Learning objectives
Knowledge and understanding:
• Knowledge of the different nutritional intervention levels and of the methods of conducting them.
• Knowledge of the nutritional needs of the individual and of various population groups (age-groups and physiological conditions).
• Knowledge of basic principles of diet therapy and of optimal diet creation.
Knowledge and understanding applied
• Skills to apply the adequate instruments to evaluate the nutritional needs of subjects and of population groups.
• Skills to develop optimal dietary strategies for individual subjects as well as for the community.
• Skills to apply the acquired knowledge in dietetics, also using the generic knowledge of applied human nutrition.
Judgment autonomy
• Autonomously evaluating a nutrition survey instrument within the individual and collective framework.
• Autonomously evaluating the validity of a nutrition dietary strategy in the individual and collective framework.
Communication skills
Ability and skills to synthesize information and communicate it effectively to specialist and non-specialist interlocutors.
Learning skills
Developing skills and methodologies that allow to study in a highly autonomous way.
Basic knowledge of nutrition physiology and metabolic regulation, applied human nutrition, and anthropometry.
Teaching will be carried out through classroom lectures, including seminars, exercises and presentation of case studies. Therefore, the Student-Teacher interaction will be preserved.
The didactic material consists mainly of the slides discussed during the lectures, available in the online platform Elly. Attendance to the lessons is strongly recommended.
Prerequisites
Basic knowledge of nutrition physiology and metabolic regulation, applied human nutrition, and anthropometry.
Course unit content
• Principles of dietetics: Italian Dietary Guidelines and Dietary reference values of Nutrients and Energy (LARN) for the Italian population
• Nutrition surveys, methods for the evaluation of dietary intake, food composition tables and evaluation of nutritional needs of individual subjects as well as of specific population groups
• Dietary formulation for individual subjects and for the collectivity
Full programme
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Bibliography
Slides of the lessons, relevant materials and books provided/highlighted by the teacher during the classes.
Teaching methods
Teaching will be carried out through classroom lectures, including seminars, exercises and presentation of case studies. Therefore, the Student-Teacher interaction will be preserved.
The didactic material consists mainly of the slides discussed during the lectures, available in the online platform Elly. Attendance to the lessons is strongly recommended.
Assessment methods and criteria
The final examination will be a written test with multiple-choice and numeric questions.
The maximum mark for the written test is 30/30. Success is achieved by values equal or above 18/30.
Question topics are related to the theoretical and applicative contents discussed during the course, including the exercises.
In addition, a voluntary presentation of an assignment on dietary habits evaluation and dietary plan creation, may provide up to 5 additional points to be summed to the written test (if ≥ 18/30).
Honours (lode) is granted when reaching a mark of at least 28/30 in the written test, demonstrating a deep knowledge of the topic vocabulary, and presenting an adequate optional assignment, prepared on the basis of the guidelines and time schedule indicated by the Teacher during classes.
Other information
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