2020_02_14_FAR_jornadas_nutricion

The School of Pharmacy and Nutrition celebrates next February 28th the conference of update in Nutrition, which this year reaches its XIV edition. They are aimed at health professionals, especially dietitians-nutritionists, and aim to provide a current and applied vision on aspects related to nutrition and food that can be incorporated into the professional internship .

"We want it to be a space of meeting for professionals in which not only the latest news and trends are addressed, but also to serve as exchange of experiences generated in the daily internship of the attendees," explains Professor Roncesvalles Garayoa, manager of the conference. She also adds that the continuous advances in relation to health in general and food in particular oblige healthcare professionals to update their knowledge: "Their scope of action is very broad and, among others, they can intervene in the promotion of health by means of an adequate knowledge dissemination and communication".

Veganism, sustainability and cultural diversity

For Professor Garayoa, health professionals need to be up to date with the latest trends in nutrition, taking into account the demands of the population, the environment and the appropriate dietary recommendations for a healthy and sustainable diet. "In addition, with the rise of social networks and new technologies, health professionals need to be able to convey information to the population with an easily understandable language but without forgetting the scientific evidence. In this sense, it is necessary to put on the table the current situation and the tools available to carry out scientific and informative communication on food and health," he says.

With this in mind, this year's edition includes two round tables dedicated to exploring the challenges posed by society in terms of new trends in food and nutrition such as veganism, sustainability and cultural diversity. goal Two workshops will also be held with the aim of providing nutritional coaching tools and exposing new culinary strategies that help to achieve greater adherence to diets.

The workshop will end with a closing lecture at position by Mr. José Manuel López Nicolás, Vice President of Scientific Transfer and knowledge dissemination of the University of Murcia.

Places to participate in the conference are limited and those interested can apply through the website: . registration through its web page: