91015 - Nutritional Biochemistry and Nutraceutics

Learning outcomes

The aim of the course is to give a basic knowledge about the role of macro- and micronutrients in common foods, their dietary intake and requirements, to describe the role of functional foods and nutraceutical compounds in the prevention/counteraction of chronic degenerative diseases, to study the metabolism of the body for the normal state and for states where nutrient availability is altered or disease is imposed, and to give the general rationale about dietary supplements versus dietary changes in sedentary and physically active people.

Course contents

• Food and nutrition: use and operational meaning of the terms. Food safety and nutritional safety.
• Basic nutrition: macronutrients and micronutrients: definition and functions. Essential nutrients. Caloric value of nutrients. Reference values for power supply. Body mass index. Body composition and its modifications. Energy expenditure and its components. Food groups and nutritional characteristics of each group.
• Carbohydrates: nutritional definition, nutritional sources, energy value. Role of available carbohydrates in the diet, minimum requirement and recommended requirement. Glycemic index. Integration of carbohydrate metabolism. Unavailable carbohydrates: dietary fiber. Functional characteristics; Classification of dietary fiber; Role on health;
• Lipids: classification and chemical composition. Nutritional sources and energy value. Fatty acids of nutritional interest: saturated, monounsaturated and polyunsaturated, trans fatty acids. Lipid requirement. Essentiality of fatty acids. Polyunsaturated fatty acids: n-6 and n-3 families. Dietary cholesterol and endogenous cholesterol. Integrated lipid metabolism.
• Proteins: nutritional significance. Protein turnover. The nutritional value of proteins: concept of limiting amino acid, chemical score, biological value, protein complementarity. Integrated metabolism of proteins.
• Vitamins: nutritional significance and relationship with the metabolism. Fat-soluble vitamins: A, D, E, K, their biochemical action and deficiency, recommended needs, food sources and toxicity. Water-soluble vitamins: group B, ascorbic acid, deficiency, recommended needs, food sources.
• Mineral salts: macro minerals: sodium, potassium and chloride; calcium, phosphorus and magnesium. Trace elements or trace elements: iron, copper, zinc, iodine, fluorine, chromium and selenium. Food sources and bioavailability, recommended needs and deficiencies, toxicity.
• Water: exogenous water and endogenous water. Water requirements in adults and children. Water losses of the organism. Total water content of the organism. Alterations of water balance. Water as a food.
• Alcoholic beverages and nerve foods: alcoholic beverages. Absorption, distribution and metabolism of ethanol. Effect of ethanol on nutritional status, CNS, cardiovascular system, body temperature. Amount of alcohol allowed in the diet.
• Nerve foods: coffee, tea, cocoa. Effects of caffeine.
• Nutraceuticals, functional foods, supplements, novel foods: evolution of food science. Definition of functional food. Examples of functional foods. History of functional foods. Definition of Supplements. Differences between functional foods, nutraceuticals, enriched foods, novel foods, food supplements and GMOs. Health claims and their definition by EFSA.
• Food allergies and intolerances

Readings/Bibliography

Advanced Nutrition and Human Metabolism (Sareen S. Gropper, Jack L. Smith etc.). Ed. Cengage Learning; 8° edition

ISBN-10: ‎ 0357449819

ISBN-13: ‎ 978-0357449813

Teaching methods

Lectures with the help of PowerPoint presentations. Use of digital tools to verify ongoing learning (Socrative).

Assessment methods

The written exam aims to evaluate the achievement of the following objectives:

• macro and micronutrients in food and their metabolic role
• the role of functional foods and bioactive nutraceutical compounds in the prevention of chronic / degenerative diseases
• the rationale and evidence for improving health through nutrition.
• the rationale behind the "food-based dietary guidelines"
  

The exam consists of a multiple choice written test.

To take the oral exam, registration through Almaesami is required.

Teaching tools

Socrative (https://www.socrative.com) will be used for self-assessment of learning during the course.

The teaching participates in the University's didactic innovation project.

Office hours

See the website of Cristina Angeloni