Clinical Nutrition I

Code:

NC1106

Acronym:

NUTC I

Keywords
Classification	Keyword
OFICIAL	Health Sciences

Instance: 2015/2016 - 1S

Active?	Yes
Course/CS Responsible:	Master in Clinical Nutrition

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
NC	21	Oficial Plan	1	-	4	36	108

Teaching language

Portuguese

Objectives

Provide comprehensive knowledge about the provision of food to elderly care.

Providing advanced on methods for assessing nutritional status and determine energy needs knowledge.

Learning outcomes and competences

This subject is plannned in a pludisciplinar approach enabling the student to understand the relevance of the diferent determinants in the eating habits of the elderly and their quality of life as well as the role of the nutrtionist as a specialist in evaluating and planning the intake feed for this age group.

Working method

Presencial

Program

1 Assessment of nutritional status
1.1. Dietary and medical methods (history), nutritional screening, nutritional risk, multidisciplinary approach, process
1.2. Calculation of needs and calorimetry - indirect calorimetry; major components associated with the daily expenditure of energy; clinical objectives; measurement of gas exchange; respiratory quotient; nutrition therapy, clinical applications.

2 Nutrition in gerontology and geriatrics
2.1. Determinants of food intake in the elderly: demographic characteristics; Determinants and eating patterns.
2.2 Interdisciplinary approach in providing health care in geriatrics.
2.3 Physiology of Aging
2.4 Nutritional requirements and dietary recommendations
2.5 Nutritional epidemiology in aging and the assessment of nutritional status: results of research
2.6 Alternatives food and nutritional supplementation: when?
2.7 Interaction drug-nutrient in geriatrics
2.8 Specifics for the assessment of nutritional status in the elderly
2.9 Psychology and quality of life of elderly
2:10 Providing nutritional care in geriatric institutions
2:11 Community Intervention: a real case
2:12 Community Intervention
2:13 Dietary / nutritional care in frequent pathologies in the elderly

Mandatory literature

Raats Monique 340; Food for the ageing population. ISBN: 978-1-84569-193-6
Afonso Claúdia FCNAUP 070; Manual de gerontologia. ISBN: 978-972-757-799-6
Munoz Hornillos Mercedes 340; Libro blanco de la alimentación de los mayores. ISBN: 84-7903-396-7
Bales Connie W. 340; Handbook of clinical nutrition and aging. ISBN: 1-58829-055-7
American Dietetic Association (ADA). ; Position of the American Dietetic Association: Nutrition Aging and the continuum of care.

Teaching methods and learning activities

Lectures and practical sessions.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	80,00
Trabalho escrito	20,00
Total:	100,00

Eligibility for exams

Frequency of at least 2/3 of all classes.

Calculation formula of final grade

Evaluation of critical analysis with presentation of a scientific paper (20%) and final exam (80%).

Examinations or Special Assignments

Assessment with public presentation of critical analysis article científic.