• 19057

Summer Internship – Clinical Nutrition – Tanta

  • Nutrition assessment & dietary assessment.
  • Focus on food safety.
  • Greater public demands for health protection.
  • Basic of safety and pathogens.
  • At risk Groups.
  • Food safety hazards.
  • Biological risk of food.
  • Chemical risk of food.
  • Additives and E numbers.
  • Physical risk of food.
  • Allergic risk.
  • Classifying of foodborne illness.
  • Foods Prone to risk.
  • 4 Simple Steps for prevention.
  • Biofilm formation.
  • Plastic and safety.
  • Biological Terrorism.
  • Cookware material and safety.
  • Microwave oven.
  • Base of HACCP.
  • Food Sanitation in hospital kitchen, audit on site.
  • Enteral feeding.
  • Ryle feeding.
DayTimeSessions
Day 110:00 – 3:00Orientation Basics of nutrition:
– Macronutrients
– Micronutrients
Day 210:00 – 3:00Role of nutrition as preventive and curative intervention in cancer.
Nutrition assessment (Theoretical and case study)
Day 310:00 – 3:00Calculation of nutritional requirements, Adults and pediatric (Theoretical and case study)
Day 410:00 – 3:00Dietary assessment (Theoretical and practical),
Food Sanitation in hospital kitchen, audit on site (Theoretical and practical)
Day 510:00 – 3:00Enteral feeding, Ryle feeding (Theoretical and case study)
Different formulas
Day 610:00 – 3:00Parenteral nutrition, calculations
Mode of administration and challenges
(Theoretical and case study)
Day 710:00 – 3:00Nutrition in specific diseases: Obesity and D.M
Day 810:00 – 3:00Nutrition in Hypertension (DASH diet) and renal disease
Day 910:00 – 3:00Nutrition in liver diseases
Nutrition in cancer (Challenges and intervention).

10 Participants / wave

Program Duration is 2 Weeks – Attendance is Daily

FromTo
Wave 14/7/202115/7/2021
Wave 225/7/20215/8/2021
Wave 38/8/202119/8/2021
Wave 422/8/20212/9/2021
Wave 55/9/202116/9/2021
Wave 619/9/202130/9/2021
Closed