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.
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.
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
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
Ricevimento: Students can request an appointment with the instructor for clarifications and/or practical activities or exercises by writing to the following email address: consuelo.borgrelli@unige.it.
CONSUELO BORGARELLI (President)
The timetable for this course is available here: EasyAcademy
oral test
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;
