Event price: $ 120,000 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: 16-09-2020

End date: 09-18-2020

Duration: 8.00 hours.

Event city: Online

Hours: Wednesday, September 16 and Friday, September 18, 5:00 pm to 9:00 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: 70087147

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

Chronic non-communicable diseases (NCDs) are the cause of 71% of deaths that are generated worldwide, which occur with a higher prevalence in older adults, however, about 15 million deaths are generated in the population between 30 and 69 years. Cardiovascular diseases, cancer, chronic respiratory diseases and diabetes constitute the group of CNCDs, in which the risk factors are related to urbanization, less time available for the preparation and consumption of food and greater availability of products. processed foods that lead to unhealthy lifestyles, such as a diet high in fat, sodium and sugar, low consumption of fruits and vegetables and physical inactivity that are manifested in increased blood pressure, glucose and blood lipids levels. To control NCDs, it is necessary to control risk factors, where the Dietitian Nutritionist plays a fundamental role in the nutritional education processes around the problem, seeking not only to control the disease but also to promote its prevention. Through these courses, the acquisition of knowledge and skills in cooking techniques and identification and proper use of ingredients suitable for populations with CNCD will be favored, which will allow attendees 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 by reducing the nutrient content, which in excess can favor the appearance of the group of diseases in question.

CES university staff, health professionals (Nutrition and Dietetics, Nursing, Medicine, caregivers and population with underlying pathology.

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 hypertension.
  • 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 Chronic Non-Communicable Diseases.

Specific objectives

1. Identify the nutritional needs of patients with CNCD.
2. Knowing alternative ingredients that allow modifying the nutritional characteristics of the preparations for their adaptation to the needs of patients with CNCD.
3. Acquire skills in the application of appropriate cooking methods for the preparation of food for patients with CNCD.

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