39598 - SCIENZE TECNICHE DIETETICHE APPLICATE 6

Academic Year 2025/2026

  • Teaching Mode: Traditional lectures
  • Campus: Bologna
  • Corso: First cycle degree programme (L) in Dietistic (cod. 8470)

Learning outcomes

To consolidate the knowledge of practices through the discussion of clinical cases belonging to the different doctors learned during the three years with the aim of applying the Nutritional Care Process as required by the professional qualification test. Modifica Course contents

Course contents

Nutrition in cancer patients.

Nutritional screening and follow-up.

Malnutrition. Sarcopenia and neoplastic cachexia.

Introduction to artificial nutrition

Characteristics and indications of the mixes for enteral nutrition Oral nutritional supplementation

Clinical cases. Use of the Nutritional care process

Readings/Bibliography

Slides of the teachers.

- Guidelines and Documents related to the EBN covered during the Lessons

- The Abridged Nutrition Care Process Terminology (NCPT) Reference Manual- Academy of Nutrition and Dietetics

Teaching methods

Lectures, small group work, discussion of clinical cases.

Projections of slides.

Research on Pubmed, reading and commenting on scientific articles.

For each topic discussed, discussion of clinical cases - NCP for nutritional evaluation - nutritional diagnosis - nutritional intervention - monitoring and evaluation of results.

Assessment methods

The level of learning will be verified at the end of the course through a written assessment consisting of multiple choice quiz questions with only one correct answer and open questions aimed at ascertaining the student's knowledge of all the topics of the integrated course.

The test is carried out in person, in classrooms equipped with computers connected to the eol.unibo.it platform; To access the test it is essential that the student has their institutional credentials. The test consists of 23 questions: 14 multiple choice quizzes and 9 open ones.

1 point for closed multiple choice answers and 2 points for open questions evaluated as follows:

-Essential knowledge, only of some elements 1 - Complete knowledge, ability to reasoned analysis showing mastery of specific terminology 2

-Each wrong or unanswered answer is worth 0 points.

The exam is passed with a score of 18 corresponding to the grade: 18/30

The final score (from 18 to 32) corresponds to the final grade.

If the correct answers attribute a value >30, the grade assigned is 30 cum laude.

The end-of-course exam is designed to evaluate the achievement of the course objectives.

Teaching tools

Tools to support teaching Slide. Video projector. *ASAND professional resources (Scientific Association of Food, Nutrition and Dietetics):

-Digital library

- Efad Kompass nutritional and dietetic newspaper

Office hours

See the website of Luciana Andrini