At the end of the course the student will have acquired clinical and operational knowledge relating to the diagnostic orientation and therapeutic paths of Food Nutrition Disorders. The student will also be able, in the clinical-preventive area of dietetic expertise, to orient himself in the health field, knowing the aspects of the issues relating to psychological distress and the role of psychological and socio-relational factors implicated in the maintenance of eating disorders.
Course Prerequisites
None
Teaching Methods
The lessons will take place through the exposition of the topics covered by the program, with the help of in-depth slides, clinical examples and the discussion of the most problematic topics.
Assessment Methods
The learning assessment will take place through an oral test
Texts
Material presented during the course
Contents
The course will be divided into lectures with discussions and in-depth analysis and aims to provide the student with fundamental knowledge relating to:
Skills and areas of intervention of clinical psychology: -Introduction to Clinical Psychology; -Clinical Psychology and Psychiatry; -Psychological evaluation; -Notes on personality; -Psychotherapies (main methodological approaches and applications); -Promotion of health and prevention of psychological distress in the healthcare sector.
Introduction to Food Nutrition Disorders
Identity and body image in food nutrition disorders
General overview, historical, epidemiological, diagnostic, descriptive aspects, multifactorial origin, organization, development, maintenance factors, evolution, prognosis, clinical complications and treatments of the main clinical pictures of Food Nutrition Disorders (DNA): - Pica; -Avoidant/Restrictive Food Intake Disorder; -Nervous anorexia; -Bulimia Nervosa; -Binge eating disorder; - Nocturnal eating disorder; -Other mental disorders with phenomena related to nutrition: Orthorexia Nervosa, Drunkorexia and Vigorexia
