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Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Midwifery
Università degli Studi di Parma
Department of Medicine and Surgery

APPLIED DIETARY TECHNIQUES AND SCIENCES
cod. 11847

Academic year 2022/23
1° year of course - Second semester
Professor
- Valentina CANNONE
Academic discipline
Scienze tecniche dietetiche applicate (MED/49)
Field
Prevenzione servizi sanitari e radioprotezione
Type of training activity
Characterising
10 hours
of face-to-face activities
1 credits
hub: -
course unit
in ITALIAN
lectures timetable unavailable
exam calls

Integrated course unit module: Basic Midwifery II

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Learning objectives

The course will provide main notions regarding nutrients, food and diet. It will be specifically focused on the correct diet during pregnancy.

Prerequisites

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Course unit content

Nutritional general principals: energetic metabolism, carbohydrates, lipids, proteins, vitamins and minerals. Nutritional needs at different ages, during pregnancy, breastfeeding and menopause. Mediterranean diet.

Full programme

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Bibliography

SINU, LARN Livelli di assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana.
IV Revisione. Milano. SICS Editore 2014.
Riccardi, Pacioni, Giacco, Rivellese: Manuale di Nutrizione Applicata, Ed. Idelson Gnocchi
www.inran.it Linee guida dal sito ufficiale dell'INRAN,
health.gov Dietary Guidelines for Americans 2015-2020 eighth edition

Teaching methods

Oral lessons.

Assessment methods and criteria

The student’s knowledge, topics’ comprehension and her/his skills to apply them on the occupational contexts will be evaluated by questions on the topics related to the course content. Failed answer to one or more questions or proved insufficiency of the basic knowledge on the subject will preclude the successful completion of the exam. In case of completion of the exam, an evaluation that contributes to the final grade of the course will be defined and it will be based on the achievement of the objectives (evaluated in thirtieth).

Other information

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