Exercise physiology and nutrition related to wellness

A.Y. 2018/2019
Overall hours
BIO/09 MED/49
Learning objectives
The course is organized in lectures and laboratory classes. It provides deep knowledge to the student on exercise physiology in youth, young adults, adults and elderly people, and in individuals with disabilities. In addition, knowledge on the significance of a balanced diet, on the role of nutrition in health maintenance and on the characteristics of food products for physical activity will be provided. Lastly, the course will provide knowledge on individuals with chronic and stable conditions after the rehabilitation phase, undertaking physical activity to achieve a better wellness status.
Expected learning outcomes
At the end of the course, student will achieve deep knowledge on human organs' and systems' adjustments to physical exercise of different type and intensity. Students will also receive competence on energy and nutrient requirements, and on nutritional and functional properties of foods at the base of dietary models for health promotion.
Course syllabus and organization

Single session

Lesson period
First semester
Course syllabus
· Exercise physiology and pulmonary gas exchanges: aerobic, anaerobic alactic and lactic performance. On- and off-kinetics of pulmonary oxygen uptake. Oxygen debt during exercise at steady-state. Theoretical approach to the factors limiting maximum aerobic power, and practical applications.
· Cardiovascular function at different ages in health and disease.
· Respiratory function at different ages in health and disease.
· Physical exercise and fatigue: novel approaches to understand central and peripheral fatigue.
· Physical exercise in youth.
· The exercise physiology of ageing.
· The physiology of some chronic and stable diseases, such as heart failure and chronic obstructive pulmonary disease.
· Principles of physiology of gastrointestinal system
· Carbohydrates, lipids and proteins: structure, digestion and absorption, metabolism, nutritional quality, dietary requirements in different age groups and intake levels in Italian diet
· Definition of balanced diet, dietary reference intakes of energy and nutrients for Italian population (LARN) and guidelines for a healthy diet
· Evidence for the role of nutrition in the promotion of health status
· Role of micronutrients (vitamins and minerals) and fiber: classification, metabolic and functional effects. Role of phytochemicals with impact on human health
· Classification of food groups, as sources of nutrients and phytochemicals, effects of food processing
· Functional foods: definitions and contribution for the physical activity, significance of Health Claims
· Foods intended to meet the expenditure of intense muscular effort, especially for sportsmen, and scientific evidence, Reg 1169/2011 (GDA), European legislation on functional foods for physical activity.
BIO/09 - PHYSIOLOGY - University credits: 6
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 3
Practicals: 12 hours
Lessons: 48 hours
By appointment
Via Antonio Kramer 4/A - 20129 Milano or Via Giuseppe Colombo 71, (Building #2) - 20133 Milano