Medical Nutrition Therapy in the Elderly Training
About the Instructors
About Certification
Participants will receive a certificate approved by the Ankara Medipol University Continuing Education Center.
Training Dates
24.09.2021 - 25.09.2021
Course Hours
9:00 - 19:00
Training Content
Purpose of the Training
The elderly population is increasing significantly worldwide. Declining fertility, the control of infectious diseases, the development of preventive health services, reduced infant mortality, improvements in quality of life and nutritional status, and advances in the diagnosis and treatment of diseases have all contributed to a longer life expectancy at birth. As life expectancy increases, chronic diseases in old age will become more common in the future. In this context, with the aim of reducing the incidence of chronic diseases among older individuals and applying an appropriate, healthy nutrition program for patients, this training will explain to graduate dietitians and 3rd- and 4th-year students how nutrition plans should be prepared in old age, as well as preventive measures and nutritional therapies for chronic diseases, and will discuss proposed solutions through case presentations.
When making your payment, please be sure to write the name of the training, your Turkish ID number, and your full name in the description field of the receipt.
Places are limited.
Who Is It For?
This course is open to dietitians who have graduated from an undergraduate program in Nutrition and Dietetics, as well as 3rd- and 4th-year students. Places are limited.
What Will You Learn?
- The training will contribute to the professional and personal development of dietitians and give them the opportunity to gain new experiences.
- Staff efficiency will be improved by increasing the number of dietitians qualified in nutritional therapy for various diseases in old age.
- Patient and employee satisfaction will be increased.
- Following the training, participants will gain insight into current trends in nutritional therapy in old age, and will bring added value such as dialogue, tolerance, cooperation and a positive atmosphere to the dietitian–patient relationship with elderly patients seeking nutritional therapy for various diseases.
