ONCOLOGICAL, SURGICAL AND GASTROENTERIC PATHOLOGIES

Module APPLIED TECHNICAL AND DIETETIC SCIENCES

Knowledge and understanding

At the end of the course, the student will be able to:

• describe the main pathophysiological mechanisms of gastrointestinal, oncological and surgical diseases;
• explain the metabolic and nutritional alterations associated with major clinical conditions;
• understand the principles of clinical and nutritional management in patients with digestive, neoplastic and surgical conditions;
• identify and interpret the main national and international clinical guidelines.

Applying knowledge and understanding

At the end of the course, the student will be able to:

• assess the nutritional status of patients with gastrointestinal, oncological and surgical diseases;
• design appropriate nutritional intervention strategies in different clinical settings;
• adapt nutritional therapy according to complex clinical conditions, oncological treatments and surgical interventions;
• apply evidence-based recommendations in clinical practice.

Making judgements

The student will be able to:

• critically appraise guidelines and scientific literature in the fields of gastroenterology, oncology and surgery;
• integrate clinical, nutritional and laboratory data to formulate professional judgements;
• evaluate the indications, limitations and appropriateness of nutritional interventions in different disease conditions.

Communication skills

The student will be able to:

• communicate effectively with patients, including in complex clinical settings;
• interact within a multidisciplinary team using appropriate scientific terminology;
• present and discuss clinical cases in a clear and structured manner.

Learning skills

The student will be able to:

• engage in self-directed learning through critical appraisal of scientific literature;
• explore emerging topics in gastroenterology, oncology and clinical nutrition;
• develop skills required for lifelong learning.

The course includes:

• Lectures: traditional classroom teaching;
• Interactive Teaching: discussion of clinical cases.

These activities are aimed at developing both theoretical knowledge and practical application skills.

asic knowledge of:

• human physiology;
• biochemistry;
• principles of human nutrition

is required.

Such knowledge is considered important but not essential, as it will be reviewed during the course.

The assessment consists of a mid-term written test (including multiple-choice and open-ended questions) and an oral examination aimed at evaluating:

• knowledge and understanding of the course topics;
• ability to apply knowledge in clinical practice;
• critical thinking and independent judgement;
• clarity of presentation and appropriate use of technical language.

The final grade is expressed on a 30-point scale.