Academic year2016/17
CourseDIETISTIC
Code579ZW
Credits9
PeriodSemester 1
LanguageItalian
| Modules | Area | Type | Hours | Teacher(s) |
| LABORATORIO | NN | LABORATORI | 45 | |
| TIROCINIO | MED/49 | Stage o Tirocini | 150 | |
Programma non disponibile nella lingua selezionata
Knowledge
The student who successfully completes the course will able to :correct placement of various foods in the food groups according to their main nutrients;recognize the weights of foods offered in photography and reactivated for the portions indicated in the dietary guidelines for italian;calculate tables of equivalence for calorie, proteins, fats and carbohydrates; know recommending cup and spoon measures and indicate the variation of the weights in cooking; use the RDAs and tables of food composition for the preparation of diets for healthy individuals;
perform the calculation of nutritional value of some recipes;
draw up a weekly menu for institutions in compliance with the guidelines for healthy eating Italian; identify general skills and general areas the figure of the dietitian
Assessment criteria of knowledge
During the oral/written exam the student must be able to demonstrate his/her knowledge of the course material and must be able to prepare diets for
healthy peopleMethods:
- Final oral exam
- Final written exam
Teaching methods
Delivery: face to face
Learning activities:
- preparation of oral/written report
- group work
- Practical
Attendance: Mandatory
Teaching methods:
Syllabus
The internship aims to provide knowledge of the basic principles of proper diet and nutrition in healthy subjects. Particular attention will be paid to children, , adolescents, pregnant, menopausal women and elderly. The course also approaches the main issues related to good practice in processing and organized systems for food quality, such as HACCP and traceability
Bibliography
Dietary guidelines for Italian
Italian food composition table
Updated: 14/11/2016 17:27
