Dietistic

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 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 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 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 have acquired knowledge on the functioning of systems, apparatus and organs in humans, their functions and mutual interactions

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 be educated on the origin, biology, metabolic and systematic activities of pathogenic microorganisms for humans, on 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 educated on the origin, biology, metabolic and systematic activities of pathogenic microorganisms for humans, on the relationships between host and pathogenic organisms, evaluating their role and behavior in food ecosystems

Educational objectives

The aim of the course is to know 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.

Educational objectives

The aim of the course is to know 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.

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 end of the course, students must have a clear picture of the functional components of food and the effects of vitamins and minerals

Educational objectives

the end of the course, students must have a clear picture of the functional components of food and the effects of vitamins and minerals

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 will have knowledge of the technologies and the transformation of food and sustainability

Educational objectives

At the end of the course the student will have knowledge of the technologies and the transformation of food and sustainability

Educational objectives

The main educational objectives of the Food Chemistry course consist in providing the student with knowledge regarding the chemical composition of food with particular regard to substances with beneficial effect on health and products indicated in case of diseases related to the intake of specific nutrients / foods.
The knowledge and skills acquired during the course common to the two curricula in Herbal Techniques and Scientific Informant of the Drug, will be usable by both professionals in the field of work, thanks to the acquired critical judgment and  skills useful to suggest the use of foods, supplements and dietary products for nutritional intake and for the specific impact on health.
The expected learning outcomes, acquired during the course, will therefore allow future professionals to correlate and integrate the general aspects concerning the chemical composition of foods and supplements with the specific characteristics of individual food products, thus understanding the correlation between composition and quality and acquiring the ability to process the information on the label. 
The course takes place in an alternation of lectures useful to address the concepts of basic theory and classroom reports prepared by students on current topics concerning the sector, suitable to stimulate their critical-applicative and communication skills.
The more specific objectives of the course concern the acquisition by the student of transversal skills related to the detailed knowledge of: macro and micronutrients (carbohydrates, lipids, proteins, vitamins), fiber and secondary metabolites; dietetic products intended for individuals in particular physiological conditions or with metabolic disorders.
At the end of the course the student will be able to communicate effectively what has been learned thanks to the exercise done with the classroom reports on current topics concerning the sector. The student will be able to continue the study in an autonomous way, thanks to the acquired skills and the concepts learned also regarding the methods of researching information on the sector. During the course will also be provided websites, bibliographic references and industry associations, possibly useful for developing collaborative relationships in the world of work. Based on the knowledge acquired, the graduate will have the necessary skills to be able to critically give indication in the field of food, supplements and health.

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 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 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 knowledge about the prevention of infectious diseases, environmental hygiene, food and nutrition

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

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 acquired knowledge of food hygiene, conservation and verification methods. Food borne diseases: diagnostic investigation, complaint, epidemiological investigation on food poisoning. Food hygiene legislation; HACCP methodology good hygiene practice manual. Nutritional quality control, quality self-control plan. Service planning, organization and management diet. Training-updating of staff involved in collective catering.

Educational objectives

the course aim is to provide the students the basic elements on analytical and diagnostic laboratory tools for the evaluation of cellular and organ metabolic functions.

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

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 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 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 will have knowledge of the fundamentals of planning and organization of health services

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 knowledge of the fundamentals of planning and organization of health services

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 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 be able to define the dietary regime for metabolic diseases

Educational objectives

The course is meant to provide the fundamental understanding of the biochemical and molecular basis of human diseases related to the diet. By the end of the course, the student must:
Know the aetiology and the pathogenic mechanisms of human diseases, and some fundamental pathophysiological mechanisms concerning the main organs and systems.
Be able to analyze and to interpret the fundamental etiopathogenic and pathophysiological mechanisms of human diseases, particularly concerning problems of food and human nutrition.
§  Be aware that being able to analyze and interpret the fundamental etiopathogenic and pathophysiological mechanisms will be essential for a correct application for the prevention of human diseases related to the diet.

Educational objectives

At the end of the course the student must be able to define the dietary regime for metabolic diseases

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 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 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 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

Knowledge relatde to bariatric surgery.

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

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

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

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

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

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

Educational objectives

The student acquires the knowleges of the principles of laboratory medicine. At the end of the course the student must know and be aware of the main sources of laboratory variability and of strategies for their identification and of the internal and external quality controls.

Educational objectives

At the end of the course the dietician graduate will be able to organize and manage the dietetic and clinical nutrition services

Educational objectives

The student acquires the knowleges of the principles of laboratory medicine. At the end of the course the student must know and be aware of the main sources of laboratory variability and of strategies for their identification and of the internal and external quality controls.

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

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

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

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

Educational objectives

Eziopathogenesis, 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

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

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 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 student will acquire information on the knowledge necessary in the proximal phase of the dietitian profession with a deepening of technical-scientific issues and the strengthening of the ability to work in teams in complex operating contexts, strengthening the knowledge of the scientific tools of acting professionele

Educational objectives

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

Educational objectives

At the end of the course the student will acquire information on the knowledge necessary in the proximal phase of the dietitian profession with a deepening of technical-scientific issues and the strengthening of the ability to work in teams in complex operating contexts, strengthening the knowledge of the scientific tools of acting professionele

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