Tutoring (face 2 face)

PowerPoint/Prezi

E-learning and fora

Multiple choice questions (20 questions to be answered in 120 minutes).

The aim of the course is to introduce students to the basic nutrition knowledge, the contemporary nutritional issues and familiarize students with the nutritional assessment, the methods and indexes used for assessing nutritional status, the prompt diagnosis of nutritional risk and the nutrition care process.

After completing this course the student will be able to:

• Select and use the proper tools to assess nutritional risk
• Make decisions relevant to the nutritional therapy of patients
• Search, analyze and synthetize nutritional data and information, using appropriate technology Participate in nutritional assessment
• Communicate nutrition information, ideas, problems and solutions to both specialist and non-specialist audiences
• Attain a comprehensive range of cognitive and practical skills related to nutrition, required to develop creative solutions to abstract nutritional issues

General Abilities

Research, analysis and synthesis of data and information, using the necessary technologies Adaptation to new situations

Decision making

Autonomous work Teamwork

Working in an international environment Work in an interdisciplinary environment

Production of new research ideas

Project design and management

Respect for diversity and multiculturalism

Respect for the natural environment

Demonstration of social, professional and moral responsibility and sensitivity in gender issues

Exercise criticism and self-criticism

Promoting free, creative and inductive thinking

Unit 1

Introduction to nutrition and nutrition terminology

Lifestyle Medicine and role of nutrition

Contemporary nutritional issues during the life course

Unit 2

Evidence-based nutrition

Nutritional assessment (anthropometric, clinical and dietary indexes)

Malnutrition assessment (screening tests)

Assessing nutritional needs

Methods to assess anthropometry

Energy expenditure (methods)

Case studies of patients

Unit 3

Interplay between nutrition and disease

Nutrition care process

Unit 4

Contemporary diets

Sustainable nutrition

Scientific Journals:

1. BMJ Nutrition, Prevention & Health
2. Nutrients
3. American Journal of Clinical Nutrition
4. Public Health Nutrition