Human Nutrition

Human body and digestive system. Anatomy and physiology of the digestive system (mouth, stomach, small and large intestine) and accessory organs as liver and pancreas. Mechanisms of food digestion (proteins, lipids a carbohydrates) and nutrient absorption. Body composition (BMI:Body Mass Index, FFm: Free Fat Mass, FM: Fat Mass) and energy metabolism (REE:Resting Energy Expenditure, DIT:diet-induced thermogenesis, exercise-induced thermogenesis). Water (water balance, thirst, osmosis, electrolytes) and related functions (chemical processes, temperature regulation, etc.). Metabolism and nutritional role of proteins (food proteins, non-protein nitrogen utilization), lipids (food lipids, cholesterol, alcohol, fat catabolism and synthesis, lipoproteins, omega3 and omega6) and carbohydrates (sugars, glycogen, starch, glycemic index, fructose). Interrelations within sugars, proteins and lipids. Food and nutrient needs. Physical and chemical characteristics of dietary fiber and its nutritional role. Mineral (macro and micro) and vitamins (hydro and liposoluble) nutritional roles. Nutritional information on "ready to eat" foods: glycemic index, lipid oxidation, protein changes, vitamin and mineral lost, etc. Evaluation of the nutritional characteristics of "ready to eat" foods LARN: Dietary reference intake for Italian.