The aim of the course is to acquire:
Methodologies aimed at identifying the nutritional principles of human nutrition;
Use food composition tables;
Detect weight, height, anthropometric measurements, calculate body mass index, ideal weight, and use percentile tables;
Knowledge of the role of different nutrients and their significance in human nutrition;
Ability to implement dietary proposals in compliance with different needs (in different ages and in different physiological conditions) and in the context of different food models.
