Università degli Studi di Perugia

Unit NUTRITIONAL BIOCHEMISTRY

Course
Biology
Study-unit Code
GP004097
Curriculum
Bionutrizionistico
Teacher
Serena Porcellati
Teachers
  • Serena Porcellati
Hours
  • 42 ore - Serena Porcellati
CFU
6
Course Regulation
Coorte 2021
Offered
2021/22
Learning activities
Caratterizzante
Area
Discipline del settore biomolecolare
Sector
BIO/10
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
Italian
Contents
The criteria for the assessment of nutritional needs. Energy needs. Nutrition and feeding. Essential nutrients and demands. General principles of lipid digestion; dietary fiber and its use on the part of the bacterial flora. Metabolic -fasting regulatory power. oxygen and formation of toxic compounds. Food as a source of antioxidants. Vitamins and minerals. Nutrition and disease. Allergies and intolerances.
Reference texts
FERRIER D.R., Le basi della biochimica, Casa editrice Zanichelli

LEUZZI U., BELLOCCO E., BARRECA D., Biochimica dela nutrizione, Casa editrice Zanichelli

ARIENTI G., Le basi molecolari della nutrizione, Casa editrice Piccin.
Educational objectives
Good knowledge of the complex mechanisms that allow the human body to use the energy of the nutrients to maintain the high degree of order that distinguishes living matter .
Teaching methods
Face to face.
Other information
Explanations and delucidations are very important for exams.
Learning verification modality
Oral exam
Extended program
Composition of the human body: the five-level model . Body mass and lipid alipidica . Body Mass Index ( Body Mass Index) . Techniques used to evaluate the body mass and lipid alipidica . The reference person .Need energy The energy function of food . Elements of thermodynamics . The need for energy . Energy consumption . Criteria for the assessment of nutritional needs , RDAs and dietary guidelines .Basal metabolic rate . Resting energy expenditure . Diet-induced thermogenesis . Thermogenic effect of physical activity . Techniques for the determination of energy consumption. Redox reactions . Energy-rich compounds . The compounds of high-energy phosphate . Coupled reactions . Reactions of substrate-level phosphorylation .Proper nutrition essential nutrients, deposits and reserves, nutritional standards. Essential nutrients and needs. Health effects not related to the essential. Tables of recommended intake of nutrients. The need and adaptability. Taking desirable. Nutrient utilization. The quality of the diet. The dietary guidelines. Carbohydrates. General, classification and structure. Transport of carbohydrates. The GLUT. Need carbs. Digestion of dietary carbohydrates. Glycemic response to foods. Fiber. Chemical composition, physical and chemical properties. Application of the fiber by the intestinal bacterial flora. Probiotics and prebiotics. Protein. The multiple functions of the proteins. Nutritional considerations on amino acids. Deposits and reserves. Transport of amino acids in various organs. Protein quality and its evaluation. Turnover of proteins in the human body. Need protein.Amino acid metabolism. General aspects. The defects of amino acid metabolism.The conversion of the amino acids in specialized products. General aspects. Porphyria. The degradation of heme. Jaundice. Other nitrogen-containing compounds. Lipids. The lipids: polyfunctional molecules (fatty acids, triacylglycerols, phospholipids, cholesterol); essential fatty acids. Lipid metabolism of the diet. Digestion and absorption of lipids. Lipid transport. Malabsorption of lipids. Lipid metabolism complex. The phospholipids, the glycophospholipds and eicosanoids (prostaglandins and related compounds). Cholesterol metabolism of lipoproteins and steroids. Cholesterol and lipoproteins. Cholesterol and derivatives: structures, functions and biosynthesis - Adjusting cholesterol. Lipoproteins and cholesterol transport.

Vitamins. You need vitamins. Food sources. Fat-soluble vitamins (A, E, D, K). Water-soluble vitamins: vitamin C and B vitamins, such as vitamins, coenzymes. Vitamino similar substances. Ethanol Alcoholic beverages. Absorption and metabolism. Nutritional value of ethanol. Use nutritional and systemic effects of alcohol. The nutritional value of alcoholic and nervine. The oxygen and the formation of toxic compounds. Foods rich source of antioxidants. Fasting malnutrition and undernourishment obesity metabolic regulation in force fast cycle. Mechanisms of hormone action main mechanisms of action of hormones and signaling effect of hormones on the metabolism of macronutrients glycogen and glucose homeostasis .. The role of glucagon and insulin in regulating blood sugar. POWER AND DISEASES Food intolerance colon cancer celiac disease Molecular basis of diabetes and lines damage prevention and diet therapy and molecular atherosclerosis diet, alcohol, anti-oxidants and antioxidants and Ethanol cardiovascular risk Mediterranean diet.
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