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Class Diotherapy I

  • Presentation

    Presentation

    Establishment of nutritional therapy appropriate to physiological and pathological changes.
  • Code

    Code

    ULHT1101-12568
  • Syllabus

    Syllabus

    Introduction to clinical nutrition - Concept - Legislation/area of ¿¿activity - Nutrition Care Process: nutritional screening and assessment, nutritional diagnosis, nutritional intervention, monitoring and nutritional evolution Hospital Nutrition - Nutrition and dietetics service - Hospital diets: concept, composition, national and international standardization (IDDSI) Nutritional Therapy - Concept - Legislation: multidisciplinary nutritional therapy team - Enteral: concept, indications, contraindications, prescription, calculations, enteral nutrition formulas - Parenteral: concept, indications, contraindications, prescription, calculations, parenteral nutrition formulas Patient nutritional therapy: - surgical - critical - oncological Assessment Seminar
  • Objectives

    Objectives

    Identify and characterize the etiologic and pathologic aspects of different diseases; Identify the changeable and unchangeable risk factors; To know the nutritional an recommendations; Recognize appropriate dietetic and nutritional intervention in different situations.
  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    Theoretical classes: exposition and dialogue, guided study/exercises using multimedia and theoretical-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 assessment will be obtained through the written test (TE1) together with clinical cases/recommendations (T1) and seminar (T2). The test will be weighted 50%, journal club/nutritional recommendations 10% and clinical cases/seminar 40%. AC = [TE1 (50%) + T1 (10%) + T2 (40%)]. The assessment of the final or improvement exam will involve a written test on theoretical and theoretical-practical content (100%). Mandatory minimum attendance of 2/3 of theoretical-practical classes. To be approved, students must obtain a minimum grade of 9.5 in each of the T and TP components, and the test or written exam grade cannot be lower than 9.5.
  • References

    References

    1. Basics in Clinical Nutrition 5th edition (2019). Sobotka L.(edit), Galen. 2. Krause´s food, nutrition and diet therapy 14th Ed. (2017). L. Kathleen Mahan, Sylvia Escott-Stump. WB Saunders. 3. Nutrition in the Prevention and Treatment of Disease (2001). Coulston AN, Rock CL, Monsen ER. Academic Press 2001.  
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