AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

he course provides students with the knowledge to:

Assess nutritional status in physiological conditions and in pathology

Plan, program, implement, and monitor nutritional care for critically ill patients, patients with neurological damage, and in the postoperative period.

TEACHING METHODS

The course consists of 10 hours of training activities, including:

Theoretical lectures, simulations, exercises in developing specific dietary programs, and clinical case discussions.

Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.

SYLLABUS/CONTENT

Pre- and Post-operative Nutritional Assessment of Surgical Patients
Surgery and Malnutrition: Pre- and Post-surgical Patient Nutritional Needs
Immunonutrition
ERAS Protocols
Re-nutrition After Esophageal Surgery
Re-nutrition After Stomach Surgery
Re-nutrition After Pancreatic Surgery
Re-nutrition After Intestinal Surgery
Short Bowel Syndrome
Re-nutrition After Bariatric Surgery
Nutrition and Bone Marrow Transplant
Nutrition After Liver Transplant

RECOMMENDED READING/BIBLIOGRAPHY

LINEE GUIDA DI CHIRURGIA DELL’OBESITÀ (Società Italiana di Chirurgia dell’Obesità e delle malattie metaboliche 2020)

GUIDELINES FOR PERIOPERATIVE CARE IN ELECTIVE COLORECTAL SURGERY: Enhanced Recovery After Surgery (ERAS_) Society Recommendations: 2019

ESPEN GUIDELINE: CLINICAL NUTRITION IN SURGERY 2021

https://erassociety.org/

Dispense fornite dal docente

TEACHERS AND EXAM BOARD

Exam Board

CONSUELO BORGARELLI (President)

LESSONS

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

oral test

ASSESSMENT METHODS

Learning assessment is achieved through the final exam, which aims to verify the student's actual achievement of the expected learning outcomes.

To pass the exam, and therefore achieve a grade of at least 18/30, students must demonstrate the following:

Be able to assess a patient's nutritional status pre- and post-surgery

Be able to plan, schedule, and implement nutritional care for critically ill patients in the post-operative period

The following factors contribute to the final grade, expressed out of 30:

Ability to address the required topics in a transversal and critical manner;
- Accuracy, clarity, synthesis, and fluency of presentation;
- Mastery of the subject matter;