Course Objectives:

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

• Develop English communication skills with a focus on nutrition-related terminology (theoretical and practical).
• Interpret medical laboratory results and understand medical records effectively.
• Enhance communication between dietitians, physicians, and nursing staff within hospitals.
• Understand the role of nutrition in managing diabetes and contributing to treatment.
• Understand the impact of nutrition on hypertension and kidney health and its therapeutic role.
• Apply dietary management for patients with disabilities and autism spectrum disorders.
• Provide nutritional therapy for patients with atherosclerosis and kidney failure through practical dietary applications.
• Understand hospital nutrition department operations and implement quality standards and HACCP systems.

Target Audience:

• All hospital nutrition department staff
• Nutrition specialists and technicians
• Students of clinical nutrition and food service programs
• Nurses
• Health educators
• Anyone interested in developing their skills and expertise in this field