Search    Print

Dietetic Techniques I - (C.I. - I ANNO)
ORETTA GRELLI

Seat Medicina e Chirurgia
A.A. 2017-2018
Credits 8
Hours 92
Period Corso annuale
Language ENG
U-gov code MT12-16-17 W000353

Prerequisites

Know the chemistry of foods.

Development of the course

DIDACTIC MODULE: Applied Dietary Sciences and Techniques I (4 CFU) - Applied Dietetics Science and Techniques II (4 CFU)

Learning outcomes

Knowledge and understanding

The course aims to allow the student to acquire the nutritional knowledges of the foods and the modifications that they undergo with preservation and cooking.

Knowing the principles for a healthy and balanced diet with particular attention to the characteristics of the "Mediterranean Diet".

Knowing the dietary guidelines in the various physiological conditions: pregnancy, lactation, evolutionary age and the elderly.

Acquiring knowledges on the principles of dietotherapy applied to different pathologies.

Acquiring knowledge to detect the nutritional status of people, with particular attention to Malnutrition.

• Ability to apply knowledge and understanding

The knowledge acquired during the course of the programs is focused to allow the student knowing how to evaluate, set up and develop a nutrition program associated to the state of nutrition and health of the person. Know how to prepare healthy cooking and cooking methods. Know how to evaluate the nutritional status of the assisted person in the hospital.

• Cross-cutting knowledge

The teaching methodology, which involves the active participation of the student, involves the acquisition of skills in the interpersonal communication essential in the relationship with the client / user and within the multidisciplinary nutritional team.

Program

Module (Applied Teaching Sciences and Techniques I - CFU 4 - 40) Dr. Oretta Grelli

Modification of foods following preparation and cooking: methods of cooking and preserving food.

Malnutrition Hospitaller: The care pathway for hospital nutrition.

 The Dietetic Hospital.

The nutritional clinic folder.

The Diet Market: Trends, Business and Health.

The physiological diet: the model of "Mediterranean Diet".

Food supplements and dietary products.

Dietary indications in physiological conditions: pregnancy / lactation / evolutionary age.

Nutritional problems of the elderly: protein, caloric and trace elements.

The role of dietician in the prevention of chronic illnesses

The role of the dietician in the nutritional management of the chronic patient.

The principles of dietotherapy applied to cardiovascular diseases.

 

Module (Applied Dietetics and Techniques II - CFU 4 - 40) Dr. MarinaTaus

Evaluation of nutritional status and clinical / instrumental investigation

Obesity: obese patient approach, PDTA, diet.

Eating Behavioral Disorders (DCA).

Nutrition and cancer: primary and secondary prevention

Inflammatory Intestinal and Microbiotic Diseases: What Influence.

Adverse reactions to foods with particular regard to food allergies, food intolerances and celiac disease.

Renal and urinary disorders: IRC, renal calculus.

Liver and feeding disorders: steatosis, cirrhosis, biliary calculus and pancreatitis.

Iron deficency and anemia.

Cystic fibrosis: what a nutritional approach.

The diet in the sportsman

Professional medical and patient communication techniques.

Development of the examination

• Assessment methods for learning

The exam consists of a written test with two open questions followed by an oral exam

• Assessment criteria for learning

The candidate must show that he has learned the contents of the topics during the frontal lessons, expresses himself with appropriate language, and knows how to apply theoretical concepts to clinical nutrition.

• Learning Measurement Criteria

Written questions will be awarded 10 points each. If the candidate reaches at least 4 points per question, he or she can access the oral. At the oral test, a maximum score of 10 points will be awarded.

The final vote is attributed in thirty/Thirty. Examination will be exceeded when the vote is greater than or equal to 18. It is expected that the maximum number of votes will be awarded with praise.

• Criteria for assigning the final vote

• The final grade of the integrated course is given by the sum of the evaluations obtained by the student in the written and oral tests. Praise is given if the student has obtained an evaluation of 30/30 and has demonstrated full mastery of the subject and the unanimity of the Commission.

Recommended reading

• Module (Applied Teaching Sciences and Techniques I - CFU 4 - 40) Dr Oretta Grelli

Title: Dietetic Techniques Manual - Author: Gian Franco Adamo and Raffaella Gradaschi - Publishing House: Publishing Company Universe

Title: Cure with Food - Author: Albano Nicolai - Publishing House: Piccinin

Title: Manual of Clinical Nutrition and Applied Dietetics - Author P. Binetti, M. Marcelli, R. Baisi - Publishing House Publishing Company Universe.

 

• Module (Applied Dietetics and Techniques II - CFU 4 - 40) Dr. MarinaTaus

Title: Cure with Food - Author: Albano Nicolai - Publishing House: Piccinin

 

RECEPTION OF Lecturers:

dott.ssa Oretta Grelli tel 071/2206233 - 3394967518 - o.grelli@staff.univpm.it

dott.ssa Marina Taus tel 071/5965272 - marina.taus@ospedaliriuniti.marche.it

RECEPTION TASKS: upon reservation

Courses

• Dietistica