39182 - Laboratory Techniques

Learning outcomes

At the end of the course the student will have acquired an understanding of some aspects of professional activities.

Course contents

Module 1

Module 1 introduces the fundamental principles of Medical Genetics relevant to the dietitian's professional practice. It provides students with essential knowledge of inherited diseases, the underlying genetic mechanisms, patterns of inheritance, and the main diagnostic tools, enabling them to understand the impact of genetics on nutritional practice and to recognize genetic conditions of particular relevance to dietary intervention.

Programme:

• Genetic diseases: classes of genetic diseases, basic concepts of genetic counselling, construction of family pedigrees.
• Molecular diagnostic techniques
• Mendelian inheritance: modes of transmission, risk of recurrence, Hardy-Weinberg principle.
• Diseases with autosomal dominant inheritance (achondroplasia, Huntington disease, osteogenesis imperfecta, Marfan Syndrome), autosomal recessive inheritance (cystic fibrosis, PKU, hemocromatosis) and X-linked recessive inheritance (Duchenne's muscular dystrophy).
• Variations of mendelian inheritance: incomplete penetrance, variable expressivity, genetic heterogeneity, anticipation, germinal mosaicism
• Mitochondrial inheritance: mitochondrial DNA, inheritance pattern, disease examples
• Multifactorial inheritance: polimorphisms, susceptibility genes, gene-environment interaction, familial aggregation, twin studies, association studies.
• Chromosomal abnormalities and cytogenetics.
• Inherited cancer.

Module 2

Module 2 of the professional laboratory is designed to develop students' ability to apply the nutrition care process through the discussion and analysis of clinical cases representative of the main healthcare settings. Clinical cases will include, but are not limited to:

• the surgical patient;
• the oncology patient;
• the frail older adult with multiple comorbidities;
• the medical patient with acute and chronic diseases.

For each clinical case, students will address the following steps:

• collection and interpretation of clinical, anthropometric, biochemical, dietary, and functional data;
• identification of nutrition-related parameters relevant to the specific clinical context;
• assessment of nutritional status using guideline-recommended nutrition screening and assessment tools;
• formulation of the nutrition diagnosis and definition of intervention goals;
• estimation of nutritional requirements;
• development of an individualized nutrition care plan;
• identification of indications for oral nutritional supplementation and artificial nutrition support, where appropriate;
• development of a monitoring and reassessment plan for the nutritional intervention.

Particular emphasis will be placed on clinical reasoning, the application of evidence-based clinical guidelines, and the critical discussion of alternative nutritional management strategies.

 

Readings/Bibliography

Module 1

• Lecture slides provided by the instructor.
• Recommended textbook for further study (not required to pass the exam): Elementi di Genetica Medica, Maurizio Clementi. EdiSES, 2020.

Module 2

• Lecture slides provided by the instructor.
• Structured clinical cases and practical training materials.
• Relevant national and international clinical guidelines (e.g. ESPEN, SINPE, Italian Ministry of Health).

Teaching methods

Module 1

In person Powerpoint lectures.

In-class exercises using the digital platform Wooclap (interpretation of family pedigrees and inheritance pattern, estimating the recurrence risk and carrier frequency of a recessive condition, formative assessment quiz).

Module 2

Introductory in-person lectures on the methodological principles of nutrition care and the application of clinical guidelines.

Practical laboratory sessions based on guided discussion of clinical cases, individual and group exercises, problem-solving, development of individualized nutrition care plans and peer discussion aimed at fostering clinical reasoning and decision-making skills.

 

Assessment methods

Students' level of learning will be assessed at the end of the  course through a written examination consisting of multiple-choice questions (with a single correct answer) and open-ended questions. The examination is designed to evaluate the achievement of the learning objectives and the student's knowledge of all topics covered in the integrated course.

The examination has a total duration of 2 hours and is held in person in computer-equipped classrooms with access to the eol.unibo.it platform. To access the examination, students must use their University of Bologna institutional credentials.

The examination consists of 23 questions, distributed as follows:

• Professional Laboratory – Module 1 (Rhoden): 7 multiple-choice questions.
• Professional Laboratory – Module 2 (D'Aglio): 3 open-ended questions.
• Applied Dietetic Technical Sciences 6 (Andrini): 6 open-ended questions.
• Seminar (Pizza): 7 multiple-choice questions.

The examination is graded according to the following criteria:

• Multiple-choice questions: 1 point is awarded for each correct answer. Incorrect or unanswered questions receive 0 points.
• Open-ended questions: each question is worth a maximum of 2 points, according to the following criteria:
  • 1 point: demonstrates essential knowledge, covering only some aspects of the topic.
  • 2 points: demonstrates comprehensive knowledge of the topic, critical analysis skills, and appropriate use of discipline-specific terminology.
    Incorrect or unanswered questions receive 0 points.

The total score is converted into the final grade on a 30-point scale. The examination is passed with a minimum grade of 18/30. If the total score exceeds the maximum corresponding to 30/30, the final grade awarded is 30 cum laude.

Teaching tools

• Lecture room equipped with computer and projector for Powerpoint presentations, and blackboard for explanations, illustrations, and interactive teaching activities. 
• Teaching material made available on the Virtuale digital platform or provided directly by the instructor.

Office hours

See the website of Kerry Jane Rhoden

See the website of Federica Dall'Aglio