13952 - Nutritional Biochemistry

Learning outcomes

At the end of the course the student: -knows the basic elements on the biochemical and nutritional role of macro and micronutrients contained in foods commonly used in human nutrition. - will be able to understand the rational use of the main food supplements and phytocomplexes and is able to communicate the guidelines for proper nutrition, in the context of consolidated healthy lifestyles also collaborating in nutritional education programs.

Course contents

 MODULE 1-Prof. Silvana Hrelia

Defining Food Science and Nutrition Science. Food quality and its determinants from farm to fork. The role of consumers and the new "from fork to farm" assumption.

Formulation of dietary guidelines: BMI and biochemical evaluations, RDA, food pyramids. The Mediterranean diet as an example of sustainable diet. Nutrient classes. The seven classes of foods.

Nutrition and metabolism of carbohydrates: food sources, digestion, absorption, metabolism and function. Lactose intolerance. Galactosemia. Foods and glucose tolerance, glycemic index, nutrition of the diabetic. Non energy related functions of carbohydrates. Dietary fiber. Cereals and pseudocereals.

Nutrition and metabolism of fats: food sources, absorption, metabolism and function. Saturated, monounsaturated and polyunsaturated fatty acids. Trans fatty acids. N-6 and n-3 fatty acids: biosynthesis, metabolic functions, RDA, nutritional sources. Cholesterol nutrition and the control of serum cholesterol concentration. Lipoproteins. Oxidative stress: reactive oxygen and nitrogen species. Intracellular and extracellular antioxidants.

Functional foods and nutraceutical compounds in the prevention of chronic degenerative diseases.

Nutrition and metabolism of proteins: essential aminoacids, food sources of proteins and protein quality, digestion, absorption, metabolism and function. Nitrogen balance. Protein requirements. Protein and disease: homocystinuria, phenylketonuria, celiac disease, protein malnutrition.

Water: endogenous and exogenous sources. Water requirement. Water homeostasis in the body.

Ethanol metabolism, diet and alcoholism. Absorption, distribution and metabolism of ethanol. Effect of ethanol on nutritional status, CNS, cardiovascular system, body temperature. Amount of alcohol allowed in the diet.

Coffee, tea, cocoa and chocolate. Effects of caffeine

 

MODULE 2-Prof. Silvana Hrelia

Nutrition and metabolism of vitamins: nomenclature, sources and properties. Vitamin A, D, K and E: absorption, metabolism, storage, functions, requirements, deficiency and toxicity. Vitamin C: function, metabolism, requirements, deficiency and toxicity. The B vitamins involved in the intermediary metabolism: function, metabolism, requirements, deficiency and toxicity.

Nutrition and metabolism of the major minerals and of trace elements: absorption, metabolism, excretion, storage, requirements, deficiency and toxicity

Dietary supplements: definition and legal regulation in the EU dimension. Reasons for taking supplements. Vitamin supplements and mineral supplements: judging the adequacy of micronutrient intakes. Protein supplements. Branched chain aminoacids and creatine: rationale and evidence for the use of supplements. Dietary supplements in sedentary people and in physical activity.

Readings/Bibliography

CARLA PIGNATTI. Biochimica della Nutrizione.Società Editrice Esculapio, Bologna, 2022

A. MARIANI COSTANTINI, C. CANNELLA, G. TOMASSI, Fondamenti di Nutrizione Umana, Il Pensiero Scientifico Editore, Roma.

I.COZZANI e E. DAINESE. Biochimica degli Alimenti e della Nutrizione. Piccin, Padova, 2006

Teaching methods

Theoretical lessons with Power Point slides.

All lectures will be held in the classroom for students in attendance, and recordings will be available on the Panopto platform.

Learning materials (presentations with written text) specially prepared by the instructor and available in PDF format will be made available in the Virtuale environment. These materials will be provided before and during the lecture, as well as articles from open-access scientific journals and lecture videos recorded with the Panopto system (video lessons). These will be provided at the end of the lecture and will be available throughout the academic year in the Virtuale environment.

In particular, attending lectures asynchronously will allow students to prepare independently for the exam, possibly with the instructor's remote supervision.

 

Assessment methods

The examination at the end of the course aims to assess the achievement of learning objectives:
- to know the macro and micronutrients in food and their metabolic role
- to know the role of functional foods and bioactive nutraceutical compounds in the prevention of chronic/degenerative diseases

- to know the rationale and evidence to use nutritional supplements in sedentary people and in physical activity

- to have acquired ability to manage nutrition education programs

Examination consists of an oral examination comprehensive of both the modules. The vote is defined by an oral test with three questions aimed at evaluating the theoretical knowledge about macro and micro nutrients in food, about the possibility to prevent chronic degenerative diseases by an adequate nutrition and to evaluate the knowledge about dietary supplements to compensate potential inadequacy of the diet.

The awarding of the partial grade of the modules will be guided by the following criteria:

• Sufficient or little more than sufficient preparation on the topics covered, poor critical ability, difficulty in using technical language → 18-21;
• Fair or fairly good preparation on the topics covered, fair critical ability, good use of technical language → 22-25;
• Good or more than good preparation on the topics covered, good critical ability, mastery of technical language → 26-29;
• Substantially comprehensive preparation on the topics covered, excellent critical ability, full command of technical language → 30-30L.

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

PC, overhead projector, virtuale.unibo.it, eol.unibo.it, Panopto platform

Office hours

See the website of Silvana Hrelia