Principi di nutrizione con applicazioni all'attività fisica
A.Y. 2025/2026
Learning objectives
Correct nutritional status is important to keep the body healthy and to address the energy expenditure related to physical activity. Therefore, this teaching module aims to illustrate the principles of a correct and wholesome diet according to national (LARN, Guidelines for a Healthy and Proper Diet) and international (EFSA, WHO) scientific documents and address physical activity and sport. The characteristics of the different nutrients and their needs, correct hydration, and the problems associated with the consumption of alcoholic and nervous drinks constitute the basis for formulating balanced diets for the general population and the individual, as well as for athletes. Integration into the physiological diet must be considered necessary when the lack of one or more nutrients can determine a state of undernutrition related to the onset of pathologies. These topics, therefore, represent requisite knowledge for the nutritional biologist.
Expected learning outcomes
At the end of the course, the student must be able to know and select the properties, energy intake, and needs of different nutrients. The exercises will allow the student to learn the use of food databases and the principles for setting up daily and weekly physiological diets. The application to physical activity will permit the student to acquire the basis for the most appropriate energy choices and the correct subdivision of nutrients based on the type of physical exercise, duration, and intensity in association with the "timing" of the performance. The student must also know the meaning of supplementation, its benefits, and its damage.
Lesson period: First 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
First semester
Course syllabus
Nutritional requirements according to the LARN, EFSA, WHO documents, the Guidelines for the Italian population, the documents of the Italian Society of Human Nutrition (SINU)
Nutrients: characteristics, properties and food sources
Hydration, nervous and alcoholic drinks
The regulation CE 1169/11 for nutritional labeling
Nutritional investigation methods
The methodology to estimate the basal expenditure and the energy requirements
The use of food databases
Setting balanced eating patterns for healthy adults
The energy needs and fuel requirements to support training program
Quantity, quality of nutrients and their correct distribution in the daily diet before and during training/ competition, and the recovery phase
The timing of the introduction of nutrients in the various phases of physical activity
Integration and supplements
Nutrients: characteristics, properties and food sources
Hydration, nervous and alcoholic drinks
The regulation CE 1169/11 for nutritional labeling
Nutritional investigation methods
The methodology to estimate the basal expenditure and the energy requirements
The use of food databases
Setting balanced eating patterns for healthy adults
The energy needs and fuel requirements to support training program
Quantity, quality of nutrients and their correct distribution in the daily diet before and during training/ competition, and the recovery phase
The timing of the introduction of nutrients in the various phases of physical activity
Integration and supplements
Prerequisites for admission
The knowledge of biochemistry, biochemistry of nutrition and physiology of nutrition is required
Teaching methods
Lectures supported by projected material and exercises, collective critical analysis of the scientific literature.
Class attendance is strongly recommended.
Reception methods: by appointment
Class attendance is strongly recommended.
Reception methods: by appointment
Teaching Resources
A pdf copy of the power point presentations shown in class will be available on ARIEL
LARN 2024, Italian guide lines 2018, Scientific literature analyzed in class
Mc Ardle, Katch, Katch "Alimnetazione nello sport" Casa Editrice Ambrosiana
M. Giampietro «L'alimentazione per l'esercizio fisico e lo sport» Il Pensiero Scientifico Editore
LARN 2024, Italian guide lines 2018, Scientific literature analyzed in class
Mc Ardle, Katch, Katch "Alimnetazione nello sport" Casa Editrice Ambrosiana
M. Giampietro «L'alimentazione per l'esercizio fisico e lo sport» Il Pensiero Scientifico Editore
Assessment methods and Criteria
The verification of students' preparation is in form of an oral test. During the oral examination, open questions about the basic nutrition and the nutrition topics for physical activity and sport will be done. Exercises on diet planning may also be required. The expected duration of the test is 30 minutes. The evaluation expressed in thirtieths is the result of both the knowledge of the topics covered and the student's critical analysis ability. The score of 30/30 cum laude is assigned in case of excellent mastery of both factors mentioned.
Prior to verbalization, grades are emailed to students for verification and acceptance
Prior to verbalization, grades are emailed to students for verification and acceptance
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Practicals: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Ferraretto Anita
Professor(s)