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

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

Main Books

*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 Book

Advanced Sport Nutrition 2021 (3rd Edition)- Dan Bernardot - Ed Human Kinetics.

Additional materials will be provided by the teacher

* Books available at UNIBO libraries

Teaching methods

Lectures

Lectures delivered by the instructor using slides and, where appropriate, short videos as supporting materials.

Flipped Classroom

The course includes flipped classroom activities on specific topics in nutrition and sport.

Students, organized into groups of four, will work on selected scientific articles agreed upon with the instructor. Based on the assigned materials, each group will prepare a 20-minute presentation to be discussed in class with their classmates. The aim is to critically summarize the scientific content, highlight its relevance to nutrition applied to physical activity, and communicate it using appropriate language.

This activity contributes to the development of independent study skills, collaboration, scientific communication skills, and the critical use of evidence.

Assessment will take into account the accuracy and relevance of the information presented, the effectiveness of the presentation, and the ability to keep within the allocated time.

Computer Lab Exercises

The course includes computer lab exercises based on the use of artificial intelligence chatbots. The chatbot is used as a simulator of professional scenarios, allowing students to engage with realistic and variable requests, receive immediate feedback, and critically reflect on the accuracy of the information provided.

Students interact with the chatbot to practise communicating accurate, scientifically grounded nutritional information, while respecting the professional competences of graduates in Exercise and Sport Sciences and the limits related to dietary prescription.

The activity is designed to develop communication skills, critical thinking, and the application of nutritional knowledge in realistic contexts.

Assessment methods

Assessment will be based on the sum of the results achieved by each student in the group assignments submitted through the virtuale.unibo.it platform during the course, worth up to 2 points, and the score obtained in the final written test.

The final test will consist of a written examination made up of 40 multiple-choice questions to be completed within a maximum time of 32 minutes, except in the case of students with certified Specific Learning Disorders (SLD) or Erasmus students.

The final test score will be calculated as follows:

+0.8 points for each correct multiple-choice answer
-0.1 points for each incorrect multiple-choice answer
0 points for each unanswered question

Honours will be awarded if the total score obtained by adding the group assignment mark to the final test score is greater than or equal to 32/30.

Where necessary, this mark will be rounded to the nearest whole number. For example: a score of 24.6 will be rounded to 25; a score of 27.4 will be rounded to 27; a score of 25.5 will be rounded to 26.

The use of Artificial Intelligence (AI) tools during the examination is prohibited in any form. This includes chatbots, text generators, advanced translators, content summarizers, and tools integrated into devices. Any use of AI tools, as well as any use of digital devices of any kind, will be considered a breach of the principles of honesty and fairness set out in the University Policy and will result in the cancellation of the examination and/or disciplinary measures.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

virtuale.unibo.it

eol.unibo.it

Teams Microsoft

ppt slides

Office hours

See the website of Marco Malaguti