Knowing nutritional needs and knowing how to adapt them to any pathological conditions is essential to be able to acquire the skills to compose healthy and balanced dishes and recipes, even in the hospital catering sector.
The objectives of this module include knowing what food allergies and intolerances are. Knowing the impact that excess or lack of consumption of macro and micronutrients can have on human health. Knowing the nutritional needs and problems in subjects with pathology.
Active participation in lessons together with individual study will allow the student to know how to compose a dish or a recipe for subjects with certain pathologies.
The course comprises in-person lessons, multimedia presentation and laboratory activities.
The program includes the following topics: impact on health of excess or lack of consumption of macro and micronutrients, nutritional needs and problems in pathological subjects, allergies and food intolerances.
PDF slides of the lectures, as well as additional materials in PDF format are available for download on Aulaweb for students enrolled in the course.
Ricevimento: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor
https://corsi.unige.it/en/corsi/11758/studenti-orario
The final exam will include a discussion of a clinical case and oral question.
The successful learning of the discipline is assessed by the student's ability to master the knowledge of nutritional needs and dietary precautions to ensure proper nutrition in the case of a subject with pathologies or hospitalized.
