Ateneo - UPO

The course provides an overview of the fundamental principles of human metabolism, with a particular focus on metabolic adaptations in conditions of food scarcity, prolonged fasting, malnutrition and refeeding. The main categories of nutrients, macro- and micronutrient requirements, and basic methods for assessing nutritional status will be analysed.
The course also explores the management of nutrition in emergency and humanitarian crisis contexts, with reference to the main international guidelines for nutritional intervention, the prevention of malnutrition and nutritional support for vulnerable populations.

Recommended reading for study and further exploration:Leuzzi, Bellocco, Barreca, *Biochemistry of Nutrition*, Zanichelli, 2013.Campbell, Farrell, McDougal, *Biochemistry*, 9th Edition.Ross C., *Modern Nutrition in Health and Disease*, 11th Edition, Wolters Kluwer Health/Lippincott Williams & Wilkins, 2014.Pignatti, *Biochemistry of Nutrition*, Esculapio, 2022.Teaching materials: the short video clips, slides, scientific articles, technical documents and international guidelines presented during the course constitute essential material for the preparation of the written assignment and the final assessment.

The course aims to provide students with biochemical and nutritional knowledge that will help them understand the metabolic responses of the human body under physiological conditions, during fasting, in cases of dietary deficiency and during nutritional crises.
By the end of the course, students will be able to:
- describe the fundamental principles of energy metabolism and the role of key nutrients in metabolic processes;
- distinguish between the metabolic responses observed in a fed state, during short-term fasting, during prolonged fasting and during refeeding;
- recognise the main forms of malnutrition, understanding their causes, biochemical consequences and health implications;
- apply basic methods for assessing nutritional status;
- critically interpret international guidelines and documents on nutritional management in emergency contexts;
- link biochemical and nutritional knowledge to the planning of dietary interventions in crisis situations.

The course is worth 2 CFU. Teaching is organised into 12 asynchronous short videos, 8 hours of face-to-face teaching and individual study/self-directed learning based on teaching materials, reference texts and international guidelines. This structure is consistent with the teaching framework set out in the degree programme.

There are no specific prerequisites or formal entry requirements.However, a basic knowledge of biology, general chemistry and the fundamental principles of biochemistry is recommended, as this will help students to understand the main metabolic processes, the role of nutrients and the molecular basis of the body’s response to nutritional deficiency.The course is designed to be accessible to students from a variety of degree programmes.

The course is delivered through:11 asynchronous short videos, introducing fundamental biochemical and nutritional concepts;8 hours of face-to-face lectures, focusing on an in-depth exploration of the main topics, guided discussion and the application of the content to emergency contexts;analysis of case studies relating to food crises, malnutrition, prolonged fasting, refeeding and nutritional interventions in humanitarian contexts;discussion of international guidelines and technical documents on nutritional management in crisis situations;periodic tests or self-assessment questions designed to monitor participants’ progressive understanding of the content.The teaching methods are designed to promote both the acquisition of theoretical knowledge and the ability to apply it to the analysis of real nutritional problems in emergency contexts.

Students with disabilities, Specific Learning Difficulties (SLD) or Special Educational Needs (SEN) may request specific services and resources by contacting the Career Development and Coordination and Student Services Team and consulting the dedicated page on the University website:https://uniupo.it/it/servizi/servizi-studenti-disabili-e-dsaStudents with disabilities, SLDs or SEN may also contact the course lecturer to arrange, in consultation with the relevant departments, any adjustments to teaching and assessment methods.

Assessment consists of a written test with 16 multiple-choice questions covering the topics addressed during the course.

The questions are designed to assess:
- knowledge of the fundamental principles of energy metabolism;
- understanding of the role of key nutrients in metabolic processes;
- the ability to distinguish metabolic responses in the fed state, short-term fasting, prolonged fasting and refeeding;
- knowledge of the main forms of malnutrition, nutritional requirements and basic methods for assessing nutritional status;
- the ability to interpret the general principles of guidelines for nutrition management in emergency settings.

Assessment is based on the correctness of the answers and on the student’s ability to apply the acquired knowledge to the analysis of nutritional issues in crisis contexts.

A pass mark is awarded when the student demonstrates essential but correct knowledge of the main course contents, with particular reference to biochemical and nutritional processes, fasting and malnutrition, and the general principles of nutrition in emergency settings.

Intermediate or good marks are awarded when the student demonstrates solid understanding of the course contents, is able to connect metabolism, nutritional requirements and food management in crisis situations, and uses scientific terminology appropriately.

Excellence is achieved when the student demonstrates in-depth and integrated knowledge of the relationships between biochemical processes, nutritional status, malnutrition and food management in crisis situations, showing critical reasoning in the application of the acquired knowledge.

Periodic tests or self-assessment activities carried out during the course have a formative function and are intended to monitor learning progress. They do not replace the final assessment unless otherwise specified in the course description.

Introduction to Human MetabolismDefinition of metabolism. Anabolic and catabolic pathways. General principles of energy metabolism.Nutrients and Energy MetabolismThe role of carbohydrates, lipids and proteins in energy metabolism. An overview of the role of vitamins, minerals and micronutrients.Organs involved in metabolism The role of the liver, muscle, adipose tissue, brain and gastrointestinal tract in regulating metabolism and energy homeostasis.Fed state and fasted state Metabolic differences between the fed state and the fasted state. Hormonal regulation and utilisation of energy substrates.Short-term fasting, prolonged fasting and starvation Metabolic responses during the first few hours of fasting. Adaptations to prolonged food deprivation. Mobilisation of energy reserves. Ketone bodies and protein sparing.Refeeding Biochemical principles of refeeding. Metabolic risks associated with refeeding. An overview of the prevention of refeeding syndrome.Principles of a healthy and balanced diet Macro- and micronutrient requirements. Energy balance. Nutritional quality of the diet.Hunger and malnutritionDefinitions, causes and consequences of malnutrition. Acute and chronic malnutrition. Nutritional vulnerability in specific population groups.Assessment of nutritional statusBasic anthropometric, clinical and biochemical indicators. Interpretation of key nutritional parameters in emergency contexts.Nutrition in crisis situationsFood emergencies, humanitarian crises, natural disasters and conflicts. Nutritional intervention strategies. Prevention and treatment of malnutrition.International guidelines for nutritional interventionAnalysis and interpretation of recommendations, technical documents and protocols for the management of nutrition in emergencies.

Knowledge and understandingBy the end of the course, students will know and understand:the fundamental principles of human energy metabolism;the role of key nutrients in metabolic processes;the differences between the fed state, short-term fasting, prolonged fasting and refeeding;the main forms of malnutrition and their biochemical and health consequences;basic nutritional requirements and main methods for assessing nutritional status;the general principles of international guidelines for nutrition management in emergency settings.Applying knowledge and understandingStudents will be able to:apply biochemical knowledge to understand metabolic responses to food shortage;distinguish the main nutritional conditions observed in crisis settings;interpret basic indicators of nutritional status;connect nutritional requirements with emergency intervention strategies;use guidelines and technical documents to analyse simple scenarios of nutrition management in crisis situations.Making judgementsStudents will be able to critically assess the relationships between metabolism, nutritional status and crisis settings, recognizing limits, priorities and critical issues in nutritional interventions for vulnerable populations.Communication skillsStudents will be able to present, in written form and using clear and scientifically appropriate language, the main biochemical and nutritional processes and their connection with food and nutrition management in emergency situations.Learning skillsStudents will be able to use textbooks, teaching materials, guidelines and scientific sources to independently deepen topics related to nutritional biochemistry and nutrition management in crises.