General Physiology - Physiology of the nutrition

Module Physiology of the nutrition

Let the student know the basics of nutrition. The course also intends to emphasize the role played by proper nutrition in the prevention and therapy of most diseases. Therefore, in addition to the diet to be followed in the various physiological conditions, topics of dietotherapy will be addressed related to the most common pathologies.

MODULE I


THE BASICS OF NUTRITION

Meaning of nutrition and feeding.

Alimony

Definition and classification.

Dietary principles

Carbohydrates and dietary fiber - General. Structure. Distribution in foods. Digestion and absorption of carbohydrates. Role of carbohydrates in the body. Amount and type of carbohydrates recommended in the diet. Physiological importance of dietary fiber.

Dietary protein - General. Structure. Essential amino acids. Distribution in foods. Digestion and absorption of proteins. The role of proteins in the body. Recommended intake of protein in the diet.

Dietary lipids - General. Structure. Essential fatty acids. Distribution in foods. Digestion and absorption of lipids. Function of lipids in the diet and in the body. Lipid requirements.

Vitamins - General. Fat-soluble vitamins. Water-soluble vitamins. Digestion and absorption of vitamins. The role of vitamins in the body. Vitamin requirements.

Water - Water distribution in the body. Functions of body water.

Minerals - macroelements and microelements. Role of minerals in the body. Mineral requirements.

Primary food:  milk, fish, eggs, vegetable oils.

Secondary food: alcoholic, nerve, hive products.

MODULE II

DIGESTIVE SYSTEM

Mechanical phenomena of digestion: motility of the gastrointestinal tract: peristalsis; rhythmic segmentation; tonic contraction. Swallowing. Gastric motility. Intestinal motility: intestinuo small intestine, large intestine, rectum. Bowel control. Smooth muscle of the wall of the digestive tract. Mechanisms of motility.
Secretory phenomena of digestion: saliva and salivary glands; gastric juice; gastric mucosal barrier; pancreatic juice; bile; intestinal mucus; Control of secretions.
Pancreas: structure and function (exocrine and endocrine).
Liver: structure of the lobules; hepatic circulation. Functions of the liver.
Digestion and absorption of food (carbohydrates, proteins, lipids). Absorption of vitamins and minerals.
Gastrointestinal hormones: gastrin, secretin, cholecystokinin, GIP, somatostatin, motilin, VIP.

Control of food intake
Nerve centers for the regulation of food intake. Factors that regulate the amount of food intake.

ADJUSTMENT OF THE ASSUMPTION OF WATER
Water balance: intake and elimination of water. Routes of elimination of water. Hormones regulating fluid and electrolyte balance: vasopressin, renin, angiotensin, aldosterone. Nervous structures delegated to the regulation of water: thirst center.

THE ENDOCRINE SYSTEM
Homeostasis is guaranteed by the intercellular communication. Classes of hormones. Hormone secretion. Mechanisms of action of hormones. Control of endocrine activity. Pituitary gland (adeno-and neurohypophysis): hormones secreted and their functions. Thyroid hormone secretions and their functions. Adrenal (cortex and medulla): secreted hormones and their functions. Pancreas secreted hormones and their functions.



MODULE III

BIOENERGETICS OF NUTRIENTS AND ENERGY NEEDS
Energy expenditure. Basal metabolic rate. Calorie needs. Nutritional status. Eating disorders and diet products indicated.


NUTRITION IN THE VARIOUS STAGES VITAL
Infant formulas. Products for artificial feeding. Diet during the period of weaning and adolescence. The diet in pregnancy and lactation. The diet of the elderly. Vegetarian diets. The athlete's diet.


DIET IN MAJOR DISEASES
The allergic disease. Celiac disease. Disorders associated with the metabolism of amino acids. Diabetes. Disorders associated with the metabolism of carbohydrates. Disorders associated with the lipid component.

E. Carbone, F.Cicirata, G. Aicardi – FISIOLOGIA: Dalle molecole ai sistemi integrati - EdiSES

F. Evangelisti, P. Restani – PRODOTTI DIETETICI – Piccin