Event price: $ 120,000 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: 30-06-2020

End date: 28-07-2020

Duration: 16.00 hours.

Event city: Virtual CES platform

Hours: From Tuesday June 30 to Tuesday July 28.
Virtual Course

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: 70075357

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) 444 05 55 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

In recent years, for both gluten and fructose, the amount of information provided in the media has contributed to a growing group of people changing their eating habits without having the proper guidance from a professional. Regarding gluten, some health problems related to its intake, such as celiac disease, non-celiac gluten sensitivity and wheat allergy have been overestimated, leading healthy people to prefer a gluten-free diet as a healthier option . On the other hand, the consumption of fructose has increased, mainly in the form of corn syrup, which is used in a wide variety of processed foods. Research has associated high fructose consumption with the incidence and prevalence of chronic diseases such as obesity, diabetes, dyslipidemias, and metabolic syndrome, among others. At present there is information inviting to reduce the consumption of fruits, which has led more and more people to question whether or not fruits should continue to be part of the healthy diet. These are two topics on which much speculation has been made and around which myths have been generated, which this course will deal with, updating and discussing evidence-based, supported by scientific studies. In this way, it begins with the chemical and metabolic bases of gluten and fructose, to go on to understand the related pathologies and their epidemiology. It ends with the nutritional approach and a precise discussion about its consumption -or not in healthy populations.

Nutritionists, health professionals and the like, general population (SD).

100% virtual

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.Module 1 - Unit 1 - Generalities and chemical composition of Gluten.
  • 2.Module 1 - Unit 2 - Gluten-related disorders.
  • 3.Module 1 - Unit 3 - Role of immunological factors in the pathogenesis of conditions associated with gluten intake.
  • 4.Module 1 - Unit 4 - Gluten in the diet.
  • 5.Module 2 - Unit 1 - Fructose overview.
  • 6.Module 2 - Unit 2 - Digestion, absorption and metabolism of fructose.
  • 7.Module 2 - Unit 3 - Fructose-related metabolic disorders.
  • 8.Module 2 - Unit 4 - Fructose content in fruits and its effect on health.

General purpose

Offer an update on gluten and fructose and their association with health and disease, which allows correct guidance on their consumption or not in healthy populations.

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