Learning objectives
Human nutrition is a very complex topic and its relevance in the medical field is widely recognized both on a preventive and clinical level. The aim of the course is to provide an understanding of the major mechanisms capable of conditioning and influencing eating behavior and the bases of nutrition, in order to guide students towards processes of nutrition education and empowerment in the management of the main pathologies in which the nutrition plays an important caring role. The improvement of knowledge, through the in-depth study of the various aspects that characterize human nutrition, is an essential condition for taking care and indispensable for guiding professionals to a common language in this area.
Prerequisites
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Course unit content
Encourage and facilitate the student to understand the importance of food and nutrition in the primary prevention process and in the care processes in order to protect and improve people's quality of life. The student must acquire skills on the various aspects that characterize human nutrition including the role of nutrients and the importance of their adequate balance based on the caloric-nutritional needs of the individual and of the community in health or disease conditions.
Full programme
- Nutritional education and factors influencing eating behaviour.
- Nutrient and their main functions.
- Main characteristics of foods and their subdivision into food groups.
- BMI and malnutrition by defect and by excess.
- Prevention of malnutrition in institutionalized people.
- Nutritional needs in different age groups (LARN, Guidelines).
- Proper nutrition in physiological conditions in different age groups and in the frail elderly.
- Nutrition in the main diseases.
- Obesity and nutritional medical intervention.
- Diabetes, nutritional medical intervention and the importance of the glycemic index and glycemic load.
- Renal failure and nutritional medical treatment.
- Cardiovascular diseases and nutritional medical treatment
- Dysphagia, nutritional medical intervention and hints of artificial nutrition.
- Criteria for preparing menus, methods of preparation, the importance of portioning,
meal distribution and food safety.
- The dietetic in hospital .
- Discussion of clinical cases
Bibliography
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Teaching methods
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Assessment methods and criteria
Final paper
Other information
Attendance is compulsory for 80% of the lessons.
More information will be provided about Elly at the beginning of the course.
