Continuing education course in nutrition education for healthcare professionals.

Nutrition education is key to changing the eating habits and lifestyles of the population towards healthier patterns. In this regard, early childhood is a key time to act as this is when we establish the eating habits and preferences that will be carried over into adulthood. Food education is a basic tool for health professionals to transmit to the different groups the knowledge necessary for a healthy diet and the skills to put it in practice, and to address the attitudinal barriers and/or facilitators that hinder or help people lead a healthy lifestyle. The great challenge for professionals is also to teach patients to be critical with information so that they can dismantle the misconceptions that exist in today's society about nutrition.

- Graduates in Nursing, Physiotherapy, and Pharmacy

- 3rd and 4th year students of the aforementioned bachelor's degrees

1. Nutrition education and health promotion.
2. Eating behaviors: theories aimed at modifying behaviors.
3. The role of healthcare professionals as nutrition educators.
4. Planning a nutrition education program.
5. Health promotion and nutrition education applied to the different population groups.
6. Food education for patients with prevalent chronic diseases (metabolic syndrome, obesity, DM2, hypertension, cancer, bone diseases, autoimmune diseases, etc.).
7. Case studies and activities related to food education for patients.

Begoña Caneda, PhD. Dietitian-nutritionist. Biochemistry. Professor on the Bachelor Degrees in Human Nutrition and Dietetics and Physiotherapy at the Blanquerna-URL School of Health Sciences.