- Docente: Alessandra Bordoni
- Credits: 6
- SSD: BIO/10
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 8528)
Learning outcomes
In the end of the course, the student knows the specific functions of each nutrient and its role in the human body. He/she is able to evaluate the nutritional value and adequacy of a food
Course contents
1. The balanced diet. Fronm foods to nutrents: physiology of the digestion and absorption
2. Protein and aminoacids (digestion and absorption, metabolism, function)
3.Glycemic carbohydrates: starch and sugars. Digestion and absorption, metabolism, function. Insulin and glucagon. Glycemic index
4. Non-glycemic carbohydrates
5. Lipids: fatty acids and essential fay acids. Digestion and absorption, metabolism and function
6. Cholesterol and lipoproteins
7. Energetic balance
8. Water
9. Vitamins
10. Macrominerals: sodium and kalium, calcium and iron
11. Microminerals: zinc, selenium and iodine
Readings/Bibliography
Costantini A.M., Cannella C., Tomassi G. Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore
Teaching methods
During the lessons the general problems concerning the role of nutrients in the human body will be discussed, as well as the importance of a correct, balanced diet for the maintenance of health and wellbeing. Drill lessons will allow to understand how to measure the nutritional value of food
Assessment methods
Oral examination in the end of the course
Teaching tools
Projector, PC, overhead projector. Laboratory for practical activities
Office hours
See the website of Alessandra Bordoni