Corso di laurea magistrale in Scienze degli Alimenti e della Nutrizione Umana

The course contributes to the achievement of the educational objectives of the human nutrition area of the Food Sciences and Human Nutrition Master Degree Course by providing practical knowledge regarding the setting of individual and community nutritional plans, a fundamental activity for professionals in the human nutrition sector.
In particular, the course aims to introduce the student to the methods of setting up an individual and community diet plan. Furthermore, an in-depth study will be carried out on the topic of the special diet for celiac disease.

KNOWLEDGE AND UNDERSTANDING

Acquisition of theoretical and practical knowledge and understanding of fundamental principles useful for evaluating / formulating a collective catering menu and outlining a personalized diet plan.

ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING

Ability to set up a correct food plan for communities and individuals.

AUTONOMY OF JUDGMENT Acquisition of conscious autonomy of judgment in collective and individual catering.

COMMUNICATION SKILLS

Acquisition of skills and tools for communicating the actions carried out in collective and individual catering on the subject of food education

LEARNING ABILITY

Acquisition of autonomous learning skills and self-assessment of one's own preparation aimed at understanding collective and individual catering and to undertake further studies or further studies with a high degree of autonomy.

Dietetics for individual: - Nutritional assessment; - Measurement of anthropometric parameters; - Development of a personalized dietary plan

Dietetics for the community:- identification of needs by age group (nursery school, kindergarten, primary school, 1st secondary school) with LARN;- identification of the correct qualitative choices with the guidelines for national and regional catering;- adequate portioning;- evaluation of a menu.Special diet: celiac disease:- the management of gluten free in the structure of production / administration of meals (how to carry out an audit following the regional guidelines);- setting up a gluten-free menu.

the teaching methodology consists of 32 hours of exercises during which students will complete tasks or assignments with commentary and feedback from the instructor, engage in individual or group projects, and participate in the analysis and discussion of clinical cases.Laboratory practical activities are mandatory (60% of the total hours).

The exam will be in written form and will comprise 2 open-ended questions (one clinical case and one question on community dietetics), to be completed within 1 hour and 30 minutes. It will cover all the topics discussed during the exercises. The score will be graded out of thirty

The course materials will be accessible on the Moodle platform. Students can contact the professor via email to arrange in-person meetings for consultation, thesis guidance, or internships. Remote meetings are also available to accommodate those living far away, working individuals, and caregivers.

Slides presented in class available by the teacher

CREA Guidelines

LARN