Foods and Beverages in the Balanced Diet
A.Y. 2024/2025
Learning objectives
- Acquire knowledge about physiological processes of digestion and nutrient absorption and about the role of macro and micronutrients in the body.
- Acquire knowledge about the nutritional quality of food and beverages, with a particular focus on ethanol and bioactive compounds.
- Acquire knowledge about the nutritional quality of food and beverages, with a particular focus on ethanol and bioactive compounds.
Expected learning outcomes
Basic knowledge of:
- body composition and physiologyical processes of digestion and nutrient absorption;
- nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins), ethanol, bioactive compounds and their role in the diet;
- energy requirements and nutritional needs of different groups of population;
- nutrient and bioactive compound composition of typical and innovative foods.
- body composition and physiologyical processes of digestion and nutrient absorption;
- nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins), ethanol, bioactive compounds and their role in the diet;
- energy requirements and nutritional needs of different groups of population;
- nutrient and bioactive compound composition of typical and innovative foods.
Lesson period: First 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
First semester
Course syllabus
The program of the teaching involves different interrelated themes such as:
- Lifestyle, dietary habits and nutritional and health issues in industrialized countries
-Body composition and energy metabolism (basal metabolic rate, diet induced thermogenesis and exercise associated thermogenesis)
-Fundamentals of anatomy and physiology of the digestive tract (mouth, stomach, small intestine and large intestine), pancreas and liver and the mechanisms of digestion and absorption
-Dietary reference intakes for energy and nutrients
-Characteristics and role of macro- and micro-nutrients (proteins, lipids, carbohydrates, vitamins and minerals)
-Physical and chemical characteristics of fiber and implications for its nutritional role
-Absorption and metabolism of ethanol
-Dietary bioactive compounds and related functional effects
-Nutritional quality of foods and beverages including alcoholic beverages
-Definition and characteristics of the main dietary patterns
-Functional foods and novel foods in the European Union. Definitions and role in a balanced diet
- Lifestyle, dietary habits and nutritional and health issues in industrialized countries
-Body composition and energy metabolism (basal metabolic rate, diet induced thermogenesis and exercise associated thermogenesis)
-Fundamentals of anatomy and physiology of the digestive tract (mouth, stomach, small intestine and large intestine), pancreas and liver and the mechanisms of digestion and absorption
-Dietary reference intakes for energy and nutrients
-Characteristics and role of macro- and micro-nutrients (proteins, lipids, carbohydrates, vitamins and minerals)
-Physical and chemical characteristics of fiber and implications for its nutritional role
-Absorption and metabolism of ethanol
-Dietary bioactive compounds and related functional effects
-Nutritional quality of foods and beverages including alcoholic beverages
-Definition and characteristics of the main dietary patterns
-Functional foods and novel foods in the European Union. Definitions and role in a balanced diet
Prerequisites for admission
Knowledge of biochemistry and basic nutrition
Teaching methods
For the academic year 2024/2025, the teaching will be in presence. Specifically, the teaching consists of 40 hours delivered through lectures and seminars (36 h) complemented by practical exercises (4 h) and will be carried out mainly in frontal mode (34 h) in the classroom and partly in asynchronous mode (6 h).
The teacher will use material in digital and multimedia format, scientific articles and databases that will be shared during the lessons on myARIEL
The teacher will use material in digital and multimedia format, scientific articles and databases that will be shared during the lessons on myARIEL
Teaching Resources
The material for the course (slides and other literature) is provided by the teacher on the myAriel website. For any further in-depth analysis the following texts are recommended:
- Tortora G. J., Derrickson B. (2011) Principi di Anatomia e Fisiologia. Casa Editrice Ambrosiana, Milano.
- Arienti G. (2015) Le basi molecolari della nutrizione. Piccin Editore
- Paolo Cabras, Aldo Martelli (2004) Chimica degli alimenti. Piccin Editore
- Wardlaw G, Smith A. M. (2006) Contemporary Nutrition Sixth Edition. Mc Graw Hill.
- Tortora G. J., Derrickson B. (2011) Principi di Anatomia e Fisiologia. Casa Editrice Ambrosiana, Milano.
- Arienti G. (2015) Le basi molecolari della nutrizione. Piccin Editore
- Paolo Cabras, Aldo Martelli (2004) Chimica degli alimenti. Piccin Editore
- Wardlaw G, Smith A. M. (2006) Contemporary Nutrition Sixth Edition. Mc Graw Hill.
Assessment methods and Criteria
Attendance is recommended but optional; the final exam will be the same for all students. The final exam will consist of a multiple choice quiz with 2 open questions that allow to verify the acquisition of knowledge and the ability to critically discuss some of the topics addressed in the lectures. The test will last a maximum of 2 hours. The final grade will be expressed out of thirty. Final exams can be taken both in person and remotely, unless otherwise specified.
"Student* with DSA and disabilities are requested* to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities)"
To take the exam it is necessary to be registered within the deadline to CampusNet (UNITO) and Sifa (UNIMI).
"Student* with DSA and disabilities are requested* to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities)"
To take the exam it is necessary to be registered within the deadline to CampusNet (UNITO) and Sifa (UNIMI).
BIO/09 - PHYSIOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Riso Patrizia
Shifts:
Turno
Professor:
Riso PatriziaProfessor(s)