Foods and Beverages in the Balanced Diet
A.Y. 2020/2021
Learning objectives
- Acquire knowledge about physiological processes of digestion and nutrient absorption and about the role of macro and micronutrients in the body.
- Acquire knowledge about the nutritional quality of food and beverages, with a particular focus on ethanol and bioactive compounds.
- Acquire knowledge about the nutritional quality of food and beverages, with a particular focus on ethanol and bioactive compounds.
Expected learning outcomes
Basic knowledge of:
- body composition and physiologyical processes of digestion and nutrient absorption;
- nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins), ethanol, bioactive compounds and their role in the diet;
- energy requirements and nutritional needs of different groups of population;
- nutrient and bioactive compound composition of typical and innovative foods.
- body composition and physiologyical processes of digestion and nutrient absorption;
- nutrients (proteins, lipids, carbohydrates, fiber, minerals and vitamins), ethanol, bioactive compounds and their role in the diet;
- energy requirements and nutritional needs of different groups of population;
- nutrient and bioactive compound composition of typical and innovative foods.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Frontal lectures will be maintained as much as possible, however, in case of eventual sanitary emergency due to the covid-19 pandemic, synchronous lectures will be provided through Microsoft Teams and oral examinations will be performed.
Course syllabus
Fundamentals of anatomy and physiology of the digestive tract (mouth, stomach, small intestine and large intestine), pancreas and liver
Macro and micro-nutrients (proteins, lipids, carbohydrates, vitamins and minerals) and the mechanisms of digestion and absorption
Physical and chemical characteristics of fiber and implications for its nutritional role
Absorption and metabolism of ethanol
Dietary bioactive compounds and related functional effects
Nutritional quality of foods and beverages
Body composition and energy metabolism (basal metabolic rate, diet induced thermogenesis and exercise associated thermogenesis)
Dietary reference intakes for energy and nutrients
Alcoholic beverages in the diet
Lifestyle, dietary habits and nutritional issues in industrialized countries
Macro and micro-nutrients (proteins, lipids, carbohydrates, vitamins and minerals) and the mechanisms of digestion and absorption
Physical and chemical characteristics of fiber and implications for its nutritional role
Absorption and metabolism of ethanol
Dietary bioactive compounds and related functional effects
Nutritional quality of foods and beverages
Body composition and energy metabolism (basal metabolic rate, diet induced thermogenesis and exercise associated thermogenesis)
Dietary reference intakes for energy and nutrients
Alcoholic beverages in the diet
Lifestyle, dietary habits and nutritional issues in industrialized countries
Prerequisites for admission
Knowledge of biochemistry and basic nutrition
Teaching methods
The main teaching method consists of frontal lectures, accompanied by practical exercises in the class to increase comprehension of specific nutritional aspects. The didactic material mainly consists of the slides discussed during the lectures. The attendance of the teaching is strongly recommended.
Teaching Resources
- Gerard J. Tortora, Brian Derrickson - Principi di Anatomia e Fisiologia - Casa Editrice Ambrosiana. (Milano), 2011
- Giuseppe Arienti - Le basi molecolari della nutrizione, Piccin Editore, 2015
- Paolo Cabras, Aldo Martelli - Chimica degli alimenti - Piccin Editore, 2004
- Società Italiana di Nutrizione Umana - LARN - SICS, 2014
- Gordon ; Wardlaw, Anne M. Smith. Contemporary Nutrition Sixth Edition. Mc Graw Hill 2006
- Giuseppe Arienti - Le basi molecolari della nutrizione, Piccin Editore, 2015
- Paolo Cabras, Aldo Martelli - Chimica degli alimenti - Piccin Editore, 2004
- Società Italiana di Nutrizione Umana - LARN - SICS, 2014
- Gordon ; Wardlaw, Anne M. Smith. Contemporary Nutrition Sixth Edition. Mc Graw Hill 2006
Assessment methods and Criteria
The assessment of the actual achievement by the student takes place by means of a written multiple choice test with few open answers lasting two hours. To take the exam it is necessary to register within the deadline (CampusNet, UNITO and Sifa, UNIMI) and, in case in one of the condition identified by the Rectoral Decree n. 2576/2020, it is possible to ask for a remote evaluation.
The evaluation is expressed by a vote out of thirty.
The evaluation is expressed by a vote out of thirty.
Professor(s)