Nutritional Bases in Sport
A.Y. 2024/2025
Learning objectives
The course provides knowledge in the evaluation of the nutrition and characteristics of foods, the energy supply needed to sustain physical activity, nutritional needs during training and competition.
Expected learning outcomes
Students will acquire knowledge in the characteristics of foods, the required daily distribution of nutrient intake during training and competition, the nutrients appropriate for pre-competition and recovery, the major dietary supplements and their mechanism of action.
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
LINEA A
Responsible
Lesson period
Second semester
Course syllabus
Prof.ssa ERBA
Food as a source of nutrients, which are divided in subgroups
· Definition of food and food groups
· Meat, fish, eggs, and legumes
· Milk and dairy products
· Cereal and cereal products
· Oil and dietary fats
· Fruit and vegetables
· Alkaline diet
· Ketogenic diet
· Zone diet
· Mediterranean diet
Prof.ssa TERRUZZI
· Nutrition, metabolism, physical responses to exercise
-Energy and nutrient requirements in athletes
-Macronutrients and micronutrients
-Carbohydrates
-Proteins
-Lipids
-Human digestion and nutrients absorption
Prof. MALAVAZOS
· The different tools available to the specialist for proper body composition assessment;
· Supplements in sports practice;
· Obesogenic environment: foods with high energy density and low nutritional content;
· The sedentary syndrome;
· Strategies to counter obesogenic environment and sedentariness;
· Strategies for approaching the patient with overweight or obesity to proper exercise;
· Hydration, how to prevent dehydration and needs in different age groups.
Food as a source of nutrients, which are divided in subgroups
· Definition of food and food groups
· Meat, fish, eggs, and legumes
· Milk and dairy products
· Cereal and cereal products
· Oil and dietary fats
· Fruit and vegetables
· Alkaline diet
· Ketogenic diet
· Zone diet
· Mediterranean diet
Prof.ssa TERRUZZI
· Nutrition, metabolism, physical responses to exercise
-Energy and nutrient requirements in athletes
-Macronutrients and micronutrients
-Carbohydrates
-Proteins
-Lipids
-Human digestion and nutrients absorption
Prof. MALAVAZOS
· The different tools available to the specialist for proper body composition assessment;
· Supplements in sports practice;
· Obesogenic environment: foods with high energy density and low nutritional content;
· The sedentary syndrome;
· Strategies to counter obesogenic environment and sedentariness;
· Strategies for approaching the patient with overweight or obesity to proper exercise;
· Hydration, how to prevent dehydration and needs in different age groups.
Prerequisites for admission
Previous knowledge of food components (general and organic chemistry) and biological transformation at the cell and the organ level (general biology and biochemistry).
Teaching methods
The professor will use lectures as the main teaching method, accompanied by classroom exercises for the calculation. 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 provided by the teachers, available on the ARIEL platform
Recommended texts:
-Principi di nutrizione - CEA Editore, 2010
-Alimentazione per l'esercizio fisico e lo sport - Il pensiero Scientifico Editore, 2005
-Chimica degli alimenti (P Cabras, A Martelli) - Piccin, 2004
-SIO-ADI Italian Standards for the Treatment of Obesity. Available at the link: https://www.sio-obesita.org/wp-content/uploads/2017/09/STANDARD-OBESITA-SIO-ADI.pdf
-Special Issue (2021): Exercise Training in Management of Obesity in Adults: Report from the EASO Physical Activity Working Group. Disponibili al link: https://onlinelibrary.wiley.com/toc/1467789x/2021/22/S4
-Livelli di Assunzione di riferimento di nutrienti ed energia per la popolazione italiana LARN - IV revisione 2014; Editore SICS; Autore: Società Italiana di Nutrizione Umana.
-Linee guida per una sana alimentazione - revisione 2018; Autore: CREA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca alimenti e nutrizione. Disponibili al link: https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Recommended texts:
-Principi di nutrizione - CEA Editore, 2010
-Alimentazione per l'esercizio fisico e lo sport - Il pensiero Scientifico Editore, 2005
-Chimica degli alimenti (P Cabras, A Martelli) - Piccin, 2004
-SIO-ADI Italian Standards for the Treatment of Obesity. Available at the link: https://www.sio-obesita.org/wp-content/uploads/2017/09/STANDARD-OBESITA-SIO-ADI.pdf
-Special Issue (2021): Exercise Training in Management of Obesity in Adults: Report from the EASO Physical Activity Working Group. Disponibili al link: https://onlinelibrary.wiley.com/toc/1467789x/2021/22/S4
-Livelli di Assunzione di riferimento di nutrienti ed energia per la popolazione italiana LARN - IV revisione 2014; Editore SICS; Autore: Società Italiana di Nutrizione Umana.
-Linee guida per una sana alimentazione - revisione 2018; Autore: CREA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca alimenti e nutrizione. Disponibili al link: https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Assessment methods and Criteria
The final written exam is composed of 60 multiple choice questions on topics covered during the course; test duration 75 minutes. The exam dates will be announced at the beginning of the course and posted on the course webpage. Students must register online via SIFA by the deadline for the exam. The grade is expressed as 30/30 points; students will be notified of their grade individually via the University's automated email notification and grade registration system.
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Lessons: 42 hours
Shifts:
LINEA B
Responsible
Lesson period
Second semester
Course syllabus
Prof.ssa ERBA
Food as a source of nutrients, which are divided in subgroups
· Definition of food and food groups
· Meat, fish, eggs, and legumes
· Milk and dairy products
· Cereal and cereal products
· Oil and dietary fats
· Fruit and vegetables
· Alkaline diet
· Ketogenic diet
· Zone diet
· Mediterranean diet
Prof.ssa TERRUZZI
· Nutrition, metabolism, physical responses to exercise
-Energy and nutrient requirements in athletes
-Macronutrients and micronutrients
-Carbohydrates
-Proteins
-Lipids
-Human digestion and nutrients absorption
Prof. MALAVAZOS
· The different tools available to the specialist for proper body composition assessment;
· Supplements in sports practice;
· Obesogenic environment: foods with high energy density and low nutritional content;
· The sedentary syndrome;
· Strategies to counter obesogenic environment and sedentariness;
· Strategies for approaching the patient with overweight or obesity to proper exercise;
· Hydration, how to prevent dehydration and needs in different age groups.
Food as a source of nutrients, which are divided in subgroups
· Definition of food and food groups
· Meat, fish, eggs, and legumes
· Milk and dairy products
· Cereal and cereal products
· Oil and dietary fats
· Fruit and vegetables
· Alkaline diet
· Ketogenic diet
· Zone diet
· Mediterranean diet
Prof.ssa TERRUZZI
· Nutrition, metabolism, physical responses to exercise
-Energy and nutrient requirements in athletes
-Macronutrients and micronutrients
-Carbohydrates
-Proteins
-Lipids
-Human digestion and nutrients absorption
Prof. MALAVAZOS
· The different tools available to the specialist for proper body composition assessment;
· Supplements in sports practice;
· Obesogenic environment: foods with high energy density and low nutritional content;
· The sedentary syndrome;
· Strategies to counter obesogenic environment and sedentariness;
· Strategies for approaching the patient with overweight or obesity to proper exercise;
· Hydration, how to prevent dehydration and needs in different age groups.
Prerequisites for admission
Previous knowledge of food components (general and organic chemistry) and biological transformation at the cell and the organ level (general biology and biochemistry).
Teaching methods
The professor will use lectures as the main teaching method, accompanied by classroom exercises for the calculation. 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 provided by the teachers, available on the ARIEL platform
Recommended texts:
-Principi di nutrizione - CEA Editore, 2010
-Alimentazione per l'esercizio fisico e lo sport - Il pensiero Scientifico Editore, 2005
-Chimica degli alimenti (P Cabras, A Martelli) - Piccin, 2004
-SIO-ADI Italian Standards for the Treatment of Obesity. Available at the link: https://www.sio-obesita.org/wp-content/uploads/2017/09/STANDARD-OBESITA-SIO-ADI.pdf
-Special Issue (2021): Exercise Training in Management of Obesity in Adults: Report from the EASO Physical Activity Working Group. Disponibili al link: https://onlinelibrary.wiley.com/toc/1467789x/2021/22/S4
-Livelli di Assunzione di riferimento di nutrienti ed energia per la popolazione italiana LARN - IV revisione 2014; Editore SICS; Autore: Società Italiana di Nutrizione Umana.
-Linee guida per una sana alimentazione - revisione 2018; Autore: CREA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca alimenti e nutrizione. Disponibili al link: https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Recommended texts:
-Principi di nutrizione - CEA Editore, 2010
-Alimentazione per l'esercizio fisico e lo sport - Il pensiero Scientifico Editore, 2005
-Chimica degli alimenti (P Cabras, A Martelli) - Piccin, 2004
-SIO-ADI Italian Standards for the Treatment of Obesity. Available at the link: https://www.sio-obesita.org/wp-content/uploads/2017/09/STANDARD-OBESITA-SIO-ADI.pdf
-Special Issue (2021): Exercise Training in Management of Obesity in Adults: Report from the EASO Physical Activity Working Group. Disponibili al link: https://onlinelibrary.wiley.com/toc/1467789x/2021/22/S4
-Livelli di Assunzione di riferimento di nutrienti ed energia per la popolazione italiana LARN - IV revisione 2014; Editore SICS; Autore: Società Italiana di Nutrizione Umana.
-Linee guida per una sana alimentazione - revisione 2018; Autore: CREA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca alimenti e nutrizione. Disponibili al link: https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018
Assessment methods and Criteria
The final written exam is composed of 60 multiple choice questions on topics covered during the course; test duration 75 minutes. The exam dates will be announced at the beginning of the course and posted on the course webpage. Students must register online via SIFA by the deadline for the exam. The grade is expressed as 30/30 points; students will be notified of their grade individually via the University's automated email notification and grade registration system.
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 6
Lessons: 42 hours
Shifts:
Professor(s)
Reception:
Wednesday 14.30-15.30
IRCCS Policlinico San Donato