Students
Tuition Fee
Not Available
Start Date
Not Available
Medium of studying
Not Available
Duration
Not Available
Details
Program Details
Degree
Bachelors
Major
Food Science and Technology | Nutrition Science
Area of study
Health | Hygiene and occupational health services
Course Language
English
About Program

Program Overview


Dietistic Program

The Dietistic program at Sapienza Università di Roma aims to equip graduates with the knowledge and skills necessary to operate in various activities related to nutrition and dietetics. The program's objectives are outlined as follows:


Objectives

Graduates in Dietistics must be able to:


  • operate in all activities aimed at the correct application of nutrition and dietetics, including educational and collaborative aspects, in accordance with current regulations;
  • organize and coordinate specific activities related to nutrition and dietetics;
  • collaborate with authorities responsible for ensuring the hygienic and sanitary aspects of food services;
  • elaborate, formulate, and implement diets prescribed by doctors and monitor their acceptability by patients;
  • collaborate with other professionals in the multidisciplinary treatment of eating disorders;
  • study and develop food rations that meet the nutritional needs of population groups and plan the organization of community food services for healthy and sick individuals;
  • carry out educational and informative activities aimed at promoting correct nutrition principles.

Curriculum

The program's curriculum is structured as follows:


  • The first year focuses on acquiring knowledge of basic sciences and introducing students to the practical application of professional skills. Students will also learn the fundamentals of dietetics, food chemistry, microbiology, and biochemistry of nutrition.
  • The second year provides students with knowledge of physiological and pathological conditions that influence nutritional status, as well as methods for nutritional evaluation. Students will also learn about the psychological aspects of eating disorders and the quality of food and production chains.
  • The third year focuses on developing specific and personalized nutritional programs for various pathologies, as well as educational interventions for the population. Internship activities will be directed towards individuals and groups in pathological conditions, both in clinical and community settings.

Program Structure

The program includes a maximum of 20 exams and/or final evaluations, including internship exams for each year. The curriculum is structured, monitored, validated, and optimized to achieve the program's objectives.


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