B030158 - FEEDING SCIENCE

Functions of the alimentary principles. Energy requirement and expenditure related to the age and to the physical activity. Dietary recommendations. Physiology of the digestive tract and renal function. Regulation of food intake. Evaluation of the nutritional status. Obesity: genesis and treatment. Dietary supplements. Drug-food interactions. Dietary regimens in some physiopathological conditions

Aim of the course is to provide the necessary notions about the nutritional and physiological value of food, on their involvement in the organism processes, in order to provide the student an adequate knowledge for understanding the close relations between "model" of diet and health status. In this perspective, the most correct nutritional models under both normal conditions and in some pathological conditions are also illustrated and analyzed.

Frontal lessons.
Teaching materials:
the course is organized in theoretical lessons. A copy of the slides projected during the course is made available to the students.
Teaching tools: Videoprojector.

Contacts: every day by e-mail appointment.

Address: Department of Experimental and Clinical Medicine, Section of Physiological Sciences, Viale G.B. Morgagni 63 50134 Firenze Tel. 055 2751625, Fax: 055 4379506
e-mail: mcaterina.baccari@unifi.i

The final examination consists of an oral interview to ascertain the knowledge of the topics exposed during the course.

Energy, plastic and regulatory values of alimentary principles. Tables of food composition. Energy requirements and expenditure according to age and physical activity. Micronutrients and macronutrients. Principles for the formulation of a balanced and correct diet. The diet in various ages and in different physiological conditions. References to the physiology of the digestive system: motor phenomena, secretions, digestion, absorption of nutrients. Methods for the determination of body compartments. Evaluation of the nutritional status of the individual and methods for its determination. Ideal weight concept: formulas and tables for the determination. Notes on eating behavior disorders. Malnutrition and obesity. Nervous and hormonal mechanisms that regulate food intake and the maintenance of body weight. Hydro-saline balance and regulation of fluid intake. References to the physiology of the renal function. Evolution of food consumption in industrialized countries. Diets and diet industry. Functional food, dietary supplements, biological aliments, genetically modified food. Drug-food interactions. Dietary regimens in some physiopathological conditions.