Biochemistry and nutrition module
Knowledge and understanding
The student must demonstrate knowledge and understanding of the issues related to proper nutrition, a fundamental condition for addressing issues such as obesity and nausea.
Ability to apply knowledge and understanding
The student must be able to understand the meaning of proper caloric intake in a diet and thus also recognize different foods and different nutrients. The student must be able to understand the energy value of the food and be able to calculate the energy expenditure and energy requirements of the body. The student must be able to understand and be able to use the various methods to evaluate an optimal state of health.
Autonomy of judgment The student must be able to deepen his / her own knowledge of what he or she learns by critically integrating knowledge from the lessons inherent in Biochemistry and Nutrition.
Communicative Skills The student must acquire the ability to explain in a simple way, but with a correct scientific language, the knowledge learned, with particular regard to the promotion of healthy behaviors for the prevention of obesity and for proper nutrition.
Learning Ability: Students must be able to update themselves on a continuous and autonomous basis through consultation of scientific texts and online libraries. The student will be stimulated to discuss in the classroom scientific articles from international literature dealing with subjects covered by the course.
Have general knowledge provided by the course of Biochemistry.
•Macronutrients. Protein. Function, peptide binding, essential amino acids, proteins of animal origin and vegetable origin, high value biological proteins. Nutritional requirements. Lipids. Classification, function, triglycerides, omega-3 fatty acids, omega-6 fatty acids, hydrogenated fatty acids, palm oil. Nutritional requirements. Carbohydrates. Classification, function, index and glycemic load of foods, blood glucose control, nutritional requirements.
• Micronutrients. Water-soluble vitamins and liposoluble vitamins. Structure, classification, property, biological role, food sources. Structure, classification, property, biological role. Water-soluble vitamins. Group B, vitamin C. Food sources, recommended levels of intake, consequences of deficiencies. Vitamins are liposoluble. Vitamin A, vitamin E, vitamin D, vitamin K. Food sources, recommended levels of intake, consequences of deficiencies. Macro elements: sodium, potassium, calcium, phosphorus, magnesium. Trace elements. trace elements
• The water. Water and the human body, water balance.
• Foods. Characteristics and classification. Food groups. Group I foods: milk and foodstuffs Food of Group II: meat, fish, eggs, legumes. Group III foods: cereals, derivatives, potatoes. Group IV foods: fat and seasonings. V Group Foods: Vegetables and Fruits. Beverages.
• Antioxidants. Free radicals and oxidative stress. Food Antioxidants and Supplements. Phytochemicals. Nutraceuticals.
• Bioenergetics and energy requirements. Energy value of food. Calorimeter bomb. Digestibility coefficient. Calories of macronutrients. Energy dispersal and energy requirements of the body: basal metabolism, direct calorimetry, indirect calorimetry, predictive equations; thermogenesis induced by diet, thermogenesis induced by physical activity. RDAs.
• Analysis of body composition. Lean mass and fat mass. Body Composition. Two-part model. Pentacompartmental model. Instrumental analysis of body composition.
• Diets. Macronutrient breakdown. Mediterranean diet, food pyramid. Vegetarian diet. Vegan diet.
• Nutrigenetics and nutrigenomics. Food Evolution. Lactose intolerance. Celiac disease. DNA Diet.
• Metabolic adjustment of the feeding and fasting cycle. Times of nutrition and fasting: metabolic pathways involved. Glucid metabolism. Insulin and glucagon.
Nutrition concepts. Food paradox. Food education. Nutritional status assessment.
Hydration. Metabolism and water balance.
Nutrients.Macronutrients. Protein. Lipids. Carbohydrates. Glycemic index and load of foods. Fibers. Nutritional requirements. Nutrient-Micronutrients. Water-soluble and liposoluble vitamins. Phytochemicals. Antioxidants. Nutraceuticals. Minerals. Macroelements. Trace elements. Trace elements.
Foods. Characteristics and classification of foods.
Antioxidants. Free radicals and oxidative stress. Food Antioxidants and Supplements. Phytochemicals. Nutraceuticals.
Bioenergetics and energy requirements. Calorimeter bomb. Digestibility coefficient. Calories of macronutrients. Basal metabolism. Direct and indirect calorimetry. Therogenesis induced by diet and physical activity. LARN.
Analysis of body composition. Free fat mass. Fat mass. Body Composition. Pentacompartmental two-component models. Evaluation of body composition. Direct and indirect methods.
Diets. Macronutrient breakdown. Mediterranean diet, food pyramid. Vegetarian diet. Vegan diet. Nutrigenetics and nutrigenomics. Food Evolution. DNA Diet.
Metabolic adjustment of feeding and fasting cycle. Times of nutrition and fasting: metabolic pathways involved. Glucid metabolism. Insulin and glucagon.
The course includes frontal lessons
Notes provided by the teacher available on the course site:http://e-scienzemotorie.uniparthenope.it/moodle/course/view.php?id=29
Suggested texts for a closer look:
-Pierluigi Biagi, Antonio Di Giulio, Amelia Fiorilli, Antonello Lorenzini. - “Nutrizione per lo sport 1 - Principi di nutrizione” - Casa Editrice Ambrosiana
-Ugo Leuzzi, Ersilia Belocco, Davide Barreca “Biochimica della nutrizione” Zanichelli
Oral testing to ensure the acquisition of acquired knowledge and skills and the ability to make interdisciplinary links to Biochemistry and Nutrition