Principles of Dietetics and Assessment of Nutritional Status
A.Y. 2024/2025
Learning objectives
The teaching aims to:
define the concept of malnutrition in relation to the mechanisms, the nutrients involved and the physiological state
provide the theoretical knowledge and learn the executive modalities relating to the main methodologies for the evaluation of the various components of the state of nutrition
provide knowledge of the characteristics, functional and health properties of nutrients and the molecules associated with them
provide the basics for setting a correct diet based on nutritional/energy needs for the adult, healthy and normal population.
define the concept of malnutrition in relation to the mechanisms, the nutrients involved and the physiological state
provide the theoretical knowledge and learn the executive modalities relating to the main methodologies for the evaluation of the various components of the state of nutrition
provide knowledge of the characteristics, functional and health properties of nutrients and the molecules associated with them
provide the basics for setting a correct diet based on nutritional/energy needs for the adult, healthy and normal population.
Expected learning outcomes
Knowledge and understanding of malnutrition and of nutritional risk.
Skills to 1) design and conduct protocols of evaluation of body composition, energy expenditure, food intake and blood/urine examinations, 2) apply strategies of nutritional surveillance in populations according to specific physiological states, 3) interpretate the results of nutritional parameters according to appropriate reference databases
Knowledge of the needs of individual nutrients and food sources.
Ability to set a balanced diet and to analyze eating habits through specific methodologies.
Ability to read and understand the scientific literature
Development of the critical capacity to analyze the different types of diets and to keep the knowledge acquired up to date
Skills to 1) design and conduct protocols of evaluation of body composition, energy expenditure, food intake and blood/urine examinations, 2) apply strategies of nutritional surveillance in populations according to specific physiological states, 3) interpretate the results of nutritional parameters according to appropriate reference databases
Knowledge of the needs of individual nutrients and food sources.
Ability to set a balanced diet and to analyze eating habits through specific methodologies.
Ability to read and understand the scientific literature
Development of the critical capacity to analyze the different types of diets and to keep the knowledge acquired up to date
Lesson period: First semester
Single course
This course can be attended as a single course.
Course syllabus and organization
Educational website(s)
Professor(s)