The course introduces the dietotherapy approach in the medical-internal medicine field, with particular regard to gastroenterology, nephrology, cardiology and internal diseases associated with malnutrition. General objective: to provide the future dietitian with skills to plan, adapt and manage therapeutic diets in the main clinical-internal contexts, in line with his professional role.
Understand medical terminology and classification, the difference between etiology and risk factors, know how patients are clinically examined, be able to plan a dietetic therapy in cardiovascular, kidney an gastroenteric diseases.
The educational objective of the course is the acquisition of theoretical knowledge of how diet therapy should be set up in patients suffering from cardiovascular, renal or gastroenterological pathology. The student must be able to frame the nutritional problems related to the disease and the patient's nutritional status and risk, the goal of the treatment, to know the dietary treatment guidelines of the disease according to EBM and to implement a nutritional education program.
Knowledge and understanding:
- Know the main nutritional guidelines for internal pathologies
- Understand causes, pathophysiology and nutritional impact of clinical diseases
Application of knowledge:
- Plan and customize appropriate dietary regimens
- Adapt diets in the presence of restrictions
- Use clinical terminology correctly
- Collaborate with the multi-professional team
Lectures (20 hours), discussion of clinical cases, practical exercises.
Compulsory attendance for 75% of the hours
Inclusive teaching and compensatory tools: students with valid certifications for Specific Learning Disorders (SLD), disabilities or other educational needs, are invited to contact the teacher and the disability contact person of the School/Department at the beginning of the course to agree on any teaching methods that, in compliance with the teaching objectives, take into account individual learning methods.
Skills and role of the dietitian in the Clinical Nutrition team
- evidence-based medicine (EBM) and guidelines
- the setting of the diet in the pathology: global framework
- malnutrition and assessment of nutritional status
- diet in cardiovascular prevention
- diet in patients with cardiovascular risk factors: dyslipidemia, hypertension, metabolic syndrome.
- diet in patients with congestive heart failure
-Diet in patients with dysphagia
- diet in patients with gastro-oesophageal reflux
- diet in patients with acute and chronic gastritis
- diet in patients with gastric and duodenal ulcers
-diet in the patient with MAFLD
-diet in patients with hepatitis and liver cirrhosis
- diet in patients with acute and chronic pancreatitis
- diet in patients with celiac disease
- diet in patients with IBD
- diet in patients with constipation and diverticulosis
Manual of Dietetics and Applied Dietetics Borgarelli C, Bruzzone F, Pisciotta L. Tab EDIZIONI 2023 volume II
Teaching material provided by the teacher
Guidelines of national/international scientific societies,
Consensus documents
Ricevimento: By appointment, upon e-mail contact (giorgia.bodini@unige.it) at the Department of Internal Medicine (DiMI), viale Benedetto XV, n.6.
Ricevimento: At the first lesson the teacher will provide his email address and his phone to the students in order to be available for any clarification and in-depth analysis of the topics covered in class. gmrosa@libero.it
Ricevimento: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor
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.
Oral
two written midterm tests with 30 multiple-choice quizzes and an open question (simulated clinical case). The midterm tests are optional and contribute, if positive, to the final result of the exam. The oral test remains decisive for the purpose of passing the exam.
Criteria: theoretical knowledge, drafting of personalized diets, clinical reasoning, clarity of exposition, correct use of technical terms.
Grade expressed in thirtieths, with honors for excellent performances.
teacher receives by appointment by writing to livia.pisciotta@unige.it
