Event price: $ 290,000 COP

Pay on line: At the time of your registration you can 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: 18-02-2021

End date: 22-02-2021

Duration: 8.00 hours.

Event city: Online

Date: Thursday, February 18 and Monday, February 22, 2021.
Colombia time: 10:00 am to 2:00 pm
Time Spain: 4:00 pm to 8:00 pm
Place: Online Course, synchronous

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: 70097814

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
Administrative assistant
cesnutral@ces.edu.co
(57) (4) 4440555 extension 1748.

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 Virtual Classroom

Through these courses, the acquisition of knowledge and skills in cooking techniques and the identification and proper use of technologies and ingredients suitable for the population with or associated with dysphagia problems will be favored, which will allow attendees to have tools that enrich and strengthen the process of feeding and nutritional education with the patient by offering multiple alternatives from gastronomy that could be applied to improve eating conditions by incorporating various food groups and new proposals that facilitate their link with food.

CES university personnel, health personnel, nutritionists, nurses, doctors, caregivers and affected population.

Online course, synchronous.

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
Phone: (57) (4) 4043119
Mobile: 3012549844 - 3174302641
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.

  • Content
  • 1. Requirements and nutritional needs of the population with dysphagia or associated problems.
  • 2. Design of gastronomic alternatives for the specific population.
  • 3. Gastronomic alternatives and nutritional assessment of the preparations.

General purpose

Acquire skills for planning and preparing menus with appropriate nutritional characteristics for populations with dysphagia or associated problems.

Specific objectives

1. Identify the nutritional needs of patients with dysphagia or associated problems
2. Know alternative ingredients and technologies that allow modifying the organoleptic and nutritional characteristics of a textured diet.
3. Acquire skills in the application of cooking methods and use of appropriate technologies for the preparation of food aimed at the population with dysphagia or associated problems.

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