20040109-The University of Navarra launches a distance learning postgraduate program on hospital nutrition.

Since January 2004, the first edition of the course "Hospital Feeding" has been running at the University of Navarra. It is a distance learning course postgraduate program for which a book has just been published under the same name degree scroll. This initiative is part of the projects of the School of Pharmacy, which since 1995 has been giving courses of training continuous distance learning, combining the traditional theoretical training with the most recent didactic, technological, computer and audiovisual tools. In this way, the student can combine study with the performance of their professional activity.

The launch of the book "Alimentación Hospitalar ia" runs to position of the Unit of training Continuous distance Nutrition and Health of the University of Navarra. The work, in two volumes, "provides a novel contribution in this field, as it addresses aspects of clinical nutrition and collective catering in the healthcare environment". This is explained by Professor Marta Cuervo, one of the editors.

The first part aims to cover basic topics on which a good food plan should be consolidated in any hospital. It includes food cycle, hygienic and microbiological control systems, legislative aspects, evaluation of nutritional status in the hospitalized patient, drug-nutrient interactions, food allergies, artificial nutrition and topics on hospital dietary planning and the integration of information technology in hospital internship .

 

Hospital menus

The second part of the book, written entirely by dietitians and with a strong emphasis on applied aspects, "includes a project of unification of menus, which could be applied in an average hospital in our country, adapting the characteristics of the area, subject of the hospital, budgets, material and human resources, among others," said the expert.

Marta Cuervo added that "this model, which is based on a two-week double-option per diem expenses , develops menus for progressive, texture-modified diets, for gastrointestinal pathologies, diabetes and weight control, residue-controlled, protein-controlled and fat-controlled diets".

The final part contains extensive annexes with nutritional guidelines for other frequent situations in the daily health internship , and with complementary information for all the health staff involved in feeding tasks.

Among the dietitians who have participated in the new book is Giuseppe Russolillo, president of the association of the Association of Dietitians of Navarra (ADDENA) and board member of the association National Association of Dietitians and Nutritionists (AEDN)..