NUTRITION AND INTERNAL MEDICINE

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 internal medicine diseases with major nutritional impact (diabetes mellitus, obesity, metabolic syndrome, cardiovascular diseases, liver diseases, renal failure);
• understand the principles of nutritional therapy in different clinical conditions;
• know the main national and international guidelines related to clinical nutrition.

Applying knowledge and understanding

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

• design a personalized nutritional plan based on the patient’s clinical condition;
• interpret clinical, anthropometric and biochemical data for nutritional assessment;
• adapt dietary interventions in the presence of comorbidities and pharmacological treatments;
• apply evidence-based recommendations in professional practice.

Making judgements

The student will be able to:

• critically evaluate guidelines and scientific literature in the field of nutrition and internal medicine;
• integrate clinical and nutritional data to formulate a professional judgement;
• recognize the limits and appropriateness of dietary interventions in different clinical conditions.

Communication skills

The student will be able to:

• communicate effectively with patients, adapting the language to the clinical context;
• collaborate with the multidisciplinary team (physicians, nurses, other healthcare professionals);
• present and discuss clinical cases using appropriate technical and scientific terminology.

Learning skills

The student will be able to:

• independently update their knowledge through consultation of scientific literature;
• deepen emerging topics in nutrition;
• develop a critical approach to lifelong learning.

The course includes:

• Lectures (Didactic Delivery): traditional classroom teaching;
• Interactive Teaching: discussion of clinical cases.

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

Prerequisites

Basic 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.