. - Human Nutrition
PROF. FILIPPO ROSSI
COURSE AIMS
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, and how
these relate to the metabolic processes, growth, development and functions of the organism, and the
state of health and wellbeing of the individual. 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
CFU
1.0
Modulo di Nutrizione Umana (di Base ed Applicata)
Nutrients: the basis of life
Entrance pathways, organs of deposition and elimination pathways of nutrients.
Sources of Foods. Food categories and composition of foods.
Nutritive principles. Carbohydrates, lipids and proteins.
Metabolism of proteins, carbohydrates and lipids (overview)
Ethanol.
Water and salt metabolism (sodium, potassium, chlorine).
Macrominerals (calcium, phosphorus, magnesium, sulphur ). Function and metabolism.
Microminerals (iron, copper, zinc, iodine). Trace minerals (selenium). Function and
metabolism.
Water soluble vitamins (B complex: B1, B2, B3, B5, B8, B9 or Folic Acid, B12.) Vitamin C).
- Fat-soluble vitamins (Vitamin A, D, E, K). Structure, function and metabolism.
Vitamin F (Essential Fatty Acids: Linoleic acid, linolenic acid, arachidonic acid).
Eicosanoids.
Nutraceuticals: molecules useful to life.
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.
Applied Human Nutrition Module
Concept of Nutritional Balance. Energy Balance.
Nutraceuticals: molecules useful to life.
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.
- Human nutrition and health;
- Epidemiology of nutritional diseases in Italy and the World.
- Calorie and protein-calorie malnutrition. Obesity.
- Metabolic adaptation to fasting. The world of slimming diets.
- Carbohydrates and Diabetes. Metabolic syndrome.
- Lipids and dyslipidemias. Cardiovascular diseases. (Nucleo)proteins and Hyperuricemia
(gout).
- Arterial hypertension. Salt consumption. Osteoporosis: the silent epidemic.
- Adverse reactions to foods. Allergies and Intolerances. Intolerance to lactose, to milk
protein, to gluten.
- Food and the Mind: regulation of hunger and satiety. Disorders of eating behaviour.
- Diseases due to mineral and vitamin deficiencies. Anaemia, Iodine deficiency.
- Microbiota and human health: Role of bacterial flora in the prevention of intestinal
disorders.
- Bioactive compounds in foods and prevention.
1.0
1.0
0.5
1.5
TUTORIALS. Nutritional evaluation of foods
1.0
READING LIST
Livelli di Assunzione racc. Energia e Nutrienti per la Popolazione Italiana (LARN), revis. 2012 - Società Italiana
Nutrizione.
di
U. LEUZZI-BELLOCCO-D. BARRECA, Biochimica della nutrizione, Zanichelli, Bologna, 2013.
G. MIGGIANO, Nutrizione umana - Quiz di autovalutazione, Società Editrice Universo, Roma, 2002.
G. MIGGIANO, Alimentazione per lo sportivo, Il Pensiero Scientifico Editore, Roma, 2012.
E. CARNOVALE-L. MARLETTA, Tabelle di composizione degli Alimenti, (INRAN), Roma.
TEACHING METHODS
Lectures (with the lecturer either directly present and /or in teleconference) Laboratory tutorials.
ASSESSMENT METHOD
Students will be assessed through multiple choice quizzes 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.
Professor Rossi is available to meet with students after class in the faculty room (Cremona).