Teacher
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MERENDINO Nicolo'
(syllabus)
1) Introduction to the course: Definition of feeding science; The evolution of food science;
2) The main nutrients: Lipids * The proteins * Carbohydrates * the vitamins * mineral salts *
3) Oxidative stress Free radicals Antioxidants
4) Nutrition and health: Nutrient interaction with cell biochemistry; Diet in the prevention of chronic-degenerative diseases; Diet as an adjunct to pharmacological therapies; Cholesterol; Nucigenetics; Nutrigenomics; The microbiome and the microbiota *
5) Functional foods definitions; Classification; Methods for their formulation; Study methods; Practical examples with seminars and possible visit to the laboratory
* These topics are treated only from the point of view of food science and nutrition, ignoring the biochemical, molecular and microbiological aspects that are treated in other courses.
(reference books)
Textbooks
Lecture notes. Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006. Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia. Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.
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