Nutritional bases in sport

A.Y. 2021/2022
Overall hours
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
Second semester
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation.)
Course syllabus
Prof.ssa ERBA
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
· Alkaline diet
· Ketogenic diet
· Zone diet
· Mediterranean diet
· Nutrition, metabolism, physical responses to exercise
-Energy and nutrient requirements in athletes
-Macronutrients and micronutrients
-Human digestion and nutrients absorption
- Energy expenditure
· Body composition
· Energy metabolism in exercise
· Balanced diet
· Dietary regimens
· Integrators and supplements
· Elite athletes
- Eating disorders
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
by appointment
DeFENS Via Giuseppe Colombo 62 ,Milano