Ateneo - UPO

General Aspects of MetabolismEnergy Balance: Energy Expenditure and Calorie IntakeFunction of the AMPK SystemAdipose Tissue as an Endocrine OrganComposition of the Human BodyFood GroupsMacronutrients: Structure and Physiological FunctionMicronutrients: Physiological FunctionRegulation of Hunger and SatietyThe Digestive SystemThe Excretory System for Regulating Water and Salt Balance

Fisiologia: dalle molecole ai sistemi integrati G. Aicardi, V. Carabelli, E. Carbone, R. MaggiEdiSESAlimentazione, nutrizione e saluteLucantonio Debellis - Alessandro PoliEdiSES

CFU Awarding Method: DE
Upon completion of the course, students will be able to:Understand the physiological principles that govern the human body’s energy and nutritional requirements at different stages of life and under various physiological conditions.Describe the processes of digestion, absorption, transport, storage, and metabolism of the major macronutrients and micronutrients.Analyze the neuroendocrine mechanisms that regulate appetite, satiety, energy balance, and metabolic homeostasis.Understand the functional integration among the gastrointestinal tract, liver, adipose tissue, skeletal muscle, pancreas, and nervous system in the regulation of metabolism.Interpret the role of nutrition in the prevention and development of major metabolic disorders, such as obesity, diabetes mellitus, metabolic syndrome, and cardiovascular diseases.Evaluate physiological adaptations to fasting, physical exercise, and qualitative and quantitative changes in nutritional intake.Interpret experimental and clinical data related to the physiology of nutrition and develop a critical approach to the scientific literature in the field.Apply physiological knowledge to understand the scientific basis of nutritional recommendations and strategies for prevention and health promotion.

A solid understanding of the biochemistry and physiology of the digestive tract, as well as the nervous and endocrine systems, is recommended.

In-person lectures in the classroom using PowerPoint slides
Classroom discussion on recent topics related to human nutrition. Discussion on recent physiological discoveries related to nutrition

Female and male students with disabilities, Specific Learning Disorders (SLD), or Special Educational Needs (SEN) may request specific services and resources designed for them by contacting the Student Development, Career Coordination, and Student Services Staff and consulting the dedicated page on the University website: https://uniupo.it/ it/servizi/servizi-studentesse-e-studenti-condizione-di-disabilità-e-dsa. Once you have contacted the University staff, you may contact the course instructor regarding the specific exam arrangements and teaching-related matters

Oral exam consisting of 4 questions on the topics covered in class. In detail:

30-30 L Excellent Excellent and detailed knowledge of biological mechanisms of digestive processes. Outstanding ability to make interdisciplinary connections, scientific rigor, and impeccable use of specialized terminology. Demonstrates critical thinking and independent judgment.
27–29 Very Good In-depth knowledge of the subject matter. Good ability to analyze and synthesize biological processes. Clear, logically structured presentation using appropriate scientific terminology.
24–26 Good Good knowledge of fundamental topics, but with some limitations regarding details or complex connections. Correct presentation with mostly appropriate use of scientific language.
21–23 Fair Fair but largely rote or descriptive knowledge of biological concepts. Limited ability to apply concepts to problems or case studies. Simple but correct language.
19–20 More than sufficient Minimal and fragmented knowledge of the course content. Difficulty understanding the implications of the biological mechanisms covered. Uncertain or limited scientific language.
18 Sufficient The student demonstrates only a descriptive, fragmented, and basic knowledge of the essential biological concepts in the curriculum. Critical thinking skills are absent or severely limited; there is a clear difficulty in connecting biological mechanisms to one another or applying them to complex contexts. The language is understandable but contains uncertainties, terminological inaccuracies, and a limited use of the specialized scientific vocabulary required at the master’s level.

Food and NutritionConcepts of ThermodynamicsMetabolism: Energy Balance, Metabolic Pathways, Calculation of Basal Metabolic RateHuman Body CompositionWhite Adipose Tissue and Brown Adipose TissueControl of Hunger and Satiety: Neural Circuits of Homeostatic Hunger and Hedonic AppetiteCarbohydrates, lipids, proteins: structure, nutritional value, and physiological role; dietary sourcesMinerals and vitamins: physiological role and dietary sourcesNutraceuticals: physiological role of antioxidants, probiotics, and prebioticsChemical senses regulating appetite: taste and smellDigestive system: anatomical and functional structure, enteric nervous system, diffuse hormonal system, motility, salivary, gastric, and intestinal secretionsPancreas and liverMechanisms of digestion and nutrient absorptionExcretory system: water-salt balanceEndocrine and nervous control of excretory functionAcid-base balanceGender MainstreamingOne lecture will cover nutritional topics based on various gender physiological differences

Upon completion of the course, female/male students will be able to:Describe the physiological mechanisms involved in the digestion, absorption, transport, and metabolism of nutrients.Understand the processes that regulate energy balance and metabolic homeostasis, with particular reference to the neuroendocrine systems involved in the control of food intake and energy expenditure.Explain the role of the major organs and tissues (gastrointestinal tract, liver, pancreas, skeletal muscle, adipose tissue, and nervous system) in regulating energy metabolism.Analyze the body’s physiological adaptations in response to different nutritional conditions, such as fasting, overeating, physical exercise, and changes in dietary composition.Interpret the physiological basis of the main metabolic alterations associated with obesity, diabetes, metabolic syndrome, and malnutrition.Analyze and critically discuss experimental data and scientific articles related to the physiology of nutrition.Use appropriate scientific terminology to describe physiological and metabolic processes and effectively communicate scientific concepts in the field of nutrition.