.- Human Nutrition
PROFF. GIACINTO ABELE DONATO MIGGIANO-MARIA CHIARA MENTELLA
COURSE AIMS
1) Students will acquire the fundamental ideas and applications of
Nutritional Science connected with the utilisation of nutrients and other
bioactive substances by the human organism, in relation to the metabolic
processes, growth, development and functions of the organism, and the
state of health and wellbeing of the individual. 2) The course moreover
illustrates the principal nutritional problems of the population with a view
to improving quality of life and promoting health through primary and
secondary prevention of diseases with a nutritional component.
COURSE CONTENT
Human Nutrition Module (Basic and Applied)
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Nutrients: the basis of life
CFU: 0.5
Meaning of Nourishment, Nutrition and Dietetics.
Concept of Balance.
Entrance pathways, organs of deposition and elimination pathways of nutrients.
Sources of Foods. .
Nutritive principles and Energy Balance.
CFU:1.0
Metabolism of proteins, carbohydrates and lipids (overview
Ethanol: from metabolite to toxin.
Water and salt metabolism (sodium, potassium, chlorine).
Macrominerals (calcium, phosphorus, magnesium, sulphur ).
Microminerals (iron, copper, zinc, iodine). Trace minerals (selenium
Water soluble vitamins (B1,B2,B3,B5,B8, B9 or Folic Acid, B12 , Vitamin C).
Fat-soluble vitamins (Vitamin A, D, E, K).
Vitamin F (Essential Fatty Acids)
Nutraceuticals: molecules useful to life.
CFU:1.0
Pharmaceutical foods or Functional foods. useful for promotion of health.
Nutrition: the basis of physical activity. Physical activity and body composition.
Safe eating and food safety.
Public Health Nutrition Module
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Human nutrition and health;
Epidemiology of nutritional diseases in Italy and the World.
CFU:0.5
Calorie and protein-calorie malnutrition. Obesity.
Carbohydrates and Diabetes. Metabolic syndrome.
Lipids and dyslipidemias. (Nucleo)proteins and Hyperuricemia
Arterial hypertension. Salt consumption. Osteoporosis.
Adverse reactions to foods. Allergies and Intolerances.
Food and the Mind: regulation of hunger and satiety.
CFU:1.5
Diseases due to mineral and vitamin deficiencies.
Microbiota and human health: Role of bacterial flora.
Bioactive compounds in foods and prevention.
CFU:0.5
Nutrition Laboratory
-
CFU:1.0
READING LIST
E.E. ZIEGLER-L.J. FILTER, Conoscenze attuali in Nutrizione, Piccin Nuova Libraria S.p.A., Padova,
2002.
E. CARNOVALE-L. MARLETTA, Tabelle di composizione degli Alimenti, Ist. Naz.Ric. Alim.Nutr.
(INRAN), Roma.
G. MIGGIANO, Nutrizione umana - Quiz di autovalutazione, Società Editrice Universo, Roma, 2002.
G. MIGGIANO, Alimentazione per lo sportivo, Il Pensiero Scientifico Editore, Roma, 2012.
TEACHING METHOD
Lectures (with the lecturer either directly present and /or in teleconference) Laboratory
tutorials.
ASSESSMENT METHOD
Students will be assessed through a multiple choice tests covering the topics included in
the syllabus. At its discretion, the examination commission may set one or more written tests
or an oral exam, either complementing or substituting for the multiple choice quiz. Students
must comply with the requirements of the official procedure in order to pass the
examination.
NOTES
Additional information can be found on the website : http: //www. unicattolica.it
Prof. Giacinto Abele Donato Miggiano and Prof. Maria Chiara Mentella are available to
meet with students after class.