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
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
The student must acquire and assimilate the knowledge provided by the Biochemistry course.
• Macronutrients. Proteins. Essential amino acids, proteins of animal origin and of vegetable origin. Nutritional requirement. Lipids. Triglycerides, omega-3 fatty acids, omega-6 fatty acids, hydrogenated fatty acids, palm oil. Carbohydrates. Glycemic index and load of foods. Non-calorie sweeteners.
• Micronutrients. Water-soluble vitamins and fat-soluble vitamins. Structure, classification, properties, biological role. Food sources. Recommended levels of intake.
• Macro elements: sodium, potassium, calcium, phosphorus, magnesium. Microelements. Trace elements
• Water and the human body. Water balance.
•Foods. Food groups. Beverages.
• Free radicals. Oxidative stress and obesity. Food antioxidants. Supplements.
• Phytocompounds. Nutraceuticals. Nutraceuticals and obesity.
• Bioenergetics and energy needs. Energy value of food. Calorimeter bomb.
• Coefficient of digestibility. Expenditure and energy needs of the organism.
• Nutritional protocols. Mediterranean diet, food pyramid. Vegetarian diet. Vegan diet.
• Microbiota and obesity
• Metabolic regulation of the diet and fasting cycle.
• Nutrigenetics and nutrigenomics. Food evolution. Lactose intolerance. Celiac disease. DNA diet.
The course (3CFU -24h lesson) is divided into three blocks:
Block 1. (1CFU-8h). Evaluation of nutritional status. Nutrients. Antioxidants. Nutraceuticals. Food groups. Nutritional protocols.
Block 2. (1CFU-8h) Bioenergetics and energy requirements.
Block 3. (1CFU-8h) Nutrigenetic and nutrigenomic. Glucose metabolism during the feeding and fasting cycle.
The course includes frontal lessons
•Ugo Leuzzi, Ersilia Belocco, Davide Barreca “Biochimica della nutrizione”
•Carla Pignati. Elementi essenziali di alimentazione e nutrizione umana.
Società editrice Esculapio
•Any book in which the course topics are covered.
The assessment of learning takes advantage of evaluation courses carried out in the form of direct comparison and with group discussion with the teacher in order to review and summarize the main points. During the final exam, carried out in an oral way, the acquisition of the topics treated through the structured exposure is evaluated with references to the concept of nutrition and health, to verify the achievement of the training objectives. The exam will be conducted with questions aimed at ascertaining the acquisition of the knowledge and skills acquired and the ability to make interdisciplinary links related to Biochemistry and Nutrition, and questions related to the knowledge of the problems of proper nutrition, to verify the achievement of the objectives training.