78799 - FISIOLOGIA DELLA NUTRIZIONE

Learning outcomes

At the end of the Lecture the student:
-Knows the physiological basis of the science of nutrition;
 -Knows the underlying mechanisms of the main diseases of the intestinal tract (gastro esophageal reflux disease, helicobacter infection, gallstones, dysbiosis, inflammatory bowel disease, colorectal cancer)
 -Is able to analyze a food diary and identify major dietary mistakes;
-Can perform anthropometric measures and recognize the presence of Metabolic Syndrome;
- Can suggest personalized nutritional plans;
-Is able to change or correct nutritional or dietary plans taking into account the calculation of energy and nutrient and the molecular effects elicited by single food constituents;
- Is able to apply the theoretical knowledge acquired in the management of nutrition, in public and private companies.

 

Course contents

Functions of the digestive system
Motility of the digestive system
The gastrointestinal secretions
Digestion and absorption of macro-and micronutrients
The adipose organ
Hunger, appetite, satiety
The Enteric Nervous System
The taste
The role of insulin
The energy metabolism
Energy balance and regulation of nutrient intake
Evolution of human nutrition
Evolution of food consumption
Food and nutrients
Food consumption and diets

In Depth:
The gastro esophageal reflux diseases
The pharmacological control of gastric acidity
Helicobacter pylori
Gallstones
Metabolic Syndrome and Type 2 Diabetes
The antimicrobial peptides
The role of the microbiota
Probiotics and prebiotics
The concept of biofilm
Overweight and obesity
Dyslipidemia, atherosclerosis and metabolic syndrome
Products Labelling
RDA and LARN
The glycemic index of foods and meals
The Dietary Fiber
Fatty acids of the series 3 and 6
Excess protein and Gout
Water and water balance
Bioflavonoids, terpenes, phytosterols
Food additives
Sweeteners
Novel food, sustainable agriculture and critical consumption
Allergies and intolerances
Diets for all and personalized diets
The nutritionist intervention
The eating disorders.

Readings/Bibliography

It is not necessary to purchase specific books. During the course, teaching material is provided. It is also available through a username and password at AMSCampus - AlmaDL - University of Bologna.

 

Teaching methods

The Lecture consists of 6CFU of which 5CFU of frontal lectures and 1 CFU, corresponding to 15 hours of practical work in the laboratory. The practical exercises are carried out in the Laboratory of Molecular Biology (Via Belmeloro 8) equipped with 40 individual workstations. The objective of the practical classes is toprovide the student well-known with the manipulation of protein samples, including the enzymatic digestions.

Assessment methods

The final exam aims to assess the achievement of the knowledge and skill described. The final score of the integrated exam of Anatomical and Functional Bases ofFood Science is defined by oral examination on the basis of the average scores obtained on answer regarding specific questions the two Lectures on topics related to the main objectives of the course.

Teaching tools

Teaching Material: slides presented in class are made available to students in electronic format via the Internet. Such a material should be printed before Lecture. To get educational materials: http://campus.unibo.it/. Access is reserved to Alma Mater students.

Office hours

See the website of Enzo Spisni