Dietistic

The student must be able to: Carry out random checks: on the product characteristics of foodstuffs; on the storage and preservation of stored foodstuffs Carry out random checks of the foodstuffs for the preparation of the courses (first courses, second courses and side dishes) included in the menu, in detail Carry out checks on the correct execution of the ad personam diet plan set up in the hospital kitchen Carry out checks on the tray packaging line Perform bromatological calculations of the recipes on the hospital menu Perform the bromatological calculation of a food day Plan menus for collective catering services aimed at populations affected by diseases. Participation in conferences, webinars and fad courses related to the profession.

The student must have completed the Unitelma-Sapienza workplace safety course

LARN – V REVISIONE (2024) – Società Italiana di Nutrizione Umana Tabelle di Composizione degli Alimenti – CREA (2000) Additional adopted texts or bibliographical references will be provided by the tutor during the training activities

Attendance is mandatory according to the course regulations.

On-going evaluation of the activities carried out during the internship attendance The examination consists of a written test

In presence, in dietetics and clinical nutrition departments and in inpatient units, and in classroom, for group exercises and role-playing activities