Event price: $ 390,000 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:
- 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: 30-11-2021
End date: 04-12-2021
Duration: 12.00 hours.
Event city: Online
Dates: synchronous online course – Tuesday 30 and Wednesday 01 December 2021 – Schedule: 5:00 p.m. to 09:00 p.m.
Practical class – face-to-face: Saturday 04 December from 8:00 a.m. to 12:00 m. Laboratory of gastronomy and dietary technique.
AIMED AT DIETITIAN NUTRITIONISTS AND HEALTH AND RELATED PROFESSIONALS
Event Code: 70115361
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
Overweight and obesity are one of the most prevalent problems worldwide, and is related to the development of potentially preventable diseases, such as diabetes, cardiovascular diseases, dyslipidemia, among others. The acquisition of tools for the nutritional approach of patients with excess weight by nutritionists and health professionals becomes a necessity to contribute to the decrease in prevalence rates of this condition. The above, together with nutritional gastronomy as an interdisciplinary strategy, allows to address obesity and overweight in an integral way with different gastronomic and dietary techniques, ingredients and culinary proposals that are effective from the nutritional intervention, facilitating and strengthening adherence to eating plans, promoting better healthy habits and a constant evolution of this objective population.
Dietitian nutritionists and health professionals and related professionals.
Mixed modality. Tuesday, November 30 and Wednesday, December 1 from 5:00 p.m. to 9:00 p.m. (online class).
Saturday, December 4 from 8:00 p.m. to 12:00 p.m. (Presence 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
Mobile: 3012549844 - 3174302641
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 obesity.
- 2. Physiology of overweight and obesity.
- 3. Food and nutritional strategies.
- 4. Nutritional gastronomy, gastronomic strategy for obese and overweight population.
- 5. Nutritional gastronomy, gastronomic strategies for obese and overweight population.
Know nutritional and gastronomic policies for population with obesity and overweight.
1.Know nutritional and gastronomic strategies for population with obesity and overweight.