INTERNSHIP I
Academic year and teacher
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- Versione italiana
- Academic year
- 2021/2022
- Teacher
- EDGARDO CANDUCCI
- Credits
- 9
- Didactic period
- Secondo Semestre
- SSD
- MED/49
Training objectives
- To provide knowledge about communication between different professional men and team work. To attain ability to operate in public catering, hygiene and public health. To provide knowledge about nutrition education in communities.
Prerequisites
- Knowledge of chemistry and biochemistry, microbiology, hygiene, food chemistry.
Course programme
- The drawing up of a tender for public catering service. Chemical, micobiological and bromotological analisis of food sample. Evaluation of bromatological, chemical and nutritional food characteristics. Visual evaluation of weight and volume foods. Nutrition education in schools, adult and elder communities.
Didactic methods
- The course is organized as follows:
theoretical and practical activities;
practical activity in Services Public health and collective catering companies. Learning assessment procedures
- The exam is an oral section, lasting about 60-70 minutes, that is designed to assess the degree of subject knowledge and understanding of the topics covered. The test has the fundamental objective the performance comparison and connection between the different arguments developed during the training.
The final mark takes account not only of preparation demonstrated, the actual total amount of hours and the application demonstrated during the practical activity (report of the company tutors). To pass this test it is required to get at least 18 points out of 30. Reference texts
- LARN (1996), Livelli di assunzione e giornalieri raccomandati di energia e nutrienti per la popolazione italiana EDRA, Roma, Italia.
LARN (2014), Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana, IV Revisione, SICS, Milano, Italia.
INRAN (2000), Tabelle di composizione degli alimenti, EDRA, Milano, Italia.
For more details:
Riccardi G, Pacioni D, Rivellese AA (2013), Manuale di nutrizione applicata, III edizione, Idelson-Gnocchi, Napoli, Italia.
