B017165 - DIETETIC SCIENCES

Italian; Availability to teach lessons in English.

General information about nutrition and diet. Nutrients: classification and functions. The power in the physiological stages of life and in pathology. Prevention and management of nutritional needs and malnutrition in hospitalized patients. For more details see the complete program.

Costantini, Cannella, Tomassi. Alimentazione e Nutrizione Umana.
Il Pensiero Scientifico Editore

At the end of the classes the student should be able to understand how the body utilizes nutrients and related substances for optimal health throughout the life cycle and how nutrition affects health, wellness and diseases.
The student will be able to analyze and critically understand the data collected from the patient.

Human anatomy, biochemistry and physiology.

Frontal teaching, open to discussion and to the request to focus on specific topics according to the student interest.

Written test and oral exam only for student who failed the written test.

The Nutritional Sciences, history and definitions. General concepts of nutrition, diet and
Nutrition science, history and definitions. General concepts of nutrition, nutrition and diet. Nutrients: classification and functions. Body weight: definitions and basic concepts. The BMI. Metabolism and basal metabolism. The calorie requirement and the energy expenditure. The concept of calorie. Measurement of basal metabolic rate: the calorimetry technique (direct and indirect calorimetry). Brief mention of gastrointestinal anatomy and physiology.
Carbohydrates. Definition and structure. Classifications: simple and complex carbohydrates, mono- di- oligo- and poly-saccharides (examples and general principles). The starch, dietary fibers (cellulose and pectin), glycogen, glucose. glucose metabolism. Glycemic index; simple and complex carbohydrates in the diet: consequences of excessive eating. Insulin resistance and type 2 diabetes. The glucose tolerance test. Relationship between glucose and lipid metabolism: hyperlipidemia and excessive eating of carbohydrates. Metabolic syndrome, etiology and consequences. Rules and limits of carbohydrates eating and strategies for a limited and responsible consumption.
The proteins. Structure and functions. Amino acids, classification (essential and not essential). The transamination reactions. Protein digestion and the fate of amino acids. Ketogenic and glucogenic amino acids. The biological value of the proteins and the ways to determine it. The proteins in the diet. High protein diets, examples and contraindications. Vegetarian and vegan diets. Description, differences and characteristics.
The lipids. Chemistry and generality. Functions. The triglycerides. Saturated and unsaturated fatty acids: structure, food sources and characteristics with respect for human consumption. The importance of unsaturated fatty acids. Hydrogenated fats and the hydrogenation process. Trans fatty acids linked to artificial hydrogenation process. Cholesterol. Types of cholesterol. Risk factors related to hypercholesterolemia. Blood transport, catabolism and anabolism of lipids. Fat intake rules in a correct diet.
The vitamins. History of their discovery and functions. Generality. Water-soluble and fat-soluble vitamins. Differences. For all the vitamins (A, D, E, K, B1, B2, B3, B6, C) the following issues will be treated: general, functions, food sources, consequences of low and high intake of vitamines. Vitamin supplements and their use. The minerals and their functions. Macronutrients and micronutrients; trace elements. The kitchen salt: moderate use and abuse. The risks linked to a high-sodium diet. The malabsorptions. General and isolated malabsorptions. Symptoms. Examples of malabsorption. Celiac Disease: Causes and Symptoms. Diagnosis and gluten-free diet. The impact on quality of life; epidemiology. The food diet therapy. The tropical sprue. Malnutrition and its spread. Malnutrition and at risk groups. Malnutrition in long-term patients and institutionalized patients. Malnutrition as a growing phenomenon in the elderly. Artificial nutrition: enteral and parenteral Flow chart of the artificial nutrition. The percutaneous endoscopic gastrostomy (PEG). The artificial mixtures and craft businesses. Monomeric and polymeric mixtures. Mixtures for special needs. Alcohol consumption: the nutritionist point of view, the traditionally-cultural factor and the social aspect. Impact of alcohol abuse. Metabolism of ethanol and de-tox systems. The consequences of prolonged and excessive consumption and alcohol abuse on health. The cirrhotic patient: application of basic concepts on the approach and nutritional support to patients with decompensated cirrhosis, ascites and hepatic encephalopathy.