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Versione italiana
Academic year
Didactic period
Secondo Semestre

Training objectives

The curriculum is organized on the topics of correct nutrition and supplements in different physiological and pathological conditions, for an appropriate physical activity.
The objectives to be achieved are to give to the future specialist the ability to use their knowledge to work in autonomy of judgment with subjects who practice regular physical activity, both competitive and non-competitive, evaluating not only the correct approach to physical activity, but also paying attention to lifestyle and well-being given also by a greater awareness of proper nutrition and integration. The ability to communicate with the subjects is of fundamental importance to the kinesiologist, who has the task of devising the best training programme according to the objectives identified.
The main acquired knowledge skills will be:
• Knowledge of nutritional needs in physiological conditions in the different life periods
• Prevention of chronic diseases, maintaining a good state of health through proper nutrition and adequate physical activity
• Knowledge of diet products and food supplements and their use in diet


The following knowledge must be acquired and assimilated:
• knowledge of the basic concepts of biochemistry
• knowledge of the basic concepts of physiology

Course programme

The course includes 24 hours of lectures that will be developed on the following topics:
FRAMEWORK: legislation related to food, health foods, supplements, novelefood, functional foods. Legislation claim.
FOOD AND DIETARY REQUIREMENTS: food composition and food digestion, dietary requirements, diet composition, food frauds.
VITAMINS AND VITAMIN SUPPLEMENTS: chemical structure, function and deficiency of lipid- and water-soluble vitamins, vitamin supplements.
MINERALS AND MINERAL SUPPLEMENTS: function, intake and deficiency of macro- and microelements, mineral supplements.
DRINKING WATER AND MINERAL WATER: chemical, physical and microbiological properties of drinking water, classification and properties of mineral waters.
CARBOHYDRATES AND CARBOHYDRATES SUPPLEMENTS: Carbohydrates in food, dietary fiber and its role in healthy diet, fiber supplements. Sweeteners.
LIPID AND LIPID SUPPLEMENTS: lipids in food, lipid supplements
PROTEIN AND PROTEIN SUPPLEMENTS: nutritional properties of proteins and amino acids, protein and amino acids supplements.
SPORT SUPPLEMENTS: the water balance, metabolism, nutritional needs; carbohydrates, lipids, proteins / amino acids supplements: composition and legislation.
EATING DISORDERS: the diet in anorexia, bulimia, obesity, substitutes for meals, essential amino acids.
HIGH PROTEIN DIETS AND VEGETARIAN DIETS: advantages and disadvantages.
NUTRACEUTICALS: definition, main nutraceutical products available in pharmacy
FORMULATION OF FOOD SUPPLEMENTS: Tablets, capsules, powders, solutions,gels

Didactic methods

The teaching method is based on lessons and recorded video lectures with focus group for discussion, as an indispensable tool for synthesis and development of the formative objectives. It makes use of slides and recorded video that facilitate the study of the subject and adoption of texts dedicated to the deepening of the themes.

Learning assessment procedures

The objective of the examination is to assess the level of achievement of the training objectives outlined above. The examination consists of a written test with multiple-choice questions in which the preparation and ability to link the various topics covered will be assessed. The examination consists of about 16 multiple-choice questions in a time frame of about 20 minutes. Each correct answer will be marked with 2 points and each incorrect answer with 0 points. Incorrect answers or answers not given will not be penalised (no points will be deducted).
The examination is considered passed with a minimum mark of 18/31 (= 30/30 cum laude).

Reference texts

Slides and video recordings provided by the lecturer.
Specific topics can be further developed in the following text:
• PRODOTTI DIETETICI chimica tecnologia ed impiego, Autori: F. EVANGELISTI, P. RESTANI Ed. PICCIN
• La chimica degli alimenti, Autori: Mannina Luisa, Daglia Maria e Ritieni Alberto. CEA, Casa editrice Ambrosiana
• Le basi molecolari della nutrizione, G. Arienti, Ed. PICCIN.