Teacher
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MERENDINO Nicolo'
(syllabus)
Descriptions of Terminologies in the field of Nutrition: The SAN system (food and nutrition), food safety and nutritional safety (food safety and food security), definition of food and their subdivision into classes.
- Reference levels of nutrient and energy intake (LARN), BMI and its use for the diagnosis of defect and excess weight in adults.
- Free radicals, oxidative stress, natural intracellular and extracellular antioxidants.
- Carbohydrates: biochemical and nutritional definition, energy value, digestion and absorption, available and unavailable carbohydrates, dietary fiber, needs, glycemic index of a food and its biochemical significance.
- Lipids: chemical structure, function, and classification. Food sources, energy value and needs. Essentiality of fatty acids. Dietary cholesterol and endogenous cholesterol. Plasma lipoproteins. - Proteins: biochemical and nutritional definition, digestion and absorption and energy value. Amino acids: functional, nutritional, and metabolic classification. Body protein turnover. The nutritional value of proteins: the concept of limiting amino acid. Food classification in terms of protein source. Integration or complementation of food proteins. Recommended daily protein intake according to age. Alterations of amino acid metabolism: methionine and homocystinuria, phenylalanine and phenylketonuria. Pathologies associated with the digestion of proteins: celiac disease. Protein-energy malnutrition: Kwashiorkor and Marasma as models of biochemical injury. - Vitamins: biochemical and nutritional definition, digestion, absorption, and needs - Mineral salts: macro minerals: sodium, potassium, and chloride; calcium, phosphorus and magnesium. Trace elements or trace elements: iron, copper, zinc, iodine, fluorine, chromium, and selenium. Food sources and bioavailability, recommended needs and deficiencies, toxicity. - Water: exogenous water and endogenous water. Water requirements in adults and children. Water losses of the organism. Total water content of the organism. Alterations of water balance. Water as a food. - Alcoholic beverages and nerve foods: alcoholic beverages. Absorption, distribution, and metabolism of ethanol. Effect of ethanol on nutritional status, CNS, cardiovascular system, body temperature. Amount of alcohol allowed in the diet. Nerve foods: coffee, tea, cocoa. Effects of caffeine.
(reference books)
Note of lessons
1) Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori 2) Biochimica della Nutrizione; Società Editrice Esculapio Autore Carla Pignatti I°Ed. 2022
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