Nutrition and Health Promotion: Nutritional and Biochemical Aspects
A.Y. 2025/2026
Learning objectives
The course aims at providing students with knowledge - both at macroscopic and at molecular level - on the role of macro- and micronutrients in human health. The students also will learn how individual classes of food components may control metabolic pathways. The course also aims at providing students with knowledge related to nutrients requirement in defined physiological states, and in particular human metabolic conditions, including insights on the functional principles of some dietary styles and the consequent effects on human health.
Expected learning outcomes
Upon completion of the course, students will be able to predict the effects that different diets can have on humans, also in regard of the nutritional needs at various stages of life. Students will be able to understand the role of specific food compounds in controlling metabolism pathways. Students will be able to understand the functional potential of foods in the context of the daily diet, to manage the nutritional information on the food label according to the current legislation, and to assess new formulations able to contribute to maintaining healthy conditions.
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
Biochemical topics
Lectures
- Food allergens and intolerance: molecular determinants and biochemical basis
- Approaches for the production and control of hypo-allergenic food and of food for intolerant individuals
- Xenobiotics of food origin and their metabolism.
- Functional role of specific food compounds in cellular biochemistry
- Biochemical aspects of the main functions of micronutrients
- Metabolic and genomic effects food components (nutrigenomic)
Practical activities
- Group activity based on the application of the knowledge provided by the course to suitable case studies.
- Individual laboratory activity: micronutrient release from a food matrix
Nutritional topics
Lectures
- Nutritional standards
- Nutritional requirements across different life stages (infants, children, adolescents, pregnant and lactating women, adults, elderly)
- Legislation related to food labeling and the use of nutrition and health claims
- Methodologies for studying the relationship between diet/food components and health, and interpreting results: observational studies, intervention studies, reviews, and meta-analyses
- Functional foods and ingredients and their effects on health
- Definition, characteristics, and applications of foods for special medical purposes
- Nutritional needs in specific metabolic conditions (undernutrition, overnutrition, neurological and metabolic disorders) and pathophysiological states (adverse food reactions)
- Definition, characteristics, and health effects of different dietary patterns
- Classification of foods based on processing level, related health effects, and critical issues
Practicals
- Scientific literature analysis to develop the ability to design a study for evaluating the effects of a food on metabolic/nutritional outcomes
- Group activities aimed at critically evaluating specific categories of market-available foods
Lectures
- Food allergens and intolerance: molecular determinants and biochemical basis
- Approaches for the production and control of hypo-allergenic food and of food for intolerant individuals
- Xenobiotics of food origin and their metabolism.
- Functional role of specific food compounds in cellular biochemistry
- Biochemical aspects of the main functions of micronutrients
- Metabolic and genomic effects food components (nutrigenomic)
Practical activities
- Group activity based on the application of the knowledge provided by the course to suitable case studies.
- Individual laboratory activity: micronutrient release from a food matrix
Nutritional topics
Lectures
- Nutritional standards
- Nutritional requirements across different life stages (infants, children, adolescents, pregnant and lactating women, adults, elderly)
- Legislation related to food labeling and the use of nutrition and health claims
- Methodologies for studying the relationship between diet/food components and health, and interpreting results: observational studies, intervention studies, reviews, and meta-analyses
- Functional foods and ingredients and their effects on health
- Definition, characteristics, and applications of foods for special medical purposes
- Nutritional needs in specific metabolic conditions (undernutrition, overnutrition, neurological and metabolic disorders) and pathophysiological states (adverse food reactions)
- Definition, characteristics, and health effects of different dietary patterns
- Classification of foods based on processing level, related health effects, and critical issues
Practicals
- Scientific literature analysis to develop the ability to design a study for evaluating the effects of a food on metabolic/nutritional outcomes
- Group activities aimed at critically evaluating specific categories of market-available foods
Prerequisites for admission
Basic knowledge of human nutrition and biochemistry.
Teaching methods
The final exam will be in oral form. A positive outcome of two midterm tests (also in oral form) will allow the student to skip the final exam.
Preliminary registration through the UNIMIA system is mandatory for tests and exams. The grade will be recorded on a 30-point scale and the final grade will be communicated through the University's exam registration system. At least six exam sessions per academic year will be scheduled.
The evaluation criteria for determining the grade are as follows:
- Knowledge and understanding of the topics
- Critical thinking ability · Background knowledge and ability of integrating it in the course topics
- Communication skills.
- Completeness of the answer
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. More information is available at: 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 DSA students and students with disabilities are required to inform the teacher by e-mail at least 15 days before the exam date to define possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
Preliminary registration through the UNIMIA system is mandatory for tests and exams. The grade will be recorded on a 30-point scale and the final grade will be communicated through the University's exam registration system. At least six exam sessions per academic year will be scheduled.
The evaluation criteria for determining the grade are as follows:
- Knowledge and understanding of the topics
- Critical thinking ability · Background knowledge and ability of integrating it in the course topics
- Communication skills.
- Completeness of the answer
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. More information is available at: 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 DSA students and students with disabilities are required to inform the teacher by e-mail at least 15 days before the exam date to define possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
Teaching Resources
The material presented in each lecture will be available on the dedicated UNIMI-MyARIEL page. Research articles from specialized journals and/or book chapters will be suggested or provided to allow either individual analysis or to address specific topics. Individual and/or group activities may require use of databases or other simple informatic tools.
Suggested reference textbooks
- G. Arienti - Le basi molecolari della Nutrizione (4 edizione) Piccin (Padova), 2016
- L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019
- C. Pignatti - Biochimica della Nutrizione - Sco.Ed. Esculapio, 2022
- LARN (V revisione) - SINU (Società Italiana di Nutrizione Umana)
Suggested reference textbooks
- G. Arienti - Le basi molecolari della Nutrizione (4 edizione) Piccin (Padova), 2016
- L. Debellis, A. Poli. Alimentazione Nutrizione e Salute - Edises, 2019
- C. Pignatti - Biochimica della Nutrizione - Sco.Ed. Esculapio, 2022
- LARN (V revisione) - SINU (Società Italiana di Nutrizione Umana)
Assessment methods and Criteria
The course includes:
- Lectures aimed at acquiring knowledge on: 1) the properties of micro- and macromolecules in food, also in relationship to processing; 2) nutrient requirements; 3) food labeling; 4) the relationship between dietary styles and health.
- Peer discussions on specific topics, aimed at acquiring the appropriate technical-scientific language and the ability to make independent judgments.
- Laboratory activities to get acquainted with methodological approaches to the course topics
- Lectures aimed at acquiring knowledge on: 1) the properties of micro- and macromolecules in food, also in relationship to processing; 2) nutrient requirements; 3) food labeling; 4) the relationship between dietary styles and health.
- Peer discussions on specific topics, aimed at acquiring the appropriate technical-scientific language and the ability to make independent judgments.
- Laboratory activities to get acquainted with methodological approaches to the course topics
BIO/10 - BIOCHEMISTRY - University credits: 2
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Lessons: 64 hours
Shifts:
Professor(s)
Reception:
By appointment
Via Giuseppe Colombo 60, ground floor