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Presentation
Presentation
The aim of the course is to provide students with skills in nutritional intervention in a clinical context, as well as to develop interpersonal skills that are fundamental to a clinical approach in the field of nutritional sciences.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Master Degree | Semestral | 9
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Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
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Code
Code
ULHT6866-25653
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Etiopathogenesis of diabetes. Aspects of Nutrigenomics. Genetics of diabetes. Etiopathogenesis of DM1. Clinical aspects. Complications. Pharmacological treatment of type 1 DM Etiopathogenesis of obesity. Clinical aspects and nutritional, surgical and pharmacological treatments. Metabolic syndrome: etiopathogenesis and clinical aspects. Pharmacological treatment of type 2 DM Dyslipidaemias: prevalence and incidence, aetiology and pathophysiology. Pharmacological treatment. Cardiovascular Diseases: Prevalence and incidence, pathophysiology and pharmacological treatment. Hypertension: Definition, classification, primary and secondary causes. Nutritional recommendations for hypertension and dyslipidaemias. Neurological diseases. Metabolic diseases. Food Allergies Prevalence, pathophysiology, how to diagnose. Interpretation of biochemical parameters in Nutrition.
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Objectives
Objectives
Understand and deepen their knowledge of the various clinical situations explained in this CU in order to expand their skills as professionals. The aim is also to help students to be able to: Master and apply the calculation of nutritional needs taking into account the clinical state and stages of the life cycle. Interpret biochemical parameters in Nutrition Prescribe personalised food and nutritional therapy (oral, enteral, parenteral and nutritional supplementation) according to the nutritional assessment, clinical and nutritional diagnoses and clinical situation. Monitoring the evolution of nutritional status, dietary intake and behaviour and nutritional intake. Evaluate the effectiveness of the intervention. Promoting adherence to nutritional therapy, adjusting the prescription whenever necessary. Establishing and communicating referral/discharge criteria to the client.
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Teaching methodologies and assessment
Teaching methodologies and assessment
The methodology used makes it possible to deepen theoretical knowledge while associating it with the practice and clinical experience of guest lecturers/specialists. The use of case studies facilitates the interconnection of theoretical knowledge with practice, transposing it into real cases that the student will safely try to solve.
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References
References
Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause's food & the nutrition care process (15th ed.). Elsevier. Evert, A. B., Dennison, M., Gardner, C. D., Garvey, W. T., Lau, K. H. K., MacLeod, J., Mitri, J., Pereira, R. F., Rawlings, K., Robinson, S., Saslow, L., Uelmen, S., Urbanski, P., & Yancy, W. S. (2023). Nutrition therapy for adults with diabetes or prediabetes: A consensus report from the American Diabetes Association. Diabetes Care, 46(1), 275–300. https://doi.org/10.2337/dci22-0043 Ruscica, M., Sirtori, C. R., & Corsini, A. (2023). Dietary interventions for hyperlipidemia: Present and future perspectives. Journal of Clinical Lipidology, 17(2), 213-228. https://doi.org/10.1016/j.jacl.2023.01.006 Bellido, D., Bellido, V., & Pi-Sunyer, X. (2023). Nutritional interventions in metabolic syndrome: Current approaches and future directions. Nutrients, 15(3), 547. https://doi.org/10.3390/nu15030547
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Office Hours
Office Hours
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Mobility
Mobility
No
