Human Nutrition
A.Y. 2023/2024
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 can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
In relation to the methods of delivery of training activities, more specific instructions will be given to students through small group teaching and through the Microsoft Teams e-learning platform, based on the evolution of the health situation.
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 used by the teacher during lessons and available on the ARIEL platform
Recommended texts:
· Andreoli, Human Physiology and Nutrition, 2019
· LARN IV revision - SINU (Italian Society of Human Nutrition)
· Alberto Daghetta. Publisher: Danone Institute. Series: Items. Food Nutritional and technological aspects DANONE Institute
Recommended texts:
· Andreoli, Human Physiology and Nutrition, 2019
· LARN IV revision - SINU (Italian Society of Human Nutrition)
· Alberto Daghetta. Publisher: Danone Institute. Series: Items. Food Nutritional and technological aspects DANONE Institute
Assessment methods and Criteria
Verification of learning takes place through an oral interview. Evaluation out of 30. Exam duration: 30 minutes.
Students with DSA and disabilities will be provided with compensation and dispensation tools during teaching activities and during the evaluation phase with 50% of time more available.
Please contact the teacher via email at least 10 days before the scheduled exam date to agree on any individualized measures.
Students with DSA and disabilities will be provided with compensation and dispensation tools during teaching activities and during the evaluation phase with 50% of time more available.
Please contact the teacher via email at least 10 days before the scheduled exam date to agree on any individualized measures.
Educational website(s)
Professor(s)
Reception:
Monday. 10 am to 12 pm.
Via Colombo 62, Building n. 21070. Fist floor. Office 1009