HUMAN NUTRITION AND DIETETICS I
Academic year and teacher
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- Versione italiana
- Academic year
- 2021/2022
- Teacher
- GIOVANNI ZULIANI
- Credits
- 6
- Didactic period
- Secondo Semestre
Training objectives
- HUMAN NUTRITION
The aim of the course is to provide knowledge about physiology and biochemistry nutrition, nutritional status, dietetics, food science and their role in human health.
PRINCIPLES OF DIETETICS
To acquire adequate knowledge on how to manage power in physiological and pathological conditions and in particular on the role of macro and micronutrients on overall health. Prerequisites
- HUMAN NUTRITION
Knowledge of human anatomy, chemistry, biochemistry, clinical biochemistry, human physiology, hygiene and food chemistry.
PRINCIPLES OF DIETETICS
Knowledge of human anatomy, chemistry, biochemistry, clinical biochemistry, human physiology, hygiene and food chemistry. Course programme
- HUMAN NUTRITION
The course forecasts 48 hours of teaching.
•ENERGY (12 hours)
Measurement and needs, bioenergetic. Energy expenditure, basal metabolic rate. Measurement of energy expenditure: direct calorimetry, indirect calorimetry, non-calorimetric methods. Factors affecting energy expenditure. Energy requirements of children, adolescent, adult, elderly, pregnant and lactating woman. Physical activity and energy requirements.
•NUTRIENTS (20 hours)
Definition, classification and function. Nutritional requirements. Nutritional quality.
Carbohydrates: nomenclature, classification, function, digestion and absorption, metabolism, energy value, population reference intake.
Dietary fiber: definition, classification and function.
Fats: nomenclature, classification, function, digestion and absorption, metabolism, fatty acids, essential fatty acids, energy value, population reference intake.
Proteins: nomenclature, classification, chemical properties, nutritional & biological significance, function in the diet, digestion and absorption, metabolism, nitrogen balance, essential amino acids, limiting amino acid, protein quality, population reference intake.
Vitamins: definition, classification, function.
Fat-soluble vitamins (retinol equivalents, calciferol, tocopherols, menadione): sources, absorption, transport, metabolism, physiology, excretion, deficiency, hypervitaminosis, recommended intake.
Water-soluble vitamins (thiamine, riboflavin, nicotinic acid, pyridoxine, cobalamin, folic acid, vitamin C): sources, absorption, transport, metabolism, physiology, excretion, deficiency, hypervitaminosis, recommended intake.
Inorganic nutrients (minerals and water) (10 hours).
•FOODS (16 hours)
Role nutritional food: cereals, pulses and nuts, vegetables, fruits, milk and milk products, meat, fish, eggs.
Alcoholic beverages (positive action and damage from abuse); soft drinks; oil and fats; nervine (coffee, tea, cocoa).
Novel food: nutritional value, usage.
Diet therapy of obesity and undernutrition. Recommended Dietary Allowances (LARN, RDA). Dietary guideline. Synoptic food composition tables. Dietetics and its physiologic role. Social feeding. The main aspects of Italian feeding.
PRINCIPLES OF DIETETICS
The energy balance in health and disease. Calculation of requirements and energy expenditure. Quantitative and qualitative composition of the diet. Role of macro and micronutrients feeding with special reference to branched chain amino acids, fats, salt, fiber. The glycemic index and glycemic load of foods. Components of foods involved in food safety risk. Dietary supplements. Oxidative stress: role of food for its prevention and treatment. Labeling of foods. Food security. Functional foods: prebiotics, probiotics, symbiotic. Overweight and obesity: role of nutrition. Nutrition and physical activity. Didactic methods
- HUMAN NUTRITION
The course includes lectures on all topics of the program.
PRINCIPLES OF DIETETICS
The lectures will be delivered with distance learning (video lessons and / or streaming) with integration in the presence, where the epidemiological conditions linked to the transmission of the SARS-CoV-2 virus infection allow it.
Focus groups will also be carried out in presence and also in streaming mode for the benefit of students who are unable to participate in teaching or curricular activities in presence and furthermore these activities will be modulated according to the epidemiological conditions linked to the transmission of the SARS-CoV-2 virus infection. Learning assessment procedures
- HUMAN NUTRITION
The exam is an oral section, lasting about 40-50 minutes, that is designed to assess the degree of subject knowledge and understanding of the topics covered, so the role in the diet of nutrients and food, in addition to energy and nutrient needs. The test has the fundamental objective the performance comparison and connection between the different arguments developed during the course. To pass this test it is required to get at least 18 points out of 30.
PRINCIPLES OF DIETETICS
The learning tests will be carried out in written form in the presence, where the epidemiological conditions related to the transmission of the SARS-CoV-2 virus infection allow it.
THE FINAL GRADE IS A WEIGHTED AVERAGE OF THE MARKS OBTAINED IN EACH TESTS. Reference texts
- HUMAN NUTRITION
Teacher’s handouts.
Fidanza F. (1998), Alimentazione e nutrizione umana, volumi I, II, III e IV, Gnocchi Editore, Idelson, Napoli, Italia.
Mariani Costantini A., Cannella C., Tomassi G. (2011), Alimentazione e nutrizione umana, Il Pensiero Scientifico Ed., Roma, Italia.
PRINCIPLES OF DIETETICS
Fatati G. (2012), Dietetica e Nutrizione: clinica, terapia e organizzazione, 2a edizione, Il Pensiero Scientifico Editore, Roma, Italia.
