Ateneo - UPO

Biochimica della Nutrizione – Leuzzi, Bellocco, Barreca – Ed Zanichelli 2013
Le basi della biochimica - 3ed -Abali, Cline, Franklin, Viselli. Zanichelli
Biochimica con aspetti clinici – Devlin – Ed. Edises 2011
Biochimica della Nutrizione - Pignatti - Ed. Esculapio 2022

Research article: Robinson, et al., An atlas of human metabolism. Sci. Signal. 13, eaaz1482 (2020).

The course aims to guide the students towards understanding the transformations at the molecular level that involve micronutrients and macronutrients in human nutrition. Method of awarding course credits (CFU): DE

Basic principles of organic chemistry and biochemistry

lectures with powerpoint presentations, guided exercises, use of rasmol and for visualization of structures and for structure-function analysis of biological macromolecules, and laboratory activities.

The control of learning in itinere is carried out through periodic tests provided to students with subsequent resolution in the classroom and self-assessment and virtual laboratory activities on topics relating to protein science applied to nutrition.

Students with disabilities or with Specific Learning Disorders (DSA) or with Special Educational Needs (BES) can request specific services and tools dedicated to them by contacting the Career Development and Coordination Staff and Services for Students and consulting the dedicated page on the University website: https://uniupo.it/it/servizi/servizi-studenti-disabili-e-dsa
Students with disabilities, DSA, BES can also contact the teachers in charge of the course in relation to the declination of the exam methods.

Oral exam consisting of six questions structured so that, in addition to the descriptive/theoretical aspects of the course topics, the student is required to identify the steps of biochemical reactions and structural formulas, as well as describe laboratory procedures. The final grade will be determined based on responses regarding both theoretical topics and laboratory procedures. Available teaching materials include lecture slides, relevant scientific articles and texts, and recommended websites; all materials are accessible via the DiR platform.
Excellence is achieved when the student demonstrates a critical understanding of the interrelationships between biochemical-nutritional processes and the applications of the laboratory procedures covered in the course. A passing grade can be achieved by describing the absorption and transformation of key micronutrients and macronutrients and providing a general overview of the laboratory procedures. Grading breakdown:
30 - 30 cum laude (Excellent): Demonstrating excellent, in-depth knowledge of biochemical-nutritional processes and related laboratory procedures. Providing comprehensive, rigorous answers with mastery and appropriate use of scientific terminology, while displaying strong critical thinking, independent judgment, and an excellent ability to make interdisciplinary connections.
27 - 29 (Very Good): Demonstrating in-depth knowledge and good analytical skills regarding the topics covered. Providing comprehensive answers and using appropriate scientific terminology.
24 - 26 (Good): Demonstrating a good grasp of the topics covered, despite some minor inaccuracies in details. Providing correct answers and using generally appropriate scientific language.
21 - 23 (Fair): Demonstrating knowledge of concepts that is primarily descriptive or based on rote memorization. Limited ability to critically engage with the questions posed. Simple language.
19 - 20 (More than sufficient): Demonstrating minimal and fragmentary knowledge of course content. Uncertain or limited presentation. Limited scientific terminology.
18 (Sufficient): Demonstrating only basic, essential knowledge of the course concepts. Underdeveloped answers; limited critical ability. Numerous terminological inaccuracies.

The expected results are related to the acquisition of knowledge about the molecular mechanisms related to human nutrition. The student is expected to be able to apply the knowledge acquired in the understanding of the nutritional status of the individual. The student should demonstrate that he has acquired the autonomy of judgment and communication skills related to the dissemination of the processes of nutritional biochemistry.
Acquisition of the ability to deepen and update independently, by reading texts and scientific articles provided by the teacher during lessons and made available through the educational platform DIR.