FISIOLOGIA E BIOCHIMICA

Module BIOCHIMICA DELLA NUTRIZIONE

Bioenergetics: Energy and nutrients. Energy value of nutrients. Energy metabolism in physical exercise. Muscle fibers and metabolic pathways. Body composition: Levels and methods of studying body composition. Compartmental models and their applications. Methods for evaluating energy expenditure: Energy requirements. Energy expenditure. Techniques for the evaluation of energy expenditure. Foods, nutrients and nutrition: Macro and micro nutrients. Characteristics and classification of foods. Nutrition and nutrition. Essential and indispensable nutrients. Minimum nutrient needs and recommended intake levels. Digestion of proteins, carbohydrates and lipids. Absorption of nutrients. Glucides: chemical characteristics, carbohydrates in food, unavailable carbohydrates (dietary fiber). Lipids: fatty acids, cholesterol, lipids in food, plasma lipoproteins, essential fatty acids (omega-3 and omega-6). Proteins: protein turnover, amino acids and their food sources, proteins in food, needs and quality of proteins. Water: water and its properties, water in food, body water, water balance. Ancillary foods: ethyl alcohol and alcoholic beverages, alcohol and sports, nerve beverages, caffeine and sports activities. Food history: eating habits, food diaries. Balanced nutrition: nutrition and health, nutritional needs and standards, guidelines for proper nutrition, nutritional goals. Nutrition in the different periods of life: pregnancy, breastfeeding, preschool age, adolescence, menopause and old age. Use of food supplements. Integrations and metabolic interrelationships related to eating / fasting rhythms.

U.LEUZZI, E. BELLOCCO, D.BARRECA, Biochimica della Nutrizione. Zanichelli Editore, 2013.

G.ARIENTI, le basi molecolari della nutrizione. PICCIN editore 2016.