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Sector-specific

Nutrition and Dietetics

Cooking and Culinary Techniques 45 hours

Introduction

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

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

Objectives

  • To understand the basics of nutrition.

  • Understanding nutritional requirements.

  • Identify food groups.

  • Preventing cardiovascular disease.

  • To understand nutrition-drug interactions.

  • Assess nutrition and conduct dietary surveys.

  • Practise good food hygiene.

Table of Contents

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

  1. Concepts in food, nutrition and dietetics
  2. Factors influencing food choices
  3. Classification of foodstuffs
  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 intake levels
  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. The situation in Spain

TEACHING UNIT 4. CARBOHYDRATES AND DIETARY FIBRE

  1. Definition of a 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 the average situation in Spain
  7. Dietary fibre

TEACHING UNIT 5. VITAMINS

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

TEACHING UNIT 6. MINERALS

  1. Description of macrominerals
  2. Description of trace elements
  3. Mineral losses due to processing / cooking / handling

TEACHING UNIT 7. RECOMMENDED INTAKES

  1. Concepts
  2. Recommended intake tables
  3. Nutritional objectives

TEACHING UNIT 8. FOOD GROUPS AND THE NUTRIENTS THEY PROVIDE

  1. Food groups

TEACHING UNIT 9. CHILDREN’S FOOD

  1. Concepts
  2. Food during the first year of life
  3. Nutrition in pre-school and school-age children
  4. Nutrition in adolescents

TEACHING UNIT 10. NUTRITION DURING PREGNANCY

  1. Concept
  2. The importance of nutritional status prior to conception
  3. Physiological changes during pregnancy
  4. Nutritional requirements of pregnant women
  5. Dietary guidelines

TEACHING UNIT 11. NUTRITION IN OLDER PEOPLE

  1. Ageing
  2. Changes associated with the ageing process that may affect the nutritional status of older people
  3. Special nutritional needs of older people
  4. Distribution of food intake
    1. - Tips for improving the nutritional status and health of older people

TEACHING UNIT 12. DIET AND WEIGHT MANAGEMENT

  1. Concept
  2. Current situation
  3. Factors influencing weight management
  4. The role of diet in weight management
  5. Breakdown of energy intake
  6. Dietary guidelines to follow for weight management
  7. Common misconceptions and mistakes regarding weight management

TEACHING UNIT 13. DIET AND SPORT

  1. Muscle work
  2. Daily energy and nutritional requirements for athletes
  3. Pre-competition nutrition
  4. Nutrition during competition
  5. Post-competition nutrition

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

  1. History
  2. Concept
  3. Atherosclerosis
  4. Risk factors
  5. Dietary risk factors
  6. Recommended guidelines for the prevention and management 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 medicine
  4. Interactions that compromise nutritional status
  5. Populations in which cases of interactions may occur more frequently

TEACHING UNIT 16. GUIDELINES ON NUTRITION AND DIET PLANNING

  1. Concept
  2. Functions and necessity
  3. History
  4. Useful guides for planning suitable diets
  5. Supplements

TEACHING UNIT 17. NUTRITIONAL ASSESSMENT

  1. Factors influencing diet
  2. Recommended general dietary guidelines
  3. Nutritional assessment
  4. Terms describing 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 dietary surveys?
  2. Individual-level dietary surveys
  3. How to choose a dietary survey method
  4. A comparison of different dietary survey methods

TEACHING UNIT 19. NUTRITION-RELATED DISEASES

  1. Aetiological 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 arising from the improper handling of food
  4. Food poisoning
  5. Food hygiene standards

TEACHING UNIT 21. NUTRITIONAL EDUCATION

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