Teaching Methodologies
Theoretical classes to present updated content and the respective application of concepts based on the practice and discussion of articles with students. The practical classes will be fundamentally based on the resolution of clinical cases. Actual 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 answer questions with the full professor and collaborator within the scheduled time. The evaluation will have two components: – Practical assessment: group work solving a clinical case in a hospital context-30% and Presentation of a case study at poster week 2020 – 20% – Theoretical assessment: completion of a frequency – 50% To complete this course, the arithmetic mean of the two assessment moments must be equal to or greater than 9.5 points. In each of the assessments the student must obtain at least 9 values, according to the academic regulations in force
Learning Results
A- To know and know how to execute food plans adapted to the various nutrition-related pathologies and to be sure of the benefit of nutritional therapy in improving the health status in each pathology or in several associated pathologies;
B- To know the Guidelines and the most up-to-date scientific production that allow to make nutritional intervention with elaboration of adapted and balanced diet plans in the various pathologies
C- To account and transform the nutritional needs taking into account the pathology or pathologies in a personalized diet plan adapted to each patient, using various methodologies
D- To be able to motivate, through food education, changes in behaviors and changes in eating habits to accept the prescribed food plan; – advise patients from a nutritional point of view and contribute to an improvement in their health through sound
scientific knowledge in the fields of dietetics and nutrition sciences;
F- Develop competencies to work in multidisciplinary teams
Program
1- Nutritional intervention in inpatients and outpatients (Risk assessment; guidelines; related biochemical parameters; nutritional assessment; Nutritional supplementation objectives; patient approach
2- Diet therapy in malnutrition
3-Dietotherapy for pathologies of the gastrointestinal tract (GIT) GERD / Esophagitis, Gastritis, Gastric and duodenal ulcer, Gastric surgery, Inflammatory bowel disease, Constipation, Flatulence, Diarrhea, Acute, Chronic, Steatorrhea, Intestinal surgery, Celiac disease,
4-Dietotherapy in other GI abnormalities
5-Dietotherapy in post-surgical situations of the stomach, and in the dumping syndrome, short bowel syndrome
6- Diet therapy in diseases of eating behavior
7-Diet therapy in liver diseases 8- Dietotherapy in kidney diseases
Resolution and discussion of clinical cases associated with the pathologies taught, in hospital and in consultation
Internship(s)
NAO
Bibliography
Hils, 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.
Rolfes, S. et al (2009). Understanding Normal and Clinical Nutrition (8ªed). Wadsworth, USA: Cengage Learning
Mahan, L. K., & Escott-Stump, S. (2008). Krause’s food & nutrition therapy (12th ed.). St. Louis, Mo.:Saunders/Elsevier.
Nix, S., & Williams, S. R. (2009). Williams’ basic nutrition & diet therapy (13th ed.). St. Louis, Mo.:Mosby/Elsevier.
Shils, M. E., & Shike, M. (2006). Modern nutrition in health and disease (10th ed.). Philadelphia: Lippincott Williams & Wilkins.
Holli, B. B., & Beto, J. A. (2018). Nutrition counseling and education skills : a guide for professionals (7th ed.). Philadelphia: Wolters Kluwer Health.
Escott-Stump, S. (2015). Nutrition and diagnosis-related care (8th ed.). Philadelphia
Chernoff, R. (2014). Geriatric nutrition : the health professional’s handbook (4th ed.). Burlington, MA: Jones & Bartlett Learning.