Human Nutrition
A.Y. 2024/2025
Learning objectives
Knowing the principles of physiology that underlie the processes of digestion and absorption of nutrients. Knowing the functions of macro-and micronutrients and the role of non-nutrients in the human body. Knowing the nutritional characteristics of foods in relation to the needs of the individual.
Expected learning outcomes
Students will acquire: expertise on the role of body composition, energy expenditure and functionality of the digestive system on the health status, compentence on the function of nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins) have in the body and ability in evaluating the use foods as sources of nutrients.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Nutrition:
Principles of anatomy and physiology of the digestive system
Digestion, absorption and metabolism of nutrients
Nutritional role of carbohydrates, lipids, proteins, fiber, vitamins and minerals
Absorption and metabolism of ethanol
Water balance
Energy metabolism and body composition
Food:
Foods as nutrient sources and classification into groups:
- Meats, fish, eggs and legumes and their products
- Milk and dairy products
- Oils and fats
- Fruits and vegetables
- Cereals and their products
Water and beverages (nervine, sweetened, and alcoholic)
Impact of technological processes on the nutritional characteristics of foods
Principles of anatomy and physiology of the digestive system
Digestion, absorption and metabolism of nutrients
Nutritional role of carbohydrates, lipids, proteins, fiber, vitamins and minerals
Absorption and metabolism of ethanol
Water balance
Energy metabolism and body composition
Food:
Foods as nutrient sources and classification into groups:
- Meats, fish, eggs and legumes and their products
- Milk and dairy products
- Oils and fats
- Fruits and vegetables
- Cereals and their products
Water and beverages (nervine, sweetened, and alcoholic)
Impact of technological processes on the nutritional characteristics of foods
Prerequisites for admission
Students need to have adequate knowledge of food components (general and organic chemistry), biological transformations that take place at cellular and human organism level (general biology and applied biochemistry).
Teaching methods
The professors will use lectures as the main teaching method, accompanied by classroom exercises for the calculation of body composition and energy expenditure, and comprehension of nutrition facts labels. The course uses e-learning teaching material present on the Ariel platform consisting of the slides discussed during the lectures. Attendance to lessons is strongly recommended.
Teaching Resources
Slides used by the teacher during lessons and available on the ARIEL platform
Recommended texts:
· Andreoli, Human Physiology and Nutrition, 2019
· LARN IV revision - SINU (Italian Society of Human Nutrition)
· Alberto Daghetta. Publisher: Danone Institute. Series: Items. Food Nutritional and technological aspects DANONE Institute
Recommended texts:
· Andreoli, Human Physiology and Nutrition, 2019
· LARN IV revision - SINU (Italian Society of Human Nutrition)
· Alberto Daghetta. Publisher: Danone Institute. Series: Items. Food Nutritional and technological aspects DANONE Institute
Assessment methods and Criteria
The exam will take place in the form of an oral interview lasting 20-30 minutes.
It will focus on the contents of the course, which include knowledge of basic nutrition at the level of the main nutrients and micronutrients, methods for evaluating body composition and energy expenditure, and the basic principles linked to the food groups linked to the main pathologies.
Evaluation criteria
Knowledge and understanding of the topics covered during the course.
Ability to apply the knowledge acquired to evaluate the biochemistry of foods.
Ability to analyze and critically discuss nutrition principles associated with both excess and undernutrition.
Clarity of presentation and mastery of the specific language of nutrition.
The final evaluation will take into account the level of preparation demonstrated during the oral interview, the ability to critically rework the contents and the quality of the presentation.
Evaluation out of 30.
The dates of the exams and the registration deadline for taking the exam are communicated through the University application (UNIMIA)
Students with DSA and disabilities are asked to contact the Teacher via email at least 15 days before the scheduled exam date to agree on any measures
individualized. In the email addressed to the teacher it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities)
It will focus on the contents of the course, which include knowledge of basic nutrition at the level of the main nutrients and micronutrients, methods for evaluating body composition and energy expenditure, and the basic principles linked to the food groups linked to the main pathologies.
Evaluation criteria
Knowledge and understanding of the topics covered during the course.
Ability to apply the knowledge acquired to evaluate the biochemistry of foods.
Ability to analyze and critically discuss nutrition principles associated with both excess and undernutrition.
Clarity of presentation and mastery of the specific language of nutrition.
The final evaluation will take into account the level of preparation demonstrated during the oral interview, the ability to critically rework the contents and the quality of the presentation.
Evaluation out of 30.
The dates of the exams and the registration deadline for taking the exam are communicated through the University application (UNIMIA)
Students with DSA and disabilities are asked to contact the Teacher via email at least 15 days before the scheduled exam date to agree on any measures
individualized. In the email addressed to the teacher it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities)
BIO/09 - PHYSIOLOGY
MED/49 - FOOD AND DIETETIC SCIENCES
MED/49 - FOOD AND DIETETIC SCIENCES
Lessons: 64 hours
Professor:
Perna Simone
Shifts:
Turno
Professor:
Perna SimoneEducational website(s)
Professor(s)
Reception:
Monday. 10 am to 12 pm.
Via Colombo 62, Building n. 21070. Fist floor. Office 1009