Clinical Dietetic I

Previous knowledge of Anatomophysiology and Pathology

Theoretical classes (T) following the defined program and in accordance with the objectives of the UC, using expository/interrogative classes with consultation of scientific articles. Practical classes designed to deepen, discuss and exercise the matters exposed in T classes with resolution and discussion of clinical cases in a real context

A- Know and know how to implement food plans adapted to the various pathologies related to nutrition and be sure of the benefit of nutritional therapy in improving the patient’s health status in each pathology or in various associated pathologies;

B- Know the most up-to-date guidelines and scientific production that allow nutritional intervention with the development of adapted and balanced food plans in the various pathologies

C-Accounting and transforming nutritional needs taking into account the pathology or pathologies in a personalized food plan adapted to each patient; using various methodologies

D- Be able to motivate, through dietary education, behavior change and changes in eating habits for the acceptance of the prescribed eating plan;

E- Advise patients from a nutritional point of view and contribute to an improvement in their health status through solid scientific knowledge in the areas of dietetics and nutrition sciences;

F- Develop skills to work in multidisciplinary teams

1-Learning to calculate energy needs through various formulas and physical activity, temperature and degree of aggression. Accounting of diets using the Portuguese food table and using the various tables of equivalents, preparation of food plans – distribution by macronutrients.

2-Diet Therapy in Obesity and Obesity and Diabetes Surgery and nutritional metabolic syndrome;

3- Resolution of clinical cases associated with the pathologies taught, in hospitalization and consultation

NAO

Primary bibliography:

Shils, M. E., & Shike, M. (2006). Modern nutrition in health and disease (10th ed.). Philadelphia: Lippincott Williams & Wilkins.

Mahan, L. K., & Escott-Stump, S. (2008). Krause’s food & nutrition therapy (12th ed.). St. Louis, Mo.: Saunders/Elsevier

Center for Food Safety and Nutrition of the National Institute of Health Dr. Ricardo Jorge (2007).Food Composition Table, (1st Edition – Reprint). Lisbon: National Institute of Health Dr. Ricardo Jorge.

Nutrition counseling and education skilles a guide for professionals, Holli Betsy B and Beto Judith, 2018.

Secondary Bibliography:

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.

Rolfes, S. et al (2009). Understanding Normal and Clinical Nutrition (8ªed). Wadsworth, USA: Cengage Learning

Nix, S., & Williams, S. R. (2009). Williams’ basic nutrition & diet therapy (13th ed.). St. Louis, Mosby/Elsevier.