WHY WILL I BENEFIT FROM THIS COURSE?
- I will be able to learn how to evaluate and select foods and nutrients in the vegetarian context that can promote a complete, safe and beneficial diet for the health and wellbeing of the individual. The faculty team of this course will offer me the opportunity to assimilate a set of theoretical and practical skills that support the professional monitoring of people who follow and/or intend to adopt structured vegetarian diets, while responding to their general and specific dietary needs;
- I will acquire the ability to prescribe PAVs in an informed way, with safety, variety and creativity.
PROGRAM
MODULE 1: INTRODUCTION TO THE VEGETARIAN DIET
8:00pm | 9:00pm Márcia Gonçalves
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 Márcia Gonçalves
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
19.30 | 21.30 Márcia Gonçalves
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.
21.30 | 22.30 Ana Isabel Monteiro
The Food Wheel: the vegetarian version
“Basic foods” in the PAV; Protein alternatives of plant origin;
"Is it more expensive to be a vegetarian?" (Part 1)
21.30 | 22.30 Ana Isabel Monteiro
The Food Wheel: the vegetarian version
“Basic foods” in the PAV; Protein alternatives of plant origin;
"Is it more expensive to be a vegetarian?" (Part 2)
MODULE 3: PAV – PARTICULARITIES IN PAV PLANNING
CLINICAL RESULTS
8:00pm | 10:00pm Marta Silvestre
Interpretation of clinical results.
NUTRITIONAL CONSIDERATIONS AND GUIDELINES IN THE LIFE CYCLE
8:00pm | 10:00pm Rita Teixeira
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 Márcia Gonçalves
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 Márcia Gonçalves
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 Maria Travassos
VAP in adolescence: cause or consequence of eating disorders?
Association and prevalence;
Risk factors?
VAP AND SPORTS
8:00pm | 10:00pm Ana Goios
The vegetarian athlete.
Nutritional considerations;
Impact on performance;
Vegetable protein sources and their anabolic potential;
Supplementation.
MODULE 4: FROM THEORY TO PRACTICE
20.30 | 21.30 Márcia Gonçalves
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.
21.30 | 22.30 Ana Isabel Monteiro
Workshop: How to prepare a “vegetarian menu”?
Monthly menu plan;
Practical tips for organizing/planning meals.
2:00pm | 6:00pm Márcia Gonçalves and Ana Isabel Monteiro
WORKSHOP + SHOW COOKING: Preparation, cooking and tasting of recipes