: carbohydrates, lipids and proteins. Gastrointestinal motility and the role of the enteric nervous system. Digestive secretions and gastrointestinal hormones in the regulation of digestion. Regulation of blood glucose and the role of insulin. Energy metabolism and nutrient utilization. Regulation of hunger, satiety and energy balance. Gut microbiota, intestinal barrier and interactions with digestion and metabolism. Endocrine disruptors, nutrition and endocrine safety.

Physiological nutrition, foods and body responses. Mediterranean diet as a dietary and physiological model. Food matrix and the body's response to meals. Carbohydrate quality, dietary fibre, glycaemic response and satiety. Dietary lipids, fat quality and metabolic response. Dietary proteins, protein quality and their physiological role in healthy subjects. Polyphenols and food bioactive compounds. Fermented foods, microbial fermentation and interaction with the gut microbiota. Effects of food processing, preparation and combination on the physiological response to meals. Physiological nutrition in pregnancy. Physiology of breastfeeding and the role of maternal nutrition. Complementary feeding, digestive maturation and taste development. Applied examples of physiological evaluation of meals, menus and dietary patterns.

RECOMMENDED READING/BIBLIOGRAPHY

The reference teaching material will consist of the slides provided by the instructor and the students' lecture notes. Additional materials, scientific articles or bibliographic references for further study may be indicated during the course.

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

For lessons start and timetable go to the link: https://easyacademy.unige.it/portalestudenti/

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam consists of a test aimed at assessing students' knowledge and understanding of the topics covered during the course. The test may include closed-ended questions and/or short open-ended questions, according to procedures that will be communicated during the course. Exam dates will be available in the sessions scheduled by the University academic calendar.

ASSESSMENT METHODS

Assessment is aimed at verifying the achievement of the course learning objectives and students' ability to understand and connect the main physiological processes applied to nutrition. The test will cover the programme actually taught during the lessons and will allow assessment of knowledge of the course contents, use of appropriate scientific language and ability to integrate concepts related to human physiology, nutrition and health. Details on the required depth of knowledge for each topic will be provided during the course.

FURTHER INFORMATION

Regular attendance is strongly recommended.