Graduates:
- will be able to recognise and evaluate the nutritional and organoleptic features of raw foods and their transformation following preservation and cooking; know how to visually evaluate weights and volumes of foods.
- will know the techniques of qualitative and quantitative food analysis.
- will be able to collect samples for bacteriological testing of foods and know how to interpret the results of tests
- will be able to draw food composition tables
- will know how to compile lists of equivalent nutrients
- will be able to calculate the nutritional allowances per age segments
- will know how to formulate food allowances per age segments
- will know how to develop questionnaires for surveying eating habits
- will know how to develop questionnaires for surveying food consumptions
- will be able to conduct comprehensive eating habit surveys for learning the energy contributions from all and individual nutrients.
- will be able to identify the biological, psychological and social needs of the individual and community in relation to eating and nutrition.
- will be capable of diagnosing the need for help for people of various ages, cultures and health status, within the various social segments, by integrating theoretical and practical knowledge and responding to them.
- will be able to identify and handle the needs for dietary-nutritional help under the educational, preventive, clinical and rehabilitative aspect within the specialist sectors of general and specialised medicine, general and specialised surgery, oncology, neuropsychiatry and maternity and children's areas.
- will be able to plan and develop interventions of dietary-nutritional assistance within the various operating sectors, in various physiological conditions (development age, pregnancy, lactation, the elderly) and in the different pathologies. The plans of intervention proposed must guarantee application of the diagnostic-therapeutical protocols, with assessment of the cases, definition of the objectives, selection of the operating procedures and assessment methods.
- will know how to utilise instruments and methods of evaluation and revision of the quality of nutritional interventions.
- will know the techniques of artificial nutrition, know how to prepare compounds for artificial nutrition and know how to apply different methods for supplying artificial nutrition.
- will be able to plan, develop and evaluate an intervention for in-hospital and at-home artificial nutrition.
- will be able to evaluate the nutritional status of healthy and sick people, and know how to use the appropriate tools (eating habit history, anthropometry, plicometry, assessing body composition through bioimpedenziometry, etc.) and will know how to identify the conditions of malnutrition (by excess or deficiency).
- will have communicative and relational abilities and know how to handle assistance relations with the users and their families by applying relational techniques.
- will know how to utilise tests for identifying eating disorders
- will be able to plan and manage dietary-nutritional interventions for the eating disorders, actively cooperating with inter-professional teams.
- will be able to plan and develop interventions of prevention, and promotion of health and nutrition education for the healthy population or population samples with specific pathologies. The development of the project must provide for the implementation of all of its phases: analysis of the situation, definition of the objectives, and assessing the results.
- will be able to plan, develop and evaluate interventions of therapeutical education targeted to the self-managing of the illness, nutritional treatments and rehabilitation for individual and groups (chronic pathologies, eating disorders, etc.).
- will be able to plan, develop and evaluate dietary-nutritional interventions in the collective clinical and corporate catering services (for health and sick people), targeted at achieving total quality of the meal based on hygienic-health aspects, of the nutritional quality and organoleptic and comfort characteristics (processing food allowances and menus for population groups, developing self-control plans, specification for foodstuffs, etc.).
- will be able to conduct evaluative reports on catering structures.
- will be able to plan, develop and evaluate activities of nutritional supervision: targeted collection of epidemiologic data, survey of food consumptions, survey of nutritional status of population groups (processing questionnaires, managing eating diaries, etc.).
- will be able to formulate and manage a research programme in the nutrition field: definition of objectives, selecting case studies, selection of surveying tools, data collection, results analysis.
- will be able to plan, manage and evaluate educational and training activities of support for under graduate students during their training and directed towards lifelong learning, acquiring skills for using IT systems for collecting and archiving data, processing dietetic tables and menus and collecting and selecting bibliographic material, creating graphs and managing the flows of information on the activity of a service.
- will be able to conduct and will participate in inter-professional workgroups
- will be able to make welfare decisions consistent with the legal, ethical and deontological dimensions governing the health organisation and professional responsibility.
- will be able to develop effective and ethically correct relations with Users, with other Professionals, social-health structures and other components where one's own professional expertise is required.
