Human Nutrition
A.Y. 2022/2023
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.
Lesson period: Second semester
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
Single session
Responsible
Lesson period
Second semester
Course syllabus
Nutrition:
Principles of anatomy and physiology of the digestive system
Digestion, absorption and metabolism of nutrients
Nutritional role of carbohydrates, lipids, proteins, fiber, vitamins and minerals
Absorption and metabolism of ethanol
Water balance
Energy metabolism and body composition
Food:
Foods as nutrient sources and classification into groups:
- Meats, fish, eggs and legumes and their products
- Milk and dairy products
- Oils and fats
- Fruits and vegetables
- Cereals and their products
Water and beverages (nervine, sweetened, and alcoholic)
Impact of technological processes on the nutritional characteristics of foods
Principles of anatomy and physiology of the digestive system
Digestion, absorption and metabolism of nutrients
Nutritional role of carbohydrates, lipids, proteins, fiber, vitamins and minerals
Absorption and metabolism of ethanol
Water balance
Energy metabolism and body composition
Food:
Foods as nutrient sources and classification into groups:
- Meats, fish, eggs and legumes and their products
- Milk and dairy products
- Oils and fats
- Fruits and vegetables
- Cereals and their products
Water and beverages (nervine, sweetened, and alcoholic)
Impact of technological processes on the nutritional characteristics of foods
Prerequisites for admission
Students need to have adequate knowledge of 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 professors will use lectures as the main teaching method, accompanied by classroom exercises for the calculation of body composition and energy expenditure, and comprehension of nutrition facts labels. 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 books:
· G. Arienti - Le basi molecolari della Nutrizione (4 edizione) Piccin (Padova), 2016
· L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019
· 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 IV revisione - SINU (Società Italiana di Nutrizione Umana)
· P. Cabras, A. Martelli - Chimica degli alimenti, Piccin (Padova), 2004
Recommended books:
· G. Arienti - Le basi molecolari della Nutrizione (4 edizione) Piccin (Padova), 2016
· L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019
· 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 IV revisione - SINU (Società Italiana di Nutrizione Umana)
· P. Cabras, A. Martelli - Chimica degli alimenti, Piccin (Padova), 2004
Assessment methods and Criteria
Written multiple-choice test (60 questions) and oral examination.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
BIO/09 - PHYSIOLOGY
MED/49 - FOOD AND DIETETIC SCIENCES
MED/49 - FOOD AND DIETETIC SCIENCES
Lessons: 64 hours
Professors:
De Amicis Ramona Silvana, Leone Alessandro
Professor(s)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor