13952 - Biochemistry of Nutrition

Learning outcomes

At the end of the course, students will know the biochemical processes related to the interaction between nutrients and the body’s molecular structures. In particular, they will understand the importance of nutrigenomics and nutrigenetics, as well as the molecular principles underlying these fields. Students will be able to understand the molecular mechanisms involved in the development of certain nutrition-related diseases. They will also be able to explain to patients how a proper diet can modulate the expression of proteins that regulate energy expenditure, modify body composition, and positively influence nutritional and health status.

Course contents

Fundamentals: Nutrients and their functions. Essential nutrients. Nutritional status and its assessment. Nutritional and energy requirements. Body mass index and its correlations. Body composition and its changes. Energy balance and its components: basal metabolism and total metabolism.

Integration of metabolism and energy requirements of the main organs; metabolic correlations among organs.

Nutritional sensors: Short-term and long-term regulation of energy balance. Gastrointestinal and adipose tissue signals in appetite control. Adaptation to fasting.

Caloric nutrients

Carbohydrates: biochemical and nutritional role. Characteristics and functions of dietary fiber. Digestion and absorption of carbohydrates. Glucose transporters and their characteristics. Glycemic index and glycemic load of foods. Biochemical and nutritional aspects affecting the metabolic utilization of carbohydrates. Metabolic consequences of insulin deficiency. Type 1 and type 2 diabetes: causes, metabolic imbalances, and correlations with obesity.

Lipids: biochemical and nutritional role. Digestion and absorption of lipids. Biochemical composition, functions, and metabolism of the different lipoproteins. LDL receptors. Regulation of cholesterol metabolism. Development of atheromatous plaque. Correlations between lipids and obesity, and between lipids and atherosclerosis. Essential fatty acids and their derivatives: biochemical and nutritional aspects.

Proteins: biochemical and nutritional role. Biological value and protein requirements. Protein complementarity. Nitrogen balance. Protein turnover and its regulation. Digestion and absorption of proteins. Fate of amino acids. Metabolic and nutritional role of branched-chain amino acids. Protein and protein-energy malnutrition: biochemical basis and adaptations.

Micronutrients: biochemical and biological role of mineral salts, with a focus on iron and calcium homeostasis. Water-soluble and fat-soluble vitamins. Biochemical characteristics and coenzymatic activity. Requirements, food sources, and factors influencing bioavailability. Deficiency syndromes. Nutraceuticals and functional foods: biochemical and nutritional role.

Readings/Bibliography

Pignatti C. "Biochimica della Nutrizione", ed Esculapio, 2022

ISBN: 9788893852852

Teaching methods

Teaching will consist of lectures and supplementary teaching methods, including in-depth analysis of current topics, such as comparisons between diets, carried out by groups of students. Self-learning quizzes will be administered through the Wooclap platform.

Students with Specific Learning Disorders (SLD) or temporary or permanent disabilities:

Students are advised to contact the relevant University Office in good time: https://site.unibo.it/studenti-con-disabilita-e-dsa/it

The Office will propose any necessary adjustments to the students concerned. These adjustments must in any case be submitted to the lecturer for approval at least 15 days in advance. The lecturer will assess their appropriateness, also in relation to the learning objectives of the course.

Assessment methods

Assessment of learning for the Nutritional Biochemistry module will take place through a written test designed to evaluate the knowledge acquired during lectures. Registration through AlmaEsami is required in order to take the written test.

The written test consists of 12 true/false questions, worth 0.5 points for each correct answer, and 12 multiple-choice questions with 3 possible options, worth 0.75 points for each correct answer. A score higher than 30.5 entitles the student to a final grade of 30 cum laude. The test lasts 15 minutes.

If a student decides to retake the exam, regardless of the outcome, the result obtained in the previous exam will be automatically cancelled.

The exam may be retaken in any examination session.

As this module is part of an Integrated Course, a passing exam result will remain valid for 1 year from the exam date. After this period, the result obtained will expire.

Registration is required by Alma Esami. The final vote of the integrated course will be the arithmetic average of the marks obtained in the two parts (Physiology of Nutrition and Nutritional Biochemistry).

Students with DSA or temporary or permanent disabilities: it is recommended to contact the competent University Office in time (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). It will be the responsibility of the Office to propose any adaptations to the students concerned, which must however be submitted, at least 15 days in advance, to the approval of the teacher, who will evaluate the opportunity also in relation to the educational objectives of the course.

Regarding learning assessments, the use of AI is prohibited. Any use constitutes a violation of academic integrity.

Teaching tools

The course will consist of lectures and discussions. The slides presented during lectures will be made available to students on the dedicated teaching materials website, Virtuale.

Office hours

See the website of Cristiana Caliceti