Unit SCIENCE OF NUTRITION

Course
Biology
Study-unit Code
A001071
Curriculum
Bionutrizionistico
Teacher
Bernard Fioretti
Teachers
  • Bernard Fioretti
Hours
  • 47 ore - Bernard Fioretti
CFU
6
Course Regulation
Coorte 2020
Offered
2021/22
Learning activities
Caratterizzante
Area
Discipline del settore biomedico
Academic discipline
BIO/09
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
Italian
Contents

Basic knowledge of the principles: 1) integrated physiology of the gastrointestinal tract and its relation to the endocrine and nervous system, and 2) thermogenesis and metabolism both basal and in relation to physical activity. Nutrients and Nutraceutic.

Reference texts

L. Debellis, A. Poli - Alimentazione, Nutrizione e Salute I ed. EdiSes
Supplementary book: Fisiologia -  molecole, cellule e sistemi - editore Edi-ermes - a cura di D'Angelo e Peres

Educational objectives
Knowledge of the functioning of the digestive system and its interconnection with the nervous and endocrine systems. Ability to know how to interpret and measure the metabolism.
Prerequisites

Knowledge of human anatomy, biochemistry and general physiology is useful

Teaching methods

Frontal lessons

Other information
Baseline metabolic calculation exercises
Learning verification modality

Final oral examination to evaluate the logical and exhibition abilities on the topics.


Extended program

Functional anatomy of the digestive tract. Nervous and hormonal control of the intestine. Gastrointestinal motility. Gastrointestinal secretions. Digestion and absorption mechanisms of nutrients. Intestinal microbiota, probiotics and prebiotics. Water and electrolytes absorption. Central control of body mass and nutrition. Insulin and glucagon. Mechanisms of hunger and satiety. Taste and smell. Energy metabolism and determination. Thermoregulation and thyroid hormones. Metabolism during exercise. Vitamins and mineral salts, functional foods and nutraceuticals. The bioavailability of Nutrition.


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