Nutritional bases in sport

A.Y. 2020/2021
6
Max ECTS
42
Overall hours
SSD
MED/49
Language
Italian
Learning objectives
The course provides knowledge in the evaluation of the nutrition and characteristics of foods, the energy supply needed to sustain physical activity, nutritional needs during training and competition.
Expected learning outcomes
Students will acquire knowledge in the characteristics of foods, the required daily distribution of nutrient intake during training and competition, the nutrients appropriate for pre-competition and recovery, the major dietary supplements and their mechanism of action.
Course syllabus and organization

Single session

Lesson period
year
Teaching will be face-to-face in the classroom, within the limit of employability allowed by the university regulations (https://www.unimi.it/en/study/bachelor-and-master-study/following-your-…).
Remote access to educational materials will also be guaranteed (www.ariel.unimi.it)
Course syllabus
PROF. CIAPPELLANO
· Food as a source of nutrients, which are divided in subgroups
· Definition of food and food groups
· Meat, fish, eggs, and legumes
· Milk and dairy products
· Cereal and cereal products
· Oil and dietary fats
· Fruit and vegetables

DR. ERBA
· Dietary regimens in sports
· Alkaline diet
· Ketogenic diet
· Zone diet
· Mediterranean diet

PROF. TERRUZZI
·· Diet, metabolism, physical response to exercise
· Energy and nutrient requirements in athletes
· Macronutrients and micronutrients (Carbohydrates, Proteins, Lipids, Minerals and vitamins)
· Water
· Digestion, absorption, mobilization of nutrients in response to exercise
· Dietary recommendations for the physically active
· Dietary recommendations during intensive training and competition

· Energy expenditure
· Body composition
· Energy metabolism in exercise
· Balanced diet
· Dietary regimens
· Integrators and supplements
· Elite athletes
Prerequisites for admission
Previous knowledge of food components (general and organic chemistry) and biological transformation at the cell and the organ level (general biology and 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:
· Principi di nutrizione - CEA Editore, 2010
· Alimentazione per l'esercizio fisico e lo sport - Il pensiero Scientifico Editore, 2005
· Chimica degli alimenti (P Cabras, A Martelli) - Piccin, 2004
Assessment methods and Criteria
The final written exam is composed of 60 multiple choice questions on topics covered during the course; test duration 60 minutes. The exam dates will be announced at the beginning of the course and posted on the course webpage. Students must register online via SIFA by the deadline for the exam. The grade is expressed as 30/30 points; students will be notified of their grade individually via the University's automated email notification and grade registration system.
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Lessons: 42 hours
Professor(s)
Reception:
by appointment
DeFENS Via Giuseppe Colombo 62 ,Milano