Artificial Nutrition
Objectives
a) Understand the importance of nutritional support (including oral, enteral and parenteral nutrition) in the prevention of malnutrition, treatment and/or clinical evolution of different diseases;
b) Acquire skills in the screening and assessment of nutritional status of patients and determine their nutritional needs;
c) Acquire skills in the design, prescription and monitoring of nutritional support with oral, enteral and parenteral routes of administration, adapted to different clinical situations;
d) Understand the advantages and disadvantages of blended enteral diets and commercial formulas for enteral feeding;
e) Apply the commercially available products for oral, enteral and parenteral nutrition for different clinical situations;
f) Understand the process of guideline development on nutritional support in different clinical situations and apply these guidelines while developing a nutritional support care plan;
2) Identify, prevent and solve complications associated to the use of nutritional support;
g) Raise awareness of the importance of ethical and legal issues in nutritional support.
General characterization
Code
41043
Credits
Available soon
Responsible teacher
FILOMENA ISABEL MACHADO GOMES,ANA FILIPA DA SILVA ALVES,ANA CATARINA DOMINGUES PEREIRA SANTOS,SUSANA ISABEL MATEUS SANTOS
Hours
Weekly - Available soon
Total - 0
Teaching language
PT
Prerequisites
Not applicable
Bibliography
Not applicable
Teaching method
he course is organized in theoretical and theoretical-practical classes: 1 weekly theoretical class for all students with a duration of 50 min; 1 theoretical-practical class per week of 2,5 hrs, in classes with a maximum of 15 students. Theoretical class will use mainly an exposition method approach with audio-visual support as needed. Theoretical-practical classes will use a more practical approach with the analysis of scientific articles and guidelines, as well as resolution of clinical cases regarding the concepts learnt in the theoretical classes and demonstration of products used in nutritional support.
For approval in this course students are required to attend as least two thirds of the total number of theoretical-practical classes.
Evaluation method
The evaluation will be carried out by the presentation of a group work (20%), continuous evaluation (20%) and a final exam (60%). The final exam will consist of written test, including a theoretical component of multiple choice and a theoretical-practical component. The exam score is rounded to units and the student gets approval with a grade equal or higher than 9.5, both in the group work and in the final exam.
Subject matter
1. Importance of nutritional support (prevalence, diagnosis and costs of malnutrition; evidence behind the use of nutritional support);
2. Nutritional assessment; estimations of energy, protein and fluid requirements
3. Oral nutrition (oral nutrition supplements, including products for dysphagia) and enteral nutrition (indications and counter-indications; complications; routes and methods to administer enteral nutrition; commercial enteral nutrition formulas; analysis and discussion of guidelines and case studies);
4. Parenteral nutrition (indications and counter-indications; complications; peripheral and central access; commercial formulas; analysis and discussion of guidelines and case studies);
5. Monitoring of nutritional support;
6. International guidelines for nutritional support in different clinical situations;
7. Drug and nutrient interactions in artificial nutrition;
8. Home nutritional support;
9. Ethics and legal aspects of nutritional support