Teaching Methodologies
Teaching will be through theoretical classes, with exposition of the topics and discussion of articles with the students.
The practical classes will be, fundamentally, based on the resolution of clinical cases. Real clinical cases and articles on the same topic will be presented for analysis and discussion and resolution. Students will have the opportunity to discuss and ask questions with the professor and collaborator within the scheduled time.
The continuous evaluation will be carried out in two moments:
– Resolution and presentation of a real clinical case – 30% (P)
– Written test – 70%. (T)
Students with a performance lower than 9 values in any one of the evaluations will be considered to have failed. The approval in UC is obtained when the weighted average of both moments of evaluation results in, at least, 10 values
Learning Results
At the end of the curricular unit, the student should:
1. know how to determine and convert nutritional needs into a personalized dietary plan adapted to each patient and clinical situation, recognizing the general recomendations that allow the elaboration of adapted and balanced dietary plans;
2. demonstrate solid scientific knowledge in the area of nutrition to implement nutritional therapy, being sure of its benefit in improving the patient’s health status;
3. Be able to motivate, through food education, behaviors and changes in eating habits to accept the prescribed diet plan;
4. have acquired skills to work in multidisciplinary teams
Program
1. Design and implementation of dietary plans: principles; determination of energy needs; distribution of macronutrients and calculation of dietary plans. Motivation strategies.
2. Nutritional and dietary therapy for overweight and obesity. Obesity Surgery
3. Nutritional and dietary therapy in Diabetes.
4. Nutritional and dietary therapy in metabolic syndrome
Internship(s)
NAO
Bibliography
Holli, B. B., & Beto, J. A. (2018). Nutrition counseling and education skills : a guide for professionals (7th edition. ed.).
Philadelphia: Wolters Kluwer Health.
INSA, Tabela de composição dos alimentos portuguesa (2006). Instituto Nacional de saúde Dr. Ricardo Jorge
Nix, S., & Williams, S. R. (2009). Williams’ basic nutrition & diet therapy (13th ed.). St. Louis, Mo.: Mosby/Elsevier.
Rolfes, S. et al (2009). Understanding Normal and Clinical Nutrition (8ªed). Wadsworth, USA: Cengage Learning
Shils, M. E., Shike, M., Ross, A.C., Caballero, B., Cousins, R.J. (2014). Nutrição Moderna na Saúde e na Doença (11ª ed.). São Paulo, Brasil: Manole.