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119468 -
English language B2
(objectives)
Knowledge and understanding. In the course, the student will have knowledge of the specific vocabulary relating to the field of food science and human nutrition. The student will also have acquired a level of command of the grammatical structure and of the phonological system of the English language to develop communication skills in order to give simple scientific information and to write a scientific abstract. Applying knowledge and understanding. The student will be able to follow a lecture or presentation held in English without complications, on topics related to their degree program. The student will also be able to provide written or oral feedback, and to compose, at level B2, the written texts necessary to participate in the activities of the area of study and/or of professional work. Making judgments. The student will be able to analyze a written text or verbal-audio and distinguish between the most authoritative points and the least convincing or even questionable ones. The student must develop the ability to distinguish, on a syntactic, morphological, and lexical level, the major differences between the mother tongue and the language of learning. Communication skills. At the end of the course the student will have the ability to interact with colleagues or other interlocutors on general or scientific topics. Learning ability. The aim of the course is to develop in the student the self-confidence necessary to use the language skills acquired in further studies conducted independently. The student must develop awareness of their strengths and weaknesses in learning, and also develop the ability to use the adopted text and other tools for self-directed home learning.
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Derived from
119000 LINGUA INGLESE B2 in Biologia sperimentale e bioinformatica LM-6 HOBSON Julie anne
( syllabus)
Revision and practice of basic grammatical structures.
Presentation and practice of more advanced grammatical structures.
Presentation and discussion of scientific and academic lexis and structures to prepare students for higher level reading and writing of scientific articles, and to prepare students to create and give PowerPoint presentations in their field of expertise.
( reference books)
National Geographic Learning, Life Upper-intermediate (level B2 of the CEFR) textbook and connected material, including academic lessons, grammar explanations and exercises with further practice activities; personal material uploaded to the Moodle platform (Moodle page of the course) including Murphy Grammar Intermediate level with key, grammar slides, writing slides; links to videos of world interest and to various scientific websites, such as 'The Naked Scientist'.
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6
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48
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Other activities
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ITA |
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119464 -
NUTRITION PHYSIOLOGY
(objectives)
Understanding the basic elements of the physiology and neurophysiology of feeding and, in particular, describing: the functional mechanisms of the gastrointestinal tract (oral cavity, esophagus, stomach, liver, intestines) including transport processes, motility, secretion, excretion, digestion and absorption; their control by central/peripheric nervous system and by autocrine, paracrine and endocrine components; the regulation of the metabolic processes associated with the ingestion of nutrients and the energy balance; the fundamental (neuro)physiological principles behind eating behavior.
Knowledge and understanding. To pass the exam, the student will have to demonstrate that she/he has gained a knowledge and ability to understand the issues related to the functioning of the gastrointestinal tract and its components and the (neuro)physiological processes of nutrients ingestion that will allow her/him to set the discussion of theoretical issues in logical and complete way.
Applying knowledge and understanding. The student will have to demonstrate how to set up applicative problems in the field of Nutrition physiology.
Making judgments. The student must have acquired such knowledge as to enable her/him to describe the mechanisms underlying the cell and body functions and to independently and reasonably evaluate possible different opinions on possible issues.
Communication skills. At the end of the course, the student must have reached an appropriate organization of one's own thinking concerning the various subjects of the course, allowing her/him to expose the topics in an organic and appropriate scientific language.
Learning ability. The student must be able to examine and understand texts and scientific material, so that they can be used in daily contexts for the profession and for the research.
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CATALANI Elisabetta
( syllabus)
Functional anatomy of the gastrointestinal tract.
Integrated response to food ingestion (motility, secretion, digestion, absorption, regulation): cephalic, oral and esophageal phase; gastric phase; phase of the small intestine; colon phase.
Transport and metabolic functions of the liver.
Metabolic control and regulation of energy metabolism.
Eating behavior.
( reference books)
- “Fisiologia, dalle molecole ai sistemi integrati”, Carbone, Cicirata, Aicardi (EdiSES)
- “ Fisiologia Umana”, Stuart Ira Fox (PICCIN)
- “Fisiologia Umana, Fondamenti”, Autori vari (Edi-Ermes)
- however, other general Physiology texts can also be used as long as they are updated
- useful as a compendium of nutritional/metabolic aspects: “Fisiologia e Nutrizione Umana”, Angela Andreoli (Società Editrice Esculapio)
- “slides” of the lessons made available by the teacher on the website (as valuable tools describing the program)
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6
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BIO/09
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48
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Core compulsory activities
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119486 -
BIOCHEMISTRY OF NUTRITION IN DIFFERENT PHYSIOPATHOLOGICAL CONDITIONS
(objectives)
The main objective of the course is to provide students with knowledge regarding the structure and function of the main molecules of nutritional interest: proteins, carbohydrates and lipids as well as knowledge on their effect on cell metabolism and its regulation. Furthermore, students will be provided with the concepts necessary to understand the metabolic fate of nutrients, the energy variations connected to them and nutritional requirements. Finally, the course will provide students with the knowledge to describe with biochemical and molecular language, the complex phenomena of communication, interaction and control of cellular and tissue functions in the field of Human Nutrition and the relationship of nutrients with human health.
EXPECTED LEARNING RESULTS
Knowledge and understanding:
Having developed the knowledge of the principles of biochemistry in relation to carbohydrates, lipids and proteins; to know the complex phenomena of communication, interaction and control of cellular and tissue functions and the relationships between structure and function of the main classes of molecules of nutritional interest, their metabolic regulation at the molecular and cellular level and related to energy expenditure.
Ability to apply knowledge and understanding:
Knowing how to use the information learned in class to be able to deal with issues of Biochemistry of Nutrition in a strictly scientific way; in addition, it is expected that students will be able to apply the knowledge acquired from the course in scientific research, food and biotechnology industries. Finally, they will be able to apply the knowledge acquired in individual nutritional needs, in collective catering and in the field of scientific dissemination.
Autonomy of judgment:
Being able to identify and understand the scientific mechanisms underlying the Biochemistry of Nutrition to be able to interpret and formulate adequate judgments regarding the problems relating to the interactions between nutrients and the various biological molecules.
Communication skills: The ability of students to interact, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method as a tool for arriving at the statements dealt with during the course.
Learning skills:
Being able to discuss scientific issues inherent to the interaction between nutrients and the cellular and molecular system also in its biomedical applications and the implications for the relationship of nutrition with human health. This skill will be developed and tested by involving students in oral discussions in the classroom.
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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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IMPERLINI ESTHER
( syllabus)
- Bioactive components in foods. Carotenoids. Polyphenols. Phytosterols. Allyl sulfides. Biological and nutritional properties of palm oil and palmitic acid. Food use of palm oil: risk assessment of chronic diseases (obesity and diabetes), cardiovascular diseases and cancer.
- Hormones: insulin, glucagon and somatostatin. Biosynthesis and maturation, regulation of insulin catabolism and secretion. Action of insulin on glucose and lipid metabolism. Type I and II diabetes mellitus. Molecular and metabolic mechanisms of insulin resistance. Gestational diabetes. Biosynthesis and action of glucagon and somatostatin. Regulation of glycolysis and gluconeogenesis mediated by glucagon. The glucagon-insulin antagonism.
- Nutrient bioavailability. Food digestion and nutrient absorption. Relationships and metabolic integrations related to eating/fasting rhythms. The effect on metabolism of eating a meal, physiological overnight fasting and in prolonged fasting.
( reference books)
Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
Related bibliography
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9
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BIO/10
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72
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Core compulsory activities
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ITA |
