2018_09_20_FAR_hydration
E-MENU International Course in San Sebastian: Hydration for Wellbeing
This is one of the three activities that allow the postgraduate program of the University of Navarra to have the accredited specialization of Master's Degree European
The International Summer Course, carried out by the students of the EuropeanMaster's Degree in Food, Nutrition and Metabolism of the School of Pharmacy and Nutrition, ended last August 28th with the course Healthier Hydration for Well being. This workshop, together with the Nutrition & Neurosciences Meeting (Bordeaux-France) and the Nutrition Society Winter Meeting (London-UK), allow the program to have the accredited specialization of Master's Degree European.
The workshop was held at the Miramar Palace in San Sebastian and at the Basque Culinary Center. It was directed by José Alfredo Martínez, Full Professor of Nutrition at the University of Navarra and president of the International Union of Nutritional Sciences (IUNS). Together with him, 13 other professors from 8 national and international universities gave their sessions with the aim of providing the most current findings on the role of adequate hydration. goal .
The workshop began with a series of sessions that developed the importance of a good state of hydration from a physiological point of view. In this first block, as a novelty, the role of carbonated water in the cardiovascular system and how it contributes to reducing the risk of suffering pathologies in this system was discussed. "Although correct hydration should be maintained at all stages of life, it is during pregnancy, breastfeeding, infancy and the elderly when the greatest attention should be paid to it," recalls Andrea Gila, a student at Master's Degree 17-18.
"Professor Eva Almirón from the University of Navarra explained to us the influence of food-related factors: texture, caloric and nutritional content, etc.," explains María Alonso, E-MENU 17-18 student. During this session "we asked ourselves how the industry can use this influence for economic benefit".
Maria concludes that, at the end of the workshop, "we enjoyed the preparation of different international dishes with the participation of the staff of the Basque Culinary Center facilities, which put the finishing touch to a workshop that we can certainly label as enriching".