- Docente: Diana Fiorentini
- Credits: 4
- SSD: BIO/10
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Herbal Medicine (cod. 0036)
Learning outcomes
The aim of the course is to give a basic knowledge about the dietary intake and requirements of macro- and micronutrients in common foods, in order to assure health and wellness. Properties and roles of nutrients and non-nutrients are also explained.
Course contents
Assessment of the nutritional status - Height and weight, BMI. Formulation of dietary guidelines: RDA, LARN.
Water - Requirement and water homeostasis in the body. Mineral water.
Carbohydrates - Food sources, digestion and absorption, metabolism and function. Dietary fiber.
Proteins - Food sources and protein quality, essential aminoacids, digestion and absorption, metabolism and function. Protein requirements. Protein malnutrition. Celiac disease.
Fats - Food sources, digestion and absorption, metabolism and function. Saturated and unsaturated fatty acids. Metabolic function of omega 6 and omega 3 fatty acids: biosynthesis and nutritional sources. Cholesterol nutrition and the control of serum cholesterol concentration. Lipoproteins. Diet and prevention of cardiovascular diseases.
Ethanol - Ethanol metabolism, diet and alcoholism.
Vitamins - Nomenclature and properties. Vitamin A, D, E, K: metabolism, functions, requirement, deficiency and toxicity. The B vitamins involved in the metabolism: function, requirement, deficiency. The ascorbic acid and the scurvy.
Minerals - Major minerals and trace elements. Bioavailability, metabolism, requirements, deficiency and toxicity of: Na, K, Ca, P, Mg, F, I, Fe.
Phytochemicals - Secondary plant metabolites. Possible mechanisms of action. Terpenoids: Ginger, Ginko biloba, Ginseng, phytosterols, saw palmetto, lycopen. Phenolic compounds: Echinacea. Antioxidant properties of flavonoids. Tea, Agnocastus, Milk thistle, phyto-oestrogens. Sulphur containing compounds: garlic. Aloe vera, bee products.
Genetically modified foods - Benefits and controversies.
Readings/Bibliography
A. Mariani Costantini, C. Cannella, G. Tomassi " Alimentazione e nutrizione umana" Seconda Edizione, Il Pensiero Scientifico Editore
Useful to consult:
Champe-Harvey-Ferrier "Le basi della Biochimica" Ed. Zanichelli
G.P. Webb "Dietary supplements & functional foods" Blackwell Publishing, in English
Assessment methods
Oral exam
Teaching tools
All the material shown is copied on a CD you can ask to the teacher
Links to further information
https://uniwex.unibo.it - http://campus.cib.unibo.it
Office hours
See the website of Diana Fiorentini