الفصل الرابع: رد الفعل العكسي من الأغذية من صفحة 84
PART IV: Adverse reactions to food
Food intolerance
Food allergy
Exercise-induced food allergy
Asthma & Food Allergy
Practical sessions

Course Description
This course will deal with medical nutrition therapy to develop practical skills on planning menus and preparing diet to fulfill all the nutritional needs of the individuals with different physiological and nutritional status in health and disease.
Core Knowledge
By the end of this course, students should be able to:
• Acquiring knowledge on basic nutrition definitions (RDA, DRI, UL,)
• Revise nutritional requirements for different age groups
• Study malnutrition ;causes & symptoms
• Learn to read food label
Core Skills By the end of this course, students should be able to:
• Calculate Total Energy Requirements of individuals based on their physiological and nutritional states.
• Use Food Composition table for calculating nutrients in different foods
• Develop skills in assessment of nutritional status for healthy and diseased persons.
• Apply knowledge to calculate nutrients‘ requirements in health and disease
• Learn to plan diet using food exchange list and food composition tables.
• Practice planning and preparing different hospital diets
• Develop skills in creating simple nutrition messages for public ( under supervision)
• Learn the relation between nutrition and diseases
• Learn how to read Food label
مقرر التغذية التطبيقية
https://drive.google.com/file/d/1Bd5llz3iyKq53zcYynvQBRIqpN8FQ4n4/view?usp=sharing
شرح الدكتورة/ دعاء حامد السبخاوي
أستاذ التغذية العلاجية بالمعهد القومي للتغذية مدرس بالزمالة المصرية والمعهد الفني الصحي بالقاهرة
شعبة التغذية العلاجية الفرقة الثانية الترم الثاني
Division of Applied & Therapeutic Nutrition
المعاهد الفنية الصحية