The main topics of the course are: the anatomy, biochemistry, and physiology of the digestive system in general and in relation to other systems of the body the pathophysiology, etiopathogenesis, complications, and epidemiology of food-related maladies the nutritional aspects and dietary-therapeutic approach to medical, surgical, and psychiatric diseases nutrition in developmental age and during aging the composition of foods, their storage and the transformations they undergo during domestic, artisanal and industrial preparation food hygiene, food toxicology, and food sanitation food legislation and regulations governing food distribution the problems of large-scale food distribution and mass catering food education in the general population and in relation to different diseases professional ethics and methods for establishing an appropriate therapeutic relationship with the patient.
