ALIMENTAZIONE E NUTRIZIONE UMANA

The course is aimed to provide main knowledge of human nutrition, food properties, nutrients and their digestion, absorption and metabolism.

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Learning assessment may also be carried out on line, should the conditions require it

• Introduction
• Mediterranean diet
• Obesity and metabolic syndrome: etiopathology and epidemiology
• Nutrients: Fats, proteins, carbohydrates, fiber, vitamins, minerals
• Foods: meats and fisheries; milk and derivatives, eggs, cereals and derivatives, legumes, fruits and vegetables, water and beverages

- Bromatological data banks

• Supplements
• Digestion-absorption and metabolism of nutrients
• Metabolism, Energy balance, physical activity
• Body Composition
• Nutritional Guidelines

• Introduction
• Mediterranean diet
• Obesity and metabolic syndrome: etiopathology and epidemiology
• Nutrients: Fats, proteins, carbohydrates, fiber, vitamins, minerals
• Foods: meats and fisheries; milk and derivatives, eggs, cereals and derivatives, legumes, fruits and vegetables, water and beverages

- Bromatological data banks

• Supplements
• Digestion-absorption and metabolism of nutrients
• Metabolism, Energy balance, physical activity
• Body Composition
• Nutritional Guidelines

1. Teacher notes
2. Gianfranco Liguri. Nutrizione e Dietologia. Zanichelli Editore