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 2024
- Offered
- 2024/25
- Learning activities
- Caratterizzante
- Area
- Discipline del settore biomolecolare
- Academic discipline
- 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 nutrional needs. Energy needs. Nutrition and feeding. Essential nutrients and demands. General principles and lipid digestion. Metabolic - fasting regulatory power. Food as a source of antioxidants. Vitamins and minerals. Nutrition and disease. Allergies and intollerances.
- Reference texts
- Ferrier D., R., Le basi della Biochimica, Casa Editrice Zanichelli. Leuzzi U., Bellocco E., Barreca D., Biochimica della nutrizione, Casa Editrice Zanichelli. Arienti G., Le basi molecolari della nutrizione. Casa Editrice Piccin.
- Educational objectives
- Good knowledge of the complex mechamisms that allow human body to use the energy of the nutrients to maintain high degree of order that distinguishes living matter.
- Prerequisites
- Basic knowledge in the field of Biochemistry.
- Teaching methods
- Lectures.
- Other information
- Optional.
- Learning verification modality
- Oral exam.
- Extended program
- Human body composition. Body mass index. Techniques used to evaluate the body mass and lipid alipidica. The reference person. Need energy. Criteria for the assessment of nutritional needs. Basal metabolic rate. Resting energy expenditure. Diet-induced thermogenesis.Thermogenic effect of physical activity. Techniques for energy consumption'sdetermination.Essential nutrients, deposits and reserves. Carbohydrates:general, classification and structure. Glucose's transport. Carbohydrate's digestion. Absorption of glucose and fructose. Glycemic response to food. Food intolerance and celiac disease. Proteins: the multiple funtions of proteins. Nutritional considerationson aminoacids. Protein's quality and its evaluation. Protein's turnover and their digestion. Protein's and aminoacid's defect on metabolism. The role of insulin and glucagon in regulation blood sugar. Molecular basis of diabetes, lynes damage prevention, diet therapy. Lipids: polyfunctional molecules; essential fatty acids. Lipid's digestion and absorption. Lipid's transport: lipoproteins. Lipid's malabsorption. Obesity and balance energies regulation. Appetite's control. Metabolic regulation nutrition's and fast's cycle. Nutritional value of alcoholic and nervine substances. Ethanol's absorption and metabolism. Ethanol's nutritional value. Alcohol's systemic effects. Vitamins: fat soluble (A, D, E, K) and water soluble (C and B group). Minerals (calcium, phosphorus, sodium, potassium, magnesium, iron, copper, iodine). Allergies and diet intollerances.