The educational objectives of the course are: 1. Know, understand, and remember the basis of Human Nutrition and Dietetic; 2. Be able to apply for each diet the knowledge learned; 3. Achieved autonomy in critically reading, understanding and evaluating scientific literature in the field of Human Nutrition and Dietetic; 4.Be able to communicate the knowledge learned in the specific field with a correct scientific language and scientific rigor; 5. To have acquired the cultural tools to allow the independent study of other topics related to the Human Nutrition and Dietetic;
Course Prerequisites
The course is part of the preparation in General Physiology of students, and, specifically, of training in the field of human nutrition. In order to acquire the relative knowledge, the student is required to possess an adequate knowledge of the cellular membrane mechanisms (carriers, ionic channels, membrane receptors, simple diffusion mechanism, and so on.) and of the intracellular signal transduction mechanisms and intracellular pathways. Furthermore, knowledge of the chemical structure of the main biomolecules and metabolic cycles (krebs cycle, glycolysis, and so on.) is required
Teaching Methods
The following teaching methods and strategies will be used: • Frontal lessons • Problem solving methodology • Practical lessons and classroom exercises • Update seminaries • Drafting of food plan • Use of food composition tables • Use of LARN (Livelli di Assunzione Raccomandata dei Nutrienti) • Use of Nutritional Guidelines for Italian People New teaching methodologies are also used, such as: case-based teaching, problem-based teaching, mock trials.
Assessment Methods
The exam consists at the end of an oral exam in which the student will have to demonstrate that he has gained knowledge on the topics dealt with during the lessons and has processed the information by operating logic links.
Texts
1.Alimentazione e nutrizione Umana di Cannella, et al. Pensiero scientifico editore 2.Fisiologia umana. Un approccio integrato. di Dee U. Silverthorn. Pearson Ed.
Contents
1. Digestive system: anatomical organization; 2. Function of the digestive system: motor, absorbent and secretory functions; 3. Structure and function of:mouth; stomach, small intestine, large intestine; 4. Structure and functions of the liver; 5. Endocrine and esocrine function of pancreas; 6. The glycemic index of food; 7..Digestion, adsorption and bioavailability of macro and micronutrients; 8. Nervous and hormonal control of the digestive function; 9. Nutritional behavior; 10. Energy metabolism; 11. The body composition; 12. Instrumenal measures of energy metabolism and body composition; 13. The gut microbiota; 14. Hydration 15. Merceology: a). protein b). carbohydrate and fibers c) fats or lipids d) vitamins 9). minerals
Course Language
Italian
More information
The teacher is available, by appointement,on friday morning. - Agenda 2030 - OSA - goal number 3 Health and Wellness and 4 Quality of Education
