BIOCHIMICA DELLA NUTRIZIONE APPLICATA

The aim of the course is to integrate and deepen the study of the biochemical and metabolic processes that occur in the human body in relation to nutrient intake and utilization. This provides the necessary elements to understand the biochemical mechanisms underlying the digestion, intake, distribution, and processing of nutrients in human metabolism and its regulation in order to support vital functions and maintain good health. Particular attention is paid to the biochemical processes involved in the health benefits of certain foods and the molecular mechanisms underlying nutrition and its applications in the prevention and treatment of diet-related diseases.

1) Knowledge and understanding: The aim of the course is to provide students with the necessary elements to understand the biochemical mechanisms underlying the digestion, intake, distribution, and processing of nutrients in human metabolism and its regulation.

2) Ability to apply knowledge and understanding: The course aims to explore the biochemical processes involved in the health benefits of certain foods so that students can apply their acquired knowledge to develop and support arguments regarding the nutritional and health benefits of foods.

3) Independent judgment: The course aims to provide the ability to collect and interpret data deemed useful for making independent judgments.

4) Communication skills: The teaching activities conducted through lectures will also be useful for stimulating discussion among students so that they can communicate information, ideas, problems, and solutions to both specialists and non-specialists.

5) Learning skills: The course aims to develop in students the learning skills necessary for providing professional advice.

The course includes 42 hours of lectures.

Information for students with disabilities and/or learning disabilities (LDs). To ensure equal opportunities and in compliance with applicable laws, interested students may request a personal interview to plan any compensatory and/or dispensatory measures, based on their learning objectives and specific needs. Students may also contact the CInAP (Center for Active and Participatory Integration – Services for Disabilities and/or Learning Disabilities) contact teacher in our Department, Professor Santina Chiechio.

• Foods in Human Nutrition

• Macronutrients and Micronutrients: Carbohydrates, Lipids, Proteins, Vitamins, and Minerals

• Digestion and Absorption of Carbohydrates, Lipids, and Proteins and Their Metabolic Fate

• Nutritional Considerations on Lipid, Protein, and Carbohydrate Metabolism

• Energetic Function of Foods

• Fasting-Feeding Cycle

• Dietary Regimens: Dietary Transitions and Diseases of Abundance

• Balanced and Unbalanced Diets: Mediterranean Diet, High-Protein Diets, Ketogenic Diet, Vegetarian Diet, Vegan Diet, and Oriental Diets

• Nutrition and Health: Analysis of the Role of Nutrition in the Prevention and Treatment of Chronic Diseases such as Obesity, Diabetes, Cardiovascular Disease, and Cancer.

• Nutrition and Genetics: Nutrigenomics and Nutrigenetics

• Pharmacy Services: The pharmacist as a nutritional consultant for a) choosing healthy lifestyles suitable for maintaining good health, including the use of nutritional supplements, or

b) choosing lifestyles appropriate for specific clinical conditions

1. G. Arienti.Le basi molecolari della nutrizione. Ed. PICCIN

2. U. Leuzzi, E. Bellocco, D. Barreca.Biochimica della nutrizione. Ed. ZANICHELLI

3. C. Pignatti- Biochimica della nutrizione- Società Editrice ESCULAPIO

1) Dietary plans: Mediterranean Diet

2) Nutrigenomics

3) Unbalanced diets

4) Dietary plans: Vegetarian diet

5) Nutritional advice for maintaining good health