- Docente: Vitaliano Tugnoli
- Credits: 2
- SSD: BIO/10
- Language: Italian
- Moduli: Vitaliano Tugnoli (Modulo 1) Vitaliano Tugnoli (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Ravenna
- Corso: First cycle degree programme (L) in Nursing (cod. 5908)
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from Sep 24, 2024 to Oct 15, 2024
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from Oct 22, 2024 to Nov 12, 2024
Learning outcomes
The aim of the course is to give a basic knowledge about the nutritional composition of foods, the role of macro- and micronutrients, their dietary intake and requirements as well as the, role of foods and optimal nutrition in the prevention/counteraction of chronic and degenerative diseases.
Course contents
Food and nutrition: use and operational meaning of the terms. Food safety and nutritional safety. Food groups and their main nutritional composition
Basic nutrition: macronutrients and micronutrients: definition and functions. Essential nutrients. Caloric value of nutrients. Reference values for power supply. Body mass index. Body composition and its modifications. Energy expenditure and its components. Food groups and nutritional characteristics of each group.
Carbohydrates: nutritional definition, nutritional sources, energy value. Role of available carbohydrates in the diet, minimum requirement and recommended requirement. Glycemic index and glycemic load. Integration of carbohydrate metabolism. Unavailable carbohydrates: dietary fiber. Functional characteristics; Classification of dietary fiber; Role on health;
Lipids: classification and chemical composition. Nutritional sources and energy value. Fatty acids of nutritional interest: saturated, monounsaturated and polyunsaturated, trans fatty acids. Lipid requirement. Essentiality of fatty acids. Polyunsaturated fatty acids: omega-6 and omega-3 families. Dietary cholesterol and endogenous cholesterol. Integrated lipid metabolism.
Proteins: nutritional significance. Protein turnover. The nutritional value of proteins: concept of limiting amino acid, chemical score, biological value, protein complementarity. Integrated metabolism of proteins.
Vitamins: nutritional significance and relationship with the metabolism. Fat-soluble vitamins: A, D, E, K, their biochemical action and deficiency, recommended needs, food sources and toxicity. Water-soluble vitamins: group B, ascorbic acid, deficiency, recommended needs, food sources.
Readings/Bibliography
C. Pignatti: «Fondamenti di Alimentazione e Nutrizione Umana», ed. Esculapio, 2020
Teaching methods
Frontal lections
Assessment methods
Written examination
Teaching tools
ppt slides
Office hours
See the website of Vitaliano Tugnoli