The course aims to provide the fundamental principles of a healthy and proper diet, focusing on the main characteristics of both natural and artificial nutrition. Particular attention will be given to the identification of clinical conditions at risk of malnutrition in dysphagic patients and to the application of appropriate speech therapy interventions for their management. At the end of the course, in accordance with the Dublin Descriptors, to pass the exam, the student must demonstrate: Knowledge and understanding By the end of the course, the student should understand the principles of a healthy and proper diet, as well as the main characteristics of natural and artificial nutrition, as specified in the Contents section. Ability to apply knowledge and understanding The student should be able to identify clinical conditions at risk of malnutrition in dysphagic patients and apply the appropriate speech therapy interventions to manage them. Judgment autonomy The student should demonstrate the ability to provide adequate dietary and nutritional guidance in cases of dysphagia, critically evaluating the different intervention options. Communication skills The student should be able to clearly and coherently present the acquired knowledge, adapting the language to the professional context. Learning skills The student should demonstrate the ability to independently locate and deepen guidelines and scientific literature on nutrition and diet therapy, with particular attention to areas relevant to speech therap

In order to achieve a satisfactory understanding of the content of this course, the student must have acquired basic knowledge of anatomy and oral physiology.

1.Principles of healthy and balanced nutrition 2.Micronutrients and macronutrients 3.Energy requirements 4.The food pyramid 5.Applied clinical nutrition 6.Malnutrition 7.Nutritional status assessment 8.Dietary recommendations for patients with dysphagia 9.Strategies for food texture modification according to IDDSI 10.Fundamental concepts of artificial nutrition

The slides used during the lectures, as well as any other study materials, will be made available to the students.

The course will present the principles of healthy and balanced nutrition. It will focus in particular on the main micro- and macronutrients, energy requirements, and the food pyramid. The section on applied clinical nutrition will cover topics such as malnutrition, nutritional assessment, and dietary and nutritional guidelines for dysphagia. Food texture modification and the updated IDDSI framework will also be discussed. The final section will cover some general concepts related to artificial nutrition.

Interactive lectures supported by PowerPoint presentations prepared by the instructor.

The power point presentations relating to the teaching units are available on the moodle@units and Microsoft Teams IT platforms

Written test consisting of 15 multiple-choice questions, each with 4 options, only one of which is correct. Duration of the test: 40 minutes. The final grade is expressed on a 30-point scale according to the following criteria: 2 points for each correct answer. The questionnaires are designed to assess, with respect to topics relevant for the speech-language pathologist covered during the lessons: Direct learning of the taught concepts (identification of the correct answer) Strength of preparation with regard to the application of knowledge (ability to exclude incorrect answers) Ability to use acquired knowledge and skills in a transversal manner (ability to reason logically when comparing different options). Evaluation criteria: Scoring criteria: Each correct answer is worth 2 points. Incorrect or unanswered answers are worth 0 points. Grading criteria: To pass the exam (18/30), the student must demonstrate sufficient knowledge of the main concepts covered during the course and correctly identify at least 9 out of 15 answers. To achieve the maximum score (30/30 with honors), the student must demonstrate in-depth knowledge of all topics and excellent ability in logical reasoning and application of knowledge to all questions. Additional notes: As this is a written exam, no oral discussion of the 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