Dietetics (Habilitation for the Health Profession of Dietician)
- Country Italy
- Course Duration 3 year
- Course Type Full Time
- Courses Campus On Campus
- Language Specification IELTS
- Program Level Graduate
- Education Required Undergraduate
- Admission intake SEP
- Minimum GPA 2
Application Charges
| Application Fee | Tution Fee |
|---|---|
| Free | GBP 0 |
Application Date
| Application Start Date | Application Closing Date |
|---|---|
|
2022-12-14
|
2023-01-16
|
Scholarships
| Name | Type | No. Available |
|---|---|---|
| Scholarships |
Program Description
The degree course in “Dietetics” forms health workers.The main objective of the course is the training of a graduate professional with specific skills and knowledge in the field of dietetics and more generally on human nutrition.
The degree program aims to provide a university-level training characterized by an overview of the various problems related to nutrition in both physiological and pathological conditions. The training program provides the acquisition of a solid scientific basis for interventions aimed at prevention and therapy.
The course is divided into six semesters for a total of 180 credits.
In the first semester, in order to guarantee a solid basic preparation and an interdisciplinary methodology, common courses are given to all classes belonging to the third class of medical degrees. Subsequently, the specific characterizing subjects of the profession and the related integrative subjects are discussed.
The dietician must be able to demonstrate a systematic understanding of the key aspects of all dietetic disciplines: biochemistry; physiology; human nutrition; hygiene; applied dietetic technical science; the main metabolisms; the role of nutrients and the metabolic complications that arise in the most common pathologies; how the patients are examined to manage therapy in an integrated way, both individually and within an interdisciplinary team; nutritional and functional properties of traditional and new foods; the production and distribution systems of restaurant services; the basics of current legislation; the hygiene and food production procedure, the influence of culture, age, ethnicity, religious beliefs, economic situation and psychopathological profile on eating habits; methods of food education for various population groups; as well as assimilation and critical evaluation of new concepts in order to initiate and promote changes in the exercise of the profession.
These objectives are achieved through a theoretical and practical training organized with lectures, interactive lessons (simulations and case discussions, role-playing games) and internship activities.
As part of the internship, students are guided and stimulated by tutors who are professional dieticians. Under the guidance of the tutor, they progressively learn their professional skills until they reach complete independence.
