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Nutrition and Dietetics

Industry-Specific
Digital Skills

Hospitality and Tourism

Duration

45h

PRESENTATION

This training on Nutrition and Dietetics provides a comprehensive understanding of the fundamental principles of nutrition and dietetics. The Participants will learn essential concepts related to the food and nutrition, including food classification, essential nutrients, energy requirements, and the basic principles of nutrition.

In addition, the following topics will be addressed specific topics such as proteins, lipids, carbohydrates, and dietary fiber, as well as vitamins and minerals, and their functions in the body and the recommended intake levels.

Objectives

  • Understand basic nutrition concepts.

  • Understanding nutritional needs.

  • Identify food groups.

  • Prevent cardiovascular disease.

  • Understand nutrition-drug interactions.

  • Assess nutrition and conduct dietary surveys.

  • Practice good food handling hygiene.

Syllabus

TEACHING UNIT 1. INTRODUCTION TO NUTRITION. CONCEPTS AND ENERGY REQUIREMENTS

  1. Concepts of Food, Nutrition, and Dietetics
  2. Factors That Influence Food Choices
  3. Food Classification
  4. Nutrients
  5. Basic Principles of Nutrition
  6. Energy Requirements

TEACHING UNIT 2. PROTEINS

  1. Concepts
  2. Ranking
  3. Nutritional Value
  4. Protein Metabolism
  5. Functions in the body
  6. Effects of Deficiency or Excess
  7. Recommended Intakes and Desirable Intakes
  8. Average Situation in Spain
  9. Foods that contain them
  10. Effects of Industrial Processing

TEACHING UNIT 3. LIPIDS

  1. Concepts and Sources
  2. Functions in the body
  3. Digestion and Absorption of Fats
  4. Lipid Metabolism
  5. Recommended Intake
  6. Situation in Spain

LESSON UNIT 4. CARBOHYDRATES AND DIETARY FIBER

  1. Definition of carbohydrate
  2. Classification, Structure, and Sources of Carbohydrates
  3. Functions of Carbohydrates
  4. Digestion and Absorption of Carbohydrates
  5. Metabolism
  6. Recommended Carbohydrate Intake and Average Intake in Spain
  7. Dietary fiber

LESSON UNIT 5. VITAMINS

  1. Fat-soluble vitamins
  2. Water-soluble vitamins
  3. Other vitamin-like substances
  4. Stability of Vitamins

LESSON UNIT 6. MINERALS

  1. Description of Macrominerals
  2. Description of Trace Elements
  3. Mineral Losses Due to Processing, Cooking, and Handling

TEACHING UNIT 7. RECOMMENDED INTAKES

  1. Concepts
  2. Recommended Intake Tables
  3. Nutritional Goals

LESSON UNIT 8. FOOD GROUPS AND THE NUTRIENTS THEY PROVIDE

  1. Food Groups

TEACHING UNIT 9. CHILDREN'S FOOD

  1. Concepts
  2. Foods During the First Year of Life
  3. Nutrition in Preschool and School-Age Children
  4. Nutrition in Adolescents

LESSON UNIT 10. NUTRITION DURING PREGNANCY

  1. Concept
  2. The Importance of Nutritional Status Before Conception
  3. Physiological Changes During Pregnancy
  4. Nutritional Needs of Pregnant Women
  5. Dietary Guidelines

TEACHING UNIT 11. NUTRITION IN OLDER ADULTS

  1. Aging
  2. Changes associated with the aging process that can affect the nutritional status of older adults
  3. Special Nutritional Needs of Older Adults
  4. Distribution of Food Intake
    1. – Tips for Improving the Nutritional Status and Health of Older Adults

TEACHING UNIT 12. NUTRITION AND WEIGHT MANAGEMENT

  1. Concept
  2. Current Situation
  3. Factors That Influence Weight Management
  4. The Role of Diet in Weight Management
  5. Breakdown of Energy Intake
  6. Dietary Guidelines for Weight Management
  7. Common Myths and Mistakes Regarding Weight Management

LESSON UNIT 13. NUTRITION AND SPORTS

  1. Muscle Work
  2. Daily Energy and Nutritional Needs of Athletes
  3. Pre-Competition Nutrition
  4. Nutrition During Competition
  5. Post-Competition Nutrition

TEACHING UNIT 14. NUTRITION IN THE PREVENTION AND CONTROL OF CARDIOVASCULAR DISEASES

  1. History
  2. Concept
  3. Atherosclerosis
  4. Risk Factors
  5. Dietary Risk Factors
  6. Recommended Guidelines for the Prevention and Control of Cardiovascular Diseases

TEACHING UNIT 15. NUTRIENT-DRUG INTERACTIONS

  1. Development
  2. Types of Nutrient-Drug Interactions
  3. Interactions that alter the response to the drug
  4. Interactions that compromise nutritional status
  5. Populations in which interactions may occur more frequently

TEACHING UNIT 16. GUIDELINES ON NUTRITION AND DIET PLANNING

  1. Concept
  2. Functions and Need
  3. History
  4. Useful Guidelines for Planning Balanced Diets
  5. Supplements

TEACHING UNIT 17. NUTRITIONAL ASSESSMENT

  1. Factors That Influence Diet
  2. Recommended General Dietary Guidelines
  3. Nutritional Assessment
  4. Terms that describe nutritional status
  5. Instruments Used in Anthropometric Studies
  6. Methods for Assessing Nutritional Status
  7. Antinutritional substances

TEACHING UNIT 18. FOOD SURVEYS

  1. What Are Food Surveys?
  2. Individual-Level Dietary Surveys
  3. How to Choose a Food Survey Method
  4. Comparison of Different Dietary Survey Methods

TEACHING UNIT 19. NUTRITION-RELATED DISEASES

  1. Etiological factors
  2. Nutritional Disorders
  3. Digestive System Disorders

TEACHING UNIT 20. FOOD HANDLING, HYGIENE, AND SAFETY

  1. Definitions
  2. Requirements for Food Handlers
  3. Health Risks Associated with Improper Food Handling
  4. Foodborne Illnesses
  5. Food Safety Standards

TEACHING UNIT 21. NUTRITION EDUCATION

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