Ateneo - UPO

Proteins, lipids, carbohydrates, vitamins and minerals, water.
Notes on digestion and absorption of nutrients
Nutrition and dietetics in the treatment of the following diseases: obesity, diabetes, dyslipidemia, arterial hypertension, Parkinson's disease.
Nutrition and dietetics in the most common diseases: food intolerances and celiac disease, renal failure and dialytic treatments, liver diseases, IBD, pancreatitis.
Nutrition and dietetics in the elderly: physiological and patological conditions, malnutrition
Nutrition in the impairment of swallowing (dysphagia).
Artificial Nutrition: enteral nutrition and food supplements.
Nutrition and dietetics in oncology
Notes on some diets: low residual diet, bland diet, modified diet

LARN
SIO-ADI Guidelines on Obesity
Italian guidelines for nutrition n healthy people
ESH-ESC guidelines
Chronic kidney injury guidelines
SINPE guidelineson artificial nutrition

To deepen the knowledge on the nutritional needs of patients suffering from pathologies of nutritional interest.
To Allow the learning of fundamental notions on nutritional status such as to formulate diagnoses identified by several Societies, in particular on:
-Obesity and malnutrition
- Deficiency of swallowing.
To know the basis of the prescribed dietary therapies to ensure adequate nursing care to reach the nutritional goals.
- To know the fundamentals of human nutrition. The module allows to have n implications in the professional life of the nurse, allowing a more effective management of the patient's nutritional problems and an easier interaction with the nutritionist.

The student must know pathogenesis, treatment and complications of the most important pathologies.

Lectures (ppt slide, guidelines) & teamwork

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services- students-physical-or-learning-disabilitiesStudents with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The exam consists of a written test and an oral test. The written test consists of clinical cases with multiple choice questions on the topics in the program aimed at verifying knowledge and understanding of the disciplines of Neurology, Geriatrics, Physical and Rehabilitative Medicine and Dietary Sciences and nursing skills in the pharmacological topics. Passing this test (60% for each discipline) gives access to the oral exam of Clinical Nursing in Chronicity and Disability. The oral exam aims to evaluate the autonomy of judgment, learning ability, communication ability in exposing and making connections between topics. The student must be able to autonomously use diagnostic reasoning and critical thinking, using and correlating the knowledge learned, addressing the in-depth discussion on specific welfare aspects related to two situations of people with disabilities and / or chronicity.

Proteins, lipids, carbohydrates, vitamins and minerals, water.Notes on digestion and absorption of nutrientsNutrition and dietetics in the treatment of the following diseases: obesity, diabetes, dyslipidemia, arterial hypertension, Parkinson's disease.Nutrition and dietetics in the most common diseases: food intolerances and celiac disease, renal failure and dialytic treatments, liver diseases, IBD, pancreatitis.Nutrition and dietetics in the elderly: physiological and patological conditions, malnutritionNutrition in the impairment of swallowing (dysphagia).Artificial Nutrition: enteral nutrition and food supplements.Nutrition and dietetics in oncologyNotes on some diets: low residual diet, bland diet, modified diet

The student must acquire the principles of human nutrition in many diseases, effectively manage the nutritional plan prescribed by the nutritionist and be able to interact with other professional figures.