PATOLOGIE GASTROENTERICHE ONCOLOGICHE E CHIRURGICHEModule APPLIED TECHNICAL AND DIETETIC SCIENCES
Academic Year 2023/2024 - Teacher: Lucia FRITTITTAExpected Learning Outcomes
After successful completion of this course, students will be able to identify mechanisms underlying genesis and progression of cancers and how they can be targeted by nutrition; recognize nutritional requirements of oncological patients and provide them with nutritional advice.
Course Structure
- 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.
- Required prerequisites: knowledge of Cell Biology, Anatomy, Biochemistry, General Pathology, Human Physiology.
- Frequency of lessons: mandatory
Detailed Course Content
- Nutrition and cancer
- Obesity, diabetes and cancer
- Protein-calorie malnutrition in cancer: causes, consequences and management;
- nutritional management of the patient with cancer;
- prevention and nutritional management of oesophageal and stomach pathologies (including gastroesophageal reflux disease, gastritis);
- nutritional management of the patient with inflammatory bowel diseases (ulcerative colitis and Crohn’s disease), diverticular diseases, irritable bowel syndrome;
- prevention and nutritional management of chronic liver diseases;
- obesity and nutritional management of the patient undergoing bariatric surgery.
Textbook Information
- Vignozzi-Leandro, Lineamenti di dietoterapia e nutrizione clinica, Il Pensiero sCientifico Editore
- Teaching material: the slides and guidelines used by the teacher during the lessons will be provided to students in PDF format
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | nutrizione e cancro | |
| 2 | obesità, diabete e cancro | |
| 3 | malnutrizione proteico-calorica nel cancro: cause, conseguenze e gestione; | |
| 4 | gestione nutrizionale del paziente con patologie oncologiche | |
| 5 | prevenzione e gestione nutrizionale delle patologie esofagee e dello stomaco (inclusa malattia da reflusso gastroesofageo, gastrite) | |
| 6 | gestione nutrizionale del paziente con malattie infiammatorie intestinali (colite ulcerosa e morbo di Crohn), malattie diverticolari, sindrome dell'intestino irritabile; | |
| 7 | prevenzione e gestione nutrizionale delle malattie epatiche croniche; | |
| 8 | gestione nutrizionale del paziente sottoposto a chirurgia bariatrica |