Unit FOOD SCIENCE AND HUMAN NUTRITION
- Course
- Food science and technology
- Study-unit Code
- 80781209
- Curriculum
- Viticoltura e enologia
- Teacher
- Bernard Fioretti
- Teachers
-
- Bernard Fioretti
- Valeria Marsili (Codocenza)
- Hours
- 45 ore - Bernard Fioretti
- 36 ore (Codocenza) - Valeria Marsili
- CFU
- 9
- Course Regulation
- Coorte 2015
- Offered
- 2017/18
- Learning activities
- Caratterizzante
- Area
- Discipline della sicurezza e della valutazione degli alimenti
- 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) to maintain the state of well-being through a rational dietary regime 2) the nutritional values of the main foods of the Mediterranean diet 3) functioning of the gastrointestinal tract and its relation to the endocrine and nervous systems And 4) sensory and emotional analysis of foods.
- Reference texts
- Chimica degli alimenti, editore Piccin – a cura di Cabras e Martelli
Fisiologia - molecole, cellule e sistemi - editore Edi-ermes - a cura di D'Angelo e Peres - Educational objectives
- Knowledge of the physiology of digestive tract and the mechanisms of absorption of nutrients. Ability to know how to interpret and measure the metabolism. Knowledge and understanding of the role of the diet as a source of nutritious to promote health and prevent the major pathologies of Western society.
- Prerequisites
- For a better understanding of the content and for the achievement of the objectives of the teaching it is desirable that at the beginning of the lessons the student already possesses the basic knowledge of biochemistry and general physiology
- Teaching methods
- Frontal lessons
Theoretical lessons and practical exercises - Other information
- Exercises: determination of basal metabolism by indirect methods
- Learning verification modality
- The exam consists of written examinations during the course and a final oral examination to evaluate the logical and exhibition abilities on the topics.
- Extended program
- Functional anatomy of digestive tract. Digestion and absorption mechanisms of nutrients. Intestinal microbiote, probiotic and prebiotic. Water and electrolytes absorption. Central control of body mass and nutrition. Insulin and mechanisms of hunger and satiety. Taste and smell. Basal metabolism and thermoregulation. Metabolism during exercise. Nutritional aspects of hydro and lipo-soluble vitamins and of the main minerals. Functional foods and nutraceuticals. The body composition and nutritional needs of the human body. From Food to Nutrients. Determination of Body Composition and Energy Needs and Energy Food Principles (Proteins, Lipids and Carbohydrates). Nutritional quality of proteins, lipids and dietary carbohydrates, determinants and effects. Food fiber: chemical-physical properties and physiological effects. Chemical composition and nutritional characteristics of the main groups of foods: milk and derivatives, eggs, meat and fish products, cereals and legumes, fats and oils, vegetables and fruits. Recommended Daily Food Portions / Food Pyramid. Evaluation of nutrition status: anthropometry and eating habits and consumption techniques.