Digestion - Metabolism

State and describe the different stages of digestion of the main constituents of food (carbohydrates, proteins, lipids).
Describe the mechanisms of intestinal absorption of the main nutrients (oses, amino acids, lipids, vitamins... .). Describe and diagram the main metabolic pathways activated in different tissues (liver, muscle, adipose tissue, brain, etc.) following nutrient absorption in fed and fasting humans.
Describe the regulation of the main metabolic pathways in different tissues (liver, muscle, adipose tissue, brain, etc.).).
Relate knowledge acquired in class to bibliographical data in the field of digestion and metabolism.
Interpret, discuss and synthesize results from a scientific journal or article.

Elements of biochemistry and physiology
Knowledge of the structural biochemistry of carbohydrates, lipids and proteins
Knowledge of organic chemistry

Digestion: 3 courses and 1 TD in ½ promo



Introduction: general characteristics of the digestive system
The buccal time of digestion
The gastric time of digestion
The intestinal time of digestion
Nutrient absorption : The absorptive apparatus Absorption of organic substances Absorption of water and inorganic substances Absorption of vitamins



Metabolism in the fed and fasting human: 4 lectures and 1 TD in ½ class



Carbohydrate metabolism: Glycolysis Neoglucogenesis Glycogen metabolism Pentose pathway.
Lipid metabolism: Catabolism and synthesis of fatty acids Hepatic ketogenesis
Protein metabolism: Catabolism of amino acids The urea cycle Transformation of the carbon skeletons of amino acids into metabolic intermediates



Case study: 2 TD slots in ½ class (TD 1: Discussion of the plan, TD 2: Oral)



Produce an orally presented summary of a nutrition problem based on a review or scientific article. 3 topics to be covered: Cholesterol and Phytosterols, Nutrition and Sports Activity, Fructose and Hepatic Steatosis.

Human Nutrition and Toxicology

La digestion, P Meunier, Y Minaire, R Lambert, SYMEP, 1997
Biochemistry, 5th edition, LubertStryer 2003
Present knowledge in Nutrition , 8th edition, Barbara A. Bowman and Robert M. Russel, 2001