Guida degli insegnamenti
Syllabus
Partially translatedTradotto parzialmente
LUCIA SANDRONI
Lingua di erogazione: ITALIANOLessons taught in: ITALIAN
Laurea - [MT12] DIETISTICA (ABILITANTE ALLA PROFESSIONE SANITARIA DI DIETISTA) First Cycle Degree (3 years) - [MT12] DIETISTIC
Dipartimento: [040054] Dipartimento di Scienze Cliniche Specialistiche ed OdontostomatologicheDepartment: [040054] Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche
Anno di corsoDegree programme year : 1 - Primo Semestre
Anno offertaAcademic year: 2020-2021
Anno regolamentoAnno regolamento: 2020-2021
Obbligatorio
Crediti: 4
Ore di lezioneTeaching hours: 40
TipologiaType: E - Lingua/Prova Finale
Settore disciplinareAcademic discipline: L-LIN/12 - LINGUA E TRADUZIONE - LINGUA INGLESE
Italiano e inglese
Italian and English
Conoscenza lingua inglese B1
ENGLISH B1
Lezioni Frontali in presenza e in streaming con studio di materiale fornito in e-learning
Frontal and streaming teaching, with study of e-learning texts and videos.
Si rimanda alla scheda del Corso Integrato
Capacità di applicare conoscenze e comprensione.
Si rimanda alla scheda del Corso Integrato
Competenze trasversali.
Si rimanda alla scheda del Corso Integrato
Knowledge and Understanding.
See the Integrated Course Syllabus
Capacity to apply Knowledge and Understanding.
See the Integrated Course Syllabus
Transversal Skills.
See the Integrated Course Syllabus
• Revisione delle più importanti strutture grammaticali avanzate:
1. TRAPASSATO (PAST PERFECT)
2. RIEPILOGO PRESENTE/PASSATO
3. PAST PERFECT CONTINUOUS
4. II RIEPILOGO SUI TEMPI PRESENTI E PASSATI
5. DURATION FORM
6. II RIEPILOGO SU SINCE, FOR, HOW LONG
7. CONGIUNTIVO
8. FUTURE IN THE PAST
9. IL CONDIZIONALE
10. PERIODO IPOTETICO 0/1
11. PERIODO IPOTETICO 2
12. PERIODO IPOTETICO 3
13. SCHEMA RIASSUNTIVO
14. FUTURI CORRELATIVI
15. FUTURO PROGRESSIVO
16. FUTURE PERFECT SIMPLE (ANTERIORE)
17. VERBI DI STATO E CON DUE FUNZIONI (moto e stato)
18. FORMA PASSIVA
19. VERBI MODALI/DIFETTIVI
20. CAN-COULD
21. MAY-MIGHT
22. MUST-SHELL-HAVE TO
23. SHOULD – OUGHT TO
24. WANT- WOULD LIKE
25. RIASSUNTIVO VOLERE
26. NEED
REPORTED SPEECH
PROGRAMMA DI INGLESE SCIENTIFICO:
1. THE HISTORY OF DIETETICS:
ANCIENT CULTURES
UNTIL 1900
FROM 1900
ABOUT OVERALL WELLBEING
DIETETICS
WHAT’S THE DIFFERENCE BETWEEN DIETICIAN AND DIETITIAN?
2. DISTINCTION BETWEEN DIETICIANS AND NUTRITIONISTS
WHO IS A NUTRITIONIST?
WHAT IS THE DIFFERENCE BETWEEN DIETETICS AND NUTRITION SCIENCE?
WHAT DO DIETICIANS DO?
3. REASONS TO SEE A DIETICIAN
4. WHAT QUALIFICATIONS DO DIETICIANS HAVE?
WHO ARE DIETICIANS REGULATED AND QUALITY ASSURED BY?
5. WHERE DO DIETICIANS WORK?
WHAT TYPE OF TREATMENTS DO DIETICIANS OFFER?
WORLD HEALTH ORGANIZATION
6. W HAT IS NUTRITION, AND WHY DOES IT MATTER?
CARBOHYDRATES
PROTEINS
FATS
WATER
MICRONUTRIENTS
MINERALS
POTASSIUM
SODIUM
CALCIUM
PHOSPHORUS
MAGNESIUM
ZINC
IRON
MANGANESE
COPPER
SELENIUM
VITAMINS
ANTIOXIDANTS
KEY SKILLS FOR NUTROTIONISTS
WHAT ARE DIETICIANS DUTIES?
WHY DO I LOVE BEING A DIETICIAN?
WHY ARE DIETICIANS SO IMPORTANT?
7. DIETICIANS IN PRACTISE
CLINICAL DIETITIANS
COMMUNITY DIETITIANS
FOODSERVICE DIETITIANS
GERONTOLOGICAL DIETICIANS
NEONATAL DIETICIANS
PEDIATRIC DIETITIANS
RESEARCH DIETITIANS
ADMINISTRATIVE DIETICIANS
BUSINESS DIETITIANS
CONSULTANT DIETITIANS
8. WHAT DOES THW DIETICIAN OF THE FUTURE LOOK LIKE?
THE FUTURE OF HEALTHFUL FOOD
THE FUTURE OF CLINICAL NUTRITION
THE FUTURE OF PRIVATE PRACTICE DIETITIANS
A NEW BRANCH OF DIETITIANS
CONCLUSION
9. GET THE ANSWERS YOU NEED TO MAINTAIN A HEALTHY DIET
WHAT IS A DIETITIAN?
ASK YOURSELF: WHAT ARE MY GOALS?
QUESTION TO ASK YOUR DIETICIAN
10. NUTRITION DICTIONARY
11. GLOSSARY
12. CAREERS IN NUTRITION SCIENCE AND DIETETICS ARE GROWING
WHAT KIND OF JOBS ARE AVAILABLE?
13. THE BASICS OF THE NUTRITION FACTS LABEL
14. HOW DOES TECHOLOGY INFLUENCE EATING HABITS?
TECHNOLOGY AS A NUTRITIONAL INTERVENTION
THE POTENTIAL FOR NEGATIVE IMPACTS THROUGH TECHNOLOGY
HOW TECHNOLOGY ENCOURAGES HEALTHY COOKING
COOKING WITH SMART TECHNOLOGY
PARTS OF THE BODY
ILLNESSES
REVISION OF THE MOST ADVANCED GRAMMAR STRUCTURES - LEVEL B2
1. PAST PERFECT
2. REVIEW PRESENT/PAST TENSES
3. PAST PERFECT CONTINUOUS
4. DURATION FORM
5. II RIEPILOGO SU SINCE, FOR, HOW LONG
6. SUBJUNCTIVE
7. FUTURE IN THE PAST
8. CONDITIONAL
9. IF-CLAUSES 0/1
10. IF-CLAUSES 2
11. IF-CLAUSES 3
12. SUMMERY SCHEME
13. CORRELATIVE FUTURE
14. FUTURE CONTINUOUS
15. FUTURE PERFECT SIMPLE
16. STATIVE AND DYNAMIC VERBS
17. PASSIVE FORM
18. MODAL VERBS
19. CAN-COULD
20. MAY-MIGHT
21. MUST-SHELL-HAVE TO
22. SHOULD – OUGHT TO
23. WANT- WOULD LIKE
24. NEED
25. REPORTED SPEECH
SCIENTIFIC ENGLISH:
1.THE HISTORY OF DIETETICS:
ANCIENT CULTURES
UNTIL 1900
FROM 1900
ABOUT OVERALL WELLBEING
DIETETICS
WHAT’S THE DIFFERENCE BETWEEN DIETICIAN AND DIETITIAN?
2. DISTINCTION BETWEEN DIETICIANS AND NUTRITIONISTS
WHO IS A NUTRITIONIST?
WHAT IS THE DIFFERENCE BETWEEN DIETETICS AND NUTRITION SCIENCE?
WHAT DO DIETICIANS DO?
3. REASONS TO SEE A DIETICIAN
4. WHAT QUALIFICATIONS DO DIETICIANS HAVE?
WHO ARE DIETICIANS REGULATED AND QUALITY ASSURED BY?
5. WHERE DO DIETICIANS WORK?
WHAT TYPE OF TREATMENTS DO DIETICIANS OFFER?
WORLD HEALTH ORGANIZATION
6. WHAT IS NUTRITION, AND WHY DOES IT MATTER?
CARBOHYDRATES
PROTEINS
FATS
WATER
MICRONUTRIENTS
MINERALS
POTASSIUM
SODIUM
CALCIUM
PHOSPHORUS
MAGNESIUM
ZINC
IRON
MANGANESE
COPPER
SELENIUM
VITAMINS
ANTIOXIDANTS
KEY SKILLS FOR NUTROTIONISTS
WHAT ARE DIETICIANS DUTIES?
WHY DO I LOVE BEING A DIETICIAN?
WHY ARE DIETICIANS SO IMPORTANT?
7. DIETICIANS IN PRACTISE
CLINICAL DIETITIANS
COMMUNITY DIETITIANS
FOODSERVICE DIETITIANS
GERONTOLOGICAL DIETICIANS
NEONATAL DIETICIANS
PEDIATRIC DIETITIANS
RESEARCH DIETITIANS
ADMINISTRATIVE DIETICIANS
BUSINESS DIETITIANS
CONSULTANT DIETITIANS
8. WHAT DOES THW DIETICIAN OF THE FUTURE LOOK LIKE?
THE FUTURE OF HEALTHFUL FOOD
THE FUTURE OF CLINICAL NUTRITION
THE FUTURE OF PRIVATE PRACTICE DIETITIANS
A NEW BRANCH OF DIETITIANS
CONCLUSION
9. GET THE ANSWERS YOU NEED TO MAINTAIN A HEALTHY DIET
WHAT IS A DIETITIAN?
ASK YOURSELF: WHAT ARE MY GOALS?
QUESTION TO ASK YOUR DIETICIAN
10. NUTRITION DICTIONARY
11. GLOSSARY
12. CAREERS IN NUTRITION SCIENCE AND DIETETICS ARE GROWING
WHAT KIND OF JOBS ARE AVAILABLE?
13. THE BASICS OF THE NUTRITION FACTS LABEL
14. HOW DOES TECHOLOGY INFLUENCE EATING HABITS?
TECHNOLOGY AS A NUTRITIONAL INTERVENTION
THE POTENTIAL FOR NEGATIVE IMPACTS THROUGH TECHNOLOGY
HOW TECHNOLOGY ENCOURAGES HEALTHY COOKING
COOKING WITH SMART TECHNOLOGY
PARTS OF THE BODY
ILLNESSES
Si rimanda alla scheda del Corso Integrato
Criteri di valutazione dell'apprendimento.
Si rimanda alla scheda del Corso Integrato
Criteri di misurazione dell'apprendimento.
Si rimanda alla scheda del Corso Integrato
Criteri di attribuzione del voto finale.
Si rimanda alla scheda del Corso Integrato
Learning Evaluation Methods.
See the Integrated Course Syllabus
Learning Evaluation Criteria.
See the Integrated Course Syllabus
Learning Measurement Criteria.
See the Integrated Course Syllabus
Final Mark Allocation Criteria.
See the Integrated Course Syllabus
• Titolo: GRAMMAR IN PROGRESS
• Autore: BONCI, HOWELL
• Casa Editrice: ZANICHELLI
Ai testi consigliati dovrà essere affiancato il materiale scientifico pubblicato sul sito di Ateneo.
• Title: Grammar in Progress
• Author: Bonci, Howell
• Publisher: Zanichelli
learn.univpm.it
learn.univpm.it
Le informazioni contenute nella presente scheda assumono carattere definitivo solo a partire dall'A.A. di effettiva erogazione dell'insegnamento. Academic year 2020-2021
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