24234 - Human Nutrition

Learning outcomes

At the end of the course the student will know:

- the basic concepts of Human Nutrition, the difference between diet and nutrition, macro- and micro-nutrients, their digestion and absorption and their different functions.

- the main parameters used to evaluate the quality of foods and the effects these have on the organism.

- the issues related to proper hydration, with specific insights related to individuals engaged in strenuous physical exercise.

Course contents

Module 1  (3CFU).

Taste, hunger, appetite and satiety
Smell and taste, appetite, peripheral factors that influence food intake, central factors that influence food intake.

Digestion and absorption
Gastrointestinal tract, oral cavity and esophagus, Stomach, Small Intestine, Large Intestine
Enzymes and zymogens, pancreatic secretion, hormones, bile acids and biliary secretion
Digestion of proteins, digestion of carbohydrates, enzymes used for digestion of carbohydrates
Digestion of lipids, absorption in the small intestine; Amino Acids, Monosaccharides; Fats; Absorption of water-soluble vitamins, fat soluble vitamin absorption, absorption of water and electrolytes; absorption of minerals and trace elements; absorption of different substances, resistance to digestion of nutrients.

Carbohydrates
Chemical characterization of carbohydrates: monosaccharides and their derivatives, Disaccharides, Polysaccharides, Carbohydrates in food, RDAs for carbohydrate, glycemic index, carbohydrates Importance of physical exercise, not-available carbohydrates; Definition of dietary fiber, fiber components, functional classification of dietary fiber; role on health; nutrition recommendations.

Lipids
Fatty acids, cholesterol, presence of lipids in food; oxidation of polyunsaturated fatty acids (lipid peroxidation), absorption and transport; apolipoprotein and function of lipoproteins, metabolism of fatty acids, dietary fatty acids, essential fatty acids and synthesis of prostaglandins, saturated fatty acids, trans fatty acids, monounsaturated fatty acids. Conjugated linoleic acid.

Proteins
The proteins and their turnover, amino acids, dietary sources of amino acids, dietary proteins, branched chain amino acids, protein digestibility, protein quality and methods of measurement; chemical score, biological value, efficiency score, amino acid score corrected for digestibility, protein requirements; Protein turnover and nitrogen balance; Recommended dietary intake, Protein required for physical activity; Protein sources; Problems associated with excessive consumption of protein; Needs of amino acids; Physical activities and eating disorders; Physical activity needs of individual amino acids.

Vitamins

Water-soluble vitamins: B1 (thiamine), B2 (riboflavin), B3 or PP (niacin), B5 (pantothenic acid), B6, H (biotin), folic acid, B12 (cobalamin), Vitamin C. Fat-soluble vitamins A (retinol), D, E and K.

The water and the water balance
The water, the water molecule, water and food, mineral water, water and body water balance; hypohydration and dehydration, overhydration and hyponatremia.

Minerals
Macroelements: calcium (Ca), chlorine (Cl), phosphorus (P), magnesium (Mg), potassium (K), sodium (Na), Sulfur (S).
Micronutrients and trace elements: iron (Fe), copper (Cu), zinc (Zn), fluorine (F), selenium (Se), chromium (Cr), other minerals.

Module 2 (3 CFU), only for second year students

Nutrition: modern challenges for a ancient science
Obesity and malnutrition; Paleolithic Nutrition, Genetically Modified Organisms; The latest fad diet; The world of supplements for athletes; Tradition and science.

Alcoholic beverages and nervine substances
Alcohols; Ethyl alcohol in the human, benefits of wine consumption and "French paradox"; Absorption and metabolism of alcohol, Alcohol and driving Alcohol and sport.
Nervine Drinks, general characteristics, coffee, tea and cola drinks, Caffeine, Caffeine and sports activity.

Nutritional history
Methods of detection, analysis of diets; Analysis of the consumption of one or more days; Models of diaries.

Bioenergetics
Thermodynamics, energy in biological systems, forms of energy in biological systems; The body gets energy from nutrients, redox reactions, production of ATP from oxidation of macronutrients; Relation between the lipid and carbohydrate metabolism; The energy value of nutrients; The limit of the bomb calorimeter is the coefficient of digestibility, net energy value of nutrients, energy metabolism in physical exercise; Activities of short duration and high intensity, short duration activities and high intensity; Activities long-term and medium intensity; type of muscle fibers and preferential use of different metabolic pathways, slow and fast fibers.

Methods of evaluation of the energy expenditure
Energy demand, Energy Expenditure, Components of total energy expenditure, energy expenditure measurement techniques; indirect and direct calorimetry, factorial method: LAF-IEI and MET for the calculation of energy expenditure.

Balanced diet
Recommended diets, Mediterranean diet, food pyramid and Nutrition in different periods of life.

Readings/Bibliography

Principi di Nutrizione  . A cura di: Biagi, Di Giulio, Fiorilli e Lorenzini. Giugno 2010, Casa Editrice Ambrosiana. Volume 1 della collana: Nutrizione per lo Sport.    

Teaching methods

The Human Nutrition course for the first year students is represented by this course of 3 CFU (24 h) of Professor Marco Malaguti.

The Human Nutrition course for the second year students is divided in two modules: one of 3 CFU (24 h) of Professor Marco Malaguti, another of 3 CFU (32 h) of Professor Antonello Lorenzini.

Assessment methods

The learning assessment is conducted through a final written exam lasting 1 hour without the aid of notes or books. The written test consists of 25 questions true or false, and 2 open questions for which are provided delimited spaces where the answer should be given.  

Teaching tools

PC, video projector

Office hours

See the website of Antonello Lorenzini

See the website of Marco Malaguti