Class Diotherapy I

  • Presentation


    The field of action is on clinical nutrition,at hospital level and at health centers, the field of intervention is the reduction of symptoms or even their disappearance, as well as in some situations delaying the development of the disease with better metabolic control

  • Code


  • Syllabus



    Nutritional risk. Nutritional assessment

    Disorders of eating and feeding behavior (PACA)


    Treatment goals

    Other clinical situations included in PACA with nutritional interest (Pica orthorexia, mericism, night eating syndrome....)

    Role of the nutritionist in eating disorders


    Etiopathogenesis and Classification


    Objectives and methodologies

    Dietary/surgical therapy

    Behavior modification techniques/physical activity

    Metabolic syndrome


    Pathophysiology/Etiopathogenesis and Risk Factors

    Diagnostic criteria


    Acute/Chronic General Principles

    Dietary therapy

    Dietary therapy of chronic complications (nephropathy)


    Dietary therapy, including complications (nephropathy)

    Cardiovascular diseases Etiopathogenesis and incidence

    Arterial hypertension

    Definition . dietary therapy

  • Objectives


    Students acquire skills in the field of clinical nutrition, which allows them to prescribe food plans for different clinical situations

  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    The Lecture method (theoretical classes) - aimed at organizing in a hierarchical way the notions concerning each theme and to fostering a critical spirit in diet therapy.

    Demonstrative and interrogative method (theoretical-practical classes) - aimed at consolidating knowledge, through an active participation of the student in the discussion and presentation of clinical cases.

    Active and interrogative method - teaching how to assess nutritional status, the calculation of individualized nutritional therapy, its implementation, monitoring and evaluation.

    The evaluation will be carried out by 2 frequencies. The tests will be written including a theoretical part with a 50% weight, made up of true/false multiple answer questions (one wrong deducts two right ones).

    The practical evaluation weighting 50% consists of solving a clinical case

    The approval will be graded >= to 9.5. Final grade is the arithmetic mean of the 2 freq.

    If the student wishes a grade improvement, the evaluation will ora

  • References


    • Davidson Sir Stanley 070; Human nutrition and dietetics . ISBN: 0-443-01310-1
    • Mahan L. Kathleen; Krausec2b4s food, nutrition and diet therapy . ISBN: 978-1-4160-3401-8
    • Shils Maurice E. 100; Modern nutrition in health and disease . ISBN: 978-1-60547-461-8
    • Schlenker Eleanor D.; Williamsc2b4essentials of nutrition and diet therapy . ISBN: 978-0-323-18580-6
    • Nix Staci; Williamsc2b4basic nutrition and diet therapy . ISBN: 978-0-323-08347-8
    • Mahan L. Kathleen 340; Krausec2b4s food and the nutrition care process . ISBN: 978-1-4377-2233-8
    • Krause Marie V.; Alimentos, nutrição e dietoterapia
    • Alpers David H. 340; Manual of nutritional therapeutics . ISBN: 1-4511-9187-1
    • Garrow J.S. 340; Human nutrition and dietetics . ISBN: 0-443-05627-7
    • Scientific Papers should be available during the lessons.
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