General Objective of the Course The general objective of the course is to provide knowledge on the main characteristics and functions of different foods and nutrients; on various dietary patterns and their clinical effects; and on the complexity of adequate nutrition. At the end of the course, in accordance with the Dublin Descriptors, in order to pass the final exam, the student must demonstrate the ability to: Knowledge and Understanding Know about: an introduction to malnutrition and its metabolic effects; nutritional requirements and dietary and lifestyle patterns in the prevention of primary deficiencies and chronic degenerative diseases, according to the nutritional guidelines of major scientific societies. Understand the role of nutrition in restoring compromised health or slowing the progression of ongoing diseases, specifically: Describe the main gastrointestinal diseases in relation to nutritional issues. Provide practical nutritional intervention strategies for gastrointestinal disorders. Identify dietary measures to slow disease progression, control the accumulation of catabolites, and maintain electrolyte balance, improving the quality of life of patients with kidney disease. Describe the main cardiovascular diseases and their dietary implications; indicate dietary guidelines to improve the clinical course of cardiovascular diseases. Know the fundamental elements of dietary therapy for diabetes. Understand nutritional issues in liver diseases. Describe dietary recommendations for managing patients with dyslipidemia. Know the ideal body weight and recognize overweight and obesity. Describe the rationale for a balanced low-calorie diet combined with regular physical activity and emphasize the importance of modifying eating behavior. Understand the main nutritional issues related to geriatric diseases, with particular attention to the risk of malnutrition. Provide useful information for a correct nutritional approach in oncology patients. Describe techniques and products for enteral nutrition; highlight the risks and complications of enteral nutrition to prevent them. Autonomy of Judgment At the end of the course, students must demonstrate not only the acquisition of knowledge and concepts but also the ability to make appropriate judgments, including in a transversal way across the competencies acquired. Communication Skills At the end of the course, students must be able to express themselves and argue appropriately using the specific terminology acquired. Learning Skills At the end of the course, students will have the knowledge necessary to deepen and update their understanding of the subject independently and autonomously.

For a better understanding of the topics covered in this teaching, the student should have basic knowledge of the teachings of biochemistry and physiology.

1.Nutrients: classification and functions 2.Material and energy metabolism 3.Energy balance and body composition 4.Anthropometric measurements 5.Nutritional recommendations: LARN and guidelines 6.Foods: classification, functions, and nutrients 7.Tools for assessing nutritional status 8.Digestive system disorders and nutrition 9.Liver diseases and nutritional strategies 10.Cholelithiasis, dysphagia, and pancreatitis 11.Nutrition in kidney diseases 12.Nutrition in cardiovascular diseases 13.Nutrition in diabetes mellitus 14.Nutrition in dyslipidemias 15.Nutrition in obesity 16.Diet therapy in gout and osteoporosis 17.Enteral nutrition: access routes, products, and complications 18.Nutrition in geriatric diseases 19.Malnutrition and pressure ulcers 20.Nutrition in cancer patients

Interactive lectures supported by the projection of PowerPoint files prepared by the instructor material: Nutrizione e dietologia editore Zanichelli di G. Liguri, M. Stefani

Nutritional Principles: Classification and Functions Material and energy metabolism Energy balance Body composition and anthropometric measurements Nutritional recommendations: LARN and guidelines for healthy and balanced nutrition Foods: classification, functions, and nutritional principles contained in them Tools for assessing nutritional status Nutritional Aspects in Digestive System Disorders Gastroesophageal reflux Peptic ulcer Gastritis Crohn’s disease and ulcerative colitis Celiac disease Diarrhea and constipation Liver diseases Cirrhosis Hepatitis Fatty liver disease Gallstones Dysphagia Pancreatitis Diet in Renal Diseases Acute and chronic renal failure Dietary treatment in dialysis Kidney stones Dietary Treatment of Cardiovascular Diseases Hypertension Arteriosclerosis Nutritional Aspects in Diabetes Mellitus Dietary treatment of dyslipidemia Dietary treatment of obesity Dietary guidelines for the management of gout Dietary guidelines for the management of osteoporosis Enteral Nutrition Indications and choice of access route for enteral nutrition Complications Enteral nutrition products Diet in Geriatric Patients Malnutrition and pressure ulcers Nutrition in Oncology Patients Nutritional care of cancer patients Dietary issues and guidelines for oncology patients

Interactive lectures supported by PowerPoint presentations prepared by the instructor.

The PowerPoint presentations of the lectures, the supplementary materials mentioned during the lessons, as well as the lecture recordings, are available on the Microsoft Teams platform and moodle@units.

Written examination consisting of 15 multiple-choice questions, each with 4 options, only one of which is correct. The duration of the exam is 40 minutes. The final grade is expressed out of thirty, according to the following criteria: 2 points for each correct answer. The questionnaires are designed to assess, with reference to the topics of relevance for nurses covered during the course: Direct learning of the notions taught (identification of the correct answer) Strength of preparation regarding the application of knowledge (ability to exclude incorrect answers) Ability to apply acquired knowledge and skills in a transversal way (logical reasoning when comparing different options). Assessment criteria Scoring: Each correct answer is worth 2 points. Incorrect or missing answers are worth 0 points. Grading: To pass the exam (18/30), the student must demonstrate sufficient knowledge of the main concepts covered during the course and correctly answer at least 9 out of 15 questions. To achieve the highest grade (30/30 with honors), the student must demonstrate thorough knowledge of all topics and an excellent ability to reason logically and apply knowledge to all questions. Additional notes: As this is a written examination, no oral discussion of cases is foreseen.

The contents explore topics related to the objectives of the 2030 Agenda for Sustainable Development of the United Nations. 3 - Good health and well - being