Clinical Dietetic III – Instituto Politécnico de Coimbra

Base Knowledge

To attend this curricular unit, it is desirable that the student have acquired general knowledge regarding to clinical dietetics, namely those concepts described below and acquired in Clinical Dietetics I and I units:

– Analysis and resolution of clinical cases: risk assessment and nutritional status, determination of individual energy needs, calculation of nutritional needs using the equivalent method and using the Portuguese food composition table; food plan drawing).

– General and specific pathology, namely regarding overweight / obesity, malnutrition and metabolic syndrome.

Teaching Methodologies

Teaching will be through theoretical-practical classes, with exposure of themes and discussion of articles with students. Practical classes will be fundamentally based on the resolution of clinical cases and also based on interrogative methods.

Real clinical cases and articles on the same topic will be presented for analysis, discussion and resolution. Students will have the opportunity to discuss and ask questions with the head professor and collaborator within the scheduled time

Learning Results

At the end of the curricular unit, the student will:

1. 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;

2. know the general rules that allow the elaboration of food plans adapted and balanced in the nutritional and dietary plan in the various pathologies;

3. account and transform nutritional needs taking into account the pathology or pathologies in a personalized food plan adapted to each patient;

4. be able to motivate, through dietary education, behaviors and changes in eating habits for the acceptance of the prescribed eating plan;

5. demonstrate solid scientific knowledge in the area of dietetics and nutrition to treat patients from a nutritional point of view and contribute to an improvement in the patient;

6. have increased skills to work in multidisciplinary teams.

Program

1.Diet therapy in dyslipidemia

2.Diet therapy in cardiovascular pathology

3.Diet therapy in renal disease

4. Diet therapy in neoplasia

5. Diet therapy in autoimmune diseases

6.Diet therapy in HIV / AIDS

7.Diet therapy in hepatic disease

8.Diet therapy in organ transplantation

Practical application of Diet therapy: resolution of clinical cases

Curricular Unit Teachers

Maria Helena Vieira Soares Loureiro

Internship(s)

NAO

Bibliography

Primary:

INSA, Tabela de composição dos alimentos portuguesa (2007). Instituto Nacional de Saúde Dr. Ricardo Jorge

Shils, M. E., Shike, M., Ross, A.C., Caballero, B., Cousins, R.J.. Modern Nutrition in Health and Disease (10ª ed.). Philadelphia, New York: Lippincott Williams & Wilkins.

Secondary:

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