BIOCHEMICAL PRINCIPLES OF NUTRITION
PRINCIPI DI BIOCHIMICA DELLA NUTRIZIONE
| A.Y. | Credits |
|---|---|
| 2022/2023 | 6 |
| Lecturer | Office hours for students | |
|---|---|---|
| Roberta De Bellis | from Monday to Friday from 9.00 to 10.00 by appointment |
| Teaching in foreign languages |
|---|
|
Course with optional materials in a foreign language
English
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language. |
Assigned to the Degree Course
| Date | Time | Classroom / Location |
|---|
| Date | Time | Classroom / Location |
|---|
Learning Objectives
The course aims to provide students with the tools to deepen understanding of the functions of food nutrients and the main reactions they undergo during processing and storage of food. After completing the course, participants will also have acquired basic knowledge about the bioavailability of nutrients and their recommended dietary levels.
Program
1.FOOD AND NUTRITION
Food definition and classes of food
2.NUTRITIONAL VALUE OF FOOD
Caloric content (carbohydrates, proteins, lipids)
Protein quality
Glycemic index (carbohydrates)
Atherogenic index (lipids)
3.NUTRIENTS, PHYTOCHEMICALS, UNDESIRABLE AND TOXIC COMPONENTS
4.FUNCTIONAL FOODS
5. CARBOHYDRATES
Digestion, absorption and metabolism of carbohydrates
6.LIPIDS
Digestion, absorption and metabolism of lipids
7.PROTEINS
Digestion, absorption and metabolism of proteins
8.FIBER AND ANTI-NUTRITIVE FACTORS
9.WATER-SOLUBLE VITAMINS
10.FAT-SOLUBLE VITAMINS
11. MINERALS: Macro- and Micro-elements
12.WATER
Bridging Courses
There are no mandatory prerequisites but it would be good to have good knowledge of Biochemistry
Learning Achievements (Dublin Descriptors)
D1- KNOWLEDGE AND UNDERSTANDING
The student must demonstrate that he has acquired sufficient knowledge and understanding related to:
-the structure of the main molecules in food (macro, micronutrients, dietary fiber, phytochemicals, etc.) and their roles in nutrition and human physiology, in organoleptic and technological characteristics of the food;
-the biochemical aspects related to food production (fermentation processes, cheese-making, production of functional food, biotechnological production);
-the methods for the analysis and quality control of foods.
D2-APPLYING KNOWLEDGE AND UNDERSTANDING
The student must demonstrate that he has acquired the ability to apply concepts and methodologies of biochemistry in the food and nutrition industries
D3-MAKING JUDGEMENTS
The student will achieve an adequate independence of judgment, both in their workplace and outside of it, through the formation of a solid scientific culture, whose basic concepts of biochemistry are an important component.
D4-COMMUNICATION
The student must show to be able to communicate in a simple but rigorous way, using a clear and appropriate language.
D5-LIFELONG LEARNING SKILLS
The student must show to be capable to connecting and integrating the knowledge learned in the course with those provided in previous and following courses, in particular with those supplied in the course of Food Chemistry. In addition, you must be able to update their knowledge relevant to biochemistry, consulting scientific publications in English language
Teaching Material
The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it
Supporting Activities
The teaching material and specific communications from the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it
Teaching, Attendance, Course Books and Assessment
- Teaching
Oral lessons with PC and overhead projector for Power Point presentations
- Course books
Cozzani I. & Dainese E. BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE Piccin Editore.
or
Biochimica della nutrizione Ugo Leuzzi Ersilia Bellocco Davide Barreca Zanichelli Ed
All the chapters of the text must be studied fully. The topics presented in Sections 2 and 5 are not carried out.
The slides are available to students
- Assessment
Oral examination during which the teacher will assess the level of preparation on knowledge of concepts, knowledge and application of techniques and procedures, mastery of a specific language, critical exercise of what is argued.
The final grade is the result of the average with the Food Chemistry grade.
- Disability and Specific Learning Disorders (SLD)
Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.
To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.
Additional Information for Non-Attending Students
- Course books
Cozzani I. & Dainese E. BIOCHIMICA DEGLI ALIMENTI E DELLA NUTRIZIONE Piccin Editore.
All the chapters of the text must be studied fully. The topics presented in Sections 2 and 5 are not carried out.
The slides are available to students
- Assessment
Oral examination during which the teacher will assess the level of preparation on knowledge of concepts, knowledge and application of techniques and procedures, mastery of a specific language, critical exercise of what is argued.
The final grade is the result of the average with the Food Chemistry grade.
- Disability and Specific Learning Disorders (SLD)
Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.
To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.
| « back | Last update: 15/05/2023 |
