NUTRITION SCIENCES

NUTRITION SCIENCES

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iten
Code
69010
ACADEMIC YEAR
2020/2021
CREDITS
1 credits during the 1st year of 9276 NURSING (L/SNT1) IMPERIA
SCIENTIFIC DISCIPLINARY SECTOR
BIO/09
LANGUAGE
Italian
TEACHING LOCATION
IMPERIA (NURSING)
semester
2° Semester
modules
This unit is a module of:
Teaching materials

AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

The purpose of the food sciences course is to provide students of the degree course with the basic notions of both the functioning of the digestive system and food sciences.

At the end of the course, the student will have to know and describe the basic notions of the physiology of the digestive system and food sciences; needs be able to compare and distinguish the biological role of nutrients and critically evaluate their integration in maintaining the homeostasis of the individual.

Teaching methods

Frontal lessons with the use of slides.

SYLLABUS/CONTENT

Digestive system

 Smooth muscle

• Anatomo-functional organization

• Mechanical events: chewing, swallowing, gastro-intestinal and biliary tract motility.

• Secretory events: salivary, gastric, hepatic and pancreatic.

• Digestion and absorption processes.

 

Organic and inorganic nutrients

• Glucids, lipids, proteins. Classification, chemical structure, metabolic use.

• The water-soluble and fat-soluble vitamins: content in food, biological meaning, deficiency syndromes.

• Calcium and iron. Biological meaning.

• Water and electrolytes

 

Energy metabolism

• Caloric value of nutrients

• Direct and indirect calorimetry.

• Basal metabolism, food and exercise thermogenesis. Energy balance.

Body composition

• Body composition lean mass and fat mass

• Indirect determination methods: weight, body mass index (BMI), plicometry and impedance measurement.

 

 

 

RECOMMENDED READING/BIBLIOGRAPHY

Silverthorn. Fisiologia Umana. Casa editrice Ambrosiana.

Sherwood - Fondamenti di Fisiologia Umana – Piccin

Stanfield - Fisiologia - EDISES

Vander - Fisiologia - Casa Editrice Ambrosiana

Battaglia-Noè. Elementi di fisiologia e scienza dell'alimentazione - Casa Editrice Mc Graw Hill

TEACHERS AND EXAM BOARD

Ricevimento: By appointment by email: silvia.giovedi@unige.it

Ricevimento: By appointment upon agreement by email

Ricevimento: Upon agreement with prof. Franco Onofri e-mail: franco.onofri@unige.it tel: 010/3537967

LESSONS

Teaching methods

Frontal lessons with the use of slides.

LESSONS START

Second semester approximately April

ORARI

L'orario di tutti gli insegnamenti è consultabile su EasyAcademy.

Vedi anche:

NUTRITION SCIENCES

EXAMS

Exam description

The exam is oral and includes one question of food sciences. To access the oral exam you must pass a written quiz test.

The exam takes place at an integrated course level. The assessment of learning for the specific course takes place through an oral exam.

Assessment methods

Food sciences student's knowledge will be assessed with the verification of the student's exposition of the answer to the questions asked by the teacher.

Exam schedule

Date Time Location Type Notes
15/06/2021 15:00 GENOVA Scritto + Orale Scritto 15/06/2021 ore 15 Orale 18/06/2021 ore 9,30
06/07/2021 15:00 GENOVA Scritto + Orale Scritto 6/07/2021 ore 15 orale 9/07/2021 ore 9,30
20/07/2021 15:00 GENOVA Scritto + Orale Scritto 20/07/2021 ore 15 Orale 23/07/2021 ore 9,30
07/09/2021 15:00 GENOVA Scritto + Orale 07/09/2021 ore 15 Orale 10/09/2021 ore 9,30
21/09/2021 15:00 GENOVA Scritto + Orale 21/09/2021 ore 15 Orale 24/09/2021 ore 9,30

FURTHER INFORMATION

The slides of the lessons provided by the teachers of the course are available on aulaweb.