Nutrition for Sport and Health
A.Y. 2024/2025
Learning objectives
The course provides knowledge on the importance of nutritional status for maintaining an organism healthy and able to meet the energy demands of physical activity. Nutritional regimens for adequate nutrient supply based on the classification of sports and the risks and benefits of supplementation will be examined. The principles underpinning the methods for assessing nutritional status and needs of the population and the individual will be analyzed.
Expected learning outcomes
Students will acquire the necessary skills to assess: 1) adequate energy supply, correct distribution and timing of nutrient intake according to nutritional regimens for athletes during training, competition, and recovery; 2) appropriate use of dietary supplements and their mechanisms of action. Students will acquire knowledge about guidelines for a healthy, correct diet, different types of diets, and adjustments for athletes with special dietary needs (celiac disease, vegan).
Lesson period: First 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
First semester
Course syllabus
Nutrition and malnutrition: balance between health and disease
Relationship between lifestyle, genes and health - functional foods and nutraceuticals
Function of nutrients in health and sport:
· Lipids
· Carbohydrates
o Fibers and microbiota
· Proteins
· Nutrients of inorganic origin
· Alcoholic beverages and nervines
Evaluation of Energy expenditure and nutritional status
· Methods for evaluating energy expenditure
o techniques for measuring energy expenditure
o Body composition
o Urine analysis
Metabolic balances
· Oxidative stress and antioxidant activity
· Water-salt balance
o Thermoregulation in athletes
o Sweat, dehydration, hyponatremia and their effects on performance and health
o valuation of water and electrolyte losses
· Acid/base balance
Supplements and supplements for sport
Nutraceuticals and probiotics for health and physical exercise
Applied nutrition
· nutrition and health
o nutritional needs and standards
o Mediterranean diet and food pyramid
Nutrition and sport
· Aspects to consider
· Mass goal
· Mini-cut: short-term calorie cut
· Definition goal
· Metabolic adaptation and energy availability
Food strategies used by athletes
Metabolic adaptation to endurance
Strategies in sport nutrition to support concurrent training (strength + endurance)
Diet-exercise strategies to manipulate availability for training and competition preparation in endurance sport
Nutritional strategies in team sports
Relationship between lifestyle, genes and health - functional foods and nutraceuticals
Function of nutrients in health and sport:
· Lipids
· Carbohydrates
o Fibers and microbiota
· Proteins
· Nutrients of inorganic origin
· Alcoholic beverages and nervines
Evaluation of Energy expenditure and nutritional status
· Methods for evaluating energy expenditure
o techniques for measuring energy expenditure
o Body composition
o Urine analysis
Metabolic balances
· Oxidative stress and antioxidant activity
· Water-salt balance
o Thermoregulation in athletes
o Sweat, dehydration, hyponatremia and their effects on performance and health
o valuation of water and electrolyte losses
· Acid/base balance
Supplements and supplements for sport
Nutraceuticals and probiotics for health and physical exercise
Applied nutrition
· nutrition and health
o nutritional needs and standards
o Mediterranean diet and food pyramid
Nutrition and sport
· Aspects to consider
· Mass goal
· Mini-cut: short-term calorie cut
· Definition goal
· Metabolic adaptation and energy availability
Food strategies used by athletes
Metabolic adaptation to endurance
Strategies in sport nutrition to support concurrent training (strength + endurance)
Diet-exercise strategies to manipulate availability for training and competition preparation in endurance sport
Nutritional strategies in team sports
Prerequisites for admission
Previous knowledge of elements of human anatomy, physiology, metabolism and endocrinology.
Teaching methods
Frontal lectures with slides projection. Attendance is compulsory.
Teaching Resources
Reference material is presented during frontal lectures (slides and scientific articles).
Recommended reference texts:
- Linee guida per una sana alimentazione - revision 2018; Author: CREA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca alimenti e nutrizione.
Available at: https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Recommended reference texts:
- Linee guida per una sana alimentazione - revision 2018; Author: CREA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca alimenti e nutrizione.
Available at: https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Assessment methods and Criteria
Written exam with 4 open questions covering the course content; 75 minutes duration.
Answering all 4 questions and obtaining at least a total score of 18/30 are required to pass the exam.
Answering all 4 questions and obtaining at least a total score of 18/30 are required to pass the exam.
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 3
MED/50 - APPLIED MEDICAL TECHNOLOGY AND METHODOLOGY - University credits: 3
MED/50 - APPLIED MEDICAL TECHNOLOGY AND METHODOLOGY - University credits: 3
Practicals: 24 hours
Lessons: 24 hours
Lessons: 24 hours
Professors:
Codella Roberto, Terruzzi Ileana Marina
Shifts:
Educational website(s)
Professor(s)
Reception:
by appointment
LITA (Segrate)