BIOCHEMISTRY OF FOOD

General Module

Course Sheet

Course code:

SAS007B

Academic Year of enrolment:

2020

Year of supply:

2020/2021

Type of Course:

Related/Supplementary

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

Biochemistry

Is part of:

BIOCHEMISTRY OF NUTRITION

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

Prof. FEDERICI Luca

Cycle:

First semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

None

Objectives

The course aims to provide students with the chemical and biochemical bases for understanding the science of nutrition. In particular, at the end of the course, the student will be aware of the structure, function and nutritional value of macronutrients, vitamins and minerals. The student will also know how carbohydrates, lipids, proteins and alcohol are digested and absorbed and will be aware of the main metabolic pathways for extracting energy from nutrients. The metabolic regulation, by controlling the enzymatic activity, and mediated by hormones, will finally be a fundamental training objective.

Contents

Carbohydrates. Structure and metabolism.
Lipids: Structure and metabolism.
Protein: structure and metabolism.
Bioenergetics.
Water and mineral salts
The metabolism of alcohol.
Vitamins. Control of energy metabolism.

Extended Syllabus

Carbohydrates: structure of the main monosaccharides, disaccharides and polysaccharides of nutritional interest. Nutritional sources. Energy value. Digestion of polysaccharides and absorption of glucose, galactose and fructose. Lactose intolerance. Role of carbohydrates available in the diet. Glycemic index of a food. Dietary fiber: soluble and insoluble. Recalls of dynamic biochemistry: glycolysis, gluconeogenesis, pentose phosphate pathway, glycogen synthesis and degradation, alcoholic fermentation and lactic fermentation, Cori cycle, pentose phosphate pathway.

Lipids: Classification and chemical composition. Nutritional sources and energy value. Fatty acids of nutritional interest: saturated, monounsaturated and polyunsaturated. Trans fatty acids. Lipid requirements. Essential fatty acids. Families ω-6 and ω-3. Food cholesterol and endogenous cholesterol. Plasma lipoproteins. Recalls of dynamic biochemistry: digestion and absorption of triglycerides and cholesterol. Synthesis and oxidation of fatty acids. Cholesterol synthesis.

Bioenergetics: recalls of dynamic biochemistry: Krebs cycle and oxidative phosphorylation. Oxidative stress: reactive oxygen species and their scavenging.

Proteins: General, nutritional meaning and energetic value. Amino acids: functional, nutritional and metabolic classification. Body protein turnover. The nutritional value of proteins. Food classification in terms of protein source. Alterations of amino acid metabolism: methionine and homocystinuria, phenylalanine and phenylketonuria. Recalls of dynamic biochemistry: degradation of amino acids and urea cycle, glucose-alanine cycle. Glucogenic, ketogenic and mixed amino acids.

Water and mineral salts: water as food, water requirements, alterations in water balance. Macro minerals: sodium, potassium and chloride; calcium, phosphorus and magnesium. Trace elements: iron, copper, zinc, iodine, fluorine, chromium and selenium. Food sources and bioavailability, deficiency and toxicity.

Alcoholic beverages and natural stimulants: Absorption, distribution and metabolism of ethanol. Effect of ethanol on nutritional status, on CNS, cardiovascular system, body temperature. Amount of alcohol allowed in the diet. CNS stimulants: coffee, tea, cocoa. Effects of caffeine.

Vitamins: nutritional meaning and relationships with metabolism. Fat-soluble vitamins: A, D, E, K, their biochemical action and deficiency, recommended needs, food sources and toxicity. Water-soluble vitamins: group B, antianemic vitamins, ascorbic acid, their biochemical action and deficiency, recommended needs, food sources.

Regulation of energy metabolism: regulation of enzymatic activity: allosteric isozymes and isoenzymes. Regulation by phosphorylation / dephosphorylation. Metabolic changes in the fasting-feeding cycle with reference to hepatic, muscular, adipose and nervous tissue. Hormonal regulation: insulin, glucagon and adrenaline.

Teaching Methods

Traditional Lesson

Evaluation methods

Verification of learning:

Oral exam
At the end of the oral examination a judgment will be expressed as reflected by the vote in thirtieths:
A) excellent knowledge and understanding of the topics, reasoning skills and logical integration of the acquired knowledge and insertion in the context of nutrition sciences. Rating: 30/30.
If the student, who has achieved this evaluation, has shown wide autonomy of judgment, high communication skills and autonomous learning skills, the laude will be proposed.
B) Good knowledge and understanding of the topics with some minor inaccuracies and with a good capacity for logical integration and judgment, and application Rating: 27-29 / 30
C) Discrete knowledge and understanding of the topics and, despite some gaps in the ability to integrate and apply knowledge. Rating: 24-26 / 30
D) Knowledge and understanding of the arguments fully sufficient, although there are clear gaps, which are reflected in a reduced capacity for integration, logic and application. Rating 21-23 / 30
E) Knowledge and understanding of the topics with serious and evident gaps, with limited integrative and applicative skills, but which also allow the passing of the exam. Rating 18-20 / 30

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree