Event price: $ 1,090,000 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:

  • Bancolombia
  • Itaú
  • Banco de Bogotá and its banking correspondents: Almacenes Éxito, Carulla, Surtimax, Súper inter.

Face-to-face payment:
Go to the University Cashier and pay with a debit or credit card.

Start date: 19-10-2019

End date: 03-11-2019

Duration: 33.00 hours.

Event city: Medellin

Schedule:
October 19: 07:00 am to 05:00 pm
October 20: 08:00 am to 12:00 pm
November 1: 01:00 pm to 08:00 pm
November 2: 07:00 am to 05:00 pm
November 3: 08:00 a.m. to 12:00 p.m.
Place: Calle 10A N ° 22 04 Poblado

Learn about our discounts for our university community, or if you are an employee or associate of institutions with current agreements with the CES University. Learn more

Event Code: 70067169

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

Maximiliano Kammerer López
Coordinator Master in Sports Nutrition
mkammerer@ces.edu.co
(57) (4) 4440555 extension 1232

Carolina Carvajal Rodriguez
Administrative assistant
nutricion@ces.edu.co
(57) (4) 444 05 55 extension 1269

you have doubts? Write to us

Description

Know the importance of the topics to be addressed during the development of the Course

Addressed to

We share the characteristics or requirements that you must meet to be part of this Course

Modality

The modality of the event is Face-to-face

The nutritional status of the physically active population is determined by multiple factors and conditioning factors, among which food consumption and biological use of nutrients stand out. Food consumption is influenced by culture, beliefs, previous knowledge related to food, among others, while biological use is determined by the pathophysiological condition of the consumer, but also the way of handling and preparing food, as it is a fact that the cooking methods, the combination of foods and even the way of storage, directly influences the quantity and quality of the nutrients. Through gastronomy linked to the acquisition of knowledge in the matter of food composition, it is not only possible to achieve a higher nutritional quality of the preparations, but also to favor a pleasant diet characterized by the variety in the inclusion of ingredients and the multiple forms possible preparation. One of the conditions most found in the physically active population is the monotony of the diet due to a lack of knowledge about the behavior of the nutritional composition of food and insufficient tools for the gastronomic transformation of food. Through this course, the acquisition of knowledge and skills in cooking techniques and identification and proper use of ingredients will be favored to achieve the maximum use of nutrients present in the food consumed by the physically active population, allowing the participant to have tools that enrich and strengthen the nutritional education process with the patient by offering multiple alternatives from gastronomy that could be applied to improve eating conditions.

Dietitian nutritionists, professionals in the area of health and physical activity.

Presential.

Financing

Find out how you can finance your registration in this event.

Study plan

Find the contents to be dealt with in the Continuing Education Course

Objective

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
Telephone: (57) (4) 604 91 25
Mobile: 3012549844
Email: anaceved@bancolombia.com.co

Payment with Severance:
Check with your fund and severance management company about the requirements to make the payment *.
* Applies for diplomas and certifications.

- Water and macronutrients in food: effects of gastronomic transformation.
- Stability of micronutrients and pigments in food preparation.
- Toxic and antinutritional compounds present in food and alternatives for their reduction.
- Food additives for gastronomic use.
- Food trends for the physically active population.
- Basic food preparation techniques.
- Gastronomic strategies for the feeding of physically active population.

Acquire skills for planning and preparing menus with appropriate nutritional characteristics for physically active populations.

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