Dietistic

 

Location: Ancona - via Tronto, 10/a
Access: Planned at national level

Order: D.M. 270/04
Type: First cycle degree (3 years)

 

The course of study in short

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The Bachelor’s Degree Course in Dietistics is established at the Faculty of Medicine and Surgery and has a programmed number of students. The admission exam follows the ministerial guidelines. The objective of this Course is to train a professional figure belonging to the class 3 of health professions in the technical-care area, who is responsible for the duties established by Health Ministery Decree n. 744, 14th September 1994.

The graduate in Dietistics is able to perform specific activities related to nutrition and dietistics in the preventive and clinical fields. In particular, he/she is competent for all activities aimed at the correct application of food and nutrition, including educational and collaborative aspects for the implementation of food policies, in compliance with current legislation. Moreover, he/she collaborates in the maintenance and recovery of a good state of health in the context of prevention and of various pathologies of the individual, community and population groups. In addition he/she participates in the drafting and implementation of research projects in the nutritional field.


The curriculum is functional to employment opportunities and includes theoretical and practical teachings in basic and clinical disciplines, as well as internships in the specific professional sector (MED/49), for a total of 180 CFU. The practical traineeship is carried out in public and private care facilities, pertinent to the training objectives of the different years of Course, located in the region and under the supervision of qualified professionals. It represents a qualifying element of the training offer, because it allows the student to deepen specific and professionalizing techniques, with increasing responsibility and autonomy, in a different context than classroom exercises.


In order to promote the international mobility of students and graduates and to facilitate the processes of job placement in health facilities, some mandatory teachings of the Course are offered in English: Physiology of nutrition (1st year), Respiratory Diseases (2nd), Psychiatry e Statistical Methods for Experimental Research (3rd). Furthermore, in order to develop the knowledge of the specialist language of this healthcare profession, with reference also to the specific technical-disciplinary vocabulary, in addition to the teaching of the English language (level B1), the Course provides a Scientific English teaching, through which the student will acquire language skills comparable to level B2. It is possible to carry out part of the internship abroad, under the Erasmus + Traineeship program.
The Course ends with an theoretical-practical exam allowing the practice of the profession, as well as with the realization and dissertation of a thesis project.

 

At the end of the three-year period the graduate in Dietistics will acquire the knowledge and technical skills to work professionally public and private health facilities, in the food industry and in collective catering companies. The graduate will also have developed the learning ability and skills necessary to continue his/her studies, through the attendance at Master’s Degree and specialization courses.

 

Professional profile and employment opportunities

 
Didactic