| CODE | 66510 |
|---|---|
| ACADEMIC YEAR | 2023/2024 |
| CREDITS |
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| LANGUAGE | Italian |
| TEACHING LOCATION |
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| SEMESTER | 1° Semester |
| MODULES | This unit is a module of: |
| TEACHING MATERIALS | AULAWEB |
Knowledge of the symptom of dysphagia, with particular reference to nutritional aspects
Knowledge of the IDDSI framework document
Knowledge of the rheological and sensory properties of food and the operating methods for the modification of these properties based on the clinical and nutritional needs of the patient (e.g. change in consistency, color etc.); "practical" laboratory planned
Knowledge of techniques for fortification of foods with modified consistency (malnourished patient)
Ability to collaborate within a multidisciplinary team for the management of dysphagia, especially as regards the nutritional aspect (assessment - diagnosis - intervention - monitoring)
Ability to elaborate a diet with modified consistency based on the level of dysphagia and the patient’s needs (with clinical case execution)
The teaching is divided into 8 hours of training activities organized in:
- frontal lesson (about 5-6 hours)
- practical activity for food consistency (about 1 hour)
- clinical case study (about 1-2 hours)
Dysphagia: definition, types, nutritional management and role of the dietitian
The physical/rheological properties of foods (with particular reference to international standardization for IDDSI consistency); the sensory properties of foods
Practical processing of modified-consistency diet (e.g. liquid, creamy, solid-soft): permitted and prohibited foods, operating instructions for changing the consistency
The diet with modified consistency in the malnourished patient or at risk of malnutrition; the fortified meal with modified consistency
Management of diets with modified consistency in hospital catering: practical experience in cook and chill
Document IDDSI "Internatiol Dysphagia Diet Standardisation Initiative" www.iddsi.org
Position statement ANDID "L'importanza dei pasti ad aumentata densità energetica e proteica nella prevenzione e trattamento della malnutrizione" - S. Vezzosi, S. Agostini, G. Cecchetto, G. Imperio, S. Maccà, M. Tonelli, S. Torsoli, E. Troiano
Office hours: You remain available by email for any interview and need for information
All class schedules are posted on the EasyAcademy portal.
Oral examination
The verification of learning takes place through the only final examination that aims to ascertain the actual acquisition by the student of the expected learning results.
In order to pass the exam and then report a grade of not less than 18/30, the student must demonstrate that they know:
They must also be able to:
The slides of the lessons and the clinical cases will be made available to the students.