Human Nutrition
A.Y. 2025/2026
Learning objectives
The course aims to provide foundational knowledge of the anatomy of the digestive system and the physiological principles governing the processes of nutrient digestion and absorption. Additionally, it provides an understanding of the nutritional role and metabolism of macro- and micronutrients, their respective requirements, and the methodologies for estimating food consumption.
Expected learning outcomes
By the end of the course, students will have acquired knowledge of the anatomy and physiology of the digestive system and will be able to describe the processes of nutrient digestion and absorption. Additionally, they will know the role of nutrients in the body, their metabolism, and their nutritional requirements. Finally, they will be able to critically assess food consumption.
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
Lectures
- Overview of the anatomy and physiology of the nervous and endocrine systems
- Principles of human anatomy and physiology of the digestive system (oral cavity, esophagus, stomach, and intestine) and accessory organs (liver, pancreas)
- Digestion and absorption of macronutrients
- Characteristics and nutritional role of proteins and protein metabolism
- Characteristics and nutritional role of lipids and lipid metabolism
- Characteristics and nutritional role of carbohydrates and carbohydrate metabolism
- Physicochemical properties of fiber and its nutritional role
- Absorption and metabolism of ethanol
- Characteristics and nutritional role of vitamins and minerals
- Functions of water and fluid balance
- Nutritional standards (LARN and dietary guidelines)
- Energy metabolism and methods for assessing energy expenditure
- Body composition and assessment methods
- Methods for assessing food consumption and food composition databases
Practical Sessions
Group activities aimed at learning methods for assessing food consumption, using food composition databases, and estimating energy and nutrient intake. The exercises also aim to develop critical evaluation skills regarding energy and nutrient intake in relation to nutritional requirements.
- Overview of the anatomy and physiology of the nervous and endocrine systems
- Principles of human anatomy and physiology of the digestive system (oral cavity, esophagus, stomach, and intestine) and accessory organs (liver, pancreas)
- Digestion and absorption of macronutrients
- Characteristics and nutritional role of proteins and protein metabolism
- Characteristics and nutritional role of lipids and lipid metabolism
- Characteristics and nutritional role of carbohydrates and carbohydrate metabolism
- Physicochemical properties of fiber and its nutritional role
- Absorption and metabolism of ethanol
- Characteristics and nutritional role of vitamins and minerals
- Functions of water and fluid balance
- Nutritional standards (LARN and dietary guidelines)
- Energy metabolism and methods for assessing energy expenditure
- Body composition and assessment methods
- Methods for assessing food consumption and food composition databases
Practical Sessions
Group activities aimed at learning methods for assessing food consumption, using food composition databases, and estimating energy and nutrient intake. The exercises also aim to develop critical evaluation skills regarding energy and nutrient intake in relation to nutritional requirements.
Prerequisites for admission
None
Teaching methods
The course includes:
- Lectures aimed at providing knowledge on the anatomy and physiology of the digestive system, the nutritional role and metabolism of nutrients, nutritional requirements, and the assessment of nutritional status.
- In-class practical sessions focused on learning methods for assessing food consumption, estimating energy and nutrient intake, and developing critical evaluation skills.
- Lectures aimed at providing knowledge on the anatomy and physiology of the digestive system, the nutritional role and metabolism of nutrients, nutritional requirements, and the assessment of nutritional status.
- In-class practical sessions focused on learning methods for assessing food consumption, estimating energy and nutrient intake, and developing critical evaluation skills.
Teaching Resources
The material presented in each lecture will be available on the MyARIEL course website.
Recommended texts:
- L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019
- M.E. Shils, Modern nutrition in health and disease, Williams and Wilkins, Baltimore, 1999
Recommended texts:
- L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019
- M.E. Shils, Modern nutrition in health and disease, Williams and Wilkins, Baltimore, 1999
Assessment methods and Criteria
Written and Oral Examination
The written exam lasts 45 minutes and consists of 60 multiple-choice questions, each with five answer options. A minimum of 36 correct answers is required to pass. The exam also includes an oral assessment.
Students may take the exam only after registering for the session through the UNIMIA system. Grades will be expressed on a thirty-point scale and will be communicated to students through the university's exam registration system. At least six exam sessions per year are guaranteed.
The exam will be assessed based on the following criteria:
· Demonstration of understanding of the topics covered in the course
· Ability to critically and integratively approach concepts and themes discussed in the course
· Knowledge of fundamental concepts related to the course
· Use of appropriate terminology
· Correctness and completeness of responses
Specific procedures are available for students with disabilities or specific learning disabilities (SLD), as outlined in:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld.
To access these accommodations, students must inform the instructor via email at least 15 days before the exam, copying the relevant office: ([email protected]; or [email protected]).
The written exam lasts 45 minutes and consists of 60 multiple-choice questions, each with five answer options. A minimum of 36 correct answers is required to pass. The exam also includes an oral assessment.
Students may take the exam only after registering for the session through the UNIMIA system. Grades will be expressed on a thirty-point scale and will be communicated to students through the university's exam registration system. At least six exam sessions per year are guaranteed.
The exam will be assessed based on the following criteria:
· Demonstration of understanding of the topics covered in the course
· Ability to critically and integratively approach concepts and themes discussed in the course
· Knowledge of fundamental concepts related to the course
· Use of appropriate terminology
· Correctness and completeness of responses
Specific procedures are available for students with disabilities or specific learning disabilities (SLD), as outlined in:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld.
To access these accommodations, students must inform the instructor via email at least 15 days before the exam, copying the relevant office: ([email protected]; or [email protected]).
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Practicals: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professors:
Bertoli Simona, Leone Alessandro
Professor(s)
Reception:
By appointment
Office: Giuseppe Colombo n.60 (DiSTAM)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor