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Course Discription |
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This course covers the fundamental theoretical principles of meal planning and dietary management for healthy individuals and patients, based on standard nutritional requirements and the principles of nutritional balance. It includes the foundations of planning food menus according to age, sex, physiological status, and physical activity, with emphasis on the role of nutrition in the prevention and treatment of diseases. It also includes the study of therapeutic diets used in hospitals and clinics, explaining the therapeutic goals of each type and its specific nutritional considerations. Meal planning and determination of nutritional requirements are supported using NutriSurvey, ESHA Food Processor, and FoodData Central. |