Ateneo - UPO

The course is divided into three parts: the first one concerning the structure and function of biomolecules and the second one concerning
micronutrients and macronutrients, with the description of their assimilation and biosynthesis pathways. These parts will be the basis of the applicative part of human nutrition. The third part of the course will deal with the bases for the evaluation of lifespan nutrition in healthy subjects. The bases are laid for the reading of the guidelines, the drafting of diet plans, the critical interpretation of scientific data on nutrition and diets in the healthy subject and in relation to the prevention of some diseases with a high epidemiological impact.

Biochimica della Nutrizione – Leuzzi, Bellocco, Barreca – Ed Zanichelli
2013.
Biochemistry 9th Edition Campbell, Farrel, McDougal.
Modern Nutrition in Health and Disease. Catharine Ross Ed11Wolters
Kluwer Health/Lippincott Williams & Wilkins, 2014.
“Manuale di Nutrizione Applicata” Riccardi, Pacioni, Giacco, Rivellese.
Idelson Gnocchi.
ISBN 978-88-7947-617-1
“Le basi molecolari della Nutrizione” Giuseppe Arienti. Piccin ISBN 978-
88-299-2698-5
“Mauale di nutrizione in età evolutiva”, SIPPS
"Scienze dell'alimentazione e nutrizione clinica" Giuseppe Bucciante,
Annamaria Bernardi. Piccin ISBN 978-88-299-29916-0
National & international guidelines, consensus and statement published
by national and international Societies or Panels of Experts
(ES, SINU, SIO, SIE, ADA, AACE, AHA)

The course provides the students with a deepening of the fundamentals of the biochemical discipline acquired during the first level degree, with
particular attention to the structure-function relationships of the biological macromolecules involved in nutrition. Acquired these principles, the course aims to increase the knowledge of nutrition based on EBM and the latest topics of scientific research; to offer fundamentals for performing a correct nutritional history in healthy subjects; to increase the knowledge on the efficacy and safety of nutritional programs in primary prevention; to understand the main lines of research in the field of human nutrition; to understand the risks associated with an improper nutrition

Notes of Organic Chemistry and Biochemistry.
Notes of food chemistry
Notes of food biochemistry
Notes of physiology of nutrition
Notes of nutrition (macronutrients and micronutrients)

Lectures (ppt slide)/seminars; molecular visualization by using the program Pymol; teamwork
Some topics not included in the course program can be inserted at the request of the students

Ongoing learning control is carried out through periodic tests provided to students with classroom discussions.
Elective activities: Attendance of the Division of Pediatrics; SCDU of Endocrinology, or SCDO of Human Nutrition and Dietetics

Oral exam: two-three questions for each part which it is required to describe in detail the steps of the biochemical reactions passing thereafter to human nutrition. Excellence means that the student should have a critical approach in describing the correlations between the different biochemical and nutritional processes and clinical practice. A discussion of a recently published paper chosen by the student could be inserted (in case of very engaged and expert classrooms)

Carbohydrates, lipids, amino acids, peptides, folding. Proteins, enzymes, structure determination. Micronutrients, vitamins and coenzymes.
Digestion and absorption of carbohydrates, lipids, and proteins. Metabolic correlations.
Nomenclature
Mentions of metabolism and physiology of nutrients
Body composition
Energy expenditure
LARN, food pyramids; Italian guidelines for healthy nutrition; NHS
nutrition programs for prevention
Dietary day
Foodservice for group care
Nutrient medical history
Obesity and nutrition (physiopathology; Italian guidelines)
Metabolic syndrome and nutrition
Osteoporosis and nutrition
Cancer and nutrition (WRFC; EPIC study)
Exercises: plan for food services; a dietary plan for a healthy individual;
BIA and indirect calorimetry

The expected results are: i) detailed knowledge of the chemistry and reactivity of the biological macromolecules; ii) learning the basic principles of the structure-function relationship applied to proteins and enzymes; iii) formulation of nutritional plans for healthy subjects. Good command of the terminology of biochemistry and clinical nutrition. The student will also be able to understand recent research results in the field of nutrition and evaluate its clinical applicability, benefits, and risks. T