INTRODUCTION TO PHYSIOLOGY: Description of physiological mechanisms. Structure-function and interactions in the human body. Concept of homeostasis and homeostatic control systems. Positive and negative feedback loops.

NUTRIENTS. Water, Carbohydrates, Lipids and Proteins.

SENSORY SYSTEMS. Olfactory system: anatomy of the olfactory system, transduction of olfactory information, perception of odors. Gustatory system: the anatomy of the taste buds and taste cells, the perception of gustatory information, the gustatory pathway. Tactile Sensation in Oral Region.

PHYSIOLOGY OF THE DIGESTIVE SYSTEM: Organization of the digestive system and accessory digestive organs. General aspects of digestion. Secretory function of the digestive system. Motility of the digestive system. Digestion and absorption of nutrients. Hepatobiliary function. Importance of the intestinal microbiota.

PHYSIOLOGY OF THE ENDOCRINE AND NERVOUS SYSTEM. Nervous and hormonal control of intestinal function. General principles of endocrinology and functioning of hormones. General picture of endocrine glands and their hormones. Hypothalamic-pituitary system. Regulation of calcium and phosphorus metabolism.

BIOENERGY OF NUTRITION. Energy metabolism. Measurement of energy expenditure and factors determining energy expenditure. Metabolic adaptations. Neuroendocrine control of energy metabolism. Nutrition and oxidative stress.