Ageing is a complex, irreversible, progressive and natural process, characterized by various changes, such as morphological, functional and physiological, which influence the nutrition and diet of individuals. In the elderly, inadequate nutritional status contributes significantly to an increase in physical disability, morbidity and mortality
This training aims to provide comprehensive and integrative knowledge on the provision of food/nutritional care to institutionalized elderly people. It also aims to provide an understanding of the impact that food has on the nutritional status of the elderly and consequently on their quality of life.
To provide training in the importance of communication between the multidisciplinary team in nutritional care and excellent practices with institutionalized people.
June 5th | Nutrition in the elderly: What’s the importance?
Price range: 20.00€ through 40.00€
3 hours | June 5, 2025 | 6 p.m. to 9 p.m.
ONLINE | DRA. TÂNIA SILVA
Objectives
Ageing is a complex, irreversible, progressive and natural process, characterized by various changes, such as morphological, functional and physiological, which influence the nutrition and diet of individuals. In the elderly, inadequate nutritional status contributes significantly to an increase in physical disability, morbidity and mortality
This training aims to provide comprehensive and integrative knowledge on the provision of food/nutritional care to institutionalized elderly people. It also aims to provide an understanding of the impact that food has on the nutritional status of the elderly and consequently on their quality of life.
To provide training in the importance of communication between the multidisciplinary team in nutritional care and excellent practices with institutionalized people.
Syllabus
1. epidemiology and physiology in ageing;
2 Nutrition, nutritional status and health: relevance to ageing;
3. assessment of nutritional status in the senior population;
4 Pathologies in geriatrics: causes, consequences and nutritional interventions;
5. nutritional needs and food and water recommendations in the elderly;
6.Dietary alternatives for the senior population and nutritional supplementation: when and how?
7. Enteric tube nutrition: how to intervene?
8. community intervention in gerontology and geriatrics
9. food care in geriatric institutions
Recipients
– Health professionals and students working with the elderly: nurses, speech therapists, physiotherapists, nutritionists;
– Geriatric technicians and assistants;
– Technical directors;
– Other professionals wishing to acquire or consolidate their knowledge of this specific subject.
Evaluation and Certificate
CERTIFICATE
The trainee will receive a diploma issued by ANGES and a certificate with the number of hours of training, inserted into the SIGO platform, through Associação Teatro e Construção, an entity certified by DGERT.
