Dietistic

Educational objectives

At the end of the course the student must be aware of the importance of the conceptual tools of physics in the cultural education of the technician

Educational objectives

At the end of the course the student must be aware of the importance of the conceptual tools of physics in the cultural education of the technician

Educational objectives

At the end of the course the student will know how to use statistical methods for quantitative and qualitative data, multivariate analysis

Educational objectives

At the end of the course the student acquires knowledge of the fundamentals of chemistry and biochemical propaedeutics, must know the chemical bases of life processes, must be aware of the importance of the conceptual tools of chemistry and phisics in the cultural education of the dietician
and will be able to use statistical methods for quantitative and qualitative data, multivariate analyses

Educational objectives

At the end of the course the student acquires knowledge of the fundamentals of chemistry and biochemical propaedeutics, must know the chemical bases of life processes, must be aware of the importance of the conceptual tools of chemistry and phisics in the cultural education of the dietician
and will be able to use statistical methods for quantitative and qualitative data, multivariate analyses

Educational objectives

At the end of the course, the student will acquire the knowledge on:
- the mode of operation of systems, systems and organs in humans, their functions and reciprocal reactions
- the morphological characteristics of the systems, systems and organs in humans
-the histological features of epithelial, connective tissue, haematopoietic, osteocartilaginous, muscular and nervous tissue

Educational objectives

The general aims of the Human Anatomy class are to provide to the students the knowledge of anatomical terminology, regional and structural organization of the human body, morphological characteristics of systems and organs. In particular, the specific aims are to know, to learn and, therefore, to utilize an appropriate and specific terminology and to establish a correlation between the structure and the function. All this in order to acquire the appropriate basic  knowledge  to understand the following disciplines of the course, where the knowledge of normal human anatomy will allow a better understanding of non-physiological and pathological situations.

Educational objectives

At the end of the course, the student will acquire the knowledge on:
- the mode of operation of systems, systems and organs in humans, their functions and reciprocal reactions
- the morphological characteristics of the systems, systems and organs in humans
-the histological features of epithelial, connective tissue, haematopoietic, osteocartilaginous, muscular and nervous tissue

Educational objectives

At the end of the course, the student will acquire the knowledge on:
- the mode of operation of systems, systems and organs in humans, their functions and reciprocal reactions
- the morphological characteristics of the systems, systems and organs in humans
-the histological features of epithelial, connective tissue, haematopoietic, osteocartilaginous, muscular and nervous tissue

Educational objectives

At the end of the course the student will acquire:
-knowledge of the fundamentals of genetic code and of the regulation of genetic expression, of the mechanisms of inheritance, of the nature of mutations related to genetic pathologies and of the development on the bases of genetics and of the pathologies that have problems of feeding and malabsorption.
-knowledge of the morphofunctional characteristics of the prokaryotic and eukaryotic cell
- knowledge on the causes of diseases in humans and the pathogenetic mechanisms that determine their onset. The knowledge of these mechanisms will allow the student to deal with the clinical studies of human diseases in the most appropriate way.
-knowledge of origin, biology, metabolic and systematic activity of pathogenic microorganisms for humans, to the relationships between host and pathogenic organisms, evaluating their role and behavior in food ecosystems

Educational objectives

At the end of the course the student will acquire:
-knowledge of the fundamentals of genetic code and of the regulation of genetic expression, of the mechanisms of inheritance, of the nature of mutations related to genetic pathologies and of the development on the bases of genetics and of the pathologies that have problems of feeding and malabsorption.
-knowledge of the morphofunctional characteristics of the prokaryotic and eukaryotic cell
- knowledge on the causes of diseases in humans and the pathogenetic mechanisms that determine their onset. The knowledge of these mechanisms will allow the student to deal with the clinical studies of human diseases in the most appropriate way.
-knowledge of origin, biology, metabolic and systematic activity of pathogenic microorganisms for humans, to the relationships between host and pathogenic organisms, evaluating their role and behavior in food ecosystems

Educational objectives

At the end of the course the student will acquire:
-knowledge of the fundamentals of genetic code and of the regulation of genetic expression, of the mechanisms of inheritance, of the nature of mutations related to genetic pathologies and of the development on the bases of genetics and of the pathologies that have problems of feeding and malabsorption.
-knowledge of the morphofunctional characteristics of the prokaryotic and eukaryotic cell
- knowledge on the causes of diseases in humans and the pathogenetic mechanisms that determine their onset. The knowledge of these mechanisms will allow the student to deal with the clinical studies of human diseases in the most appropriate way.
-knowledge of origin, biology, metabolic and systematic activity of pathogenic microorganisms for humans, to the relationships between host and pathogenic organisms, evaluating their role and behavior in food ecosystems

Educational objectives

At the end of the course the student will acquire:
-knowledge of the fundamentals of genetic code and of the regulation of genetic expression, of the mechanisms of inheritance, of the nature of mutations related to genetic pathologies and of the development on the bases of genetics and of the pathologies that have problems of feeding and malabsorption.
-knowledge of the morphofunctional characteristics of the prokaryotic and eukaryotic cell
- knowledge on the causes of diseases in humans and the pathogenetic mechanisms that determine their onset. The knowledge of these mechanisms will allow the student to deal with the clinical studies of human diseases in the most appropriate way.
-knowledge of origin, biology, metabolic and systematic activity of pathogenic microorganisms for humans, to the relationships between host and pathogenic organisms, evaluating their role and behavior in food ecosystems

Educational objectives

At the end of the course the student will acquire:
-knowledge of the fundamentals of genetic code and of the regulation of genetic expression, of the mechanisms of inheritance, of the nature of mutations related to genetic pathologies and of the development on the bases of genetics and of the pathologies that have problems of feeding and malabsorption.
-knowledge of the morphofunctional characteristics of the prokaryotic and eukaryotic cell
- knowledge on the causes of diseases in humans and the pathogenetic mechanisms that determine their onset. The knowledge of these mechanisms will allow the student to deal with the clinical studies of human diseases in the most appropriate way.
-knowledge of origin, biology, metabolic and systematic activity of pathogenic microorganisms for humans, to the relationships between host and pathogenic organisms, evaluating their role and behavior in food ecosystems

Educational objectives

At the end of the course the student will be informed about:
-Energy metabolisms, antioxidant defenses, anabolism, catabolism, enzymes
- Main metabolic pathways of amino acids, proteins, carbohydrates, fatty acids.
- nutritional and biochemical functions of water-soluble and liposoluble vitamins, inorganic nutrients, functional compounds.
- nutritional and biochemical functions of amino acids and proteins, carbohydrates, lipids, nucleotides and nucleic acids

Educational objectives

The course has the objective to provide the knowledge to understand the role of nutrients, micronutrients and functional components in metabolism. The course will also provide basic knowledge on the molecular mechanism of metabolism, its regulation and how it is altered in pathological conditions.
At the end of the course, the student must:
§know the chemical nature of nutrients, micronutrients and functional components. The main metabolic pathways, their regulation at the molecular and cellular level, and their integration;
§recognize  the rationale that governs the intermediate metabolic fluxes;
§be conscious that perturbations in the structures of biological macromolecules, which carry out reactions and which are involved in the regulation of metabolic pathways, are at the onset of pathological cellular and systemic conditions.
know how specific hormonal cascades, via receptors binding and signal transduction, lead to a fine tuning of our metabolism at the whole organism level.

Educational objectives

At the end of the course the student will be informed about:
-Energy metabolisms, antioxidant defenses, anabolism, catabolism, enzymes
- Main metabolic pathways of amino acids, proteins, carbohydrates, fatty acids.
- nutritional and biochemical functions of water-soluble and liposoluble vitamins, inorganic nutrients, functional compounds.
- nutritional and biochemical functions of amino acids and proteins, carbohydrates, lipids, nucleotides and nucleic acids

Educational objectives

At the end of the course students must have acquired knowledge on the composition of food in terms of quality and quantity, including changes related to the processes of transformation and conservation, knowledge on the technological aspects of food hygiene and their preservation including methods verification of safety on raw materials and production dynamics, on environmental issues and eco-compatibility, on food processing technologies and on sustainability, will therefore have to have adequate preparation in the discipline such as to allow a better understanding of the most relevant elements that they are at the base of food production; to increase knowledge on the characterization and classification of foods; on food safety and quality.

Educational objectives

At the end of the course students must have acquired knowledge on the composition of food in terms of quality and quantity, including changes related to the processes of transformation and conservation, knowledge on the technological aspects of food hygiene and their preservation including methods verification of safety on raw materials and production dynamics, on environmental issues and eco-compatibility, on food processing technologies and on sustainability, will therefore have to have adequate preparation in the discipline such as to allow a better understanding of the most relevant elements that they are at the base of food production; to increase knowledge on the characterization and classification of foods; on food safety and quality.

Educational objectives

At the end of the course students must have acquired knowledge on the composition of food in terms of quality and quantity, including changes related to the processes of transformation and conservation, knowledge on the technological aspects of food hygiene and their preservation including methods verification of safety on raw materials and production dynamics, on environmental issues and eco-compatibility, on food processing technologies and on sustainability, will therefore have to have adequate preparation in the discipline such as to allow a better understanding of the most relevant elements that they are at the base of food production; to increase knowledge on the characterization and classification of foods; on food safety and quality.

Educational objectives

At the end of the course students must have acquired knowledge on the composition of food in terms of quality and quantity, including changes related to the processes of transformation and conservation, knowledge on the technological aspects of food hygiene and their preservation including methods verification of safety on raw materials and production dynamics, on environmental issues and eco-compatibility, on food processing technologies and on sustainability, will therefore have to have adequate preparation in the discipline such as to allow a better understanding of the most relevant elements that they are at the base of food production; to increase knowledge on the characterization and classification of foods; on food safety and quality.

Educational objectives

At the end of the course the student must know how to read and translate articles in scientific journals

Educational objectives

At the end of the internship, students will have to know the principles of collective catering.
Organization of feeding services.

Educational objectives

At the end of the course the student will have acquired the fundamental elements of connection between medicine and law to be able to carry out the professional activity in compliance with the legal rules, being aware of the main deontological obligations in force in the profession.
the student will have acquired the risk factors and occupational diseases in the health professions also in relation to the current regulations, foundations of epidemiology and prevention of infectious diseases, environmental hygiene and nutrition

Educational objectives

At the end of the course the student will be able to carry out the professional activity in compliance with the legal regulations, being aware of the main deontological obligations in force in the profession

Educational objectives

at the end of the course the student will have a look at the risk factors and occupational diseases in the health professions. Radiation protection elements.

Educational objectives

At the end of the course the student will have learned about the risk factors and occupational diseases in the health professions also in relation to the regulations in force

Educational objectives

At the end of the course the student will have acquired the fundamental elements of connection between medicine and law to be able to carry out the professional activity in compliance with the legal rules, being aware of the main deontological obligations in force in the profession.
the student will have acquired the risk factors and occupational diseases in the health professions also in relation to the current regulations, foundations of epidemiology and prevention of infectious diseases, environmental hygiene and nutrition

Educational objectives

The aim of the course is to provide the student:
- basic elements on laboratory analytical and diagnostic tools in the evaluation of cellular and organ metabolic functions.
- knowledge of food hygiene, conservation and verification methods
-knowing the meaning of the various microbial species present in food
-knowing the behavior of microorganisms during processes and conservation

Educational objectives

The aim of the course is to provide the student with basic elements regarding the epidemiology, transmission, symptoms and diagnosis of infection diseases with particular regard to those of specific interest of the dietician. The course also aims to provide general information on the importance of the human microbiota.

Educational objectives

At the end of the course the student will have knowledge of food hygiene, conservation and verification methods

Educational objectives

The aim of the course is to provide the student:
- basic elements on laboratory analytical and diagnostic tools in the evaluation of cellular and organ metabolic functions.
- knowledge of food hygiene, conservation and verification methods
-knowing the meaning of the various microbial species present in food
-knowing the behavior of microorganisms during processes and conservation

Educational objectives

At the end of the course the student will have acquired the criteria for the definition of adequacy of the diet, nutritional standards, guidelines and indices of nutritional quality, regulation of energy and nutrient requirements, food intake, assessment of nutritional status and energy and electrolyte balance .
- be able to use food composition tables
- perform analysis of eating habits and dietary setting.
- be able to know the nutritional needs in different physiological conditions (childhood, pregnancy, lactation, senile age).
- will have to understand the bioavailability of nutrients and the drug-nutrient interaction

Educational objectives

At the completion of the course the student must know the theoretical bases related to:
- nutritional Standards (LLivelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana - LARN)
- dietary Guidelines
- principles of nutrition applied to specific physiological conditions: childhood and adolescence; pregnancy and breastfeeding; elderly
- nutrients bioavailability
- nutrient drug interaction

At the completion of the course the student must know how to do / apply at the individual and community level:
- nutritional Standards (LLivelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana - LARN)
- dietary Guidelines
- principles of nutrition applied to specific physiological conditions: childhood and adolescence; pregnancy and breastfeeding; elderly
- principles ofnutrients bioavailability
- principles of nutrient drug interaction

Educational objectives

At the end of the course, students must be able to use the food composition tables, analyze food habits and set up a dietary scheme

Educational objectives

At the end of the course the student will have acquired the criteria for the definition of adequacy of the diet, nutritional standards, guidelines and indices of nutritional quality, regulation of energy and nutrient requirements, food intake, assessment of nutritional status and energy and electrolyte balance .
- be able to use food composition tables
- perform analysis of eating habits and dietary setting.
- be able to know the nutritional needs in different physiological conditions (childhood, pregnancy, lactation, senile age).
- will have to understand the bioavailability of nutrients and the drug-nutrient interaction

Educational objectives

At the end of the course the student:
- will have acquired the fundamentals of planning and organization of health services: the Italian health legislation and the organization of services in terms of health policy and performance objectives
- will have acquired basic knowledge about business organization, foundations of labor law and public administration
- will be able to use basic computer programs and applied to dietetics

Educational objectives

At the end of the course the student must be able to use basic computer programs and applied to dietetics

Educational objectives

At the end of the course the student will have knowledge of the fundamentals of labor law and public administration

Educational objectives

At the end of the course the student will have knowledge of the principles of business organization

Educational objectives

At the end of the course the student:
- will have acquired the fundamentals of planning and organization of health services: the Italian health legislation and the organization of services in terms of health policy and performance objectives
- will have acquired basic knowledge about business organization, foundations of labor law and public administration
- will be able to use basic computer programs and applied to dietetics

Educational objectives

At the end of the course the student must know:
- the physiological mechanisms underlying glucose toxicity, lipotoxicity, atherosclerosis, carcinogenesis, prion diseases, storage diseases (steatosis) and alteration of the urea cycle
- criteria for the prevention of diseases related to the diet
-the criteria for defining the dietary regime for metabolic diseases (type 2 diabetes mellitus, dyslipidemia, hyperuricemia)

Educational objectives

At the end of the course the student must know the theoretical bases of the criteria for the prevention of diseases related to the diet:
- obesity
- metabolic syndrome
- diabetes mellitus
- dyslipidemies
- hypertension
- osteoporosis
- tumors
- oral cavity diseases

At the end of the course the student must know how to do / apply the criteria for the prevention of diseases related to the diet:
- obesity
- metabolic syndrome
- diabetes mellitus
- dyslipidemies
- hypertension
- osteoporosis
- tumors
- oral cavity diseases

Educational objectives

At the end of the course the student must know:
- the physiological mechanisms underlying glucose toxicity, lipotoxicity, atherosclerosis, carcinogenesis, prion diseases, storage diseases (steatosis) and alteration of the urea cycle
- criteria for the prevention of diseases related to the diet
-the criteria for defining the dietary regime for metabolic diseases (type 2 diabetes mellitus, dyslipidemia, hyperuricemia)

Educational objectives

At the end of the course the student must know:
- the physiological mechanisms underlying glucose toxicity, lipotoxicity, atherosclerosis, carcinogenesis, prion diseases, storage diseases (steatosis) and alteration of the urea cycle
- criteria for the prevention of diseases related to the diet
-the criteria for defining the dietary regime for metabolic diseases (type 2 diabetes mellitus, dyslipidemia, hyperuricemia)

Educational objectives

At the end of the course the student:
-It will apply the theories of communication to the science of nutrition, food advertising, food pathologies.
- will know the socio-cultural aspects related to models and food choices
- will be educated on the cognitive, emotional and relational aspects of eating behavior in various age groups
-clinical of the DCA and psychonutritional rehabilitation

Educational objectives

Knowledge related to cognitive, emotional and relational aspects of eating behavior. Psychology of nutrition in different age groups.

Educational objectives

At the end of the course the student will have to know the DCA clinic and psycho-nutritional rehabilitation

Educational objectives

At the end of the course the student:
-It will apply the theories of communication to the science of nutrition, food advertising, food pathologies.
- will know the socio-cultural aspects related to models and food choices
- will be educated on the cognitive, emotional and relational aspects of eating behavior in various age groups
-clinical of the DCA and psychonutritional rehabilitation

Educational objectives

At the end of the course, students must be able to assess nutritional needs by age groups and draw seasonal menus for each type of user

Educational objectives

At the end of the course the student will have acquired knowledge:
- on the mechanisms of regulation of the endocrine system
- risk factors in the dietary-nutritional primary secondary and tertiary in obstetric and gynecological fields, on obstetric gynecological pathophysiology nutrition and nutrition during normal and complicated pregnancy
- must know the basic principles of pediatric nutrition (breastfeeding, mixed and with formula, complementary feeding in the omnivorous, vegetarian, vegan family); how to develop a healthy baby; causes of obesity; nutritional treatment of the child with excess weight; principles of nutrition of the pregnant woman and of the nurse, both omnivorous and with vegetarian / vegan food models; Pediatric LARN. The student must also be able to assess the nutritional intake of healthy children with obesity and must be able to build an adequate diet for both types.

-It will have to be educated on malnutrition due to primary and secondary excess on the metabolic consequences and associated pathologies.
- surgical treatment of excess malnutrition

Educational objectives

At the end of the course the student will have acquired knowledge on the mechanisms of regulation of the endocrine system

Educational objectives

At the end of the course the student will have knowledge of the risk factors in the dietary-nutritional primary secondary and tertiary in obstetric and gynecological field, on obstetric gynecological pathophysiology nutrition and nutrition during normal and complicated pregnancy.

Educational objectives

At the end of the course the student will have acquired knowledge:
- on the mechanisms of regulation of the endocrine system
- risk factors in the dietary-nutritional primary secondary and tertiary in obstetric and gynecological fields, on obstetric gynecological pathophysiology nutrition and nutrition during normal and complicated pregnancy
- must know the basic principles of pediatric nutrition (breastfeeding, mixed and with formula, complementary feeding in the omnivorous, vegetarian, vegan family); how to develop a healthy baby; causes of obesity; nutritional treatment of the child with excess weight; principles of nutrition of the pregnant woman and of the nurse, both omnivorous and with vegetarian / vegan food models; Pediatric LARN. The student must also be able to assess the nutritional intake of healthy children with obesity and must be able to build an adequate diet for both types.

-It will have to be educated on malnutrition due to primary and secondary excess on the metabolic consequences and associated pathologies.
- surgical treatment of excess malnutrition

Educational objectives

At the end of the course the student will have acquired knowledge:
- on the mechanisms of regulation of the endocrine system
- risk factors in the dietary-nutritional primary secondary and tertiary in obstetric and gynecological fields, on obstetric gynecological pathophysiology nutrition and nutrition during normal and complicated pregnancy
- must know the basic principles of pediatric nutrition (breastfeeding, mixed and with formula, complementary feeding in the omnivorous, vegetarian, vegan family); how to develop a healthy baby; causes of obesity; nutritional treatment of the child with excess weight; principles of nutrition of the pregnant woman and of the nurse, both omnivorous and with vegetarian / vegan food models; Pediatric LARN. The student must also be able to assess the nutritional intake of healthy children with obesity and must be able to build an adequate diet for both types.

-It will have to be educated on malnutrition due to primary and secondary excess on the metabolic consequences and associated pathologies.
- surgical treatment of excess malnutrition

Educational objectives

At the end of the course the student will have acquired knowledge:
- on the mechanisms of regulation of the endocrine system
- risk factors in the dietary-nutritional primary secondary and tertiary in obstetric and gynecological fields, on obstetric gynecological pathophysiology nutrition and nutrition during normal and complicated pregnancy
- must know the basic principles of pediatric nutrition (breastfeeding, mixed and with formula, complementary feeding in the omnivorous, vegetarian, vegan family); how to develop a healthy baby; causes of obesity; nutritional treatment of the child with excess weight; principles of nutrition of the pregnant woman and of the nurse, both omnivorous and with vegetarian / vegan food models; Pediatric LARN. The student must also be able to assess the nutritional intake of healthy children with obesity and must be able to build an adequate diet for both types.

-It will have to be educated on malnutrition due to primary and secondary excess on the metabolic consequences and associated pathologies.
- surgical treatment of excess malnutrition

Educational objectives

After completion of the course, students will have acquired knowledge on the pathohysiology and clinical features of the main medical emergencies, and they will be able to recognize their symptoms and signs. Also, students will be able to implement the immediate actions to activate the emergency network, and the manual procedures to support patients while medical support is on its way.

Educational objectives

At the end of the course the graduate, I learned the mechanisms of action of drugs of specific interest, interactions between drugs and between drugs and food, will be able, for the part of his competence, to maintain or restore, if in the presence of critical issues, a good state of health in the preventive and therapeutic field.

Educational objectives

Methods of approach and first treatment of the critical surgical patient.

Educational objectives

At the end of the course students will have knowledge of emergency medicine and the importance of the precociousness of the intervention

Educational objectives

After completion of the course, students will have acquired knowledge on the pathohysiology and clinical features of the main medical emergencies, and they will be able to recognize their symptoms and signs. Also, students will be able to implement the immediate actions to activate the emergency network, and the manual procedures to support patients while medical support is on its way.

Educational objectives

At the end of the course the student will have acquired the fundamentals of:
- organization and management of dietetic and clinical nutrition and SIAN services.
- quality management, legislation, accreditation of services
- will be educated on epidemiological studies: descriptive, analytical and experimental

Educational objectives

at the end of the module the student will acquire the basic notions on health information systems

Educational objectives

At the end of the course the student will be informed about epidemiological studies: descriptive, analytical and experimental

Educational objectives

At the end of the course the student will have acquired the fundamentals of:
- organization and management of dietetic and clinical nutrition and SIAN services.
- quality management, legislation, accreditation of services
- will be educated on epidemiological studies: descriptive, analytical and experimental

Educational objectives

At the end of the course the student will have acquired the fundamentals of:
- organization and management of dietetic and clinical nutrition and SIAN services.
- quality management, legislation, accreditation of services
- will be educated on epidemiological studies: descriptive, analytical and experimental

Educational objectives

At the end of the course the student must be able to:
- apply the dietotherapeutic treatment in cardiovascular diseases, know the risk and protection factors in the dietetic-nutritional field related to primary, secondary and tertiary prevention in the cardiovascular field.
- will be educated on the treatment of kidney disease; risk factors and protections in the dietetic nutritional field related to secondary and tertiary primary prevention in the nephrological area

-he will understand the pathogenetic mechanisms of the various forms of malnutrition
by default.
- will understand the difference between malnutrition, sarcopenia and cachexia.
- will know how to understand the difference between primary and secondary anorexia and between
anorexia and hypophagia.

Educational objectives

To understand the pathogenetic mechanisms of the various forms of malnutrition
by default.
To understand the difference between malnutrition, sarcopenia and cachexia.
To understand the difference between primary and secondary anorexia and between
anorexia and hypophagia.

To understand the clinical impact of malnutrition by default in
various diseases.
To understand the pathogenetic mechanisms of malnutrition in the patient
oncology.
Understanding how to prevent and treat malnutrition
by default

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Know the treatment of malnutrition of patients with diseases
neurological, COPD, patients with bedsores and burns

Educational objectives

At the end of the course the student will be informed about the treatment of kidney disease; risk factors and protections in the dietetic nutritional field related to secondary and tertiary primary prevention in the nephrological area

Educational objectives

Etiopathogenesis, clinical evaluation of nutritional status (body composition, energy and nutrients balance, body function), dietetic treatment of hepatic and pancreatic gastrointestinal diseases (motility, digestion, absorption); risk and protective factors in the dietetic-nutritional field related to primary, secondary and tertiary prevention in the gastroenterological field.

Educational objectives

At the end of the course the student must be able to apply the diet therapy treatment in cardiovascular diseases, to know the risk and protection factors in the dietetic-nutritional field related to primary, secondary and tertiary prevention in the cardiovascular field.

Educational objectives

At the end of the course the student must know:
- the ethical and deontological aspects of the profession,
- epidemiological, clinical and therapeutic aspects of eating disorders and obesity disorders
- the evolution of the concept of illness from antiquity to contemporary with particular reference to the concept of lifestyle

Educational objectives

Epidemiological, clinical and therapeutic aspects of eating disorders and obesity.

Educational objectives

At the end of the course the student will acquire the ethical and deontological aspects of the profession

Educational objectives

At the end of the course the student will have to know the evolution of the concept of illness from antiquity to contemporary with particular reference to the concept of lifestyle

Educational objectives

At the end of the course the student must know:
- the ethical and deontological aspects of the profession,
- epidemiological, clinical and therapeutic aspects of eating disorders and obesity disorders
- the evolution of the concept of illness from antiquity to contemporary with particular reference to the concept of lifestyle

Educational objectives

At the end of the course the students must be able to elaborate dietetic tables for pathologies.

Educational objectives

At the end of the course students must be able to calculate the nutritional needs for diseases with the development of dietary patterns

Educational objectives

Basic knowledge of the mechanisms inducing dietary allergies and intolerance. Ability to suggest the diagnostic wourkup. Ability to prescribe dietary intervention in subjects with dietary allergies and intolerances.
Basic knowledge of the mechanisms inducing gastrointestinal symptoms including constipation, diarrhoea, gaseousness an bloating, dyspepsia. Ability to suggest the diagnostic wourkup. Ability to prescribe dietary intervention in subjects with gastrointestinal symptoms including constipation, diarrhoea, gaseousness an bloating, dyspepsia.

Educational objectives

The final test aims to verify if the Dietit graduate has the knowledge and skills to be able to carry out his professional activity in both Public and Private Administrations in compliance with current legislation

Educational objectives

At the end of the course the student will be able to apply the diet therapy in diseases such as: diarrhea, mal-digestion, poor digestion of pancreatic insufficiency, in celiac disease, nickel allergy and Gluten- sensitivy