Event price: $ 600,000 COP
Online payment: At the time of your registration you will be able to pay online with credit card and PSE.
Payment in banks:
Present the invoice printed in laser, and approach the following banking entities:
- Banco de Bogotá and its banking correspondents: Almacenes Éxito, Carulla, Surtimax, Súper inter.
Go to the University Cashier and pay with a debit or credit card.
Start date: 05-11-2021
End date: 27-11-2021
Duration: 22.00 hours.
Event city: Online
Dates: November 5 to November 27.
Friday 5:00 p.m. to 9:00 p.m (online classes – synchronous meetings).
Saturday 8:00 a.m. to 1:00 p.m. (Practical class in the Laboratory).
AIMED ONLY AT DIETITIAN NUTRITIONISTS AND NUTRITION STUDENTS
Event Code: 70115162
To register, you must fill out the form to generate the invoice and make the payment online, banks or in person at the University.
Faculty: Nutrition and Food Sciences
Lucia Mercedes Velez Escobar
(57) (4) 4440555 extension 1748.
Carolina Carvajal Rodriguez
(57) (4) 444 05 55 extension 1269.
you have doubts? Write to us
Know the importance of the topics to be addressed during the development of the Course
We share the characteristics or requirements that you must meet to be part of this Course
The modality of the event is Semi-Presencial
The Academy of Nutrition and Dietetics in its 2016 position determined that properly planned vegetarian diets, including vegan ones, are healthy, nutritionally adequate and can provide health benefits in the prevention and treatment of certain diseases and although adopting a vegetarian diet may cause a reduced intake of certain nutrients, deficiencies can be easily avoided by proper planning. Plant-based diets are environmentally sustainable, which is why they have become a trend in the population worldwide. It is important that the health personnel in charge of food planning have the academic bases to properly guide the feeding of these people. The objective of this course is to acquire the theoretical and practical tools for the nutritional approach of patients under different regimens of vegetarianism.
Dietitian nutritionists and students of Nutrition and Dietetics.
Friday 5:00 pm to 9:00 pm (online class).
Saturday 8:00 a.m. to 1:00 p.m. (face-to-face class in the laboratory)
Find out how you can finance your registration in this event.
Find the contents to be dealt with in the Continuing Education Course
Know the skills that you will acquire when taking the Course at our University.
Finance the payment of your registration with SUFI, contact the advisor:
Anderson Esneyder Acevedo Benitez
Phone: (57) (4) 4043119
Payment with Severance:
Check with your fund and severance management company about the requirements to make the payment *.
* Applies for diplomas and certifications.
- 1. Biochemical bases of critical nutrients in vegetarianism.
- 2. Dietary sources of critical nutrients in vegetarians.
- 3. Tools for determining the protein quality of foods.
- 4. Nutritional gastronomy (vegetarian and vegan menu).
- 5. Nutritional gastronomy (germination and fermentation).
Acquire the theoretical and practical tools for the nutritional approach of patients under different regimens of vegetarianism.
1. Acquire the theoretical and practical tools for the nutritional approach of patients under different vegetarian regimens.