Human nutrition

A.Y. 2019/2020
Overall hours
BIO/09 MED/49
Learning objectives
Knowing the principles of physiology that underlie the processes of digestion and absorption of nutrients. Knowing the functions of macro-and micronutrients and the role of non-nutrients in the human body. Knowing the nutritional characteristics of foods in relation to the needs of the individual.
Expected learning outcomes
Students will acquire: expertise on the role of body composition, energy expenditure and functionality of the digestive system on the health status, compentence on the function of nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins) have in the body and ability in evaluating the use foods as sources of nutrients.
Course syllabus and organization

Unique edition

Lesson period
Second semester
Course syllabus
Human body and digestive system
Anatomy and physiology of the digestive system (mouth, stomach, small and large intestine) and accessory organs as liver and pancreas
Mechanisms of food digestion (proteins, lipids a carbohydrates) and nutrient absorption
Body composition (BMI:Body Mass Index, FFm: Free Fat Mass, FM: Fat Mass) and energy metabolism (REE:Resting Energy Expenditure, DIT:diet-induced thermogenesis, exercise-induced thermogenesis)
Water (water balance, thirst, osmosis, electrolytes) and related functions (chemical processes, temperature regulation, etc.)
Metabolism and nutritional role of proteins (food proteins, non-protein nitrogen utilization), lipids (food lipids, cholesterol, alcohol, fat catabolism and synthesis, lipoproteins, omega3 and omega6) and carbohydrates (sugars, glycogen, starch, glycemic index, fructose, fiber)
Interrelatins within sugars, proteins and lipids
Food and nutrient needs
Physical and chemical characteristics of dietary fiber and its nutritional role
Mineral (macro and micro) and vitamins (hydro and liposoluble) nutritional roles
Nutritional information on ¿ready to eat¿ foods: glycemic index, lipid oxidation, protein changes, vitamin and mineral lost, etc.
Prerequisites for admission
Possess adequate knowledge food components (general and organic chemistry), biological transformations that take place at cellular and human organism level (general biology and applied biochemistry).
Teaching methods
The professor will use lectures as the main teaching method, accompanied by classroom exercises for the calculation. The course uses e-learning teaching material present on the Ariel platform consisting of the slides discussed during the lectures. Attendance to lessons is strongly recommended.
Teaching Resources
Slides provided by the teacher, available on the ARIEL platform
Recommended texts:
G Arienti - Le basi molecolari della Nutrizione (4 edizione) Piccin (Padova), 2016
BM Koeppen, BA Stanton - Berne & Levy Fisiologia (7 ed) CEA - (Milano) 2018
A Mariani Costantini, C. Cannella, G. Tomassi - Alimentazione e nutrizione umana - Il Pensiero Scientifico Editore, (Roma), 2006
S Ciappellano - Manuale della Ristorazione - CEA - (Milano) 2009
LARN - SINU (Società Italiana di Nutrizione Umana)
P Cabras, A Martelli - Chimica degli alimenti, Piccin, 2004
Assessment methods and Criteria
The exam will be written.
The verification of the acquired knowledge of the human body, the physiology of the digestive system, the nutrients and their role in the body, and the food sources of nutrients takes place by written test.
The test includes 60 multiple choice questions on food, digestive system, nutrient metabolism.
The test has a total duration of 60 minutes.
To take the exam it is necessary to register within the deadline set on the SIFA.
Each student will receive the mark by automated e-mail from the university software.
BIO/09 - PHYSIOLOGY - University credits: 0
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 0
Lessons: 64 hours
Educational website(s)
By appointment
Via Giuseppe Colombo, 60 - first floor -Division of Human Nutrition