Postgraduate School of Nutrition Science

Integrated (i.e., core) training objectives
The trainee must have acquired satisfactory theoretical knowledge and professional competence in the clinical and instrumental diagnosis and treatment, including emergency and urgent conditions, of the most common internal medicine diseases. The trainee must acquire fundamental knowledge of the pathophysiology of various organs and systems, the theoretical and practical knowledge necessary to recognize diseases affecting the various body systems, the theoretical and practical knowledge of the main areas of instrumental and laboratory diagnostics related to the aforementioned diseases, and the ability to evaluate the connections and influences of internal medicine and specialists. Therefore, the trainee must be able to recognize the clinical and functional symptoms and signs of diseases affecting various organs and systems, having acquired the fundamental diagnostic, therapeutic, psychological, and ethical knowledge necessary for a comprehensive patient perspective. To this end, the trainee must develop the ability to clinically assess the patient based on the medical history and physical examination; develop critical and analytical diagnostic skills; Become familiar with the main diagnostic procedures and laboratory and instrumental investigations; recognize and be able to address major medical emergencies; become familiar with therapeutic resources to plan their optimal use and recognize their indications and contraindications, as well as the effects of interactions and potential iatrogenic effects; acquire fundamental knowledge of clinical research methodologies and pharmacological trials; and understand the fundamental issues related to prevention, public health, and social medicine. Residents must have acquired satisfactory theoretical knowledge and professional competence in the recognition and treatment, in emergency situations, of the most common pathologies. Finally, residents must also have clinical and therapeutic knowledge of the most common pathologies covered by other categories of the class.

Basic Educational Objectives
The acquisition of advanced knowledge in statistical methodology, epidemiology, psychology, sociology, economics, biochemistry, and physiology for specific application to the problems of human nutrition and diet; Knowledge of basic technological processes in the main agri-food sectors and their influence on the nutritional quality of products, and biological principles applicable to biotechnology. Knowledge of food composition and the function of nutrients, non-nutrients, and antinutrients, and their interactions; safety levels of processed foods, as well as toxicological levels, acceptable daily doses, and the assessable risk of ingesting substances contained in or conveyed by food; study of the interaction of nutrients with drugs and their effects on the hunger-satiety balance; study of the body as a homeostatic complex, also influenced by nutritional status; and the interaction between nutrients and medicines.

Educational objectives of the School
The acquisition of knowledge on:
- structural properties of nutrients, food composition, potential changes that may occur during technological processes, and the assessment of food hygiene;
- methodologies for identifying foodborne diseases and the study of legislation for their prevention and control;
- human and population energy and nutrient needs;
- the ability to assess nutritional status;
- issues related to national and international food policies;
- techniques for tracking food consumption and nutritional surveillance strategies for populations in particular physiological conditions, such as pregnancy, breastfeeding, growth, senescence, and sports activity;
- mass communication techniques regarding food and nutrition and the definition of nutritional education objectives and programs;
- nutrient-related interactions;
- biochemical and physiological mechanisms of digestion and absorption, bioavailability of micronutrients and macronutrients, metabolic processes affecting nutrients, and identification of the effects of undernutrition and overnutrition;
- impact of food production on the environment;
- organization of collective catering services and preventive medicine services, including hygiene, food, and nutrition services.
For graduates in Medicine and Surgery, the educational objectives of the Specialization in Nutrition Science include all of the following diagnostic and therapeutic activities: physiological and pathological mechanisms of eating behavior regulation; assessment of nutritional status; acquisition of nutritional diagnosis and treatment methodologies?in all age groups?for diet-related pathologies; assessment of the impact of disease on nutritional status; organization of hospital dietary services and services responsible for the provision of artificial nutrition; Acquisition of methodologies for the study of eating disorders (anorexia, bulimia); knowledge, in relation to the possibility of nutritional intervention for allergies and food intolerances, of the pathophysiology and clinical aspects of the gastrointestinal, endocrine, urinary, and respiratory systems; assessment of cardiovascular risk factors and deficiency pathologies.

Mandatory professional development activities to achieve the following educational objectives:
- Having directly performed at least 100 nutritional assessments per year through:
- Clinical assessment (medical history)
- Assessment of energy and nutrient intake (food history, diaries, frequency questionnaires, etc.)
- Recording of eating habits (questionnaires, etc.);
- Assessment of individual energy needs (measurement of basal metabolic rate and application of all validated techniques for calculating energy expenditure);
- Identification of recommended energy and nutrient levels for the population and for the individual;
- Identification of Dietary Reference Intakes based on the metabolic, genetic, and phenotype profile;
- Body composition assessment (anthropometry, bioelectrical impedance analysis, X-ray densitometry), for the purpose of reporting, within the scope of specialist practice (Legislative Decree 187/2000), the status of body composition, adipose tissue and muscle tissue, etc.), with the ability to interpret all body composition methods, including the use of radiodiagnostic activities complementary to the clinical practice of the discipline (pursuant to paragraph 4, art. 7 of Legislative Decree 187/2000);
- Metabolic assessment (lipid-lipoprotein profile, glycemic and protein profile, etc.);
- Assessment of energy and nutrient intake (food history, diaries, frequency questionnaires, etc.)
- Recording of eating habits (questionnaires, etc.)
- Assessment of individual energy needs (measurement of basal metabolic rate and application of all validated techniques for measuring energy expenditure)
- Having compiled and countersigned at least 100 medical records per year for inpatients or outpatients under my personal care; the records must include a complete physical examination, appropriate laboratory tests, anthropometric assessment, bioelectrical impedance analysis, strength tests, and blood pressure assessment.
- Having directly implemented at least 100 personalized dietary and nutritional interventions per year for the main diet-related pathologies (diabetes mellitus, dyslipidemia, obesity, liver and kidney failure, malnutrition, eating disorders, etc.)
- Having directly implemented at least 100 personalized dietary and nutritional interventions per year for the main diet-related pathologies (diabetes mellitus, dyslipidemia, obesity, liver and kidney failure, malnutrition, eating disorders, etc.)
25/year: Designing artificial, hospital, and home nutritional regimens (NAD):
- Assessment of energy and nutrient requirements
- Prescribing and preparing infusion lines for artificial nutrition (placement of nasogastric/duodenal tubes, peripheral venous cannulation, etc.) and preparing the bags containing the nutritional fluids to be administered to the patient
- Monitoring of nutritional intervention (metabolic and nutritional status monitoring, fluid, electrolyte, and nitrogen balance, management of the infusion system);
- Prescribing at least 5/year of Galenic preparations for Artificial Nutrition;
- Participating in at least 5/year of nutritional and eating disorder counseling sessions, in an outpatient setting;
- Directly preparing at least 30/year of personalized dietary plans based on the interpretation of the expression levels of genes involved in nutritional status (nutrigenomics);
- Directly preparing at least 3/year of nutritional interventions. 30/year personalized dietary plans based on the interpretation of genetic polymorphisms involved in nutritional status (nutrigenetics);
- having directly developed at least two personalized dietary plans based on the interpretation of toxicogenomic analyses;
- having directly prepared five personalized dietary plans per year that include the use of plant-based medical devices (EU Regulation 47/2007, Legislative Decree 37/2010);
- having directly prepared five dietary plans per year that include the use of products intended for particular nutritional uses, in accordance with the new regulations governing nutritional information (EU Regulation 39/2009 and subsequent amendments);
- having directly prepared five dietary plans per year that include the use of Novel Foods, i.e., foods and ingredients not yet used "to a significant extent for human consumption," falling within the categories set out in EU Regulation 258/97;
- having directly prepared five personalized dietary plans per year that include the use of botanicals, in accordance with current EU legislation (EU Regulation 24/2004 and subsequent amendments);
- having carried out at least five 100/year analysis of the Nutritional Quality Indices of foods, dietary plans, and food composition and labeling requirements;
- preparation of 2 nutritional epidemiology study protocols/year;
- interpretation of at least 10 total antioxidant capacity determinations (various methods) on plasma and 10 foods/year;
- interpretation of at least 10 enzyme immunoassay tests/year;
- preparation of at least one food safety alert plan (according to the RASFF network) in accordance with the "Hygiene Package" (Regulations (EC) 852/2004, 853/2004, 854/2004, 882/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs) and with European Regulation No. 16/2011 of January 10, 2011
- have developed at least two self-monitoring plans according to the HACCP (Hazard Analysis and Critical Control Point) system (HACCP EC Regulation 852/2004) to ensure a standardized level of food safety for consumers, guaranteeing hygienic and sanitary integrity that does not cause harm to the health of consumers.
- have developed at least one clinical protocol according to a NHACCP (Nutrient Hazard Analysis and Critical Control Point) system, as defined by the Strategic Plan for Innovation of the Ministry of Agricultural, Food and Forestry Policies (July 2014);
- have directly supervised the conduct, according to the standards of good clinical practice, of at least four clinical trials;
- have developed at least one protocol for the traceability of seeds and animal feed intended for human consumption;
- Have managed a computerized nutritional database
The trainee may apply for the diploma after completing the professional development activities.
As part of the training program, the trainee must learn the scientific foundations of the School's approach to achieve full maturity and professional competence, including adequate ability to interpret scientific innovations and critical thinking that allows them to effectively manage both their healthcare and their own development. This may include participation in meetings, conferences, the production of scientific publications, and periods of attendance at qualified Italian and foreign institutions useful for their training.