Learning outcomes of the course unit
Ability to interpretate the effect of nutrients/foods/diets on human physiology and metabolism in health. Ability to evaluate the role of foods/diets in meeting nutrient needs. Ability to appreciate the effect of food processing on nutritional quality of foods.
Course contents summary
Part I: Physiology and Metabolism. Elements of Human physiology: 1) cell membrane, transports, action potential. Physiology of the digestive tract: 2) structure and functions of the gastrointestinal tract; 3) structure and functions of liver and pancreas; 4) digestion and absorption of macronutrients; absorption of micronutrients; 6) human intestinal microflora. Part II: Foods and nutrients. Non caloric nutrients: 7) vitamins; 8) minerals; 9) trace elements. Other compounds: 10) alcohol; 11) organic acids and non-vitamin antioxidants; 12) dietary fibre and indigestible components. Nutritional quality of foods: 13) protein quality; 14) the Glycemic Index.
1) F. FIDANZA: Nutrizione Umana - IDELSEN (Napoli)
2) M. SHILS, J. OLSON, M. SHIKE: Modern Nutrition in Health and Disease, VIII ed, LEA & FEBIGER (Philadelphia)
• Teaching methods: Oral lesson
• Assessment methods: Exam to multiple choice