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.

- 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

Part One: Basic Nutrition

Overview of the mechanisms regulating food intake, digestion, and absorption

Main factors regulating food intake. Concepts of hunger and satiety.

Biochemical aspects of digestion: hydrolysis reactions, digestive enzymes, bile acids.

Biochemical mechanisms of absorption in the small intestine: amino acids, monosaccharides, lipids.

Carbohydrates

Chemical characteristics of carbohydrates: monosaccharides and their derivatives, disaccharides, polysaccharides.

Carbohydrates in foods.

Dietary reference intakes (LARN) for carbohydrates.

Hormonal regulation of blood glucose: insulin and glucagon.

Glycemic index.

Role of carbohydrates in physical exercise.

Non-digestible carbohydrates: definition of dietary fiber, fiber components, classification of dietary fiber, role of fiber in health.

Lipids

Chemical characteristics of lipids: simple, complex, and derived lipids.

Lipids in foods.

Transport of lipids to tissues and the function of lipoproteins.

Essential fatty acids and long-chain polyunsaturated fatty acids (LC-PUFA).

Trans fatty acids.

Proteins

Proteins and protein turnover.

Amino acids and their dietary sources.

Parameters for evaluating protein quality.

Plant-based and animal-based protein sources.

Concept of protein digestibility.

Protein requirements.

Protein needs for physical activity and branched-chain amino acids (BCAA).

Vitamins

For each vitamin, the following aspects will be addressed: biological function, dietary requirements, and main manifestations of deficiency and excess.

Water-soluble vitamins:

B1 (thiamine), B2 (riboflavin), PP (niacin), B5 (pantothenic acid), B6, H (biotin), folic acid, B12 (cobalamin), vitamin C.

Fat-soluble vitamins:

A (retinol), D, E, and K.

Water and Hydration Balance

Water: chemical characteristics of the water molecule.

Water as a nutrient and its functions in the human body.

Body water and hydration balance.

Mineral waters.

Concepts of euhydration, dehydration, and overhydration.

Water and athletic performance.

Minerals

For each mineral, the following aspects will be addressed: biological function, dietary requirements, and main manifestations of deficiency and excess.

Macrominerals:

Calcium (Ca), Chloride (Cl), Phosphorus (P), Magnesium (Mg), Potassium (K), Sodium (Na), Sulfur (S).

Trace elements and oligoelements:

Iron (Fe), Copper (Cu), Zinc (Zn), Fluoride (F), Selenium (Se), Chromium (Cr), Iodine (I).

Alcoholic and Stimulant Beverages

Alcoholic beverages: wine, beer, and spirits.

Biochemistry and metabolism of ethanol.

Ethanol and health.

Ethanol and athletic performance.

Recommendations for alcohol consumption.

Balanced Diet

Through the presentation of the CREA dietary guidelines, the concepts of a balanced diet will be discussed.

Oxidative Stress and Antioxidant Activity

The oxygen paradox and pathways of reactive oxygen species formation.

Production of free radicals within the cell.

Development of antioxidant defense systems.

Concept of oxidative stress.

Physical activity and oxidative stress.

Introduction to Nutraceuticals

Protective effects of nutraceuticals and an overview of their mechanisms of action.

Examples of nutraceuticals such as polyphenols and sulforaphane will be presented.

Introduction to Bioenergetics

Energy in biological systems.

Energy expenditure and its components: basal metabolic rate, diet-induced thermogenesis, and physical activity.

Introduction to theoretical methods for assessing energy expenditure.

Part Two: Introduction to Sports Nutrition

General Concepts of Sports Nutrition

General principles.

Critical issues in sports nutrition.

Energy requirements.

Nutrient intake before, during, and after physical activity.

Nutritional Considerations for the Vegan Athlete

Introduction to vegan nutrition.

Critical aspects of a vegan diet.

Veganism and athletic performance.

Advantages and limitations of a vegan diet.

Sports Supplements and Ergogenic Aids

Electrolyte and energy supplements.

Factors influencing the absorption of sports drinks and their optimal composition.

Protein supplements and protein requirements for athletes.

Metabolism of branched-chain amino acids in skeletal muscle.

Classification of sports supplements according to the IOC Consensus Statement: Dietary Supplements and the High-Performance Athlete (2018).

 

Readings/Bibliography

*Alimentazione per lo sport e il benessere. Principi di nutrizione (Vol. 1). A cura di Di Giulio, Lorenzini, Malaguti Casa Editrice Ambrosiana 2024.

*Alimentazione per lo sport e il benessere. Nutrizione applicata per lo sport e la salute (Vol. 2). A cura di Di Giulio, Lorenzini, Malaguti Casa Editrice Ambrosiana 2024.

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).

The use of Artificial Intelligence (AI) tools during the exam is prohibited in any form. This includes chatbots, text generators, advanced translators, content synthesizers, and tools integrated into devices. Any use of AI or digital devices of any kind is considered a violation of the principle of honesty and integrity established by the Policy and will result in the cancellation of the exam.

Teaching tools

virtuale.unibo.it

eol.unibo.it

Teams Microsoft

ppt slides

Office hours

See the website of Marco Malaguti