"I am in consultation with a vegetarian... Now what?" Course

Everything the nutritionist should know

4th Edition

April 10, 2023
Curso Estou em consulta com um vegetariano… E agora?

20h

THEORETICAL CLASSES

4h

WORKSHOP

24h

DURATION

Blended

FORMAT

"I am in consultation with a vegetarian... Now what?" Course

Everything the nutritionist should know

We now know that the population with high consumption of plant-based products seem to have a lower risk of contracting chronic non-transmissible diseases, such as cardiovascular disease, diabetes and obesity.

NOTE: Among the Portuguese population, 6 million people suffer from pre-diabetes, diabetes, hypertension and/or obesity. This is a problem that affects us collectively and under various roles, that of citizen, professional, family and others. This note does not intend to advocate vegetarianism as a solution for the named problem, but it rather intends to disclose the facts about the impact that food has on the aforementioned conditions.

The food consumption pattern, in order to be considered nutritionally adequate, must include the intake and bioavailability of some nutrients. Particularly, the endorsement and maintenance of a vegetarian diet (especially a vegan diet), requires the nutritionist to have a specific set of knowledge and skills. This insight is even more relevant in stages of the life cycle, such as childhood or pregnancy, or in individuals with special dietary needs, such as athletes.

The number of people interested in vegetarian diets has increased in recent years, with countless families in which the entire household has adopted and maintains a vegetarian diet. This way, nutritionists recognize that it is increasingly important to expand the population's food literacy and the professional response capacity in consultations. The path [Advanced Course] that we propose to follow with nutritionists to develop performance in the context of consultation and follow-up to clients who follow or intend to adopt vegetarian diets, we intend to call it – “I am in a consultation with a vegetarian… Now what?”. In this course, theoretical, theoretical-practical and practical classes are proposed to allow the provision of safe and effective services in the context of clients and/or patients with vegetarian diets. We structure the course so that participants learn to evaluate and select nutrients and their food sources in a complete and guarded way, and to understand the specifics for a child, pregnancy and other special circumstances. The main purpose is to provide nutritionists with the necessary tools to accompany the population, according to the diet they adopt and to enjoy their benefits while preventing complications. Chiefly, the aim is to acquire knowledge about the possible subclinical and/or clinical implications of adopting vegetarian diets and to know how to translate this knowledge into professional practice. There will be space to discuss and learn about nutritional, logistical and financial guidelines related to the selection and purchase of food in the context of vegetarian diets. Lastly, we will develop notions and techniques to prepare plant foods and conceive vegetarian meals.

The main objective of this course is to develop and integrate a didactic vision and skills regarding vegetarian nutrition and its practical application in the context of the professional exercise of the nutritionist. This is accomplished via a course particularly designed and organized in a B-learning regime (theoretical and theoretical-practical online classes and optional face-to-face practices) that facilitates the transition from theory to workshop and show cooking experiences with creative and innovative ideas, translated into easy recipes that the vegetarian public can adopt, and therefore enrich their diet.

Welcome to Academia Clínica Espregueira!

OBJECTIVES

  Provide expertise in order to understand the theoretical and practical principles that support safe prescribing and optimizing the benefits of a vegetarian dietary pattern;
  Identify and explain the health effects involved in adhering to a vegetarian diet program (PAV);
  Describe and explain subclinical and clinical implications of vegetarian diets;
  Evaluate and discuss the impact of nutritional support and adequacy in the vegetarian context and in the prevention and treatment of various main chronic diseases;
  Develop and discuss theories and skills in monitoring vegetarian people, through the knowledge of their motivations and identification of the type of food program followed;
  Identify, explain and distinguish the nutrients that deserve special attention in the planning of a VAP, considering the healthy adult, but also in different stages of the life cycle (pregnancy, childhood and lactation) and in athletes, as well as the feeding strategies and nutritional supplements to meet specific needs;
  To know and test food preparation methods integrated in the PAV, combined with the principles of healthy cooking, by demonstrating the preparation and cooking (show cooking) of different meals of the day (breakfast, main meals and snacks).
Description

WHY WILL I BENEFIT FROM THIS COURSE?

PROGRAM

MODULE 1: INTRODUCTION TO THE VEGETARIAN DIET

8:00pm | 9:00pm

The Vegetarian Food Pattern
Concept, classification and differences between consumption patterns;
Prevalence;
Reasons that lead to the implementation of a vegetarian diet;
Vegetarian food: myths and facts.

9:00pm | 10:00pm

VAP and health outcomes
Effects of VAP on lipid metabolism, BMI, blood pressure, bone health and risk of developing T2DM, cardiovascular disease, cancer, and all-cause mortality.

MODULE 2: PAV - FROM PLANNING TO EXECUTION

8:00pm | 10:00pm

Nutritional adequacy of VAP
Key nutrients at risk;
Evidence regarding the nutritional status of the vegetarian population of nutrients such as: protein, n-3 FA, iron, calcium, zinc, iodine, vitamins B12 and D;
Analysis of the bioavailability and of its amount in the respective food sources of plant origin of these nutrients;
Nutritional and dietary assessment and guidance in cases of nutritional deficit.

8:00pm | 10:00pm

The Food Wheel: the vegetarian version
“Basic foods” in the PAV; Protein alternatives of plant origin;
“Is being vegetarian more expensive?”.

MODULE 3: PAV – PARTICULARITIES IN PAV PLANNING

CLINICAL RESULTS
8:00pm | 10:00pm

Interpretation of clinical results.

NUTRITIONAL CONSIDERATIONS AND GUIDELINES IN THE LIFE CYCLE
8:00pm | 10:00pm

Vegetarian pregnancy and lactating women.
Macro- and micronutrient requirements;
Additional care regarding nutrient recommendations to be taken into account;
Assessment of the nutritional status of critical nutrients and supplementation (iron, n-3 FA, vitamin B12, iodine…);
Practical cases, plan calculation?

8:00pm | 10:00pm

First years of life
Period of food diversification and guidelines for the introduction of foods of plant origin for the progressive replacement of LM protein;
Practical cases, plan calculation.

8:00pm | 10:00pm

Childhood / School Age
Childhood: evidence on health, growth and development of vegetarian children; adjustment of nutrient recommendations to be taken into account for paediatric age;
Practical cases, presentation of menus?

8:00pm | 10:00pm

VAP in adolescence: cause or consequence of eating disorders?
Association and prevalence;
Risk factors?

VAP AND SPORTS
8:00pm | 10:00pm

The vegetarian athlete.
Nutritional considerations;
Impact on performance;
Vegetable protein sources and their anabolic potential;
Supplementation.

MODULE 4: FROM THEORY TO PRACTICE

8:00pm | 9:00pm

Workshop: How to prepare a “vegetarian menu”?
Monthly menu plan;
Practical tips for organizing/planning meals.

9:00pm | 10:00pm

Workshop: “How does a vegetarian cook?”
Practical implications in terms of the preparation of foods often consumed by vegetarians:
– Preparation of cereals, vegetables, foods derived from soy and gluten, as well as seeds and fatty fruits;
– Strategies for the culinary substitution of eggs and dairy.

2:00pm | 6:00pm

WORKSHOP + SHOW COOKING: Preparation, cooking and tasting of recipes

Faculty

Ana Goios 400x400
ANA GOIOS
SCIENTIFIC-PEDAGOGICAL COORDINATOR AND LECTURER
Márcia Gonçalves Cópia
Márcia Gonçalves
SCIENTIFIC-PEDAGOGICAL COORDINATOR AND LECTURER

FAQ's

363,00 

Promotion ends in:

00
Days
00
Hours
00
Minutes

WHAT DOES THIS COURSE INCLUDE?

  20 hours of theoretical and theoretical-practical classes - 100% Online
  Optional 4h of Practical Training, Workshop / Show Cooking
  Access to the replay of the classes up to 31 days after the last class of the course
  Vocational Training Certificate* or Vocational Training Attendance Certificate
  * In addition, the right to the Diploma issued by a FIFA, ISAKOS, ESSKA and ICRS accredited centre.
363,00 
Start typing to see products you are looking for.
Back
Messenger
WhatsApp
Curso Estou em consulta com um vegetariano… E agora?
Registration fees:

until 10/03/2023 - 363
after 10/03/2023 - 434

Phased payment with registration:

70% - Upon registration
30% - after 31 days

"I am in consultation with a vegetarian... Now what?" Course

Everything the nutritionist should know

4th Edition
363,00 
Curso Estou em consulta com um vegetariano… E agora?
Registration fees:

until 10/03/2023 - 363
after 10/03/2023 - 434

Phased payment with registration:

70% - Upon registration
30% - after 31 days

"I am in consultation with a vegetarian... Now what?" Course

Fees and Emoluments
Admission Fee:

363,00 

To validate your registration follow the steps:

  1. Download the application form here;
  2. Click on "Add to Cart" and formalize the application by completing the payment of the application fee.
  3. Fill out the application form and send it to formacao@saudeatlantica.pt together with a copy of the citizen's card or identity card / tax card, and detailed curriculum vitae and a current photo of yours and proof of payment.
Stay up to date with all the news from Academia Clínica Espregueira.

THE ROAD TO KNOWLEDGE

 Subscribe to our newsletter

[]
×
Enter your email to start registration

*By completing this step you are authorizing Academia Clínica Espregueira to send emails with educational and promotional content about our activities. You can remove the subscription at any time.