Nutrition Physiology and Pharmacology, and Dietetic Products
A.Y. 2020/2021
Learning objectives
The course is divided into three parts: 1) Dietetic products; 2) Nutrition pharmacology and 3) Physiology of Nutrition. The course provides the basic elements and the relative applications to allow pharmacists to reach an advanced degree of knowledges in the field of diet and well-being, dietary products and food supplements.
The teaching in Dietetic Products addresses the dietary and toxicological aspects of the main classes of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. This part of the course aims to provide the basic information needed by a pharmacist operating in the public/private pharmacy or in a hospital environment to give advice and suggestions on dietary products. Furthermore, the basic knowledge is critical to direct the consumers' choice to the correct food integration, if necessary. This first part of the course is preliminary to the description of the different dietary products.
During the course, the main categories of dietary products aimed to satisfy nutritional needs are taken into consideration, according to the different physio-pathological conditions. Particular attention is paid to breastfeeding and artificial feeding of healthy children and preterm infants. The biochemical and clinical bases for the preparation of products intended for people who are suffering for milk allergy, metabolic food intolerances (phenylketonuria, galactosemia, etc.) and celiac disease are therefore considered.
Functional foods, probiotics and prebiotics, and supplements for athletes are also treated.
The module Nutrition Pharmacology aims to provide students the recent knowledge on pharmacological properties (and the underlying mechanisms) of some food components in view of a correct use of foods for health maintenance, for prevention and (when possible) for the treatment of human diseases. A critical analysis of results will be obtained through the evaluation of scientific papers published on international journals. The final goal is to provide students the bases to develop the capability to critically analyze the information available through mass media about diets and active food components.
The module of Physiology of Nutrition aims to examine in depth the knowledge of the motor, secretory and absorption functions of the digestive system, as well as the nutritional needs of macro and micronutrients in physiological conditions. At the end of the course the student will be able to know the digestive process and the metabolic fate of the main micro and macro nutrients, the daily requirement to maintain good health state of the and the adequate intake of nutrients in relation to different ages.
The teaching in Dietetic Products addresses the dietary and toxicological aspects of the main classes of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. This part of the course aims to provide the basic information needed by a pharmacist operating in the public/private pharmacy or in a hospital environment to give advice and suggestions on dietary products. Furthermore, the basic knowledge is critical to direct the consumers' choice to the correct food integration, if necessary. This first part of the course is preliminary to the description of the different dietary products.
During the course, the main categories of dietary products aimed to satisfy nutritional needs are taken into consideration, according to the different physio-pathological conditions. Particular attention is paid to breastfeeding and artificial feeding of healthy children and preterm infants. The biochemical and clinical bases for the preparation of products intended for people who are suffering for milk allergy, metabolic food intolerances (phenylketonuria, galactosemia, etc.) and celiac disease are therefore considered.
Functional foods, probiotics and prebiotics, and supplements for athletes are also treated.
The module Nutrition Pharmacology aims to provide students the recent knowledge on pharmacological properties (and the underlying mechanisms) of some food components in view of a correct use of foods for health maintenance, for prevention and (when possible) for the treatment of human diseases. A critical analysis of results will be obtained through the evaluation of scientific papers published on international journals. The final goal is to provide students the bases to develop the capability to critically analyze the information available through mass media about diets and active food components.
The module of Physiology of Nutrition aims to examine in depth the knowledge of the motor, secretory and absorption functions of the digestive system, as well as the nutritional needs of macro and micronutrients in physiological conditions. At the end of the course the student will be able to know the digestive process and the metabolic fate of the main micro and macro nutrients, the daily requirement to maintain good health state of the and the adequate intake of nutrients in relation to different ages.
Expected learning outcomes
The course of Dietary Products, Nutrigtion pharmacology and Physiology of Nutrition aims to prepare the pharmacist to address his important role as a health professional also in the field of nutrition, dietary products and food supplements.
The teaching Dietetic Products intends to adequately prepare the pharmacist to answer the questions of the average consumer, who often needs clarifications on his possible nutritional problems both in the case that he is a healthy person (vitamin or mineral integration) and in the case in which he is a carrier of associated pathologies. The ability to respond correctly, on scientifically proven data, to the demands of consumers is critical for a correct nutrition education of the population and to direct groups at risk to the appropriate dietary solutions.
The teaching Nutrition Pharmacology will offer knowledge on pharmacological properties (and the underlying mechanisms) of some food components, their impact on gut microbiota and on some human diseases. Ability to critically evaluate data included in scientific papers and the information derived from mass media campaigns about diets and active food components.
At the end of the teaching of Physiology of Nutrition, the student would be able to know the digestive, absorption and metabolic processes of the main micro and macronutrients introduced with the diet. The student should also be able to assess the daily energy requirement necessary for a state of good health at the different ages and physiological states, such as pregnancy and breastfeeding.
The teaching Dietetic Products intends to adequately prepare the pharmacist to answer the questions of the average consumer, who often needs clarifications on his possible nutritional problems both in the case that he is a healthy person (vitamin or mineral integration) and in the case in which he is a carrier of associated pathologies. The ability to respond correctly, on scientifically proven data, to the demands of consumers is critical for a correct nutrition education of the population and to direct groups at risk to the appropriate dietary solutions.
The teaching Nutrition Pharmacology will offer knowledge on pharmacological properties (and the underlying mechanisms) of some food components, their impact on gut microbiota and on some human diseases. Ability to critically evaluate data included in scientific papers and the information derived from mass media campaigns about diets and active food components.
At the end of the teaching of Physiology of Nutrition, the student would be able to know the digestive, absorption and metabolic processes of the main micro and macronutrients introduced with the diet. The student should also be able to assess the daily energy requirement necessary for a state of good health at the different ages and physiological states, such as pregnancy and breastfeeding.
Lesson period: Activity scheduled over several sessions (see Course syllabus and organization section for more detailed information).
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Linea AL
Responsible
Lesson period
year
If the health authorities will not allow the presence of students in the classrooms, the lessons will be given via Microsoft Teams or Zoom. Recordings of the lessons will be available on the Ariel platform.
The type of final exam will depend on the decisions by health authorities. Students will be informed in due time.
The type of final exam will depend on the decisions by health authorities. Students will be informed in due time.
Prerequisites for admission
Students can take the exam of the three modules only if they have passed the required prerequisites (General biochemistry, Pharmacognosy, Physiology).
Assessment methods and Criteria
Final grades are registered by the teacher of dietetic products, after passing the three module exams
The exams for the Dietetic Products module are structured as follows:
- once a year (June) there is the possibility of taking the written exam. The exam is primarily for the students of the year but is open to all those who have passed the preparatory stages
- in the other cases, the exam is oral and is held for students of the year during periods of educational break
- extra appeals are opened for students of previous years or repeating students. They are also placed in periods other than the educational break
- Other sessions are opened for the mere registration of the three modules
For the module of Nutrition Pharmacology, the exams consist of a written test, lasting 45 minutes, consisting of 30 multiple-choice questions. A score of 1 will be given for each correct answer, 0 for those not given and -0.5 for wrong answers. The test is considered passed with a score of 18.
For the module of Nutrition Physiology, the exam consists of a 60-minute written test consisting of 15 true/false questions and three open questions. Each correct true/false answer is worth 0.3 points and each open question will be evaluated from a minimum of 0 to a maximum of 8.5 points.
IMPORTANT: If the health authorities will not allow the presence of students in the classrooms, the exams will be given orally using either Teams or Zoom platforms. Students will be informed in due time.
The exams for the Dietetic Products module are structured as follows:
- once a year (June) there is the possibility of taking the written exam. The exam is primarily for the students of the year but is open to all those who have passed the preparatory stages
- in the other cases, the exam is oral and is held for students of the year during periods of educational break
- extra appeals are opened for students of previous years or repeating students. They are also placed in periods other than the educational break
- Other sessions are opened for the mere registration of the three modules
For the module of Nutrition Pharmacology, the exams consist of a written test, lasting 45 minutes, consisting of 30 multiple-choice questions. A score of 1 will be given for each correct answer, 0 for those not given and -0.5 for wrong answers. The test is considered passed with a score of 18.
For the module of Nutrition Physiology, the exam consists of a 60-minute written test consisting of 15 true/false questions and three open questions. Each correct true/false answer is worth 0.3 points and each open question will be evaluated from a minimum of 0 to a maximum of 8.5 points.
IMPORTANT: If the health authorities will not allow the presence of students in the classrooms, the exams will be given orally using either Teams or Zoom platforms. Students will be informed in due time.
Dietetic products
Course syllabus
The teaching covers the following topics:
PART 1. NUTRIENTS: DIETARY AND TOXICOLOGICAL ASPECTS
Energetic and functional sources (proteins, sugars, lipids, minerals, and vitamins); their nutritional and toxicological aspects
Diet as a tool for the prevention of chronic degenerative diseases
PART 2. CHILDHOOD
Breastfeeding
Products for artificial feeding (term and preterm neonates)
Products for weaning
PART 3. PRODUCTS FOR METABOLIC DISEASES
Products for breastfeeding and feeding for metabolic diseases
Hyperphenylalaninemia
Tyrosinemia
Defects in the urea cycle
Cystic fibrosis
Galactosemia
Favism
PART 4. PRODUCTS FOR ALLERGic AND CELIAC PATIENTS
Products for people with food allergies
Products for subjects with celiac disease and non-celiac gluten sensitivity
PART 5. OTHER PRODUCTS
Products containing probiotics and / or prebiotics
Products for the athletes
PART 1. NUTRIENTS: DIETARY AND TOXICOLOGICAL ASPECTS
Energetic and functional sources (proteins, sugars, lipids, minerals, and vitamins); their nutritional and toxicological aspects
Diet as a tool for the prevention of chronic degenerative diseases
PART 2. CHILDHOOD
Breastfeeding
Products for artificial feeding (term and preterm neonates)
Products for weaning
PART 3. PRODUCTS FOR METABOLIC DISEASES
Products for breastfeeding and feeding for metabolic diseases
Hyperphenylalaninemia
Tyrosinemia
Defects in the urea cycle
Cystic fibrosis
Galactosemia
Favism
PART 4. PRODUCTS FOR ALLERGic AND CELIAC PATIENTS
Products for people with food allergies
Products for subjects with celiac disease and non-celiac gluten sensitivity
PART 5. OTHER PRODUCTS
Products containing probiotics and / or prebiotics
Products for the athletes
Teaching methods
The lessons are held in the classroom using slides and IT tools.
Teaching Resources
In addition to the slides on the Ariel platform, it is possible to use as a reference text:
PRODOTTI DIETETICI - Edizione PICCIN Nuova Libraria
PRODOTTI DIETETICI - Edizione PICCIN Nuova Libraria
Nutrition Pharmacology
Course syllabus
Detailed program of Nutrition pharmacology:
· Introduction to the course. Nutraceuticals and functional foods.
· Claims on functional foods: regulations in the USA and Europe.
· Food components with antioxidant activity. Formation, role, and effects of free radicals. Endogenous antioxidants. Alterations of endogenous antioxidant mechanisms in some diseases.
· Exogenous antioxidants in foods. Polyphenols: effects and mechanism of action.
· Examples of fruits and vegetables containing polyphenols: red fruits, strawberry, and blueberry. In vitro evidence and clinical studies.
· Active components of chili peppers, other spices, and herbs.
· Carotenoids and vitamins.
· Introduction to microbiota: how can we modify it to improve our health and prevent diseases? (first part).
· Microbiota (second part). Clinical cases characterized by microbiota alterations. Treatment opportunities.
· Camelia sinensis: description, active constituents with pharmacological properties.
· Camelia sinensis: in vitro evidence and clinical studies on the health benefits of tea.
· Cocoa and chocolate.
· Lipids in foods.
· Introduction to the course. Nutraceuticals and functional foods.
· Claims on functional foods: regulations in the USA and Europe.
· Food components with antioxidant activity. Formation, role, and effects of free radicals. Endogenous antioxidants. Alterations of endogenous antioxidant mechanisms in some diseases.
· Exogenous antioxidants in foods. Polyphenols: effects and mechanism of action.
· Examples of fruits and vegetables containing polyphenols: red fruits, strawberry, and blueberry. In vitro evidence and clinical studies.
· Active components of chili peppers, other spices, and herbs.
· Carotenoids and vitamins.
· Introduction to microbiota: how can we modify it to improve our health and prevent diseases? (first part).
· Microbiota (second part). Clinical cases characterized by microbiota alterations. Treatment opportunities.
· Camelia sinensis: description, active constituents with pharmacological properties.
· Camelia sinensis: in vitro evidence and clinical studies on the health benefits of tea.
· Cocoa and chocolate.
· Lipids in foods.
Teaching methods
The lessons are held in the classroom using slides and IT tools.
Teaching Resources
The slides presented and the recordings of the lessons will be available on Ariel platform.
Nutrition Physiology
Course syllabus
The course will cover the following topics:
- general concepts of nutrition;
- body composition
- basal metabolism and its determination
- functions of the digestive system;
- nervous and hormonal mechanisms of control of digestive function;
- dietary carbohydrates (food distribution, digestion and absorption, role in the organism and recommended dietary intake);
- dietary fiber;
- dietary proteins (essential aa, distribution in food, digestion and absorption of proteins, role in the organism and recommended dietary intake);
- dietary lipids (essential fatty acids, distribution in foods, digestion and absorption of lipids, role in the body and recommended dietary intake);
- water, vitamins, and trace elements (body content, distribution, and functions);
- nutritional needs from neonatal to old age, pregnancy, and menopause;
- central and peripheral control of food intake.
- general concepts of nutrition;
- body composition
- basal metabolism and its determination
- functions of the digestive system;
- nervous and hormonal mechanisms of control of digestive function;
- dietary carbohydrates (food distribution, digestion and absorption, role in the organism and recommended dietary intake);
- dietary fiber;
- dietary proteins (essential aa, distribution in food, digestion and absorption of proteins, role in the organism and recommended dietary intake);
- dietary lipids (essential fatty acids, distribution in foods, digestion and absorption of lipids, role in the body and recommended dietary intake);
- water, vitamins, and trace elements (body content, distribution, and functions);
- nutritional needs from neonatal to old age, pregnancy, and menopause;
- central and peripheral control of food intake.
Teaching methods
The lessons are held in the classroom through the use of slides and IT tools
Teaching Resources
The slides of the lessons on the Ariel platform of the module and any text of Physiology for the study of the digestive system.
Dietetic products
CHIM/10 - FOOD CHEMISTRY - University credits: 4
Lessons: 32 hours
Professor:
Di Lorenzo Chiara Maria
Nutrition Pharmacology
BIO/14 - PHARMACOLOGY - University credits: 3
Lessons: 24 hours
Professor:
Bellosta Stefano
Nutrition Physiology
BIO/09 - PHYSIOLOGY - University credits: 3
Lessons: 24 hours
Professor:
Marciani Paola
Linea MZ
Responsible
Lesson period
year
On the basis of the ministerial decrees in the emergency phase the schedule of lessons and the methods of delivery will be published on time on the Ariel platform as well as news relating the evolution of Covid-19 regulations
In principle the lessons will be delivered in the following way:
1. Pharmacological Activities of Food Components (Part 1)
The course will be held by in presence lessons (if possible) or by online synchronous lectures using the Microsoft Teams platform, with some asynchronous lessons (audiolectures with PowerPoint). The exam will take place in moodle platfom + safe exam browser with Zoom as web conference system or, if permitted by regulation, in person, in a University classroom.
2. Physiology of Nutrition (Part 2)
Half of the course will be made in presence (if possible) or by videoconference using the Teams platform; the other half of the course will be made with asynchronous lectures (audiolectures with PowerPoint ). Rules and criteria for participating to lectures in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well any notice related to Covid-19 regulation changes. The exam is oral and takes place in Skype (videoconference). The details and calendars of the oral examinations are published and constantly updated in the online course.
During the oral exam that consist in three questions on the topics covered in the course , the student must therefore demonstrate that he achieved the objectives of the course in terms of knowledge and understanding of the subject .
3. Dietary Products (Part 3)
If the health situation does not allow a normal presence in the classrooms, the course will be held synchronously via the Zoom platform; contextually, the lessons will be recorded and made available on the Ariel website.
The exams will be only in oral mode via the Platform Zoom.
In principle the lessons will be delivered in the following way:
1. Pharmacological Activities of Food Components (Part 1)
The course will be held by in presence lessons (if possible) or by online synchronous lectures using the Microsoft Teams platform, with some asynchronous lessons (audiolectures with PowerPoint). The exam will take place in moodle platfom + safe exam browser with Zoom as web conference system or, if permitted by regulation, in person, in a University classroom.
2. Physiology of Nutrition (Part 2)
Half of the course will be made in presence (if possible) or by videoconference using the Teams platform; the other half of the course will be made with asynchronous lectures (audiolectures with PowerPoint ). Rules and criteria for participating to lectures in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well any notice related to Covid-19 regulation changes. The exam is oral and takes place in Skype (videoconference). The details and calendars of the oral examinations are published and constantly updated in the online course.
During the oral exam that consist in three questions on the topics covered in the course , the student must therefore demonstrate that he achieved the objectives of the course in terms of knowledge and understanding of the subject .
3. Dietary Products (Part 3)
If the health situation does not allow a normal presence in the classrooms, the course will be held synchronously via the Zoom platform; contextually, the lessons will be recorded and made available on the Ariel website.
The exams will be only in oral mode via the Platform Zoom.
Prerequisites for admission
Students can take the exam of the three modules only if they have passed the required prerequisites (General biochemistry, Pharmacognosy, Physiology).
Assessment methods and Criteria
Final grades are registered by the teacher of dietetic products, after passing the three module exams
The exams for the Dietetic Products module are structured as follows:
- once a year (June) there is the possibility of taking the written exam based on some multiple choice questions and some open ones. The written examination is primarily for the students of the year but is open to all those who have passed the preparatory stages
- in the other cases the exam is oral and is held for students of the year during periods of educational break
- extra examination sessions are opened for students of previous years or repeating students and are also placed in periods other than the educational break
- Other sessions are opened for the mere registration of the three modules
For the module of Pharmacological Activities of Food Components the exams consist of a written test, lasting 45 minutes, consisting of 30 multiple choice questions. A score of 1 will be given for each correct answer, 0 for those not given and -0.2 for wrong answers. The test is considered passed with a score of 18.
For the Nutrition Physiology module the exam consists of a 60-minute written test consisting of 15 true/false questions and three open questions. Each correct true/false answer is worth 0.3 points and each open question will be evaluated from a minimum of 0 to a maximum of 8.5 points.
The exams for the Dietetic Products module are structured as follows:
- once a year (June) there is the possibility of taking the written exam based on some multiple choice questions and some open ones. The written examination is primarily for the students of the year but is open to all those who have passed the preparatory stages
- in the other cases the exam is oral and is held for students of the year during periods of educational break
- extra examination sessions are opened for students of previous years or repeating students and are also placed in periods other than the educational break
- Other sessions are opened for the mere registration of the three modules
For the module of Pharmacological Activities of Food Components the exams consist of a written test, lasting 45 minutes, consisting of 30 multiple choice questions. A score of 1 will be given for each correct answer, 0 for those not given and -0.2 for wrong answers. The test is considered passed with a score of 18.
For the Nutrition Physiology module the exam consists of a 60-minute written test consisting of 15 true/false questions and three open questions. Each correct true/false answer is worth 0.3 points and each open question will be evaluated from a minimum of 0 to a maximum of 8.5 points.
Dietetic products
Course syllabus
The teaching covers the following topics:
PART 1. NUTRIENTS: DIETARY AND TOXICOLOGICAL ASPECTS
Energetic and functional sources (proteins, sugars, lipids, minerals and vitamins); their nutritional and toxicological aspects
Diet as a tool for the prevention of chronic degenerative diseases
PART 2. CHILDHOOD
Breastfeeding
Products for artificial feeding (term and preterm neonates)
Products for weaning
PART 3. PRODUCTS FOR METABOLIC DISEASES
Products for breastfeeding and feeding for metabolic diseases
Hyperphenylalaninemia
Tyrosinemia
Defects in the urea cycle
Cystic fibrosis
Galactosemia
Favism
PART 4. PRODUCTS FOR ALLERGiC AND CELIAC PATIENTS
Products for people with food allergies
Products for subjects with celiac disease and non-celiac gluten sensitivity
PART 5. OTHER PRODUCTS
Functional foods including those containing probiotics and / or prebiotics
Products for the athletes
PART 1. NUTRIENTS: DIETARY AND TOXICOLOGICAL ASPECTS
Energetic and functional sources (proteins, sugars, lipids, minerals and vitamins); their nutritional and toxicological aspects
Diet as a tool for the prevention of chronic degenerative diseases
PART 2. CHILDHOOD
Breastfeeding
Products for artificial feeding (term and preterm neonates)
Products for weaning
PART 3. PRODUCTS FOR METABOLIC DISEASES
Products for breastfeeding and feeding for metabolic diseases
Hyperphenylalaninemia
Tyrosinemia
Defects in the urea cycle
Cystic fibrosis
Galactosemia
Favism
PART 4. PRODUCTS FOR ALLERGiC AND CELIAC PATIENTS
Products for people with food allergies
Products for subjects with celiac disease and non-celiac gluten sensitivity
PART 5. OTHER PRODUCTS
Functional foods including those containing probiotics and / or prebiotics
Products for the athletes
Teaching methods
The lessons are held in the classroom through the use of slides and IT tools
Teaching Resources
In addition to the slides on the Ariel platform, it is possible to use as a reference text:
PRODOTTI DIETETICI - Edizione PICCIN Nuova Libraria
PRODOTTI DIETETICI - Edizione PICCIN Nuova Libraria
Nutrition Pharmacology
Course syllabus
DETAILED PROGRAM (12 lessons of 2 hours each, for a total of 24 hours)
· Introduction to the course. nutraceuticals and functional foods.
· Claims on functional foods: regulations in USA and Europe.
· Food components with antioxidant activity.
· Formation, role and effects of free radicals. Endogenous antioxidants. Alterations of endogenous antioxidant mechanisms in some diseases.
· Exogenous antioxidants in foods. Polyphenols: effects and mechanism of action.
· Examples of fruits and vegetables containing polyphenols: red fruits, strawberry and blueberry. In vitro evidence and clinical studies.
· Active components of chili peppers, other spices and herbs.
· Carotenoids and vitamins.
· Introduction to microbiota: how can we modify it to improve our health and prevent diseases? (first part).
· Microbiota (second part). Clinical cases characterized by microbiota alterations. Treatment opportunity.
· Camelia sinensis: description, active constituents with pharmacological properties.
· Camelia sinensis: in vitro evidence and clinical studies on the healthy benefits of tea.
· Cocoa and chocolate.
· Lipids in foods.
· Introduction to the course. nutraceuticals and functional foods.
· Claims on functional foods: regulations in USA and Europe.
· Food components with antioxidant activity.
· Formation, role and effects of free radicals. Endogenous antioxidants. Alterations of endogenous antioxidant mechanisms in some diseases.
· Exogenous antioxidants in foods. Polyphenols: effects and mechanism of action.
· Examples of fruits and vegetables containing polyphenols: red fruits, strawberry and blueberry. In vitro evidence and clinical studies.
· Active components of chili peppers, other spices and herbs.
· Carotenoids and vitamins.
· Introduction to microbiota: how can we modify it to improve our health and prevent diseases? (first part).
· Microbiota (second part). Clinical cases characterized by microbiota alterations. Treatment opportunity.
· Camelia sinensis: description, active constituents with pharmacological properties.
· Camelia sinensis: in vitro evidence and clinical studies on the healthy benefits of tea.
· Cocoa and chocolate.
· Lipids in foods.
Teaching methods
The lessons are held in the classroom through the use of slides and IT tools
Teaching Resources
The slides used during the lessons are available on the Ariel platform
Nutrition Physiology
Course syllabus
The course will cover the following topics:
- general nutrition concepts;
- functions of the digestive system;
- nervous and hormonal mechanisms of control of digestive function;
- dietary carbohydrates (food distribution, digestion and absorption, role in the organism and recommended dietary intake);
- dietary fiber;
- dietary proteins (essential aa, distribution in food, digestion and absorption of proteins, role in the organism and recommended dietary intake);
- dietary lipids (essential fatty acids, distribution in foods, digestion and absorption of lipids, role in the body and and recommended dietary intake);
- water (body content, distribution and functions);
- nutritional needs in childhood, pregnancy and the elderly;
- central and peripheral control mechanisms of food intake.
- general nutrition concepts;
- functions of the digestive system;
- nervous and hormonal mechanisms of control of digestive function;
- dietary carbohydrates (food distribution, digestion and absorption, role in the organism and recommended dietary intake);
- dietary fiber;
- dietary proteins (essential aa, distribution in food, digestion and absorption of proteins, role in the organism and recommended dietary intake);
- dietary lipids (essential fatty acids, distribution in foods, digestion and absorption of lipids, role in the body and and recommended dietary intake);
- water (body content, distribution and functions);
- nutritional needs in childhood, pregnancy and the elderly;
- central and peripheral control mechanisms of food intake.
Teaching methods
The lessons are held in the classroom through the use of slides and IT tools
Teaching Resources
The slides of the lessons on the Ariel platform of the module and any text of Physiology for the study of the digestive system.
Dietetic products
CHIM/10 - FOOD CHEMISTRY - University credits: 4
Lessons: 32 hours
Professor:
Restani Patrizia Anna
Nutrition Pharmacology
BIO/14 - PHARMACOLOGY - University credits: 3
Lessons: 24 hours
Professor:
Fumagalli Marta
Nutrition Physiology
BIO/09 - PHYSIOLOGY - University credits: 3
Lessons: 24 hours
Professor:
Montagnani Marelli Marina
Professor(s)
Reception:
Please, send an email to schedule an appointment
Office, second floor at the Department of Pharmacological and Biomolecular Sciences, via Balzaretti 9, Milan