GENERAL PRINCIPALS OF DIET AND NUTRITION COMPOSITION
Academic year and teacher
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- Versione italiana
- Academic year
- 2018/2019
- Teacher
- OLGA BORTOLINI
- Credits
- 6
- Didactic period
- Primo Semestre
Training objectives
- The aim of the course is to provide knowledge about physiology and biochemistry of nutrition, nutritional status and food science and their role in human health and in the élite sportsmen and not
Prerequisites
- Basic knowledge about the basics of the following disciplines: biology, human anatomy with particular reference to the anatomy of the musculoskeletal system, human physiology and biochemistry.
Course programme
- Macro- and Micronutrients (2 CFU)
Nutrients (definition, classification and function): proteins, carbohydrates, fats, vitamins, minerals and water. Foods: cereals, pulses and nuts, vegetables, fruits, milk and milk products, meat, fish, eggs, oils and fats, beverages (alcoholic beverages, soft drinks, mineral water, coffee, tea, cocoa).
Optimal nutrition for exercise sport (4 CFU)
Bioenergetics: energy expenditure, basal metabolic rate. Measurement of energy expenditure: direct calorimetry, indirect calorimetry, non-calorimetric methods. Factors affecting energy expenditure.
Nutritional needs. Nutritional quality. Nutritional status. Assessment of the nutritional status: nutritional anthropometry, body mass index (BMI). Recommended Dietary Allowances (LARN, RDA). Dietetics and physiologic role.
Primary and secondary nutritional diseases: protein-calorie malnutrition, kwashiorkor, vitamins and minerals deficiency, overweight, obesity, hypervitaminosis.
NUTRITION OF SPORTSMAN
Energy requirement and body weight athlete.
Protein requirement and sport.
Carbohydrate requirement and sport.
Dietary fiber requirement and sport.
Lipid requirement and sport.
Water, mineral, vitamin requirements and sport.
Alcoholic drinks and sport.
Free radicals, antioxidants and sport.
ASSESSMENT OF THE NUTRITIONAL STATUS Assessment of the nutritional status of athletes. Nutritional anthropometry.
Assessment of the state of hydration, lean body mass and fat mass of athletes.
Drawing up of diets for athletes of different age and sex. Didactic methods
- Lectures, theoretical and practical activities.
Learning assessment procedures
- The aim of the exam consists of verifying the level of achievement of learning outcomes above.
MACRO- AND MICRONUTRIENTS
The exam consists of a quiz, 15 multiple choice questions, each with 4 responses, on all the topics covered in the course. To pass the test you must acquire at least 18 points out of 30. Test time 60 minutes.
OPTIMAL NUTRITION FOR EXERCISE SPORT
The exam consists of a quiz (20 multiple choice questions, each with 4 responses) on all topics covered in the course. To pass the test you must acquire at least 18 points out of 33. Test time 40 minutes. It is not allowed to consult texts or use PC, smartphones, … .
THE FINAL GRADE IS A ARITHMETICAL MEAN OF THE MARKS OBTAINED IN EACH OF THE TWO TESTS Reference texts
- Mariani Costantini A, Cannella C, Tomassi G, (2016), Alimentazione e nutrizione umana, Il Pensiero Scientifico Editore, Roma.
Biagi PG, Di Giulio A, Fiorilli A, Lorenzini A (2010) Principi di Nutrizione, Casa Editrice Ambrosiana.
Biagi PG, Di Giulio A, Fiorilli A, Lorenzini A (2010) Alimentazione per lo sport e la salute, Casa Editrice Ambrosiana.
For more details:
Cappelli P & Vannucchi V (2005), Chimica degli alimenti, conservazione e trasformazioni, Zanichelli, Bologna.
Fatati G. (2012), Dietetica e Nutrizione: clinica, terapia e organizzazione, 2a edizione, Il Pensiero Scientifico Editore, Roma.
