bau global

Nutrition & Dietetics Today: Trends and challenges

Today people are much more aware that eating well plays a key role in their overall health and wellbeing, and it also enhances wellness and performance of organizations and communities. This is creating extensive and growing career opportunities in the sector of nutrition and dietetics, with applications to several industries, mainly related to human health, wellness. ageing and diseases prevention. 

Among the most interesting trends emerging this year in the fields of nutrition and dietetics, it is worth mentioning the growing request of certified experts in pediatric as well as in gerontological and personalized nutrition, not only in the healthcare industry but also in academic environments, sport teams and private companies, with small and large settings. In addition, due to the increasing interest to consume plant-based, protein-rich food products, with low fodmap and improving gut health, food companies are also hiring dietitians expert of these subjects and able to represent their products as spokespersons on traditional and social media.

Briefly, career opportunities for professional nutritionists are growing but at the same time the market is increasingly  over floating  with amateurs and healthy lifestyle coaches presenting themselves as professionals.

Even if the profession and the practice of European dietitians present several differences among the EU members, it is useful to mention the standards imposed by EFAD (the European Federation of Associations of Dietitians) to qualify Dietitians accredited to work in European Healthcare.

According to EFAD, a qualified dietitian has undergone a recognized education and training in dietetics, remains competent through Lifelong Learning and continued professional development and has six competency domains:

1) Healthcare professionalism 2) Knowledge base of dietetics 3) Dietetic process and reasoning 4) Evidence based dietetic practice 5) Autonomy, accountability and quality in dietetic practice 6) Communication, relationship and partnership skills in dietetics.

There are two routes for qualification as a dietitian in Europe and both take place in a Higher Education Institution (HEI), or equivalent. Both routes include a mandatory period of practice. EFAD recommends that a minimum of 30 ECTS is spent in practice education (one year of study equals 60 ECTS) guided by EFAD standards13. The main route for students of dietetics is to follow prescribed HEI first cycle (bachelor level) courses that carry a minimum of 180 ECTS, or equivalent. The second route is available only in some countries of Europe. These students first study a minimum of 180 ECTS, or equivalent, in subjects related to dietetics (e.g., nutrition or biochemistry), and then study dietetics as second cycle at a postgraduate/master level.

— (Source: EFAD Statement July 2018)”

In Italy the Profession of Dietitian has been recognised since 1994 with a formal Act of the Italian Health Ministry, then in 1995 the National Association of Italian Dietitians (ANDID) issued the first Ethical Code for Dietitians and in 2000 the first postgraduate and phD programs in Nutrition and dietetics were established in Public Universities.


Biennale of Venice celebrates 124 years


Not everybody knows that this year the Biennale of Venice becomes 124 years old! The first Art exhibition was organized in Venice in 1885, then 85 years later, the first exhibition of Architecture was held in Venice and since then organized biennially. 

Since 2009 the Biennale has become a Foundation, supporting arts with many internationally renowned events, such as the International Festival of Contemporary Music since 1930, the International Theatre Festival and the Venice International Film Festival since 1934, the International Festival of Contemporary Dance since 1999. 

This year in occasion of the 124th anniversary of the Biennale of Venice we have organized a 2-week full immersion tour into the mindset behind the Italian design, starting in Venice with guided visits to the Biennale of Art, Lego simulations and creative workshops with top representatives of the Italian Design such as Moreno Ferrari and Aldo Colonnetti, then moving to the coast of Ligury for a day dedicated to the design of luxury boats, after to Florence and the district of Scandicci in the heart of the Made in Italy brand, and finally to the district of Marble, in Versilia.

In addition to this exciting program on the road, don’t forget our 2 week nutrition and dietetics program starting in Tuscany on June 23 until July 5 and the Fashion and Luxury MiniMaster starting in Rome on June 17

Looking forward to hearing from you!

Best wishes

BAU International Academy of Rome 


DESIGN IS by definition drawing the identifying mark or sign that gives shape to an idea.  A professional designer must always start from the soul of the client, then move to the needs of the targeted audience, draft the idea, shape the content, ”make the dream come true”.

Basically the 21st century designer is expected to have the superpowers to realize imagined planets in a world of change … therefore s/he must be able to manage people, contents and visuals,  engineer processes, research ways and techniques, organize strategies, build bridges across cultures!

ROME is always a good idea if you want to understand the secret law of DESIGN…which is all about the HUMAN DREAM OF ETERNITY. Infact Rome was built to stay forever and inspire generations of people about the unbreakable bond between history and future, heritage and innovation, roots and wings.

That’s why at BAU International Academy of Rome in all our programs, in Arts, Architecture and Interior Design, as well as in marketing, communication and engineering business innovation, we always draw inspiration from the rich Cultural Heritage of our country, which is a core component of the worldwide reputation of the Made in Italy brand previous articles about lessons from Renaissance #1 & #2