Nutritional Biochemistry

Coorte 2020/2021

Professor

Maria Luigia Pallotta

Degree course

Science and culture of food

Profile

Course denomination

Nutritional Biochemisty

ECTS

8

Learning objectives and coherence with general degree course learning targets

This course is designed to provide students with an integrated view of the Nutritional Biochemistry phenomena; Course topics include analysis of biochemical properties of macro /micronutrients and processes involved in  their digestion and absorption and metabolism.

This program is well suited for students in Science and culture of food; it also provides to students the background necessary to continue their preparation for careers in Science and culture of food.

Course contents

Essential food components.

Water-soluble and fat-soluble vitamins,

Microelements and macroelements, omega-3 and -6 fatty acids, essential aminoacids; dietary sources, absorption, bioavailability, biochemical and nutritional roles.

Biochemical mechanisms of digestion and absorption of macronutrients (carbohydrate, fat, protein). Metabolism of carbohydrate, fat, protein from a nutritional point of view.

Carbohydrate metabolism. Glycolysis, Glycogenesis, Glycogenolysis, Gluconeogenesis

Triglycerides and fatty acid metabolism Fatty acid activation and transport; Carnitine  Fatty acid Beta-Oxidation Ketogenesis and ketoacidosis Amino Acid catabolism  Transaminases, Glucogenic and ketogenic amino acids  Urea Cycle

Ethanol metabolism.

Water balance. Water requirements. Endogenous and exogenous sources. Water homeostasis in the body.

Metabolic integrations in relation to feeding/starvation.

Bibliography/required texts

The following reference textbook is recommended:

U. Leuzzi, E. Bellocco, D. Barreca "Biochimica della nutrizione",Zanichelli, 2013

Moreover, students will be provided with ppt slides

Prerequisites

In order to attend profitably the lessons, the student should be endowed with basic notions in Chemistry

Teaching methods

Lectures and the accompanying visual materials are the major source of information for the student. Thus consistent attendance is recommended

Students’ interaction will be strongly encouraged in class in order to stimulate students to find interests in the topics of the course

Language

English

Assessment methods

The exam consists of two sections: the multiple choice test which broadly verifies the factual knowledge of the subject,  the oral interview   which evaluates the understanding of the subject and the critical discussion skills of the student. The time for the exam is about 20 minutes.

Marks are  given on a scale from 1 to 30; the minimum passing mark is 18.

Other information

e-mail pallotta@unimol.it; pallottamarialuigia@gmail.com

Students with disabilities or students with SLD

Students with disabilities or with Specific Learning Disorders (SLD), accredited to the Service Center for disabled students and students with SLD, can apply directly to the professor, or through the Department’s delegate for disability/SLD, to decide, having consulted the Service Center, on how to carry out the intermediate tests or the examinations, adopting any dispensatory measures or compensatory tools provided for by the current regulations and the University Guidelines.