Basic knowledge on food composition.
Nutritive principles. Composition and functions of: carbohydrates, proteins, lipids, vitamins, water and mineral salts. Digestion and absorption of food.
Manual of applied nutrition, authors Riccardi, Pacioni, Rivellese.
Manual of clinical nutrition and applied diet sciences, authors Binetti, Marcelli, Baisi
Lectures and exercises in small groups.
Oral and written, in itinere and final, taking into account acceptable performance levels.
Reference to the Dietetic Service - ASL Chieti