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.

Course contents

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.

Alcohol and  beverages with nerve stimulant properties

Bioenergetics

Methods for evaluating metabolic expenditure.

The food pyramid and the Mediterranean diet

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

Frontal lessons

Assessment methods

The learning assessment is conducted through a final written exam lasting 30 minutes without the aid of notes or books. The written test consists of true or false sentences.

Teaching tools

PC and projector

Office hours

See the website of Antonello Lorenzini