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Master

Teaching

Nutrition and applied dietetics. The Community Dietitian - I edition

I level
I
1 year
Asynchronous video lessons accessible 24/7. Synchronous lessons in virtual classrooms and in person according to a scheduled timetable.
Italian
60
Blended

START
December 2025

The Master is an Academic Partner of:

 

Asand

Clioedu

Academic collaboration

  • ClioEdu, publishing partner
  • ASAND (Scientific Association for Food, Nutrition and Dietetics), scientific partner

Purposes

The I level Master in "Nutrition and applied dietetics. The Community Dietitian" is a specialized Academic Master designed for the professional growth of Dietitians, in line with the evolution of the healthcare system outlined by Ministerial Decree 77/2022.

The introduction of new organizational models for local care – such as Community Centres, Local Operations Centres (COT), Community Hospitals (OdC) and the valorization of home care – brought a growing need for professionals who are able to: work within multidisciplinary teams, use digital and technological tools, respond in a timely, proactive and personalized manner to the health needs of the population, with particular attention to chronic, elderly and frail patients.

In this context, the Master aims to train Community Dietitians with advanced skills, capable of actively contributing to health promotion in the local area, adopting an integrated, equitable, effective and person-centred approach.

The course is one of the Masters in healthcare professions approved by the Observatory of Healthcare Professions (established at the MIUR) and recognised by the Ministry of Health and the MIUR. It represents an important training opportunity for the development of specialist and advanced skills in the profession and opens up new job prospects, in accordance with Article 29 of the 2019-2021 National Collective Labour Agreement for Healthcare on the assignment of professional roles. In particular, the Master's degree is a valid qualification for the assignment of “Specialist Professional” positions, in accordance with the aforementioned 2019-21 National Collective Labour Agreement for Healthcare and Law 43/2006.

Target Students

To enrol in the Master, all candidates must have attained:

  • Degrees attained under the old system: University Diploma in Dietetics, or equivalent qualifications pursuant to the Decree of 10 July 2002 qualifying the holder to practise as a Dietitian.
  • I Level Degree: Degree in Dietetics (qualifying the holder to practise as a Dietitian – Class SNT/3 and L/SNT3).

Educational objectives

Upon completion of the Master, the candidates will be able to:

  1. Analyze demographic, socio-economic and epidemiological data in the relevant context, identify health and care needs, and identify areas and opportunities for innovation.
  2. Understand the distinctive management models for treating chronic and highly complex diseases.
  3. Understand the characteristics of local and clinical networks of national/regional importance.
  4. Create connections between professionals and facilities for timely and integrated healthcare responses.
  5. Apply Evidence-Based Practice (EBM, EBN, EBP) principles in professional practice.
  6. Identify the most appropriate interventions and responses to needs, according to a multifactorial logic that takes into account the interaction between the person's health conditions and social and environmental factors, according to the ICF's bio-psycho-social model.
  7. Organize care of citizens with chronic conditions, frailty or high risk of disease according to the paradigm of proactive healthcare based on scientific evidence.
  8. Use tools for remote monitoring and tele-assistance.
  9. Understand document management systems and use them correctly: electronic medical records, FSE, assessment forms and structured methods for transmitting clinical information in relation to different care contexts(braden, epuap, sbar, ecc.).
  10. Monitor and verify the effectiveness of activities and the possible need to reassess situations, and develop improvement plans.
  11. Apply effective communication and relationship strategies with citizens, multidisciplinary teams of professionals and the local area to promote therapeutic education and treatment support.
  12. Plan, conduct and publish research.

Didactics

The Master, established pursuant to Ministerial Decree 270/2004, has a duration of 12 months, with a total commitment of 1,500 hours, divided as follows:

  • Asynchronous video lessons: accessible 24/7, accompanied by slides and teaching materials.
  • Synchronous lessons in virtual classrooms and in person: to interact directly with teachers according to a scheduled timetable.
  • Individual study and research activities: to independently explore and consolidate the content learned in the Master's programme.
  • Exercises and mid-term assessments: to evaluate learning levels and form part of the assessment process.
  • Project work: for active experimentation with the content learned during the educational programme.

Master Diploma

The final examination consists of the preparation and discussion of a project based on a practical case study, to be presented in person before a committee. Upon passing the examination, the Master will be awarded.

Assistance and Tutoring

The University guarantees ongoing assistance and support for the learning process of students through the presence of an experienced and qualified tutor. In addition to providing assistance to University students, the tutor proactively manages the relationship with the virtual class of students, preparing all teaching and information tools deemed useful to support students, also using synchronous and asynchronous methods, such as chats, forums, etc.

Tuition Fee

The tuition fee for the master is € 2.500,00.

Registration

Registration is open throughout the year.

Students wishing to enrol can request an appointment with the Orientation Office by calling +39 06 3400 6000.

Furthermore, candidates may request information directly from the guidance tutor via the following dedicated contacts:

Postponement

Course participants may take advantage of a free extension to the final examination discussion if they do not obtain their qualification by the end of their academic year, but only within the following twelve months. If the student does not obtain their qualification within this extension period, they must renew their enrolment and pay the annual tuition fee.

Faculty

The teaching staff is comprised of experienced professionals from the academic, clinical practice and research field, ready to share their knowledge and skills through a multidisciplinary and innovative approach.

Teaching Management

  • Miriam Longo
    Tenure Track Researcher in Endocrinology and Metabolic Diseases (MEDS-08/A) at the Department of Life Sciences, Health and Health Professions at Link Campus University in Rome.

Scientific Director

  • Ersilia Troiano
    Dietitian at the Social and Educational Department, Rome III Montesacro Town Hall, President of the Scientific Association for Food, Nutrition and Dietetics (ASAND).

Scientific Board

  • Marco Tonelli
    Dietitian at ASL UMBRIA 2, Orvieto Hospital – Department of General and Emergency Medicine.

  • Stefania Vezzosi
    Freelance Dietitian, former IF Nutritional Risk Management Hospital and Territory, Clinical Risk Facilitator for the Central Tuscany Local Health Authority.

  • Rita Barbara Marianelli
    Head of Professional Dietetic Services – Central Tuscany Local Health Authority.

  • Giuseppina Catinello
    Freelance Dietitian, expert in kidney diseases.

  • Serena Torsoli
    Dietitian at Careggi University Hospital – Florence, Tuscany.

  • Laura Morisi
    Dietitian at UO di Nutrizione e Dietetica – Bologna AUSL.

  • Marisa Sillano
    Formerly Dietitian at S.C. Nutrizione Clinica ASL Città di Torino.

  • Elisa Mazza
    Researcher MED/49 Dietary sciences and techniques at the University of Catanzaro.

Teaching Staff

  • Luciana Andrini
    Professional healthcare worker Dietitian at AUSL Bologna - Bellaria Hospital.

  • Elena Beleffi
    Expert in safety communication at the Centre for Clinical Risk Management and Patient Safety, Tuscany Region.

  • Stefania Bianchi
    Surgeon, Head of the Department of Dietetics and Clinical Nutrition at Cardinal Massaia Hospital – Asti.

  • Massimo Braganti
    General Manager of Estar Regione Toscana, former General Manager of the Perugia Local Health Authority and Director of Health for the Umbria Region and the Udine Local Health Authority.

  • Sara Brintazzoli
    Dietitian at UA Dietetica, Ausl Bologna.

  • Stefania Brovero
    Dietitian at the Clinical Dietetics and Nutrition Department of the Croce e Carle Local Health Authority – Cuneo.

  • Evelyn Capalbo
    Dietitian at UA Dietetica, Ausl Bologna - Ospedale Maggiore "Carlo Alberto Pizzardi".

  • Elena Carucci
    Medical Director and Director of Health, Welfare and Social Cohesion for the Region of Tuscany.

  • Alessia Chiarotto
    Dietitian S.C. Dietetics and Clinical Nutrition A.O.U. City of Health and Science of Turin Molinette Hospital.

  • Marco Croce
    Lawyer specializing in health and administrative law, labour law and social security law.

  • Claudia D’Alessandro
    Dietitian and Nutritionist (Department of Clinical and Experimental Medicine, University of Pisa).

  • Federica Dall'Aglio
    Dietitian, full time employee at Sant’Orsola Malpighi University Hospital.

  • Alice Di Nicola
    Dietitian at the Local Health Authority of Bologna.

  • Cinzia Ferraris
    Department of Public Health, Experimental and Forensic Medicine - Interdepartmental Centre for Studies and Research on Nutrition and Eating Disorders, University of Pavia.

  • Valentina Ghelli
    Dietitian, AUSL BOLOGNA.

  • Martina Giusti
    Researcher at the Department of Experimental and Clinical Medicine, University of Florence.

  • Rossella Lulli
    Department of Technical Health Services - SOC Strategic governance, monitoring, innovation and quality - Central Tuscany Local Health Authority.

  • Maria Erminia Macera Mascitelli
    Coordinator of the Cardiocirculatory Physiopathology and Cardiovascular Perfusion Service, Careggi University Hospital, Florence.

  • Monica Maj
    Freelance dietitian, consultant for collective catering for municipalities, private individuals and local health authorities.

  • Rita Barbara Marianelli
    Manager of SOS Dietetica professionale - Azienda USL Toscana Centro (Central Tuscany Local Health Authority).

  • Fabrizio Mastro
    Lawyer specializing in criminal labour and corporate law and the criminal liability of legal persons.

  • Elisa Mazza
    Researcher MED/49 Dietary Sciences and Techniques at the University of Catanzaro.

  • Maria Teresa Mechi
    Medical Director of the Santo Stefano Hospital in Prato.

  • Sofia Mengoli
    Dietitian at ASP Città di Bologna.

  • Fabio Dario Merlo
    Medical Director, Dietetics and Clinical Nutrition, AOU Città della Salute e della Scienza in Turin.

  • Alessandro Misotti
    Dietitian at the IRCCS Cancer Institute Foundation in Milan.

  • Laura Morisi
    Dietitian at the Nutrition and Dietetics Unit - Bologna AUSL.

  • Valeria Muzio
    Dietitian at the Dialysis and Services Unit - Dietetics Unit - Ospedale Maggiore.

  • Emanuela Oliveri
    Dietitian and Nutritional Counsellor in Bra (Cuneo).

  • Valentina Pastorini
    Medical Radiology Technician at Azienda Asl 10 Firenze Toscana Centro.

  • Leonardo Pellicciari
    Physiotherapist, PhD - IRCCS Institute of Neurological Sciences, Bologna.

  • Carolina Poli
    Dietitian at Policlinico S. Orsola Malpighi, Bologna.

  • Francesco Saverio Proia
    Sociologist manager at ASL RMD, consultant at the Directorate-General for Health Professions, Human Resources and the Ministry of Health.

  • Francesco Ranzani
    Centre for Clinical Risk Management and Patient Safety of the Tuscany Region.

  • Mariarosaria Savarese
    Researcher at the Catholic University of the Sacred Heart, Milan.

  • Michela Tanzini
    Sociologist, Patient Safety and Quality Manager, Expert in Communication, Ergonomics and Human Factors at Careggi University Hospital.

  • Marco Tonelli
    Dietitian at ASL UMBRIA 2, Orvieto Hospital - Department of General and Emergency Medicine.

  • Ersilia Troiano
    Dietitian at the Directorate of Educational and School Services, Municipality III Rome Capital.

  • Stefania Vezzosi
    Dietitian, formerly IF Nutritional Risk Management Hospital and Territory, Clinical Risk Facilitator at the USL Toscana Centro Local Health Authority.

  • Roberto Virgili
    Full Professor of Business Economics. Department of Experimental and Clinical Medicine.

PROGRAMME

PROFESSOR: Marco Tonelli

MODULE 1 – THE HEALTHCARE SYSTEM IN ITALY AND ITS EVOLUTION (CFU 2)

(SSD: MEDS-02/C - ex SSD: MED/02)

  1. The evolution of regulations governing the healthcare professions (Marco Croce) (MEDS-02/C)
  2. The division of responsibilities for health care between the State and the Regions (Francesco Saverio Proia) (MEDS-02/C)

 

MODULE 2 - NEW MANAGEMENT PARADIGMS IN HEALTHCARE, NEW LOCAL ASSISTANCE SERVICES AND HEALTH NEEDS (CFU 5)

(SSD: ECON-08/A - ex SSD: SEPS-P/10)

  1. Possible strategies for consolidating the role of community dietitians (Martina Giusti) (ECON-08/A)
  2. Primary care, transitional care and Ministerial Decree 77/2022 (Martina Giusti) (ECON-08/A)
  3. The community dietitian in the local team: proximity and proactivity – the new model of dietary and nutritional care at community level (Rita Marianelli) (MEDS-26/B)
  4. The planning of local healthcare in the Tuscany Region in implementation of Ministerial Decree 77/2022 (Rita Marianelli) (MEDS-26/B)
  5. Models and standards for the development of local healthcare in Italy (Martina Giusti) (ECON-08/A)
  6. The community dietitian in the local team: proximity and proactivity – the new model of dietary and nutritional care (Stefania Vezzosi) (MEDS-26/B)
  7. Guidelines and Food policies (Laura Rossi) (MEDS-08/C)

 

MODULE 3 – PROMOTING PATIENT ENGAGEMENT (CFU 2)

(SSD: PSIC-03/B - ex SSD: M-PSI/06)

  1. Promoting Patient Engagement: the scenario (Mariarosaria Savarese) (PSIC-03/B)
  2. Promoting Patient Engagement: Consensus Conference and definition of Patient Engagement (Mariarosaria Savarese) (PSIC-03/B)
  3. Promoting Patient Engagement: the Patient Health Engagement Model, an evidence-based tool for “putting yourself in the patient's shoes” (Mariarosaria Savarese) (PSIC-03/B)
  4. Promotion of Patient Engagement: Measuring Patient Engagement – Starting from a holistic view of the person (Mariarosaria Savarese) (PSIC-03/B)
  5. Promoting Patient Engagement: the role of patient associations (Mariarosaria Savarese) (PSIC-03/B)
  6. Promoting Patient Engagement: other actors in the engagement system – caregivers and healthcare professionals (Mariarosaria Savarese) (PSIC-03/B)
  7. Promoting Patient Engagement: engagement in the field – a list of cases (Mariarosaria Savarese) (PSIC-03/B)

PROFESSOR: Stefania Vezzosi

MODULE 4 - QUALITY AND SAFETY OF ASSISTANCE (CFU 7)

(SSD: ECON-08/A - ex SSD: SEPS-P/10)

  1. The evolution of healthcare safety (Michela Tanzini) (ECON-08/A)
  2. Risk measurement and analysis (Michela Tanzini) (ECON-08/A)
  3. Communication of health risks (Elena Beleffi) (ECON-08/A)
  4. The dimensions of quality and value in healthcare (Maria Teresa Mechi) (ECON-08/A)
  5. Quality and safety of care (Francesco Ranzani) (ECON-08/A)
  6. Indicators as a tool for continuous improvement in the quality of nutritional care: Process Indicators and Outcome Indicators (Valentina Pastorini) (ECON-08/A)
  7. Indicatori come strumento per il miglioramento continuo della qualità dell’assistenza nutrizionale: Indicatori di Processo e Indicatori di Esito (Valentina Pastorini) (ECON-08/A)
  8. Nutritional risk prevention: the Practice for nutritional safety – The NURISK project (Elena Beleffi, Francesco Ranzani) (ECON-08/A)
  9. Clinical Governance: objectives and tools (Elena Carucci) (ECON-08/A)

 

MODULE 5 – CONTINUITY OF CARE AND DIGITAL INNOVATION (CFU 3)

(SSD: MEDS-26/B - ex SSD: MED/49)

  1. The Lean Six-Sigma methodology as a management model for the reorganization of clinical processes (Roberto Virgili) (ECON-08/A)
  2. Evolution of the concept of health and the bio-psycho-social approach (Cristina Vorraro) (MEDS-24/B)
  3. Hospital-Territory-Hospital continuity and digital innovation to support patient care and clinical-organizational processes (Maria Erminia Macera Mascitelli) (MEDS-26/B)

 

MODULE 6 – HEALTHCARE SERVICE EVALUATION SYSTEMS (CFU 2)

(SSD: ECON-06/A - ex SSD: SECS-P/07)

  1. Health service evaluation systems (Massimo Braganti) (ECON-06/A)

PROFESSOR: Ersilia Troiano

MODULE 7 – INTRODUCTION TO EVIDENCE BASED PRACTICE (CFU 4)

(SSD: MEDS-24/A - ex SSD: MED/01)

  1. Introduction to research methodology (Elisa Mazza) (MEDS-08/C)
  2. The Fundamentals of Research (Leonardo Pellicciari) (MEDS-24/A)
  3. Analysis, presentation and interpretation of results (Leonardo Pellicciari) (MEDS-24/A)
  4. Conception of a study design (Leonardo Pellicciari) (MEDS-24/A)
  5. Systematic reviews of the literature and meta-analysys(Leonardo Pellicciari) (MEDS-24/A)

 

MODULE 8 – DIETETIC SCIENCES APPLIED TO THE HEALTH NEEDS OF THE TERRITORY (CFU 17)

(SSD: MEDS-26/B - ex SSD: MED/49)

  1. Home Enteral Nutrition: Monitoring and Reassessment (Stefania Brovero) (MEDS-26/B)
  2. Home Enteral Nutrition: Indications (Stefania Brovero) (MEDS-26/B)
  3. Nutrizione Enterale Domiciliare: addestramento al paziente/caregiver (Stefania Brovero) (MEDS-26/B)
  4. Home Enteral Nutrition: patient/caregiver training (Stefania Brovero) (MEDS-26/B)
  5. The Community Dietitian and Digital Innovation (Laura Morisi) (MEDS-26/B)
  6. The elderly person with cognitive disorders: early detection and treatment (Laura Morisi) (MEDS-26/B)
  7. Follow-up in bariatric surgery (Valentina Ghelli) (MEDS-26/B)
  8. Prevention and treatment of obesity in adults – EOSS algorithms (Valentina Ghelli) (MEDS-26/B)
  9. Kidney failure: early detection, conservative treatment in older people and replacement therapy in the community (Alice Di Nicola) (MEDS-26/B)
  10. Pre- and post-liver transplant dietetics: focus on aspects of home management (Carolina Poli) (MEDS-26/B)
  11. Parenteral Nutrition (Alessia Chiarotto) (MEDS-26/B)
  12. Treatment and monitoring of LDPs from hospital to home and from home to hospital (Sara Brintazzoli) (MEDS-26/B)
  13. Nutrition and chronic debilitating diseases (COPD, digestive stomas, heart disease). Professional care (Evelyn Capalbo) (MEDS-26/B)
  14. Dietary and nutritional treatment for major neurodegenerative diseases (Luciana Andrini) (MEDS-26/B)
  15. Dietary activity in CRA – RSA – CP (Sofia Mengoli) (MEDS-26/B)
  16. Prevention and treatment of obesity at different stages of life (Valeria Muzio) (MEDS-26/B)
  17. Chronic Benign Intestinal Insufficiency and Syndrome Intestino Corto (Alessia Chiarotto) (MEDS-26/B)
  18. Nutrition and oncology. Intervention (Alessandro Misotti) (MEDS-26/B)
  19. Nutrition and oncology. Assession (Alessandro Misotti) (MEDS-26/B)
  20. Nutrition and oncology. Prevention vs care (Alessandro Misotti) (MEDS-26/B)
  21. Nutrition and oncology. Role of the Dietitian and various settings (Alessandro Misotti) (MEDS-26/B)
  22. Home Enteral Nutrition (HEN) – Pharmacodynamics and drug-nutrient interactions (Stefania Bianchi) (MEDS-26/B)
  23. Bone marrow transplant: dietary treatment, between hospital and community (Federica Dall’Aglio) (MEDS-26/B)
  24. Home Parenteral Nutrition (Fabio Dario Merlo) (MEDS-26/B)
  25. NPD management and monitoring (Fabio Dario Merlo) (MEDS-26/B)
  26. Malnutrition, sarcopenia, osteosarcopenia (Claudia D’Alessandro) (MEDS-26/B)
  27. Legislation and professional responsibility in teamwork (Fabrizio Mastro) (MEDS-26/B)

 

MODULE 9 – COMMUNICATION AND RELATIONSHIPS IN HEALTHCARE PROFESSIONS – COUNSELLING TECHNIQUES AND SKILLS (CFU 8)

(SSD: MEDS-26/B - ex SSD: MED/49)

  1. Individual nutritional counselling: Cognitive behavioural therapy for obesity (CBT-OB) (Cinzia Ferraris) (MEDS-08/C)
  2. Transtheoretical Model and Stages of Change (Cinzia Ferraris) (MEDS-08/C)
  3. Communication and relationships in healthcare professions: counselling techniques and skills (Cinzia Ferraris) (MEDS-08/C)
  4. Systemic counselling techniques (Emanuela Oliveri) (MEDS-26/B)
  5. Group nutritional counselling (Emanuela Oliveri) (MEDS-26/B)
  6. The multidisciplinary team (Emanuela Oliveri) (MEDS-26/B)
  7. Systemic counselling techniques (Emanuela Oliveri) (MEDS-26/B)
  8. Communication and relationship dynamics: skills for improving care (Emanuela Oliveri) (MEDS-26/B)
  9. Counseling nutrizionale a distanza (Cinzia Ferraris) (MEDS-08/C)Remote nutritional counselling (Cinzia Ferraris) (MEDS-08/C)

 

MODULE 10 – COMMUNITY CATERING AT THE SERVICE OF HEALTH PROMOTION (CFU 4)

(SSD: MEDS-26/B - ex SSD: MED/49)

  1. Special diets in collective catering (Monica Maj) (MEDS-26/B)
  2. Sustainable models in community catering (Monica Maj) (MEDS-26/B)
  3. European and international experiences (Monica Maj) (MEDS-26/B)
  4. Safety and quality in community catering (Monica Maj) (MEDS-26/B)
  5. Community catering today (Ersilia Troiano) (MEDS-26/B)
  6. The value of community catering in the context of health promotion (Ersilia Troiano) (MEDS-26/B)