85030 - 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 nutritional needs of the athlete, the timing of how the energy reserves are exploited by the body and the optimal nutrition to prepare the body for a specific exercise. The student knows what are the basic principles of nutrition during exercise and what are the best strategies to maximize recovery.

Course contents

Basic Nutrition

Nutrients and their functions. Macronutrients and micronutrients. Essential nutrients. Caloric value of nutrients. Nutrient and energy needs. Nutrition status: determinants and indicators. Body mass index and correlations. Body composition and its modifications. Energy balance and its components. Food groups and nutritional characteristics of each group.

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

Nutrition in Sport

Introduction to sports nutrition:

General principles - Critical points of sports nutrition - Energy requirements and body weight - Nutrient intake before, during and after sporting activity.

Nutritional measures for the vegetarian sportsman.

Sports supplements and supplements:

Energy saline supplements - Factors influencing the absorption of sports drinks and their optimal composition. Energy supplements containing lipids. Protein supplements and protein requirements for the athlete. Metabolism of branched chain amino acids in muscle. Other molecules of amino acid derivation used as supplements - Creatine, L-carnitine, Carnosine, Supplements of molecules with antioxidant action.

N.B.:"The course participates in the University's teaching experimentation project (DDI)".

 

Readings/Bibliography

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

*Alimentazione per lo sport e la salute. A cura di Biagi, Di Giulio, Fiorilli e Lorenzini. 2010, Casa Editrice Ambrosiana. Volume 2 della collana: Nutrizione per lo Sport.

Fondamenti di Alimentazione e Nutrizione Umana. C. Pignatti. Ed Esculapio Bologna, 2020

Additional materials will be provided by the teacher

* Books available at UNIBO libraries

Teaching methods

Frontal lessons-

Work groups, student presentation on specific topics assigned by the teacher

Assessment methods

Learning will be evaluated by summing the results obtained by the student in the tasks (non mandatory) assigned during the course (max 2/30) and in the final written test.

Up to 2 points will be assigned through tasks and exercises to be performed during the course (development of presentations on assigned topics, exercises to be performed on the IOL platform).

Final written test (up to 30,5 points): written exam consisting of a test of 25 multiple choice questions plus 20 True/False questions to be completed in 30 minutes, extra time is guaranteed DSA certified students and "Erasmus Student".

The test vote is calculated by attributing:

+1.0 points for each correct multiple choice answer
-0.1 points for each wrong multiple choice answer

+0.4 points for each True/False answer

0 points for each wrong True/False answer

0 points for each not given answer

"Cum Laude" is awarded if the overall score (sum of task's score + final test score) is equal or higher than 33/30

Where necessary the vote of the HUMAN NUTRITION course will be rounded to the nearest whole number (example 1: score 24.6: grade 25. Example 2: score 27.4: grade 27. Example 3: score 25.5: grade 26 ).

Since the HUMAN NUTRITION course is a component of the integrated BIOCHEMISTRY AND HUMAN NUTRITION course C. I. the final grade of the C.I. will be given by the average of the marks obtained in BIOCHEMISTRY and in HUMAN NUTRITION

Teaching tools

virtuale.unibo.it

eol.unibo.it

Teams Microsoft

ppt slides

Office hours

See the website of Marco Malaguti