13952 - Nutritional Biochemistry

Learning outcomes

At the end of the course, the student will:

• have a foundational understanding of the biochemical and nutritional roles of macronutrients, micronutrients, and nutraceutical components commonly found in foods used in human nutrition. In particular, the student will understand the significance of nutrigenomics/nutrigenetics and the molecular principles underlying them.

• understand the protective and preventive roles of functional foods and nutraceutical components in relation to common diseases.

• be able to comprehend the rationale behind the use of major dietary supplements.

Course contents

INTRODUCTION AND NUTRITIONAL STANDARDS Categories of nutrients, macronutrients and micronutrients. From nutrients to foods. Nutritional quality of food. RDA.

AVAILABLE AND NOT AVAILABLE CARBOHYDRATES Monosaccharides, disaccharides, polysaccharides. Nutrition and metabolism of carbohydrates. Lactose intolerance. Galactosemia. Glucose metabolism. Need of carbohydrates. Foods and glucose tolerance, glycemic index, nutrition and diabetes. Dietary fiber: Resistant starch. Soluble and insoluble fibers. Solubility, viscosity and fermentability of dietary fiber. Benefits and negative effects of the fibers. Recommended intake levels. Food sources. Dietary fiber and health.

PROTEINS Nitrogen balance. Protein turnover. Nutritional features of aminoacids. Transamination reactions. Protein needs and requirements of essential aminoacids. Nutritional value of proteins. Food sources of proteins and protein quality. Protein-energy malnutrition. Celiac disease.

LIPIDS Classification, metabolism, function and food sources of lipids. Monounsaturated and polyunsaturated fatty acids. Trans fatty acids. Plasma lipoproteins. Intake recommendations. Cholesterol. Relationship between lipids and diseases. Essential fatty acids (Linoleic acid and alpha-linolenic acid): metabolic functions, RDA, food sources of Omega-6 and omega-3. Cholesterol function, nutrition and control of serum cholesterol concentration.

WATER Water balance. Water requirements. Endogenous and exogenous sources. Water homeostasis in the body. Water hardness. Water as a drink.

ALCOHOLIC BEVERAGES Ethanol metabolism, diet and alcoholism.

COFFEE, TEA and CHOCOLATE Properties and effects on various organ system of the xanthines, particularly caffeine

VITAMINS Differences between water-soluble and fat soluble. Nomenclature, sources and properties. Possible causes of deficiencies. Vitamins B1, B2, B3, B5, B6, B8, B9, B12 and C: food sources, functions, deficiency. Fat-soluble vitamins: vitamin molecules to activities, functions, food sources, requirements, deficiency and toxicity.

MINERAL Biochemical functions. Bioavailability. Causes of loss of minerals. Functions, deficiencies and toxicity of sodium, potassium, calcium, phosphorus, magnesium, fluoride, iodine, manganese, copper, zinc, selenium and iron.

REACTIVE OXYGEN SPECIES AND ANTIOXIDANTS Reactive oxygen and nitrogen species and oxidative stress. Intracellular and extracellular antioxidants.

FUNCTIONAL FOODS AND NUTRACEUTICALS Functional foods and nutraceutical compounds in the prevention of chronic degenerative diseases.

DIETARY SUPPLEMENTS definition and legal regulation in the EU. Reasons for taking supplements. Vitamin and mineral supplements: judging the adequacy of micronutrient intakes. Protein supplements. Branched chain aminoacids and creatine: rationale and evidence for the use of supplements

Readings/Bibliography

- G. Arienti "Le basi molecolari della nutrizione", IV edizione, Piccin, 2016

- U. Leuzzi, E. Bellocco, D. Barreca "Biochimica della nutrizione", Zanichelli, 2013

- L. Debellis, A. Poli "Alimentazione, Nutrizione e Salute" EdiSES, 2019

 

 

Teaching methods

Oral lessons with PC for Power Point presentations

Students with Specific Learning Disabilities (SLD) or Temporary/Permanent Disabilities:
Students are strongly advised to contact the University's dedicated office in a timely manner (https://site.unibo.it/studenti-con-disabilita-e-dsa/en ). The office will be responsible for proposing any necessary accommodations to the students concerned. Such requests must be submitted to the course instructor for approval at least 15 days in advance. The instructor will evaluate the appropriateness of the proposed accommodations in relation to the learning objectives of the course.

Assessment methods

The assessment provides a single final exam, consisting in an oral test

Teaching tools

Updated slides are available at https://virtuale.unibo.it

Office hours

See the website of Cecilia Prata