Class Diotherapy III

  • Presentation


    Establishment of adequate nutritional therapy according to regulatory and pathological changes.

  • Code


  • Syllabus


    Nutrition in Endocrine Diseases

    - Hypothyroidism

    - Thyroidectomy

    - Polycystic ovary syndrome


    Nutrition in Rheumatological Diseases

    - Rheumatoid arthritis

    - Systemic lupus erythematosis

    - Fibromyalgia

    - Osteoporosis


    Nutrition in Neurological Diseases

    - Alzheimer’s

    - Parkinson’s

    - Epilepsy Nutrition in


    Nutrition  in Anemia


    Nutrition in Oncology


    Hospital Nutrition

    -Hospital diets

    -Nutrition Care Process (screening/assessment, diagnosis, intervention, nutritional monitoring/evolution

    -Parenteral and Enteral Nutritional Therapy

    -Nutritional Therapy of the Critical Patient

    -Nutritional Therapy of the Surgical Patient



  • Objectives


    • Identify and characterize the different pathologies, their etiological and pathophysiological aspects
    • Identify the associated modifiable and non-modifiable risk factors 
    • Know the respective nutritional recommendations
    • Adapt dietary and nutritional intervention to different situations
  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    aTheoretical classes: exposition and dialogue, guided study/clinical cases, using multimedia

    bTheoretical-practical classes: clinical cases and group work. Use of multimedia whenever appropriate The assessment regime can be continuous assessment or, optionally, by final exam (100%).


    Continuous evaluation


     The final classification of the subject will correspond to the weighted sum of the contribution of the classification of the theoretical-practical classes (with a relative weight of 65%) and the written test (with a relative weight of 35%)


    AC Fine Grade = [ A(35%) + B (30%) + C (35%)].

    (A)Written test 1 (35%)
    (B)Set of 2 clinical case resolutions (30% = 2*15%)
    (C)Seminar (35%)


    Minimum classification of the sum of TP components - 9.5 values Minimum classification in the final grade equal to or greater than 9.5 values

  • References


    • Mahan et al. Krause's Food & The Nutrition Care Process 14th Edition. Saunders-Elsevier 2017.
    • Sobotka et al. Basics in Clinical Care Nutrition 4th Edition. Gálen 2019.
    • Couston AN, Rock CL, Monsen ER. Academic Press 2001. Nutrition in the Prevention and Treatment of Disease (2001).


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