TIROCINIO PROFESSIONALIZZANTE III ANNO
Academic Year 2020/2021 - 3° Year
Teaching Staff: Lucia Frittitta and Fabio Galvano
Credit Value: 20
Scientific field: MED/49 - FOOD SCIENCES AND DIETETICS
Other activities: 500 hours
Term / Semester: 2°
Credit Value: 20
Scientific field: MED/49 - FOOD SCIENCES AND DIETETICS
Other activities: 500 hours
Term / Semester: 2°
Learning Objectives
The student must learn how to record proper medical history and the formulation of a diet appropriate to disease
Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.
Course Structure
Discussion of clinical cases, practical exercises, reports, papers or research carried out by the students, educational experiences in the field (attendance at the clinic).
Detailed Course Content
practical training
Textbook Information
Manuale di nutrizione clinica e scienze dietetiche applicate - Binetti-Marcelli-Raisi- Società Editrice Universo
Nutrizione Umana- Rivellese-Annuzzi_Capaldo_Vaccaro - Nutrizione Umana