Ateneo - UPO

Monitoring the nutritional status of the body Nutrition and nutrition. Classification and function of nutrients. Metabolism and body composition. The adipose organ. Chemical senses in relation to nutrition. Central and peripheral control of hunger and satiety. Macronutrients: proteins, carbohydrates, lipids. Micronutrients: vitamins and minerals. Nutraceuticals. Physiology of the digestive system: motility, secretion and absorption of macro- and micronutrients. The immune system of the gut. Ethanol metabolism. Mediterranean diet Diet Dietary and metabolic pathologies.

Alimentazione, Nutrizione e Salute
L. Debellis, A. Poli-EdiSES II ed

Nutrizione e Dietologia
LiguriG e Stefani M.-Zanichelli

Biochimica della nutrizione
Leuzzi U., Bellocco E., Barreca D.-Zanichelli

Fisiologia-dalle molecole ai sistemi integrati
Carbone E., Aicardi G., Maggi R.-EdiSES

The aim of the course is for each female and male student to attain the knowledge and skills necessary to understand the physiological mechanisms that regulate the intake, digestion, absorption and utilization of nutrients, as well as the body's energy and metabolic balance.

It is suggested that all female and male students have the knowledge of Biochemistry and Physiology

Classroom lectures with Power Point slides that will be provided to the student component as additional teaching support on DIR platform. Close interaction (Q&A and problem solving) with female and male students to stimulate curiosity and interest in the subject and topics covered. Links with online. A two-hour lesson will be given on the specific nutritional needs related to the endocrine system in females and males.

Female students and students with disabilities or Specific Learning Disorders (DSA) or Special Educational Needs (BES) may request specific services and tools dedicated to them by contacting the Career Development and Coordination Staff and Student Services and consulting the dedicated page of the University website: https://uniupo.it/it/servizi/servizi-studenti-disabili-e-dsa

The exam consists of a single oral test. Four to five questions will be asked on the topics covered during the course. The oral test aims to assess the student's level of knowledge and understanding of the course content and to evaluate their independent judgment, learning ability, and communication skills. To pass the exam, students must demonstrate knowledge and understanding of at least the fundamental concepts, which must be presented using correct and scientific language. Furthermore, when appropriately stimulated, students must demonstrate the ability to recognize errors and identify the correct methods; finally, they must be able to present topics in an understandable manner. The minimum grade is guaranteed by correctly answering 3 out of 5 questions, demonstrating mastery of the subject and understanding of the concepts presented. Excellence is achieved by answering all questions plus one on a more detailed and specific topic, demonstrating independent judgment and critical thinking related to the topics covered, and presenting one's conclusions in a clear and logical manner.

Difference between food and nutrition and between food and nutrient Classes of food and their nutrients Physiological functions of nutrients Energy balance of the body Composition of the human body and methods of evaluation Fat mass and lean mass Adipose organ. differences and functions of white and brown adipose tissue. Endocrine alterations due to excess adipose Hints of metabolism. Items that contribute to daily energy expenditure. Methods of assessing basal metabolism Hints of thermodynamics of open systems Chemical senses and their role in nutrition. sensory function, afferents to different parts of the nervous system Central and peripheral control of hunger and satiety: hippocampus, hunger hormones and satiety factors. Central orexigenic and anorexigenic circuits. Physiological and behavioral effects of circuits Macronutrients: definition Carbohydrates: structural characteristics, functions in the body, classification, starch and glycogen. Blood glucose control Lipids: structural features and functions in the body. Saturated, unsaturated, polyunsaturated fatty acids. Essential fatty acids and role in the eicosanoid pathway Proteins: structural features and functions in the body. Essential aminoacids. Methionine-homocysteine cycle. Deamination and transamination Micronutrients: definition Vitamins: water-soluble and water-insoluble vitamins. Characteristics of each vitamin, food sources and physiological role Mineral salts: macroelements, trace elements, and trace elements. Physiological function of sodium, potassium, chlorine, calcium, phosphorus, magnesium, sulfur, iron, iodine, zinc, cobalt, copper, fluorine, and selenium Nutraceuticals: what they are0o and where they are found. Prebiotics and probiotics. Antioxidants and nutraceuticals that contribute to the physiological/metabolic functions of the organism Digestive system: general characters of functional anatomy. Motor activiity of the intestinal smooth muscle and cells of Cajal. Nervous control of the digestive tract: enteric nervous system and the role of the autonomic system Hormonal control of the digestive tract: tipic hormones of digestive function and feeding control Characteristic motor patterns: peristalsis, segmentation, haustration, CMM, receptive relaxation, sphincter control Chewing and swallowing. Initial digestion. Salivary glands . control and secretion. Unconditioned and conditioned reflex (Pavlov's dog) Esophagus: concept of secondary vago-vagal peristalsis Stomach: motor activity of the stomach from the fundus to the antrum. Pyloric sphincter control and gastric emptying. Gastric glands and secretion production. Morpho-functional transition of ossicular glandular cells Small intestine: motor activity and digestion and absorption in duodenum, jejunum and ileum. Control of the sphincter of Oddi macroelements, trace elements, and trace elements. Physiological function of sodium, potassium, chlorine, calcium, phosphorus, magnesium, sulfur, iron, iodine, zinc, cobalt, copper, fluorine, and selenium Nutraceuticals: what they are0o and where they are found. Prebiotics and probiotics. Antioxidants and nutraceuticals that contribute to the physiological/metabolic functions of the organism Digestive system: general characters of functional anatomy. motor activity of the intestinal smooth muscle and cells of Cajal. Nervous control of the digestive tract: enteric nervous system and the role of the autonomic system Hormonal control of the digestive tract: tipic hormones of digestive function and feeding control Characteristic motor patterns: peristalsis, segmentation, haustration, CMM, receptive relaxation, sphincter control Chewing and swallowing. Initial digestion. Salivary glands . control and secretion. Unconditioned and conditioned reflex (Pavlov's dog) Esophagus: concept of secondary vago-vagal peristalsis Stomach: motor activity of the stomach from the fundus to the antrum. Pyloric sphincter control and gastric emptying. Gastric glands and secretion production. Morpho-functional transition of ossicular glandular cells Small intestine: motor activity and digestion and absorption in duodenum, jejunum and ileum. Control of the sphincter of Oddi Pancreas: structure of the gland. Acinar and ductal component. Nervous and hormonal control of pancreatic secretion. Enzymatic component and enzymes. Aqueous bicarbonate component Liver: structure of the hepatic lobule and portal triad. Bile production. Liver functions in metabolism, storage, detoxification, transamination Large intestine: haustrations and formation of fecal mass. Water and salt reabsorption Defecation: control of the external and internal anal sphincter. Hints on the intestinal microbiota The immune system of the intestine: the wall immune structures and morpho-functional organization. Role of the microbiota

Each female and male student is expected to acquire comprehensive knowledge of nutrients and their physiological role, as well as the mechanisms involved in processes related to human nutrition. Each student must develop the ability to apply their knowledge in order to identify issues related to the field of human nutrition. KNOWLEDGE AND UNDERSTANDING: acquisition of in-depth knowledge of nutrients, their food sources, their use by the body, knowledge of the concepts of food, essential and non-essential nutrients, application of body assessment techniques, and acquisition of appropriate language. APPLIED KNOWLEDGE AND UNDERSTANDING: The student will be able to apply the knowledge acquired in all disciplines that require knowledge of the fundamentals of proper and balanced nutrition, and the ability to interpret the body's metabolic requirements. AUTONOMY OF JUDGMENT: The student will acquire the ability to independently and critically analyze the physiological and metabolic processes that underlie proper nutrition. COMMUNICATION SKILLS: Students will acquire the ability to disseminate the knowledge they have acquired using specific and appropriate vocabulary in order to be able to communicate professionally and competently in academic and later professional contexts. In addition, they will acquire the ability to convey the knowledge they have acquired in a clear and understandable way to a general audience. LEARNING SKILLS: Students will acquire the ability to use the teaching materials provided for a critical and reasoned study of the topics covered and will also be able to independently explore and update their knowledge by reading scientific texts and articles on new issues.