The course focuses on the anamnestic classification of the patient on outpatient basis. The training objectives include the tools for drawing up a correct anamnesis, assessing anthropometric characteristics, body composition and eating behavior, drawing up personalized nutritional plans (including the use of dietetic products and supplements) and nutritional rehabilitation pathways in physiological, paraphysiological and pathological conditions. Moreover, the course aims at providing the basis for a suitable management of the catering favoring nutritionally correct choices about several areas: nutrition and hygiene, culinary-hotel, economic and financial, educational and communication. In particular it will addresses the following issues: 1) definition of public catering and its articulation, with a special focus to the national and regional guidelines; 2) design of the nutritional offer, criteria of the nutritional planning, special menu formulation; 3) types of food delivery, contract specifications of food supplies, services, manufacturing, transportation and serving; 4) roles, responsibilities and skills within the service; 5) feasibility and usefulness of educational pathways in the canteen time.