Course Objectives:
By the end of the course, participants will be able to:

Principles and foundations of meal planning: Applications on the nutritional requirements for adults and children.

Methods for calculating nutritional requirements for adults and children: Applications using various calculation formulas.

Dietary management for gastrointestinal diseases: Applications on (Liver, Stomach, Colon, H. pylori, Crohn’s disease, and Celiac disease).

Dietary management for diabetic patients and carbohydrate counting: Including a workshop for carbohydrate counting.

Target Audience:

All employees in hospital nutrition departments.

Nutritionists and dietetic technicians.

All students of Medical Nutrition, Food Services, and Clinical Nutrition.

Nursing staff.

Health educators.

Anyone who finds this course necessary and wishes to develop their skills and expertise.