Dietistica (Abilitante alla Professione Sanitaria di Dietista)
|Study location||Italy, Pavia|
|Nominal duration||3 anni (180 ECTS)|
|Tuition fee||€4,500 per year
Tuition fee for non-EU students who enter Italy with a study visa is based on flat rate and depends on the citizenship.
|Application fee||€60 one-time|
High school / secondary education (or higher)
High-school diploma awarded after at least 12 years of documented education.
Access to the Degree Course in Dietistica (Abilitante alla Professione Sanitaria di Dietista) has a national entry test requirement.
THE TERMS AND CONDITIONS ARE INDICATED IN THE “ANNUAL ANNOUNCEMENT TO THE COURSE” WHICH WILL BE AVAILABLE BY JULY 15TH.
For further information please contact the Welcome Point
The entry qualification documents are accepted in the following languages: Italian.
Non-eu students residing abroad who would like to enroll in a study course completely taught in Italian, have to prove their knowledge of the language through an Italian language test.
The following are excluded from this obligation:
For further information, consult the Pavia Linguistic Center website .
The degree course in “Dietistica” forms health workers.
The main objective of the course is the training of a graduate professional with specific skills and knowledge in the field of dietetics and more generally on human nutrition.
The degree program aims to provide a university-level training characterized by an overview of the various problems related to nutrition in both physiological and pathological conditions. The training program provides the acquisition of a solid scientific basis for interventions aimed at prevention and therapy.
The course is divided into six semesters for a total of 180 credits.
In the first semester, in order to guarantee a solid basic preparation and an interdisciplinary methodology, common courses are given to all classes belonging to the third class of medical degrees. Subsequently, the specific characterizing subjects of the profession and the related integrative subjects are discussed.
The dietician must be able to demonstrate a systematic understanding of the key aspects of all dietetic disciplines: biochemistry; physiology; human nutrition; hygiene; applied dietetic technical science; the main metabolisms; the role of nutrients and the metabolic complications that arise in the most common pathologies; how the patients are examined to manage therapy in an integrated way, both individually and within an interdisciplinary team; nutritional and functional properties of traditional and new foods; the production and distribution systems of restaurant services; the basics of current legislation; the hygiene and food production procedure, the influence of culture, age, ethnicity, religious beliefs, economic situation and psychopathological profile on eating habits; methods of food education for various population groups; as well as assimilation and critical evaluation of new concepts in order to initiate and promote changes in the exercise of the profession.
These objectives are achieved through a theoretical and practical training organized with lectures, interactive lessons (simulations and case discussions, role-playing games) and internship activities.
As part of the internship, students are guided and stimulated by tutors who are professional dieticians. Under the guidance of the tutor, they progressively learn their professional skills until they reach complete independence.
Study plan and further information are available at this link
The dietician finds employment in public or private structures, in dependency or professional freelance statuses.