96232 - Nutrition for Sport, Health and Wellbeing

Learning outcomes

At the end of the course the student will be able to: - Understand the suggestions of National and International Dietary Guidelines and to identify the fundamentals of a healthy eating pattern - Understand the relationship between lifestyle, eating habits and chronic degenerative diseases

Course contents

Nutrition and metabolism of carbohydrates: food sources, digestion, absorption, metabolism and function. Lactose intolerance. Galactosemia. Foods and glucose tolerance, glycemic index. Dietary fibers.

Nutrition and metabolism of fats: food sources, absorption, metabolism and function. Saturated, monounsaturated and polyunsaturated fatty acids. Trans fatty acids. n-6 and n-3 fatty acids: metabolic functions, RDA, nutritional sources and health related properties. Cholesterol nutritional aspects and the control of serum cholesterol concentration. Lipoproteins.

Nutrition and metabolism of proteins: essential aminoacids, food sources of proteins and protein quality, digestion, absorption, metabolism and function. Nitrogen balance and protein turnover. Protein requirements. Protein and disease: celiac disease, protein malnutrition.

Oxidative stress: reactive oxygen species and their relationship with chronic degenerative diseases. Intracellular and extracellular antioxidants.

Nutrition, Health and Wellbeing: Functional foods, nutraceutical compounds and active lifestyle in the prevention of chronic degenerative diseases. Nutraceuticals and cardioprotection. Nutraceuticals and prevention of neurodegenerative diseases. Nutraceuticals and Cancer.

Water: endogenous and exogenous sources. Water requirement. Water homeostasis in the body. Thermoregulation. Water and Sport performance.

Ethanol metabolism, diet and alcoholism. Coffee, tea, cocoa and chocolate

Vitamins: sources and properties. Vitamin A, D, K and E: absorption, metabolism, storage, functions, requirements, deficiency and toxicity. Vitamin C: function, metabolism, requirements, deficiency and toxicity. The B vitamins: function, metabolism, requirements, deficiency and toxicity.

Major minerals and trace elements: absorption, metabolism, excretion, storage, requirements, deficiency and toxicity.

 

N.B .: "This course participates in the University's educational innovation project"

In this context, 12 hours of teaching will be held online.

The teaching methodology includes work in small groups and flipped classrooms.

The teacher will make available to students, on virtual, in-depth material on the subject of dietary guidelines  in different countries. Students will be organized in small groups (5 units). In asynchronous mode, each group will analyze the guidelines of two different countries with the aim of highlighting common aspects and differences. Through scheduled appointments on Teams, the teacher will support each group in their own analysis and in the preparation of a report to be returned to the classroom. During the last 4 hours of the course, in the classroom and in person, in flipped classroom mode, each group will return and discuss the results of their elaboration with all colleagues.

Readings/Bibliography

Scientific papars and documents provided by the teacher.

suggested books:

• The Science of Nutrition 3rd or 4th Edition, by Janice Thompson, Melinda Manore and Linda Vaughan. Editor Pearson.

• Introduction to Human Nutrition 2009 - 2nd edition by Michael J. Gibney, Susan A. Lanham-New, Aedin Cassidy, Hester H. Vorster. Editor Wiley-Blackwell.
  
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• Advanced Sport Nutrition 2021 (3rd Edition)- Dan Bernardot - Ed Human Kinetics.

The first book is available at the Rimini Campus University library.

Teaching methods

This course participates in the University's educational innovation project

- Theoretical lessons.

- Working groups and peer teaching.

Assessment methods

The examination at the end of the course aims to assess the achievement of learning objectives:
- to know the macro and micronutrients in food and their metabolic role
- to know the role of functional foods and bioactive nutraceutical compounds in the prevention of chronic/degenerative diseases

- to know the rationale and evidences to improve health through nutrition.

- to know the rationale behind "food based dietary guidelines"

The exam consists in a written multiple choice test, performed at eol.unibo.it . The test is composed by 40 questions to be answered in 30 minutes.

Each right answer will be awarded with 0,8 point, while wrong answers will be given -0,2 points.

Teaching tools

virtuale.unibo.it platform

eol.unibo.it platform

PPtx slides

Teams Microsoft

audio/video files

Office hours

See the website of Marco Malaguti