13952 - Nutritional Biochemistry

Learning outcomes

At the end of the course the student has basic knowledge on the role of nutrients and not-nutrients in foods. In particular, the student: - knows the basics of proper nutrition - knows the correct intake of nutrients and functional foods to achieve and maintain  the state of health, - know the rational use of food supplements based also on pytho-component.

Course contents

NUTRITIONAL STANDARDS, GUIDELINES and CALORIMETRY. Food and Nutrition. Categories of nutrients, macronutrients and micronutrients. From nutrients to foods. Nutritional quality of food. Nutrition and Health. Food and energy. Body mass index (BMI) and its use to diagnose the defect and overweight in adults.

WATER Water balance. Water requirements. Water hardness. Water as a drink:  water and "tap" mineral.

AVAILABLE CARBOHYDRATES Monosaccharides, disaccharides, polysaccharides. Digestion and absorption. Glucose metabolism. Need of carbohydrates. Glycemic index. Fructose: the use and toxicity.

NOT AVAILABLE CARBOHYDRATES  Resistant starch. Soluble and insoluble fibers. Solubility, viscosity and fermentability of dietary fiber. Benefits and negative effects of the fibers. Recommended intake levels. Food sources. Dietary fiber and health.

PROTEINS Nitrogen balance. Protein turnover. Essential , semi-essential, nonessential, and conditionally essential aminoacids Transamination reactions. Features of aminoacids. Protein needs and requirements of essential aminoacids. Nutritional value of proteins. Protein-energy malnutrition. Celiac disease.

LIPIDS Composition of triglycerides. Plasma lipoproteins. Functions of lipids. Intake recommendations. Functions of cholesterol. Relationship between lipids and diseases. ESSENTIAL FATTY ACIDS Linoleic acid and alpha-linolenic acid. Functions, requirements and food sources of Omega-6 and omega-3.

ALCOHOLIC BEVERAGES

VITAMINS  Differences between water-soluble and fat soluble. Possible causes of deficiencies.  B vitamins: general. Vitamins B1, B2, B3, B5, B6, B8, folate, B12, C: food sources, functions, deficiency.

Fat-soluble vitamins Vitamins A, E, K, D: vitamin molecules to activities, functions, food sources, requirements, deficiency.

MINERAL General. Bioavailability. Causes of loss of minerals. Functions, deficiencies and toxicity of sodium, potassium, calcium, phosphorus, magnesium, fluoride, iodine, manganese, copper, zinc, selenium and iron.

 REACTIVE OXYGEN SPECIES AND ANTIOXITANTS

COFFEE, TEA and CHOCOLATE Properties and effects on various organ system of the xanthines, particularly caffeine

GENETICALLY MODIFIED ORGANISM (GMO)

FUNCTIONAL FOODS and  NUTRACEUTICALS

SPORT DIETARY SUPPLEMENTS

Readings/Bibliography

A. Mariani Costantini, C. Cannella, G. Tomassi " Alimentazione e nutrizione umana" Seconda Edizione, Il Pensiero Scientifico Editore

I. Cozzani e  E. Dainese. Biochimica degli Alimenti e della Nutrizione. Piccin, Padova, 2006

Teaching methods

Oral lessons with Power Point slides

Assessment methods

Oral examination

Teaching tools

PC, overhead projector

Office hours

See the website of Cecilia Prata